Inhibitory potential of phenolic compounds of Thai colored rice (Oryza sativa L.) against α-glucosidase and α-amylase through in vitro and in silico studies.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12039
Abstract: BACKGROUND This study investigated the inhibitory efficiency of phenolic compounds content methyl vanillate, syringic acid and vanillic acid against α-glucosidase and α-amylase. The phenolic compound contents of ten Thai colored rice cultivars were also determined,… read more here.
Keywords: glucosidase amylase; glucosidase; phenolic compounds; colored rice ... See more keywords
Metabolomics approach to identify key volatile aromas in Thai colored rice cultivars
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2023.973217
Abstract: In addition to white jasmine rice, Thailand has many native-colored rice varieties with numerous health benefits and the potential to become a global economic crop. However, the chemical characteristics of aromatic substances in native-colored rice… read more here.
Keywords: native colored; key volatile; rice varieties; aromatic black ... See more keywords
Emotions Evoked by Colors and Health Functionality Information of Colored Rice: A Cross-Cultural Study
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10020231
Abstract: This study aimed to examine the emotional responses evoked by cooked colored rice and its health functionality information in both consumers who eat rice as a staple food and consumers who do not eat rice… read more here.
Keywords: functionality information; information; rice; colored rice ... See more keywords