Black rice anthocyanins inhibit cancer cells invasion via repressions of MMPs and u-PA expression

Phenolic compounds and antioxidant activity of rice

“…However, no cytotoxic activity was observed when these compounds were evaluated in the form of glucosides, suggesting that this activity was due to the aglycone part of the molecule (Hyun and Chung, 2004). Peonidin-3-glucoside and cyanidin-3-glucoside showed inhibition of cell invasion and motility of human hepatocellular carcinoma cells, without apparent toxicity (Chen et al, 2006). The extracts obtained from the rice with red and black pericarp may also have positive effects in the prevention of the complications of diabetes.…”

“…In rice grains with red and black pericarp, the main phenolics are the anthocyanins cyanidin-3-O-β-Dglucoside and peonidin-3-O-β-D-glucoside (Oki et al, 2002;Hu et al, 2003;Chen et al, 2006;Zhang et al, 2006;Yawadio et al, 2007). Other compounds identified include the anthocyanidins cyanidin and malvidin (Hyun and Chung, 2004;Zhang et al, 2006), the anthocyanins pelargonidin-3,5-diglucoside and cyanidin-3,5-diglucoside (Zhang et al, 2006) and phenolic acids, like ferulic, caffeic and protocatechuic acids (Morimitsu et al, 2002).…”

“…Simultaneously to the reduction in the indicators of oxidation, an increase in the antioxidant capacity was observed, including higher total antioxidant capacity and increased activity of antioxidant enzymes, such as superoxide dismutase and catalase . Studies with cell cultures have shown that phenolic compounds in the rice may also be associated with antimutagenic, anticarcinogenic and antimetastasis activities, due to their ability to directly protect the DNA against the damage and affect cell proliferation (Hu et al, 2003;Chen et al, 2006). Using the extracts obtained from the rice grains with light brown pericarp colour, a reduction in the number of viable cells and colony formation of breast and colon cancer cells was observed (Hudson et al, 2000).…”

“…Besides, grains with darker pericarp colour, such as red and black rice, contain higher amounts of polyphenols (Tian et al, 2004;Zhou et al, 2004). The concentration of total phenolics in the grain has been positively associated with the antioxidant activity (Itani et al, 2002;Goffman and Bergman, 2004;Zhang et al, 2006), with potential beneficial effects on health, such as reduction of oxidative stress (Ling et al, 2001;Hu et al, 2003), aid in the prevention of cancer (Hudson et al, 2000;Hu et al, 2003;Hyun and Chung, 2004;Chen et al, 2006), in the control of blood lipids and related diseases, which may help in the prevention of cardiovascular problems (Ling et al, 2001), and in the prevention of the complications of diabetes (Morimitsu et al, 2002;Yawadio et al, 2007). The aim of this article was to examine the phenolic compounds present in rice, their antioxidant activity and their potential beneficial effects on health.…”

Growth Adaptation of Two Indonesian Black Rice Origin NTT Cultivating In Organic Paddy Field, Malang-East Java

“…Anthocyanin extract of black rice was reported to be able to inhibit the growth of liver cancer cells (Chen et al, 2006), reduce the blood plasma levels of cholesterol, triglycerides, LDL (lowdensity lipoprotein) and raise HDL (high-density Because of long growing period and sensitivity to natural enemies, black rice cultivation in Indonesia is very rarely. However, the high demand of black rice, especially as the healthy food source, encouraging some farmers in Kepanjen District, Malang Regency for developing its cultivation organically.…”