Zubair Muhammad, Anwar Farooq, Arshad Insha, Malik Shanza, Zafar Muhammad Nadeem
Department of Chemistry, University of Gujrat, Gujrat, 50700 Pakistan.
Institute of Chemistry, University of Sargodha, Sargodha, 40100, Pakistan.
Comb Chem High Throughput Screen. 2023;26(15):2625-2643. doi: 10.2174/1386207326666230512144834.
Rice ( L.), a cereal grass, belongs to the genus from the family Poaceae, which encompasses twenty-five species cultured in many countries of Asia, and partly in the rest of the world. From these species, two . () Asian rice and () African rice are commonly found and the most widely consumed staple food by a large part of the human population in the world, especially in Asia due to their nutritional and nutraceutical prospects. Rice, a popular source of carbohydrates, also contains a good amount of dietary fiber, minerals (Ca, Zn, Se, P, K, Mg, Fe, and Mn), protein and vitamin B along with several other medicinally important bioactives such as tocols (α-tocopherols and α-tocotrienols) (ßsitosterol) phenolic acids, flavonoids (apiginine), and oryzanol (24-Methylenecylcoartanyl transferulate). Rice bran is a byproduct of the rice polishing industry and is valuable in terms of containing 15-20% high-value oil. Because of the natural antioxidants present in rice, several medicinal benefits and biological properties can be attributed to rice consumption. The nutrient profile of rice varies based on several factors, such as grains (white, brown, red, and black/purple), the extent of polishing, and the preparation method. Considering the importance of rice as a traditional diet rich in high-value bioactives, together with the existing gap of related information, it is worthwhile to assemble a comprehensive review that focuses on the detailed profile of valuable nutrients and high-value phytochemicals and biological activities of rice to explore its functional food and nutraceutical applications. This review attempts to provide collective information on the essential rice cereal for its nutritional and antioxidant potential.
稻（Oryza sativa L.）是一种禾本科谷物，属于稻属，该属包含25个物种，在亚洲许多国家以及部分世界其他地区种植。在这些物种中，常见的有两种，即（1）亚洲稻和（2）非洲稻，它们是世界上很大一部分人口最广泛食用的主食，尤其是在亚洲，因为它们具有营养和营养保健前景。大米是一种常见的碳水化合物来源，还含有大量膳食纤维、矿物质（钙、锌、硒、磷、钾、镁、铁和锰）、蛋白质和维生素B，以及其他几种具有重要药用价值的生物活性物质，如生育三烯酚（α-生育三烯酚和α-生育三烯酚）、β-谷甾醇、酚酸、类黄酮（芹菜素）和谷维素（24-亚甲基环阿屯基阿魏酸酯）。米糠是大米抛光工业的副产品，因其含有15%-20%的高价值油脂而具有价值。由于大米中存在天然抗氧化剂，食用大米具有多种药用益处和生物学特性。大米的营养成分因多种因素而异，如谷物类型（白米、糙米、红米和黑米/紫米）、抛光程度和制备方法。考虑到大米作为富含高价值生物活性物质的传统饮食的重要性，以及相关信息的现有差距，汇编一篇全面综述是值得的，该综述侧重于大米中宝贵营养成分和高价值植物化学物质的详细概况以及生物学活性，以探索其在功能性食品和营养保健品方面的应用。本综述试图提供关于这种重要谷物大米营养和抗氧化潜力的综合信息。
