Preface

In recent years there has been a great deal of interest in naturally occurring bioactive compounds referred to as 'Phytochemicals' and their role in the prevention, management, and treatment of many human health disorders. This heightened interest in phytochemicals can be attributed to the global dietary recommendations to increase the consumption of plant-based foods, which are the main source of phytochemicals in our diet. The consumption of phytochemicals is now looked upon as being an important complementary approach to the use of traditional pharmaceutical compounds in the treatment and management of human diseases. Phytochemicals, also referred to as 'Phytonutrients', vary significantly in terms of their occurrence, chemistry, and mode of action. They must first be isolated, purified, and their physico-chemical properties established. Once identified, they can be studied for their mechanisms of action leading to the evaluation of their biological properties and their role in human health using in vitro, animal, and human clinical studies. Recognizing the importance of these compounds in humans, we undertook to edit and publish a book with chapters authored by internationally recognized scientists who are experts in their respective fields of research in this important area of the role of phytochemicals in human health. The chapters of the book include original research articles as well as up-to-date reviews. The book is intended to benefit researchers, health professionals, industrial scientists as well as government regulatory agencies. It is our hope that with a better understanding and knowledge of phytochemicals, we will be able to formulate guidelines as to their safety and their use in the management of human diseases and improvement of the quality of life.

**II**

**Chapter 8 159**

Medical and Human Health Applications **179**

**Chapter 9 181**

**Chapter 10 207**

**Chapter 11 231**

**Chapter 12 263**

Phytochemicals and Their Antifungal Potential against Pathogenic Yeasts *by Cristina de Andrade Monteiro and Julliana Ribeiro Alves dos Santos*

Modulation of Edible Plants on Hepatocellular Carcinoma Induced by

*by Peeradon Tuntiteerawit, Tichakorn Singto, Anupon Tadee* 

*Ocimum* Phytochemicals and Their Potential Impact on Human Health *by Debjoy Bhattacharjya, Sinchan Adhikari, Arijit Biswas, Anil Bhuimali,* 

Medicinal Properties of Selected Asparagus Species: A Review *by Polo-Ma-Abiele Hildah Mfengwana and Samson Sitheni Mashele*

Coumarins as Fluorescent Labels of Biomolecules

*Parthadeb Ghosh and Soumen Saha*

**Section 3**

Aflatoxin B1

*and Supatra Porasuphatana*

*by António Pereira, Sérgio Martins and Ana Teresa Caldeira*

**Dr. Venketeshwer Rao** University of Toronto, Canada

**Dr. Dennis Mans** Anton de Kom University of Suriname, Suriname

> **Dr. Leticia Rao** University of Toronto, Canada

**1**

Section 1

Phytochemical

Composition

Section 1 Phytochemical Composition

**3**

**Chapter 1**

**Abstract**

**1. Introduction**

Anthocyanins and

Bioactivities

Proanthocyanidins in Natural

Natural pigmented rice is mainly black, red, and dark purple and contains a variety of flavones, tannins, phenolic, sterols, oryzanols, and essential oils. Anthocyanins and proanthocyanidins belonging to plant flavonoids are thought of as the major functional components found in black, red, and purple rice and contribute to the intense color of many fruits, vegetables, and pigmented cereals such as blueberries, grapes, red cabbages, and purple sweet potatoes. Recent data have indicated the potential for isolating and characterizing the nutrition and nonnutritive components in colored fruits, vegetables, and cereals for their potential chemopreventive and pharmaceutical agents. This chapter provides up-to-date coverage of pigmented rice in terms of the bioactive constituents, isolation, extraction and analytical methods, and related bioactivities. Special focus has been placed on the anti-inflammation, anticancer, and antiaging processes of the major components found in pigmented rice, especially with regard to germ and bran extracts.

**Keywords:** anthocyanins, proanthocyanidins, pigmented rice, nonpigmented rice,

Although white rice is consumed as a major staple food worldwide, quite a few countries in Southeast Asia (SEA) also consume pigmented cultivars such as red, black, purple, and brown rice. Rice cultivars that originated in Southeast Asia (SEA) have been classified in the species of *Oryza sativa* L., which differs from the *Oryza glaberrima* Steud. species that is cultivated in West Africa. In Thailand, the total area of cultivation has been recorded at 56.3 million Rai (22.3 million acres) with the majority being comprised of white rice cultivars (90%), while pigmented rice is only 0.1% or makes up approximately 62,000 Rai (24,506 acres) [1]. The largest cultivated area is located in the northeast of Thailand (63.10%) followed by the northern region of Thailand (21.93%), the central area (14.5%), and the south (0.47%). India and Indonesia have more cultivated area of pigmented rice than any other SEA countries, although they report a smaller proportion than that of the white rice cultivar. The total cultivated area in India has been recorded at

Pigmented Rice and Their

*Pornngarm Limtrakul (Dejkriengkraikul),* 

*Warathit Semmarath and Sariya Mapoung*

bioactivities of black rice, bioactivities of red rice
