Huamoxiang 3, a variety bred for steaming and cooking type of whole grain black rice-Reference-Cited by-同舟云学术

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Huamoxiang 3, a variety bred for steaming and cooking type of whole grain black rice

Published:2024-04 Issue:4 Volume:44 Page:
ISSN:1380-3743
Container-title:Molecular Breeding
language:en
Short-container-title:Mol Breeding

Author:

Zhang Qinglu,Zhang Qifa,Xiao Jinghua,Chen Hao,Li Yanhua,Yu Sibin,He Yuqing

Funder

Wuhan Science and Technology Major Project

Hubei Fund for Seed Industry High-Quality Development Project

National Natural Science Foundation of China

Earmarked Fund for China Agriculture Research System

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11032-024-01469-6.pdf

Reference7 articles.

1. Aune D, Keum N, Giovannucci E, Fadnes LT, Boffetta P, Greenwood DC, Tonstad S, Vatten LJ, Riboli E, Norat T (2016) Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies. BMJ 353:i2716. https://doi.org/10.1136/bmj.i2716

2. GBD (2017) Diet Collaborators (2019) Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet 393:1958–1972. https://doi.org/10.1016/S0140-6736(19)30041-8

3. Kusumawati AH, Garmana AN, Elfahmi E, Mauludin R (2023) Pharmacological studies of the genus rice (Oryza L.): a literature review. Braz J Biol 83:e272205. https://doi.org/10.1590/1519-6984.272205

4. Tena N, Martín J, Asuero AG (2020) State of the art of anthocyanins: antioxidant activity, sources, bioavailability, and therapeutic effect in human health. Antioxidants 9(5):451. https://doi.org/10.3390/antiox9050451

5. Willett W, Rockstrom J, Loken B, Springmann M, Lang T, Vermeulen S, Garnett T, Tilman D, Declerck F, Wood A, Jonell M, Clark M, Gordon LJ, Fanzo J, Hawkes C, Zurayk R, Rivera JA, De Vries W, Sibanda LM, Afshin A et al (2019) Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet 393:447–492. https://doi.org/10.1016/S0140-6736(18)31788-4

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