ReviewFood science & nutrition2014
Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid.
Review in Food science & nutrition, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 166 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
166 citing papers in PubMed, 1 synthesis or guideline pooled it, 640 citations in OpenAlex.
- Effect of Pigmented Rice Consumption on Cardiometabolic Risk Factors: A Systematic Review of Randomized Controlled Trials.Current nutrition reports · 2023Pooled it
- Reconstituted Rice with Low-Glycemic-Index Potential as an Alternative to Polished Rice: Structural, Cooking, Nutritional, and In Vitro Digestibility Attributes.Foods (Basel, Switzerland) · 2026Article
- Improving the Antioxidant Activity and Consumer Acceptance of Rice Snacks Fortified With Barley.Journal of food science · 2026Article
- Rice Bran: A Comprehensive Review of Phytochemicals and Bioactive Components With Therapeutic Potential and Health Benefits.Nutrition reviews · 2026Review
- The Science of Colour in Rice: A Review on Health Benefits, Genetic Regulation, and Anthocyanin Stability.Rice (New York, N.Y.) · 2026Review
- Optimization of Infrared Rotary Roasting Conditions for Immature Rice: Effects on Physicochemical and Cooking Qualities.Foods (Basel, Switzerland) · 2026Article
- Determination of glycemic index and load of commercially available non-pigmented and pigmented rice varieties in the Philippines.Scientific reports · 2026Article
- Comparative Chemical Profiling, Antioxidant Activity, and Antidiabetic Potential of Four Whole-Grain Red Rice Cultivars from Three Southern Border Provinces of Thailand: An In Vitro and In Silico Investigation.Foods (Basel, Switzerland) · 2026Article
- Effects of Rice Bran Oil Shortening Substitution on Physicochemical and Functional Properties of Plant-Based Mozzarella Cheeses.Foods (Basel, Switzerland) · 2026Article
- Rice Bran Attenuates Liver Fibrosis Caused by Vitamin E Deficiency in the Pre-Aging Stage.Yonago acta medica · 2026Article
- Effect of Popping and Steam Cooking on Total Ferulic Acid, Phenolic and Flavonoid Contents, and Antioxidant Properties of Sukhothai Fragrant Black Rice.Foods (Basel, Switzerland) · 2026Article
- Exploring bioactive and nutritional profiles in plant-based milk alternatives from green rice (Khao Dawk Mali 105) and its milling fractions.Food chemistry: X · 2026Article
- Tissue-specific profiles of phenolic metabolites in rice deprived ofFrontiers in plant science · 2026Article
- Characterization of Nutritional and Flavor Profiles of Aromatic Black Rice, India.International journal of food science · 2026Article
- Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties.Foods (Basel, Switzerland) · 2025Article
- Antioxidative Effects of Defatted Rice Bran in Rats on AOM/DSS-Induced Colon Oxidative Stress and Correlations Between Gut Microbiota and Antioxidant Biomarkers.Food science & nutrition · 2025Article
- Article
- Identification of Protocatechuic acid as an anti-acne component in extracts of black rice bran.Scientific reports · 2025Article
- Occurrence, Biosynthesis, and Health Benefits of Anthocyanins in Rice and Barley.International journal of molecular sciences · 2025Review
- Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index.Foods (Basel, Switzerland) · 2025Review
106 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Epidemiological studies suggested that the low incidence of certain chronic diseases in rice-consuming regions of the world might be associated with the antioxidant compound contents of rice. The molecules with antioxidant activity contained in rice include phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid. This review provides information on the contents of these compounds in rice using a food composition database built from compiling data from 316 papers. The database provides access to information that would have otherwise remained hidden in the literature. For example, among the four types of rice ranked by color, black rice varieties emerged as those exhibiting the highest antioxidant activities, followed by purple, red, and brown rice varieties. Furthermore, insoluble compounds appear to constitute the major fraction of phenolic acids and proanthocyanidins in rice, but not of flavonoids and anthocyanins. It is clear that to maximize the intake of antioxidant compounds, rice should be preferentially consumed in the form of bran or as whole grain. With respect to breeding, japonica rice varieties were found to be richer in antioxidant compounds compared with indica rice varieties. Overall, rice grain fractions appear to be rich sources of antioxidant compounds. However, on a whole grain basis and with the exception of γ-oryzanol and anthocyanins, the contents of antioxidants in other cereals appear to be higher than those in rice.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.