Rice Metabolites and Biology

**63**

**Chapter 4**

*Prinya Wongsa*

**Abstract**

**1. Introduction**

pigmented rice.

Phenolic Compounds and

Pigmented Rice

Potential Health Benefits of

potential and anti-neurodegenerative potential of pigmented rice.

**Keywords:** black rice, red rice, phenolics, anthocyanins, potential health benefits

Rice *(Oryza sativa* L.) is a cereal food and consumed, providing energy and nutrients for more than half of the world's population, particularly in Asian countries [1]. An increasing in rice consumption in Africa and Latin America has been observed in the past decade, mainly due to urbanization and changes in eating habits. In addition, European, US and Australian citizens are eating more rice, possibly due to an increased interest in global traveling and Asian cuisines. The world production of rice (paddy) was 782.00 million metric tons in 2018 [2]. The most common rice consumed by human is white rice (85%) and the rest is

Rice paddy consists of hull and caryopsis. The hull or the outer layer constitutes

about 20% of the total paddy rice contain minerals and cellulose. The hulling process also separated the hull from the grain or kernel. After removing of husk, whole-grain rice is the unpolished version of the grains consisting of the germ (2-3%), bran (6-7%), and endosperm (about 90%), and is also called brown rice [3]. Consequently, the process of milling is carried out to obtained white rice, also referred to as milled or polished rice, by removing 8-10% of external layers (mainly bran) from brown rice [4]. The endosperm of rice contains water 12%, carbohydrate 75–80%, and protein 7% [5]. Rice carbohydrate is primarily a starch which is made

Rice (*Oryza sativa* L.) is one of the most important staple plant foods for global population especially in Asian countries. Pigmented rice including red rice, black, and purple contains a range of bioactive compounds including phenolics acids and flavonoids. Anthocyanins and proanthocyanidins are recognized as a major functional component in pigmented rice. Recently, pigmented rice varieties have received increasing attention from consumers due to its high nutritional values and bioactive compounds, providing its potential health benefits including antioxidant, anti-inflammatory, anticancer, and antidiabetic. Therefore, the objective of this chapter is to provide an up-to-date coverage of a systematic and advanced isolation, extraction and analytical methods, and potential health benefit studies related to antioxidant, anti-inflammatory, antidiabetic cardiovascular disease risk inhibition
