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Researchers Find Details of Healthy Compounds in Colorful Whole Grain Rice

Scientists from the U.S. Department of Agriculture and cooperators have provided details on the chemical composition and potential bioavailability of nutritious compounds in a representative group of five colorful rice varieties. The findings could help breeders select for these traits from among 18,000 rice samples, called accessions.

Scientists from the U.S. Department of Agriculture and cooperators have provided details on the chemical composition and potential bioavailability of nutritious compounds in a representative group of five colorful rice varieties. The findings could help breeders select for these traits from among 18,000 rice samples, called accessions.

 

The team used analytical methods to determine the profiles of tocopherols, tocotrienols and gamma-oryzanol in white, light brown, brown, red, and purple bran. They found a wide variation in the concentrations of the two forms of vitamin E and of gamma-oryzanol. The team also analyzed other phytochemicals—specifically phenolics and flavonoids—in the same five color classes of bran. The study showed that the red and purple rice brans had higher phenolic and flavonoid concentrations than the lighter-colored rice brans measured. The researchers also identified one purple rice bran variety that was both high in phenolic compounds as well as vitamin E and oryzanols.

 

See ARS-USDA's news release at http://www.ars.usda.gov/is/pr/2013/130415.htm.

 

 

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