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More phenolics in darker rice
USDA (USDA) scientists and partners with the knowledge of five colorful rice varieties in a group representative of the chemical composition of nutrients and potential bioavailability.

Although usually considered, on the basis of rice into seven color class, furfuryl color and darker varieties is considered to have higher amounts of lighter varieties phytochemical compounds than white or brown.

Rice bran, whole rice outer layer rich in phytochemical, known as gamma-oryzanol, vitamin E - two forms of tocopherols and tocotrienols. These nutritional compounds with a wide range of biological activity, and prevent food from oxidative damage, and it may be beneficial to human health.

The analytical method used by the team to determine the configuration file tocopherol, tocotrienols and gamma-oryzanol, white, light brown, brown, red, purple bran. They found a great difference between these two forms of vitamin E and gamma-oryzanol concentration.

The team also analyzed other phytochemicals, especially phenolic compounds and flavonoids in the same five colors gluten. Studies have shown that red and purple rice bran has a high content of phenols and flavonoids than light-colored rice bran measurement. The researchers also found a purple varieties of rice bran, phenolic compounds, and vitamin E and oryzanols of.

The study was published in Food Science and Food Chemistry.

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