Numerous epidemiological and clinical studies have conclusively demonstrated that ?- tocotrienol and oryzanol found in brown rice bran provide antioxidant protection against cardiovascular diseases. Studies have also reported that anthocyanins in berries help reduce obesity and chronic inflammation. Our study found that the bran of black rice is significantly richer in both of the lipophilic and hydrophilic antioxidants. The content of anthocyanins in the black rice bran was equivalent to the levels found in most wild berries. However, the anthocyanin in the bran was not distributed evenly. The level of anthocyanins in the inner bran fraction was 8 times higher than that in the outer bran fraction. The lipophilic extract from the inner bran fraction showed a higher level of total tocols and ?-tocols, while the levels of ?-oryzanol in both fractions were similar. Thus, black rice bran would be a unique and economical material which would deliver health promoting antioxidants.  It could be used for functional foods, such as extruded snacks, breakfast cereals, and baked cakes.

Antioxidants in black rice bran

240th National Meeting (2010)

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