Study Finds Antioxidant Potential Of Rice Bran Extracts

A new study has investigated the relative antioxidant potential of phytochemicals occurring in rice bran extracts based on bran color, and compared with blueberry and broccoli. Scientists Byungrok Min, Anna M. McClung, and Ming-Hsuan Chen found that the concentrations of some antioxidants were associated with bran color, but not others. Overall, the concentration of proanthocyanidin was highest in red rice bran and of anthocyanin in purple brans, and both color brans contained much higher concentrations of antioxidants as well as phenolics and flavonoids than blueberry and broccoli. The team believes these results suggest benefits of using rice bran in functional foods and nutraceuticals.