Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice

Food & Nutrition Research

Yuan-Yu Hou¹  Shyh-Hsiang Lin²  Yue-Hwa Chen²  Sassy Bhawamai² 

[1] Department of Food and Beverage Management, Mackay Junior College of Medicine, Nursing and Management, Taipei, Taiwan;School of Nutrition and Health Sciences, Taipei Medical University, Taipei, Taiwan;

关键词: black rice;    anthocyanin;    cyanidin-3-glucoside;    protocatechuic acid;    antioxidation;    anti-inflammation;   

DOI  :  10.3402/fnr.v60.32941

来源: DOAJ

【 摘 要 】

Background: Evidence on biological activities of cooked black rice is limited. This study examined the effects of washing and cooking on the bioactive ingredients and biological activities of black rice. Methods: Cooked rice was prepared by washing 0–3 times followed by cooking in a rice cooker. The acidic methanol extracts of raw and cooked rice were used for the analyses. Results: Raw black rice, both washed and unwashed, had higher contents of polyphenols, anthocyanins, and cyanidin-3-glucoside (C3G), but lower protocatechuic acid (PA), than did cooked samples. Similarly, raw rice extracts were higher in ferric-reducing antioxidant power (FRAP) activities than extracts of cooked samples. Nonetheless, extracts of raw and cooked rice showed similar inhibitory potencies on nitric oxide, tumor necrosis factor-α, and interleukin-6 productions in lipopolysaccharide-activated macrophages, whereas equivalent amounts of C3G and PA did not possess such inhibitory effects. Conclusions: Thermal cooking decreased total anthocyanin and C3G contents and the FRAP antioxidative capacity, but did not affect anti-inflammatory activities of black rice. Neither C3G nor PA contributed to the anti-inflammatory activity of black rice.

【 授权许可】

Unknown