Affiliation:
1. Department of Chemistry, University of Gujrat, Gujrat, 50700 Pakistan
2. Institute of Chemistry, University of Sargodha, Sargodha, 40100, Pakistan
3. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
Abstract
Abstract:
Rice (Oryza sativa L.), a cereal grass, belongs to the genus Oryza from the family Poaceae,
which encompasses twenty-five species cultured in many countries of Asia, and partly in the
rest of the world. From these species, two viz. Oryza sativa (O. sativa) Asian rice and Oryza glaberrima
(O. glaberrima) African rice are commonly found and the most widely consumed staple
food by a large part of the human population in the world, especially in Asia due to their nutritional
and nutraceutical prospects. Rice, a popular source of carbohydrates, also contains a good amount
of dietary fiber, minerals (Ca, Zn, Se, P, K, Mg, Fe, and Mn), protein and vitamin B along with
several other medicinally important bioactives such as tocols (α-tocopherols and α-tocotrienols) (ßsitosterol)
phenolic acids, flavonoids (apiginine), and oryzanol (24-Methylenecylcoartanyl transferulate).
Rice bran is a byproduct of the rice polishing industry and is valuable in terms of containing
15-20% high-value oil. Because of the natural antioxidants present in rice, several medicinal
benefits and biological properties can be attributed to rice consumption. The nutrient profile of rice
varies based on several factors, such as grains (white, brown, red, and black/purple), the extent of
polishing, and the preparation method. Considering the importance of rice as a traditional diet rich
in high-value bioactives, together with the existing gap of related information, it is worthwhile to
assemble a comprehensive review that focuses on the detailed profile of valuable nutrients and
high-value phytochemicals and biological activities of rice to explore its functional food and
nutraceutical applications. This review attempts to provide collective information on the essential
rice cereal for its nutritional and antioxidant potential.
Publisher
Bentham Science Publishers Ltd.
Subject
Organic Chemistry,Computer Science Applications,Drug Discovery,General Medicine
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