Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice

BACKGROUND: Evidence on biological activities of cooked black rice is limited. This study examined the effects of washing and cooking on the bioactive ingredients and biological activities of black rice. METHODS: Cooked rice was prepared by washing 0–3 times followed by cooking in a rice cooker. The...

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Detalles Bibliográficos
Autores principales: Bhawamai, Sassy, Lin, Shyh-Hsiang, Hou, Yuan-Yu, Chen, Yue-Hwa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Co-Action Publishing 2016
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5031796/
https://www.ncbi.nlm.nih.gov/pubmed/27652685
http://dx.doi.org/10.3402/fnr.v60.32941

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5031796/
https://www.ncbi.nlm.nih.gov/pubmed/27652685
http://dx.doi.org/10.3402/fnr.v60.32941

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