ArticleCurrent research in food science2024
Assessment of polyphenols in purple and red rice bran: Phenolic profiles, antioxidant activities, and mechanism of inhibition against amylolytic enzymes.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed.
- Antioxidant, Anti-Inflammatory, and Bone-Remodeling Modulatory Activities of Thai Pigmented and Non-Pigmented Rice Bran Oils Containing Tocols and γ-Oryzanol.Antioxidants (Basel, Switzerland) · 2026Article
- Impact of crystalline type on starch-polyphenol complexation under sequential gelatinization and ultrasonication.Ultrasonics sonochemistry · 2026Article
- Revealing the inhibitory mechanism of ferulic acid on rice lipase via structural and kinetic analyses under cold plasma treatment during storage.Food chemistry: X · 2026Article
- Bio-Assisted Synthesis of Reduced Graphene Oxide Nanosheets From Graphene Oxide: Promising and Efficient Cytotoxic and Antidiabetic Potency in In Vitro, Kinetic, and In Silico Models.International journal of biomaterials · 2026Article
- Effective Anti-Cancer Activity of Red Rice Bran Extract on Cervical Cancer and Breast Cancer Cells.Asian Pacific journal of cancer prevention : APJCP · 2025Article
- Exploring dynamic changes in nutritional profile, flavor dissipation, and antioxidant activity during the cooking process of marinade.Current research in food science · 2025Article
- Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Food chemistry: X · 2025Article
- Rice bran oil ameliorates the symptoms of benign prostatic hyperplasia in male Wistar rats.Avicenna journal of phytomedicineArticle
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Abstract
Pigmented Thai rice varieties, including purple (Riceberry) and red (Hommali), are gaining popularity due to their health benefits as a source of polyphenols that may exert a hypoglycemic effect through specific inhibition of amylolytic enzymes. This study determined the free phenolic extract from purple rice bran (PFE) to exhibit notably greater content of phytochemical compounds than did phenolic extracts from red rice bran, whether free (RFE) or bound fractions. This phytochemical content correlated with increased antioxidant activity and strong inhibition capacity against amylolytic enzymes, suppressing the conversion of carbohydrates into glucose. Several polyphenol compounds were identified in pigmented rice bran extracts, including benzoic acid, chlorogenic acid, ferulic acid, apigenin, and rutin; among these, flavonoids exhibited greater effect on inhibition capacity. Mechanistically, PFE was found to act as a competitive and uncompetitive inhibitor of α-amylase and α-glucosidase respectively, while RFE showed respective uncompetitive and competitive inhibitory modes.
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