PREDOMINANT RICE PHYTOCHEMICALS AND THEIR DISEASE-PREVENTIVE EFFECTS

Abstract

   The imbalance between the generated free radicals and the endogenous antioxidant systems causes oxidative stress implicated in the development of several chronic diseases and cancers. Epidemiological evidence has shown that the risks of certain diseases are comparatively lower in the rice-consuming regions, which might be ascribed to the presence of several bioactive phytochemicals in rice, including (poly) phenolic compounds, γ-oryzanols, tocopherols, and tocotrienols. Therefore, this paper reviews recent findings about the predominant phytochemicals in rice based on their contents, chemical structures, absorption, metabolism, and antioxidant activities. This paper also summarizes the health-promoting effects of phytochemicals in rice, thus presenting evidence for rice being developed as a rich source of antioxidants and improving our comprehension of the practicality of this staple food. Further research is warranted to explore the synergistic interaction of individual phytochemicals in rice with consideration of the underlying mechanism of the health-beneficial functions.