Pigmented rice a potential source of bioactive compounds: a review

Effects of germination and high hydrostatic pressure processing on mineral elements, amino acids and antioxidants in vitro bioaccessibility, as well as starch digestibility in brown rice ( Oryza sativa L.)

(2017) Qiang Xia et al.   FOOD CHEMISTRY

From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking

(2016) Yayuan Tang et al.   FOOD CHEMISTRY

Simultaneous quantification of vitamin E, γ-oryzanols and xanthophylls from rice bran essences extracted by supercritical CO2

(2016) Phumon Sookwong et al.   FOOD CHEMISTRY

Concentrations of oligomers and polymers of proanthocyanidins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color

(2016) Ming-Hsuan Chen et al.   FOOD CHEMISTRY

Antidiabetic Potential of Purple and Red Rice (Oryza sativa L.) Bran Extracts

(2016) Stephen M. Boue et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive compounds and antioxidative activity of colored rice bran

(2016) Yu-Ping Huang et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Anti-inflammatory effects of proanthocyanidin-rich red rice extract via suppression of MAPK, AP-1 and NF-κB pathways in Raw 264.7 macrophages

(2016) Pornngarm Limtrakul et al.   Nutrition Research and Practice

Purple Rice Bran Extract Attenuates the Aflatoxin B1-Induced Initiation Stage of Hepatocarcinogenesis by Alteration of Xenobiotic Metabolizing Enzymes

(2015) Nattawan Suwannakul et al.   Asian Pacific Journal of Cancer Prevention

Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking

(2015) Maria Zaupa et al.   FOOD CHEMISTRY

Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant

(2015) Patiwit Loypimai et al.   Innovative Food Science & Emerging Technologies

Phytochemical and Antioxidant Profile of Pigmented and Non-Pigmented Rice Cultivars of Arunachal Pradesh, India

(2015) Duyi Samyor et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Antioxidant activities of Thai pigmented rice cultivars and application in sunflower oil

(2015) Ninnart Chinprahast et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Rice bran oil prevents neuroleptic-induced extrapyramidal symptoms in rats: Possible antioxidant mechanisms

(2015) Noreen Samad   JOURNAL OF FOOD AND DRUG ANALYSIS

Evaluation of Physical, Thermal, Pasting Characteristics and Mineral Profile of Pigmented and Nonpigmented Rice Cultivars

(2015) Duyi Samyor et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Mutagenicity and Antimutagenicity of Hydrophilic and Lipophilic Extracts of Thai Northern Purple Rice

(2015) Charatda Punvittayagul et al.   Asian Pacific Journal of Cancer Prevention

Cytotoxic and Apoptotic-inducing Effects of Purple Rice Extracts and Chemotherapeutic Drugs on Human Cancer Cell Lines

(2014) Ratana Banjerdpongchai et al.   Asian Pacific Journal of Cancer Prevention

Antiglycation capacity and antioxidant activities of different pigmented Thai rice

(2014) Wipavadee Daiponmak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of antioxidant activities and phenolic subtype contents of ethanolic bran extracts of Thai pigmented rice varieties through chemical and cellular assays

(2014) Worawat Surarit et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols,γ-oryzanol, and phytic acid

(2014) Piebiep Goufo et al.   Food Science & Nutrition

Bound phenolics in foods, a review

(2013) Beatriz A. Acosta-Estrada et al.   FOOD CHEMISTRY

Effect of Extraction on Phenolic Antioxidant of Different Thai Rice (Oryza SativaL.) Genotypes

(2013) Pitchaon Maisuthisakul et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Phytochemical Profiles of Black, Red, Brown, and White Rice from the Camargue Region of France

(2013) Gema Pereira-Caro et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phytochemical compositions, and antioxidant and anti-inflammatory properties of twenty-two red rice samples grown in Zhejiang

(2013) Yuge Niu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anti-oxidative analysis, and identification and quantification of anthocyanin pigments in different coloured rice

(2012) Xiao Qiong Chen et al.   FOOD CHEMISTRY

Vascular tube formation and angiogenesis induced by polyvinylpyrrolidone-coated silver nanoparticles

(2011) Kyeongah Kang et al.   TOXICOLOGY LETTERS

Protective Effect of Korean Red Ginseng against Aflatoxin B1-Induced Hepatotoxicity in Rat

(2011) Yong-Seong Kim et al.   Journal of Ginseng Research

A Comparative Study on the Physicochemical Characteristics of Black Rice Varieties

(2010) Mi-Young Kang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Variation and Correlation Analysis of Flavonoids and Carotenoids in Korean Pigmented Rice (Oryza sativa L.) Cultivars

(2010) Jae Kwang Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidants and Antioxidant Activity of Several Pigmented Rice Brans

(2010) Thunnop Laokuldilok et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Cooking on Anthocyanins in Black Rice (Oryza sativaL.japonicavar. SBR)

(2009) Miki Hiemori et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of anthocyanin-rich extract from black rice on the survival of mouse brain neuron

(2008) Bo Dong et al.   CELL BIOLOGY INTERNATIONAL

Requirement of LaeA for secondary metabolism and sclerotial production in Aspergillus flavus

(2008) Shubha P. Kale et al.   FUNGAL GENETICS AND BIOLOGY

Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes

(2008) Nádia Valéria Mussi de Mira et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS