Analyzing Antioxidant Impacts of Color Rices on Oxidative Stress Diseases, Suggested by PubMed Studies

Color rice may have potential effects in enhanced levels of antioxidants through its antioxidants and stimulation of the natural antioxidant enzymes found in the host tissue, some scientists suggested.

In compared to white rice with the hull, bran layer and cereal germ removed color rice contains a similar amount of calories and carbohydrates with only the hull removed.

Therefore, replacing the portion of white rice by color rice in your diet may eventually increase circulation of antioxidants in your body.

The results of the replacement not only reduce the risk of overexpression of levels of reactive oxygen species in the induction of free radical domino's effects but also protect the body against the imbalance of free radicals and antioxidants.

Antioxidants are molecules with a unique function in inhibited oxidation caused by other molecules.

Oxidative stress is a production as a result of an imbalance of ratio of antioxidant produced by the body tissue and free radical expression in the body.

In other words, low levels of natural antioxidants in the body may increase the risk of oxidative stress diseases.

Long-term overexpression of oxidative stress-induced damage of body tissues can lead to the development of many diseases. Link with a list of such diseases is provided below for your references.

Color rice or unpolished rice is a kind of whole, natural grain with varieties of color with only the outermost layer (hull) of the rice kernel removed.

Nutrients
1. Carbohydrates
2. Sugars
3. Dietary fiber
4. Fat
5. Protein
6. Thiamine (Vitamin B1)
7. Riboflavin (Vitamin B2)
8. Niacin (Vitamin B3)
9. Pantothenic acid (Vitamin B5)
10. Vitamin B6
11. Folate (Vitamin B9)
12.Calcium
13. Iron
14. Magnesium
15. Manganese
16. Phosphorus
17. Potassium
18. Sodium
19. Zinc

In the study of the extracts from white-, black-, and red-hulled rice prepared by sequential extraction with six different polar solvents to investigate the potential radical-scavenging activities, researchers at the National Agricultural Research Center for Kyushu Okinawa Region found that in compared to other extracts isolated, the acetone extract from red-hulled rice exhibits a high DPPH* and t-BuOO* scavenging activity

DPPH is a common free radical of the organic chemical compound 2,2-diphenyl-1-picrylhydrazyl used as a tool to monitor chemical reactions involving radicals.

t-BuOO (tert-Butyl hydroperoxide) is a free radical of organic peroxide widely used in a variety of testing of oxidation.


Further analysis showed that the efficacy of red hulled rice in inhibited the presence of free radicals was attributed to the phytochemical procyanidins, which are members of the class of flavonoids, formed from catechin and epicatechin molecules.

Some researchers suggested that procyanidins show more effects on the ability of free radical scavenging in the aqueous phase with the average molecular weight about 5000.

Additionally, in a range of about 500-18,000 procyanidins also facilitated a free radical reduction through the hydrogen atom transfer (HAT) and single electron transfer followed by proton transfer (SET-PT) mechanisms.

In phenolic compounds isolated from pigmented rice (black, red, and green rice) using aqueous mixtures of acetone, ethanol, and methanol to determine the most effective extraction solvent against the expression of reactive oxygen species, researchers showed that according to 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay,
* An extract from 40:60 acetone-water mixtures (v/v) provides the highest antioxidant activity in the ameliorated presence of levels of free radicals.

* Antioxidant activities of 40% acetone extracts of pigmented rice bran, measured in the range of 0 to 1500 μg/mL, process the highest total phenolic (259.5 μg/mg) and total flavonoid (187.4 μg/mg) contents in an exhibition of antioxidant activity of 83.6%.

In compared to other pigments, red rice bran showed the least efficacy in inhibited free radical butylated hydroxytoluene (144.5 μg/mL) also from the DPPH radical assay.


Dr. Jun H, after taking into account of other confounders, said, "The major phenolic acids of red rice bran were ferulic, vanillic and p-coumaric acids and " black and red rice bran could be better raw materials for manufacturing the food with high antioxidant activity".


These results of the investigation indicated that antioxidants contents in hulled rice are incomparable, depending on the color and the red and black hulled rice contain a highest antioxidants expression in compared to other colors.

Interestingly, when the hull is removed from three types of colored rice bran--forbidden rice, red rice, and green rice, the antioxidant levels were reduced by ONLY a fraction
* Forbidden rice, and green rice bran yield the antioxidant contents of 90%-100% and 80%-90%, respectively, and
* Red rice bran obtained from red rice yields the antioxidant content of 90%-100%.

The showings suggested that contrary to general belief, the pigmented skin of hull rice only represents a fraction of antioxidants in compared to all contents in the color rice bran.

Taking all together, non-hull colors rice may be considered as a functional food to promote antioxidant circulation in attenuated risk of oxidative stress in the induction of various forms of the disease.

People with a higher risk of oxidative stress may want to add a portion of non-hull color rice into their daily diet for preventive measure.


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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blog, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.


Sources
(1) Polymeric procyanidins as radical-scavenging components in red-hulled rice.
Oki T1, Masuda M, Kobayashi M, Nishiba Y, Furuta S, Suda I, Sato T(PubMed)
(2)Antioxidant activities and phenolic compounds of pigmented rice bran extracts by Jun HI1, Song GS, Yang EI, Youn Y, Kim YS(PubMed)
(3) Antioxidant activity of colored rice bran obtained at different milling yields by Fujita A1, Fujitake H, Kawakami K, Nomura M(PubMed)(4) Effects of hydrothermal processes on antioxidants in brown, purple and red bran whole grain rice(Oryza sativa L.) by Min B1, McClung A2, Chen MH(PubMed)
(4) List of diseases caused by oxidative stress
(5) Computational study of the structure-free radical scavenging relationship of procyanidins by Mendoza-Wilson AM1, Castro-Arredondo SI2, Balandrán-Quintana RR(PubMed)