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black/oryza sativa
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Characterization of volatile aroma compounds in cooked black rice.
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Black rice ( Oryza sativa L.), an aromatic specialty rice popular in Asia, has a unique flavor, the volatile chemistry of which has not been reported. The objectives of this research were to study volatile profiles of cooked black rice and to characterize the odor-active compounds. Thirty-five
Metabolism and prebiotics activity of anthocyanins from black rice (Oryza sativa L.) in vitro.
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Anthocyanins are naturally active substances. In this study, anthocyanins from black rice were obtained by membrane filtration and column chromatography separation. Five anthocyanin monomers in black rice extract were identified by HPLC-MS/MS, and the major anthocyanin monomer (cyanidin-3-glucoside,
Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR).
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The composition and thermal stability of anthocyanins in black rice (Oryza sativa L. japonica var. SBR) produced in California were investigated. Six anthocyanin pigments were identified and quantified by high performance liquid chromatography using photo diode-array detection (HPLC-PDA) and
The role of black rice (Oryza sativa L.) in the control of hypercholesterolemia in rats.
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Cardiovascular disease is a serious public health problem; it is the first "cause of death" in Brazil and in developed countries. Thus, it is essential to search for alternative sources such as some functional foods to prevent and control the risks of this disease. The purpose of this study was to
Anthocyanin-rich extract from black rice (Oryza sativa L. Japonica) ameliorates diabetic osteoporosis in rats.
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Diabetic osteoporosis (DOP) is a systemic endocrine-metabolic osteopathy which has the characteristics of bone mineral density (BMD) reduction and bone microstructural destruction. Although anthocyanin-rich extract from black rice (AEBR) was reported to have a beneficial effect on diabetic rats, no
Black Rice (Oryza sativa L.) Fermented with Lactobacillus casei Attenuates Osteoclastogenesis and Ovariectomy-Induced Osteoporosis.
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The aim of the present study was to investigate the antiosteoclastogenic effects of black rice (Oryza sativa L.) fermented with Lactobacillus casei (LAB) in RANKL-induced RAW macrophage cells and its antiosteoporosis activity against ovariectomy-induced osteoporosis in rats. LAB
A new 2-arylbenzofuran with antioxidant activity from the black colored rice (Oryza sativa L.) bran.
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From the black colored rice bran of Oryza sativa cv. Heugjinjubyeo, a new 2-arylbenzofuran, 2-(3,4-dihydroxyphenyl)-4,6-dihydroxybenzofuran-3-carboxylic acid methyl ester, oryzafuran (1), was isolated. Its structure has been elucidated on the basis of spectral data. This compound showed strong
Black rice and anthocyanins induce inhibition of cholesterol absorption in vitro.
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Black rice (Oryza sativa L.) is often associated with blood lipid control. This study systematically assessed the inhibition of cholesterol absorption in vitro by black rice and explored cholesterol-lowering compounds present in this rice. Our results indicated that black rice extracts (BRE), which
Optimization of ultrasound and microwave assisted extractions of polyphenols from black rice (Oryza sativa cv. Poireton) husk.
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Phenolic compounds were extracted from the husk of milled black rice (cv. Poireton) by using a combination of ultrasound assisted extraction and microwave assisted extraction. Extraction parameters were optimized by response surface methodology according to a three levels, five variables Box-Behnken
Black rice (Oryza sativa L.) extracts induce osteoblast differentiation and protect against bone loss in ovariectomized rats.
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Osteoporosis, an age associated skeletal disease, exhibits increased adipogenesis at the expense of osteogenesis from common osteoporotic bone marrow cells. In this study, black rice (Oryza sativa L.) extracts (BRE) were identified as osteogenic inducers. BRE stimulated the alkaline phosphatase
Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation.
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Black rice (Oryza sativa L. indica) is one of the cereal commodities considered to be a source of anthocyanin. One of the obstacles of using anthocyanins as natural food colorants is their low stability. The objective of this study was to determine the effect of natural plants extracts on
New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (Oryza sativa L.).
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The aqueous anthocyanin-rich extract derived from black rice (Oryza sativa L.) was encapsulated by freeze drying using milk proteins and peptides as coating materials. The molecular modelling approach indicated that all major casein fractions and whey proteins were able to bind at least one
Anthocyanins from black rice (Oryza sativa) promote immune responses in leukemia through enhancing phagocytosis of macrophages in vivo.
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Rice is a staple food in numerous countries around the world. Anthocyanins found in black rice have been reported to reduce the risk of certain diseases, but the effects of crude extract of anthocyanins from Asia University-selected purple glutinous indica rice (AUPGA) on immune responses have not
Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability.
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This study was aimed the extraction of total flavonoids, anthocyanins and phenolics, as well as the antioxidant activity of black rice (Oryza sativa) and to study the stability in relation to pH, light and copigmentation. Variations in temperature (10-50°C), time (20-80min), and solid-solvent ratio
Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products.
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Artemide is one of the Italian pigmented rice varieties richest in polyphenols, especially anthocyanins. The aim of this work was to obtain anthocyanin-rich powders from Artemide cv, useful as functional ingredients for bakery foods. The hydroalcoholic extract prepared from Artemide black rice was
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