Status of Bioactive Compounds from Bran of Pigmented Traditional Rice Varieties and Their Scope in Production of Medicinal Food with Nutraceutical Importance

Abstract

Consumption of pigmented rice as a staple food is rapidly increasing due to their healthy prospective and considered as functional food ingredients. Greater interest has been shown in many color rice varieties due to their multiple biological activities. The phenolic compounds have been found to consist of anthocyanidins, ferulic acid, diferulates, anthocyanins and polymeric proanthocyanidins. Anthocyanin is located in the bran layers of the rice kernel, while phenolic acids are mainly present in the bran layers of rice, existing as free, conjugated and bound forms. Keeping in view the several health benefits associated with the functional ingredients, such as anti-inflammatory, antioxidative and anticancer effects, pigmented rice is considered as a functional food and food ingredient in many Asian countries. The application and incorporation of bran into food products for the preparation of functional foods is increasing. Within the scope of this review, we highlighted the significant bioactive compounds from pigmented rice varieties and their potentials for medicinal and nutraceutical ingredients. The information provided from this could be of high benefit to the functional food industry and further research advance medicinal products.

Effects on Steroid 5-Alpha Reductase Gene Expression of Thai Rice Bran Extracts and Molecular Dynamics Study on SRD5A2

“…The extraction yields, relative to 100 g of dried material, were 7.49% ± 0.89% (TRB), 5.68% ± 0.27% (YRB), 4.54% ± 0.92% (MRB), and 3.08% ± 1.67% (RRB); TRB had the highest yield among the four varieties of rice bran extracts. The physical appearances of all extracts were viscous semisolid and greasy with different colours due to pigment deposition in the pericarp or the bran of the rice kernel [ 26 , 53 ], specifically dark reddish-brown (TRB and YRB), black-purple (MRB), and dark purple (RRB).…”

“…Phenolic acids can be classified as free, conjugated, and bound. The free form is suggested to be easily extracted from rice bran [ 53 ]. Phenolic compounds, including phenolic acids and flavonoids, are mainly present in pigmented rice and act as metal ion chelators, free radical scavengers, and reducing agents [ 53 , 58 ].…”

“…The free form is suggested to be easily extracted from rice bran [ 53 ]. Phenolic compounds, including phenolic acids and flavonoids, are mainly present in pigmented rice and act as metal ion chelators, free radical scavengers, and reducing agents [ 53 , 58 ]. The foremost phenolic acids found in bran include ferulic acid (56–77% of total phenolic acids), followed by p -coumaric acid, sinapic acid, gallic acid, protocatechuic acid, p -hydroxybenzoic acid, vanillic acid, and syringic acid [ 46 ].…”

Anthocyanin Profile, Antioxidant, Anti-Inflammatory, and Antimicrobial against Foodborne Pathogens Activities of Purple Rice Cultivars in Northern Thailand

“…At the same time, the protein produced by RAW 264.7 cells were analyzed using Bradford reagent (Merck, Germany) [21]. Concurrently, the viability of RAW 264.7 cells was assayed according to the improved method of Jomha et al [22] and Saenjum et al [10], with slight modifications. The effect of tested sample and positive control on cell viability was assayed after stimulation with combined LPS-IFN-γ in the absence or presence of purple rice extracts for 72 h using the cell proliferation reagent PrestoBlue™ (Invitrogen, Waltham, MA, USA).…”

“…Purple rice contains a higher level of protein, vitamins, minerals, and bioactive compounds comparable to white rice. However, the level of bioactive compounds vary on the location of plantation and cultivar [10]. Purple rice has been considered as a functional food and nutraceutical for health which has been widely consumed since ancient times in Asian countries, especially in northern Thailand.…”