Phenolics are compounds possessing one or more aromatic rings with one or more hydroxyl groups . Phenolic compounds in diet may provide health benefits associated with reduced risk of chronic disease. Chinese medicinal plants have high levels of phenolics and potent antioxidant capacity, which might contribute to the protective effects against cancer . In rice, Goffman and Bergman studied the genotypic and environmental effects of the kernel phenolic content, and found that bran color was highly statistically significant for bran phenolic contents. Flavonoids are one group of phenolics, which consists of two aromatic rings linked by 3 carbons that are usually in an oxygenated heterocycle ring. Anthocyanins are a group of reddish to purple watersoluble flavonoids that are the primary pigments in the red and black grains, and have been widely identified and characterized in cereal grains. The major components of anthocyanidins in colored rice are cyaniding-3-O-b-glucoside and peonidin-3-O-b-glucoside. There have been few reports on characterization of other flavonoids such as flavonols, flavones, flavanols, and flavanones.
Phenolics are compounds possessing one or more aromatic rings with one or more hydroxyl groups . Phenolic compounds in diet may provide health benefits associated with reduced risk of chronic disease. Chinese medicinal plants have high levels of phenolics and potent antioxidant capacity, which might contribute to the protective effects against cancer . In rice, Goffman and Bergman studied the genotypic and environmental effects of the kernel phenolic content, and found that bran color was highly statistically significant for bran phenolic contents. Flavonoids are one group of phenolics, which consists of two aromatic rings linked by 3 carbons that are usually in an oxygenated heterocycle ring. Anthocyanins are a group of reddish to purple watersoluble flavonoids that are the primary pigments in the red and black grains, and have been widely identified and characterized in cereal grains. The major components of anthocyanidins in colored rice are cyaniding-3-O-b-glucoside and peonidin-3-O-b-glucoside. There have been few reports on characterization of other flavonoids such as flavonols, flavones, flavanols, and flavanones.
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