Rice - not just a staple food: A comprehensive review on its phytochemicals and therapeutic potential

Rice (Oryza sativa L.) is the most popular staple food grain and an important source of fibre, energy, minerals, vitamins, and other biomolecules. Rice parts exhibited a number of health beneficial effect in pre-clinical/clinical studies. Rice constituents are getting popularity in preparation of ph...

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Veröffentlicht in:	Trends in food science & technology 2020-03, Vol.97, p.265-285
Hauptverfasser:	Sen, Saikat, Chakraborty, Raja, Kalita, Pratap
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins Antioxidants Apoptosis Beta cells Bile Biomolecules Carbohydrates Carotene Carotenoids Cholesterol Cytokinins Diabetes mellitus Dietary supplements DNA biosynthesis Epicatechin Fatty acids Fatty-acid synthase Ferulic acid Flavonoids Food Food additives Food industry Food processing industry Free radicals Gallic acid Gamma oryzanol Grain Health promotion Hydroxymethylglutaryl-CoA reductase Inflammation Insulin Interleukin 6 Interleukins Lutein Minerals Molecular modelling Oils & fats Oryza sativa Pharmaceutical Pharmaceutical industry Pharmaceuticals Phenolic acids Phenols Phytochemicals Phytoconstituents Prostaglandin endoperoxide synthase Reductases Rice Rice bran Rice bran oil Scavenging Therapeutic Vitamin E Vitamins β-Carotene
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