Phenolic Compounds and Potential Health Benefits of Pigmented Rice
Prinya Wongsa
Abstract
Rice (Oryza sativa L.) is one of the most important staple plant foods for global population especially in Asian countries. Pigmented rice including red rice, black, and purple contains a range of bioactive compounds including phenolics acids and flavonoids. Anthocyanins and proanthocyanidins are recognized as a major functional component in pigmented rice. Recently, pigmented rice varieties have received increasing attention from consumers due to its high nutritional values and bioactive compounds, providing its potential health benefits including antioxidant, anti-inflammatory, anticancer, and antidiabetic. Therefore, the objective of this chapter is to provide an up-to-date coverage of a systematic and advanced isolation, extraction and analytical methods, and potential health benefit studies related to antioxidant, anti-inflammatory, antidiabetic cardiovascular disease risk inhibition potential and anti-neurodegenerative potential of pigmented rice.