Phenolic Profile,Antioxidant,Antihyperlipidemic and Cardiac Risk Preventive Effect of Pigmented Black Rice Variety Chakhao poireiton in High-Fat High-Sugar Induced Rats

The present study aimed to investigate the hypolipidemic,antioxidant and cardiac risk-suppressing effects of Chakhao poireiton(CP),a GI-tagged pigmented black rice from India.In vitro and ex vivo studies confirmed that whole rice extracts of CP have potent antioxidant,3-hydroxy-3-methylglutaryl-CoA reductase,cholesterol esterase inhibitory,and antilipase effects.An in vivo study was conducted to evaluate the effects of the ethanol extracts of CP on high-fat high-sugar induced hyperlipidemic rats.The ethanol extract significantly ameliorated lipid parameters and liver enzymes to normal.Levels of lactate dehydrogenase,creatine kinase-N-acetyl cysteine,C-reactive protein,and lipoprotein a were significantly lower in the extract-treated groups than those in the disease control group.A marked reduction of ApoB/ApoA1 and other atherogenic indices were observed in extract-treated groups.Twelve phenolic compounds,i.e.rosamarinic acid,gallic acid,protocatechuic acid etc.,were quantified in CP.This study provided the first evidence of the antihyperlipidemic and cardiac risk inhibitory effects of CP,which would be beneficial in preventing and managing hyperlipidemia,associated oxidative stress,and cardiac complications.

Potential Benefits of Bioactive Compounds of Traditional Rice Grown in South and Southeast Asia:A Review

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 bioactive compounds,particularly phenolic compounds,flavonoids,tannins,anthocyanins,proanthocyanidins,phytic acids,andγ-oryzanol.We have identified 32 phenolic acids,including hydroxycinnamic acid derivatives,and 7 different flavonoids in rice varieties.These bioactive compounds have unique physiological effects on human health.Additionally,rice grains exhibit nutraceutical potential for antidiabetic,antiarthritic,anti-inflammatory,antibacterial,and antitumor activities.In this review,we critically analyzed the bioactive components of traditional rice and their nutraceutical potential in protecting against harmful microbial activities.To ensure that future generations have access to these beneficial substances,it is crucial to preserve traditional rice varieties.

Properties of the pigment in black rice

Pigment was extracted from pericarp of black rice variety Zixiangnuo. The effects of several factors, including pH, light, chemical reagents and foodstuff additives on the color, solubility and heat stability of the pigment were observed. The color of the pigment varied with different acid conditions. When the pH was below 3, a stronger absorption peak at 495nm was observed. If the pH was between 3 and 10, there was a platform in 400-495nm. No obvious absorption peak in visible light region was found when pH was above 10. As the pH increased, the color of the pigment changed, from deep red to light red until to yellowishbrown, e.g. pH 0-2, deep red; pH3-4, red pH5-6, quite red; pH9-10, faint red; pH11, faint brown yellow; pH12, light brown yellow; pH13, yellowish brown; pH14, deep yellowish brown. The change of color was reversible. The pigment was quite stable under nature light conditions. At pH 1, it was basically unchanged within 10 d under sunlight or within 60 d under indoor nature light. However,

Traditional rice-based fermented products:Insight into their probiotic diversity and probable health benefits

Various fermented foods and beverages are considered as representations of the traditional and cultural heritage of society.These fermented products have been enjoyed worldwide since time immemorial.Fermented products are popular due to their enhanced sensory attributes and probable health benefits,owing to the microorganisms and biochemical changes involved during fermentation.Rice,one of the popularly consumed cereal,forms a staple diet of many people across the globe especially Asia,Latin America and parts of Africa.Many traditional/ethnic fermented foods and beverages have been prepared from rice,since ages.Due to urbanization and change in lifestyles,traditional rice based fermented products are losing its popularity.Hence,there is an alarming need to explore these traditional food items scientifically to understand the relation among the fermented foods,microorganisms involved and their clinical studies assisted health benefits.Apart from conventional rice,pigmented rice varieties have the potential to be used as raw material in production of rice based fermented products,because of their phytochemical contents,that increase by many folds due to fermentation.This review is intended to assess an overview of the nutritional composition of various rice varieties,probiotics in fermented rice-based products,their intervention in improving health and possible applications in the food and beverage sectors,to regain the lost popularity of these ethnic products.