Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice
Background: Evidence on biological activities of cooked black rice is limited. This study examined the effects of washing and cooking on the bioactive ingredients and biological activities of black rice. Methods: Cooked rice was prepared by washing 0–3 times followed by cooking in a rice cooker. The...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Swedish Nutrition Foundation
2016-09-01
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| Series: | Food & Nutrition Research |
| Subjects: | |
| Online Access: | http://www.foodandnutritionresearch.net/index.php/fnr/article/view/32941/48808 |