Antioxidant activities and antiproliferative activity of Thai purple rice cooked by various methods on human colon cancer cells

Food Chemistry

Volumn 188, Issue , 2015, Pages 99-105

  Chatthongpisut, Rassarin ^a   Schwartz, Steven J ^b   Yongsawatdigul, Jirawat ^a  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Anthocyanins; Antioxidant activity; Caco 2 cells; Phenolic acids; Purple rice

Indexed keywords

ANTIOXIDANTS; CARBOHYDRATES; CELL PROLIFERATION; CELLS; ORGANIC ACIDS; STERILIZATION (CLEANING);

ANTHOCYANINS AND ANTIOXIDANT ACTIVITY; ANTI-OXIDANT ACTIVITIES; ANTI-PROLIFERATIVE ACTIVITIES; CACO-2 CELLS; HUMAN COLON CANCER CELLS; METHANOLIC EXTRACTS; PHENOLIC ACIDS; PURPLE RICE;

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT; ARABINOXYLAN; COUMARIC ACID; CYANIDIN 3 GLUCOSIDE; FERULIC ACID; GLUCOSIDE; HYDROXYL GROUP; PHENOL DERIVATIVE; POLYSACCHARIDE; PROTOCATECHUIC ACID; VANILLIC ACID; VOLATILE AGENT; ANTINEOPLASTIC AGENT; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; PLANT EXTRACT;

ABTS RADICAL SCAVENGING ASSAY; ALEURONE; ARTICLE; AUTOCLAVE; CACO 2 CELL LINE; CELL PROLIFERATION; COLON CANCER; CONTROLLED STUDY; COOKED FOOD; DEGRADATION; DRY WEIGHT; HIGH TEMPERATURE; HUMAN; HUMAN CELL; IC50; MICROWAVE COOKING; PERICARP; RICE; THAI PURPLE RICE; THERMOSTABILITY; CELL GROWTH; CHEMISTRY; COLONIC NEOPLASMS; COOKING; DRUG EFFECTS; ORYZA; PATHOLOGY; PROCEDURES; TUMOR CELL LINE;

ANTHOCYANINS; ANTINEOPLASTIC AGENTS; ANTIOXIDANTS; CACO-2 CELLS; CELL GROWTH PROCESSES; CELL LINE, TUMOR; COLONIC NEOPLASMS; COOKING; HUMANS; HYDROXYBENZOATES; ORYZA; PHENOLS; PLANT EXTRACTS;

EID: 84929452970     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.074     Document Type: Article

References (33)

