Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, <i>γ</i>‐oryzanol, and phytic acid

Goufo, Piebiep; Trindade, Henrique

doi:10.1002/fsn3.86

Public

Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ‐oryzanol, and phytic acid

Published in Food Science & Nutrition • Jan 21, 2014

Authors:

Piebiep Goufo

Henrique Trindade

Abstract

Epidemiological studies suggested that the low incidence of certain chronic diseases in rice-consuming regions of the world might be associated with the antioxidant compound contents of rice. The molecules with antioxidant activity contained in rice include phenolic acids, flavonoids, anthocyanins, ...

Subject

Antioxidant

Phytic acid

Food science

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