Zobrazeno 1 - 10
of 617
pro vyhledávání: '"Pigmented rice"'
Autor:
Md Nijamuddin Mojumder, Zimam Mahmud, Imran Khan, Sonia Tamanna, Md. Ratul Rahman, Nilufa Ferdous, Md. Alauddin, Md. Zakir Hossain Howlader
Publikováno v:
Discover Applied Sciences, Vol 6, Iss 12, Pp 1-14 (2024)
Abstract Food-derived protein hydrolysates or peptides with health benefits may help to treat chronic diseases like cancer, diabetes, and hypertension. These components can be converted into bioactive ingredients suitable for use in functional foods,
Externí odkaz:
https://doaj.org/article/20af039427a84f9592feb5c8435b7aff
Publikováno v:
Electronic Journal of Plant Breeding, Vol 15, Iss 3, Pp 700-707 (2024)
Rice serves as a crucial staple food, supplying energy and nutrients to roughly half the global population. Consumers prefer to take mostly the white rice, but pigmented rice is enriched with anthocyanin and has potential health benefits. The study o
Externí odkaz:
https://doaj.org/article/660648ab71194f9f8960bb34a8f1bd3e
Publikováno v:
Rice Science, Vol 31, Iss 4, Pp 434-448 (2024)
Phosphorus (P) levels alter the allelopathic activity of rice seedlings against lettuce seeds. In this study, we investigated the effect of P deficiency on the allelopathic potential of non-pigmented and pigmented rice varieties. Rice seedlings of th
Externí odkaz:
https://doaj.org/article/890802fd9d1d44a0aea9898db700996b
Autor:
Ekawat Chaichoompu, Siriluck Wattanavanitchakorn, Rungtiva Wansuksri, Wintai Kamolsukyeunyong, Siriphat Ruengphayak, Apichart Vanavichit
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionWhole-grain pigmented rice (WCP) provides many nutritional benefits compared to non-pigmented varieties. The textural quality of cooked whole-grain rice, particularly its hardness, is crucial for consumers’ preferences.Materials and Met
Externí odkaz:
https://doaj.org/article/3af7c2bace5547f3a349cfa8e5f48303
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract Pigmented and non-pigmented rice varieties (grown in different areas) were collected in China, Yunnan, to investigate the content of macro-, trace elements and potentially toxic elements (PTEs), and to assess the health risk associated with
Externí odkaz:
https://doaj.org/article/fa4c329a1c7f426b99e212bdb1db8f7a
Autor:
Papichaya Netrprachit, Nitra Nuangchamnong, Nurul Shazini Ramli, Maulidiani Maulidiani, Ahmed Mediani, Nur Khaleeda Zulaikha Zolkeflee, Sudarat Jiamyangyuen, Faridah Abas
Publikováno v:
CyTA - Journal of Food, Vol 21, Iss 1, Pp 760-770 (2023)
ABSTRACTThe present study determined total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, α-glucosidase, and nitric oxide (NO) inhibitory activities of black (BR), purple (PR), and red rice (RR) extracted with diffe
Externí odkaz:
https://doaj.org/article/e0b7b58c2eca4a26b99068766dd7063c
Autor:
Tarinee Nilkamheang, Chanikarn Thanaseelangkoon, Rawinan Sangsue, Sarunya Parisaka, Le Ke Nghiep, Pitchaporn Wanyo, Nitchara Toontom, Kukiat Tudpor
Publikováno v:
Molecules, Vol 29, Iss 21, p 5119 (2024)
Gamma-aminobutyric acid (GABA) from plants has several bioactivities, such as neurotransmission, anti-cancer cell proliferation, and blood pressure control. Its bioactivities vary when exposed to pH, heat, and ultraviolet. This study analyzed the pro
Externí odkaz:
https://doaj.org/article/b2424dcda047468fbbd9dfa3c938bc52
Autor:
Gosangi Avinash, Neerja Sharma, Kalluri Rajendra Prasad, Rupinder Kaur, Gurjeet Singh, Nagaraju Pagidipala, Thiyagarajan Thulasinathan
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
The total phenolic content, phenolic acid profile, anthocyanins, proanthocyanidins, flavonoids, and antioxidant capacity of the whole-grain and bran portion of sixteen distinct rice genotypes that correspond to three distinct pericarp bran colors—b
Externí odkaz:
https://doaj.org/article/088b6c323c0a4afb9a25d85f50bfa1ed
Publikováno v:
Rice Science, Vol 30, Iss 6, Pp 537-551 (2023)
Traditional rice varieties have been widely cultivated and popularly consumed by Asian people for a very long time and have recently garnered increased consumer concern. Traditional or indigenous rice varieties are known to be rich in a wide range of
Externí odkaz:
https://doaj.org/article/a4fbdeb5cd774bfaaf334f45c88f73dc
Publikováno v:
Molecules, Vol 29, Iss 13, p 2994 (2024)
Pigmented rice varieties are abundant in phenolic compounds. Antioxidant activity and bioaccessibility of phenolic compounds are modified in the gastrointestinal tract. After in vitro simulated digestion, changes in antioxidant activity and bioaccess
Externí odkaz:
https://doaj.org/article/540c84f492c743bb871d0db3e134960e