Antioxidant and α-Glucosidase Inhibitory Activity of Colored Grains in China

• Published in: Journal of agricultural and food chemistry Vol. 58; no. 2; pp. 770 - 774
• Main Authors: Yao, Yang, Sang, Wei, Zhou, Mengjie, Ren, Guixing
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 27.01.2010
• Subjects: alpha-glucosidase; alpha-Glucosidases - analysis; Analytical Methods; anthocyanins; Anthocyanins - analysis; antioxidant activity; Antioxidants - analysis; Biological and medical sciences; black rice; Cereal and baking product industries; China; color; colored grains; Edible Grain - chemistry; enzyme activity; Enzyme Inhibitors - analysis; food analysis; food composition; Food industries; functional foods; Fundamental and applied biological sciences. Psychology; Glycoside Hydrolase Inhibitors; grain products; phenolic compounds; Phenols - analysis; Pigmentation; plant pigments; Plant Proteins - analysis; Plant Proteins - antagonists & inhibitors; China; Asia; Anthocyanins; antioxidant; α-glucosidase inhibitory; Anthocyanin; Enzyme; Color; Antioxidant; Flavonoid; Glycosylases; Polyphenol; α-Glucosidase; Glycosidases; Pigments; Hydrolases; Cereal

Colored grains including red, purple, and black rice, purple corn, black barley, and black soybean contain anthocyanins. The present study was designed to (i) identify and quantify the individual anthocyanins and measure the total phenolic content (TPC), (ii) evaluate the antioxidant and α-glucosida...