Advances in Studies on Nutritional, Functional Components and Biological Activities of Color Rice

LU Runqing; WU Yunxia; GENG Jingzhang; WANG Zhinan; LI Dongqin; ZHOU Fang; TIAN Honglei; LU Zhiyuan; ZHAO Danni

doi:10.13386/j.issn1002-0306.2022040192

Volume 44 Issue 5

Feb. 2023

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Science and Technology of Food Industry > 2023 > 44(5): 411-419. > DOI: 10.13386/j.issn1002-0306.2022040192

LU Runqing, WU Yunxia, GENG Jingzhang, et al. Advances in Studies on Nutritional, Functional Components and Biological Activities of Color Rice[J]. Science and Technology of Food Industry, 2023, 44(5): 411−419. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040192.

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Advances in Studies on Nutritional, Functional Components and Biological Activities of Color Rice

1.
Institute of Biological Sciences and Engineering, Shaanxi University of Technology, Northern Rice Wine Research Institute of Xiecun, Hanzhong 723000, China
2.
Xi'an Supervision & Inspection Institute of Product Quality, Xi'an 710065, China

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Received Date: April 17, 2022
Available Online: January 02, 2023

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Abstract

Abstract

Rich in nutrients and functional factors, color rice is an ideal staple food and functional food source. This article gives a summary of recent research on the nutritional components (protein, amino acid, vitamin, etc.), functional components (anthocyanin, phenolic acid, dietary fiber, etc.) and biological activities (antioxidant activity, anti-inflammatory, anti-cancer and anti-diabetes properties, etc.) of color rice, and discusses the exploitation and utilization of color rice resource. The development trend of color rice was prospected from strengthening the stability of bioactive substances, so provide a reference for the comprehensive utilization of color rice.
- color rice,
- nutritional component,
- functional factor,
- biological activities

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