We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Study Finds Antioxidant Potential Of Rice Bran Extracts

December 1, 2010: 11:40 AM EST

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.

Byungrok Min, Anna M. McClung, Ming-Hsuan Chen, "Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color", Journal of Food Science, December 01, 2010, © Institute of Food Technologists
Vitality & Better Living
North America
United States of America
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.