1. E.-S.M. Abdel-Aal, and P. Hucl A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats Cereal Chemistry 76 3 1999 350 354
2. El.-Sayed M. Abdel-Aal, J.C. Young, and I. Rabalski Anthocyanin composition in black, blue, pink, purple, and red cereal grains Journal of Agricultural and Food Chemistry 54 13 2006 4696 4704
3. P.N. Chen, W.H. Kuo, C.L. Chiang, H.L. Chiou, Y.S. Hsieh, and S.C. Chu Black rice anthocyanins inhibit cancer cells invasion via repressions of MMPs and u-PA expression Chemico-Biological Interactions 163 3 2006 218 229
4. M.H. Cho, Y.S. Paik, H.H. Yoon, and T.R. Hahn Chemical structure of the major color component from a Korean pigmented rice variety Agricultural Chemistry and Biotechnology 39 4 1996 304 308
5. H.S. Chung, and J.C. Shin Characterization of antioxidant alkaloids and phenolic acids from anthocyanin-pigmented rice (Oryza sativa cv. Heugjinjubyeo) Food Chemistry 104 4 2007 1670 1677
6. M.D. Clifford Chlorogenic acids and other cinnamates - Nature, occurrence, and dietary burden Journal of the Science of Food and Agriculture 79 3 1999 362 372
7. D.N. Dri, T. Mazzeo, M. Zaupa, R. Ferracane, V. Fogliano, and N. Pellegrini Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals Journal of the Science of Food and Agriculture 93 1 2013 29 36
8. M.M. Giusti, and R.E. Wrolstad Acylated anthocyanins from edible sources and their applications in food systems Biochemical Engineering Journal 14 3 2003 217 225
9. H. Guo, W. Ling, Q. Wang, C. Liu, Y. Hu, and M. Xia Effect of anthocyanin-rich extract from black rice (Oryza sativa L. indica) on hyperlipidemia and insulin resistance in fructose-fed rats Plant Foods for Human Nutrition 62 1 2007 1 6
10. B. Harakotr, B. Suriharn, R. Tangwongchai, M.P. Scott, and K. Lertrat Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking Food Chemistry 164 2014 510 517
11. K. Herrmann, and C.W. Nagel Occurrence and content of hydroxycinnamic acid and hydroxybenzoic acid compounds in foods Critical Reviews in Food Science and Nutrition 28 4 1989 315 347
12. M. Hiemori, E. Koh, and A.E. Mitchell Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR) Journal of Agricultural and Food Chemistry 57 5 2009 1908 1914
13. C. Hu, J. Zawistowski, W. Ling, and D.D. Kits Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model systems Journal of Agricultural and Food Chemistry 51 18 2003 5271 5277
14. C. Hui, Y. Bin, Y. Xiaoping, Y. Long, C. Chunye, and M. Mantian Anticancer activities of anthocyanin-rich extract from black rice against breast cancer cells in vitro and in vivo Nutrition and Cancer 62 8 2010 1128 1136
15. J.W. Hyun, and H.S. Chung Cyanidin and Malvidin from Oryza sativa cv. Heugjinjubyeo mediate cytotoxicity against human monocytic leukemia cells by arrest of G2/M phase and induction of apoptosis Journal of Agricultural and Food Chemistry 52 8 2004 2213 2217
16. D. Jiang, and D.G. Peterson Role of hydroxycinnamic acids in food flavor: A brief overview Phytochemistry Reviews 9 1 2010 187 193
17. P. Jing, J.A. Bomser, S.J. Schwartz, J. He, B.A. Magnuson, and M.M. Giusti Structure-function relationships of anthocyanins from various anthocyanin-rich extracts on the inhibition of colon cancer cell growth Journal of Agricultural and Food Chemistry 56 20 2008 9391 9398
18. H.H. Lin, J.H. Chen, C.C. Huang, and C.J. Wang Apoptotic effect of 3,4-dihydroxybenzoic acid on human gastric carcinoma cells involving JNK/p38 MAPK signaling activation International Journal of Cancer 120 11 2007 2306 2316
19. M.N. Maillard, and C. Berset Evolution of antioxidant activity during kilning: Role of insoluble bound phenolic acids of barley and malt Journal of Agricultural and Food Chemistry. 43 7 1995 1789 1793
20. P. Mattila, J.H. Pihlava, and J. Hellström Content of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products Journal of Agricultural and Food Chemistry 53 21 2005 8290 8295
21. F. Nave, M.J. Cabrita, and C.T. da Costa Use of solid-supported liquid-liquid extraction in the analysis of polyphenols in wine Journal of Chromatography A 1169 1-2 2007 23 30
22. R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C. Rice-Evans Antioxidant activity applying an improved ABTS radical cation decolorization assay Free Radical Biology and Medicine 26 9-10 1999 1231 1237
23. C.A. Rice-Evans, N.J. Miller, P.G. Bolwell, P.M. Bramley, and J.B. Pridham The relative antioxidant activities of plant-derived polyphenolic flavonoids Free Radical Research 22 4 1995 375 383
24. S.N. Ryu, S.Z. Park, and C.T. Ho High performance liquid chromatography determination of anthocyanin pigments in some varieties of black rice Journal of Food and Drug Analysis 6 1998 729 736
25. E. Sadilova, F.C. Stintzing, and R. Carle Thermal degradation of acylated and nonacylated anthocyanins Journal of Food Science 71 8 2006 C504 C512
26. F. Shahidi, and M. Naczk Phenolics in Food and Nutraceuticals 2004 CRC Press Florida
27. N. Shibuya Phenolic acids and their carbohydrate esters in rice endosperm cell walls Phytochemistry 23 10 1984 2233 2237
28. F.C. Stintzing, and R. Carle Functional properties of anthocyanins and betalains in plants, food, and in human nutrition Trends in Food Science & Technology 15 1 2004 19 38
29. J. Surh, and E. Koh Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice Journal of the Science of Food and Agriculture 94 15 2014 3296 3304
30. A.L. Waterhouse Determination of total phenolics R.E. Wrolstad, T.E. Acree, E.A. Decker, M.H. Penner, D.S. Reid, S.J. Schwartz, Handbook of Food Analytical Chemistry: Pigments, colorants, flavors, texture, and bioactive food components 2005 John Wiley and Sons Inc New York 463 464
31. Z. Yang, and W. Zhai Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.) Innovative Food Science & Emerging Technologies 11 1 2009 169 176
32. R. Yawadio, S. Tanimori, and N. Morita Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities Food Chemistry 101 4 2007 1616 1625
33. M. Zhao, Y. Luo, Y. Li, X. Liu, J. Wu, and X. Liao The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment Food Chemistry 141 2013 3260 3267