Phytochemical profile of a Japanese black-purple rice

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2821-2827

  Pereira Caro, Gema ^a   Watanabe, Shin ^b   Crozier, Alan ^a   Fujimura, Tatsuhito ^c   Yokota, Takao ^d   Ashihara, Hiroshi ^b,e  

^a UNIVERSITY OF GLASGOW   (United Kingdom)

^b UNIVERSITY OF THE RYUKYUS   (Japan)

^c UNIVERSITY OF TSUKUBA   (Japan)

^d TEIKYO UNIVERSITY   (Japan)

^e OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

Anthocyanins; Carotenoids; Flavones; Flavonols; Japanese black purple rice; Oryzanol

Indexed keywords

CARBOHYDRATES; FLAVONOIDS; METABOLITES; MIXTURES; PHENOLS; PIGMENTS;

CAROTENOIDS; FLAVONES; FLAVONOLS; ORYZANOL; PURPLE RICE;

ANTHOCYANINS;

ANTHOCYANIN; APIGENIN DERIVATIVE; BETA CAROTENE; CAMPESTEROL; CAROTENOID; CYANIDIN 3 ARABINOSIDE; CYCLOARTENOL; FLAVONE DERIVATIVE; FLAVONOL DERIVATIVE; GAMMA ORYZANOL; GLYCOSIDE; ISOQUERCITRIN; ISORHAMNETIN; LUTEOLIN; LYCOPENE; PLANT MEDICINAL PRODUCT; POLYPHENOL DERIVATIVE; PROCYANIDIN; RUTOSIDE; SITOSTEROL; XANTHOPHYLL; ZEAXANTHIN;

ARTICLE; CHEMICAL STRUCTURE; ENZYME ACTIVITY; EXTRACTION; FATTY ACID METABOLISM; FUNCTIONAL FOOD; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; ION MONITORING; JAPANESE; JAPANESE BLACK PURPLE RICE; PHYTOCHEMISTRY; PROTEIN ANALYSIS; QUANTITATIVE ANALYSIS; RICE;

EID: 84879213599     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.100     Document Type: Article

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