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More antioxidants found in black rice than blueberries

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Health conscious food consumers are already aware that blueberries are high in antioxidants. But a new study has found that black rice has even higher levels of antioxidants, referred to as anthocyanins.

The study, presented at the 240th National Meeting of the American Chemical Society (ACS), showed that one spoonful of black rice bran contains more anthocyanin antioxidants than a spoonful of blueberries; better yet, black rice offers more fiber and vitamin E antioxidants, but less sugar. 

Anthocyanin antioxidants have been linked with a lower risk of heart disease, cancer and other western diseases; such diseases are apparently associated with low intake of vegetables and high intake of sugar and meats in the West, according to previous studies.

For instance, a review published in the March 2010 issue of Nutrition Review states that anthocyanins and other nutrients like micronutrients and fiber found in berries including chokeberries, cranberries, blueberries and strawberries either in the form of fresh fruit, juice or freeze-fried fruits are associated with  favorable cardiovascular risk profiles, meaning that they may lower heart disease risk.

Basu A and colleagues at Oklahoma State University in Stillwater, OK, report that berries offer cardiovascular benefits by upregulating endothelial nitric synthase, lowering activities of carbohydrate digestive enzymes, decreasing oxidative stress and inhibiting expression of inflammatory genes among others.

Zhimin Xu, Associate Professor at the Department of Food Science at Louisiana State University Agricultural Center in Baton Rouge, La. analyzed black rice and black rice bran produced in the Southern United States for the content of anthocyanin antioxidants.

Lipid soluble antioxidants found in black rice contains higher amounts of water soluble anthocyanin antioxidants, the researchers found.  In comparison, brown rice, which possesses only high amounts of oil-soluble gamma-tocotrienol and gamma-oryzanol antioxidants, which can help lower bad cholesterol.

Black rice bran protects against chemically-induced inflammation - at least in an animal model, according to a recent study in the Aug 23 2010 issue of Journal of Agricultural and Food and Chemistry.

Choi S.P. and colleagues from Ajou University in Suwon, Korea tested black rice bran extract and the extract of brown rice to see if the extracts have a protective effect against inflammation on mouse skin.

They found black rice bran extract, but not the brown rice bran extract, significantly suppressed 2,4-dinitrofluorobenzene-induced dermatitis on the skin of the study mice.

Black rice is commonly used for decorating of Chinese food, like noodles and pudding.  This crop may not be as cheap as some media outlets claim in the West though.

Anthocyanin-rich foods include blackberry, blueberry, red grapes, red raspberries, strawberry, red wine, plum, red cabbage, red onion, and blood orange juice, according to the Linus Pauling Institute.

By David Liu and editing by Rachel Stockton

Photo Credit: Anna Frodesiak

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Subscribe to comments feed Comments (9 posted):

Paul Gross, PhD on 08/27/2010 11:41:19
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This article perpetuates a deception that persists in the public despite FDA and European government regulations and abundant evidence that anthocyanins and other polyphenols likely have little or no antioxidant role in vivo.

Upon ingestion and following exposure to the enzyme and acid environment of the stomach, the polyphenol chemicals responsible for assumed antioxidant activity and the ORAC measurement in vitro are altered (usually broken apart into newer, smaller compounds) and no longer have significant antioxidant value.

Further, the body sees these compounds as foreign and actively excretes them, indicating that ORAC measured in a test tube has no physiological meaning, no health benefit and is a misleading indicator of antioxidant value in foods.

In black rice, the author does state that vitamin E (a scientifically acknowledged antioxidant), fiber and probably other essential micronutrients such as dietary minerals would constitute the health value of black rice. I agree.

For further discussion: http://www.berrydoctor.com/broadcast/2010/ORAC.htm
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on 08/27/2010 15:27:59
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I love freeze-fried foods.
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nkantamani on 08/28/2010 11:53:33
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your articles are good.
could you tell me the telugu name of black rice
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Brunswick on 08/29/2010 09:36:44
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I love freeze-fried foods.
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juicy couture outlet online on 09/04/2010 03:47:19
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I will be the fan of you,hihgly recommend.
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Sam Rice on 09/15/2010 06:18:49
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Black rice have been all over the local news and internet declaring its benefits on health with its antioxidants and even comparing it with blueberries which is another food known to contain antioxidants. But a lot of people are ignorant with black rice when it comes to food preparation. Yes, you may cook it steamed like the white one but there are other recipes which contain black rice as ingredients. Some of it you may find here: http://www.blackrice.com/recipes/ for you to enjoy your food with nutritional value.
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vitamins supplements on 09/29/2010 05:17:36
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Thanks for your support and informative post.
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burberry replica on 10/28/2010 06:15:20
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good9
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Russ on 12/14/2010 04:56:13
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Hi, thank you for the post. I think its interesting that I have read a great deal of conflicting information concerning whether or not eh antioxidant value in black rice is destroyed by stomach acids and enzymes. As the post mentions above, this is likely to be a public misconception. I've been doing extensive research and will post to my website when completed. Will be checking back here for more information as well. Thanks again!

-Russ, www.contentforconversions.com
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