Black rice and its by-products: anthocyanin-rich extracts and their biological potential

• Published in: Critical reviews in food science and nutrition Vol. 64; no. 25; pp. 9261 - 9279
• Main Authors: Leonarski, Eduardo, Kuasnei, Mayara, Cesca, Karina, Oliveira, Débora de, Zielinski, Acácio A. F.
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 02.10.2024; Taylor & Francis Ltd
• Subjects: Agricultural wastes; Anthocyanins; Anti-cancer properties; Anticancer properties; Biological effects; Biological properties; Black rice; By products; Byproducts; Cardiovascular diseases; Clinical trials; Diabetes mellitus; Dietary supplements; extraction methods; Formulations; Functional foods & nutraceuticals; natural colorants; Neuroprotection; Residues; Rice; Ultrasonic testing; Anti-cancer properties; Black rice; natural colorants; extraction methods

Recently, growing demand for products enriched with natural compounds that support human health has been observed. Black rice, its by-products, and residues are known to have in their composition a large amount of these compounds with biological potential, mainly anthocyanins. These compounds have r...