Antioxidant, anti-amylase and anti-glycation potential of brans of some Sri Lankan traditional and improved rice (Oryza sativa L.) varieties

作者：Premakumara G A S^*; Abeysekera W K S M; Ratnasooriya W D; Chandrasekharan N V; Bentota A P

来源：Journal of Cereal Science, 2013, 58(3): 451-456.

DOI：10.1016/j.jcs.2013.09.004

• Anti-amylase
• Anti-glycation
• Glycation reversing
• Antioxidant
• Sri Lankan (traditional/improved) rice
• Red and white rice bran

Brans of 23 traditional and 12 improved (both red and white) rice varieties in Sri Lanka were screened for anti-amylase and anti-glycation activities in vitro. Varieties which showed the highest inhibitory activities at screening were further investigated for anti-glucosidase and glycation reversing as anti-diabetic properties. The same varieties were studied for selected antioxidant properties. Significantly high anti-amylase and anti-glycation activities were observed for bran extracts of red varieties compared to white varieties at screening. Traditional red rice varieties, Masuran, Sudu Heeneti, Dik Wee and Goda Heeneti, exhibited significant and dose dependent anti-amylase, anti-glycation and glycation reversing activities. These varieties also showed marked antioxidant properties. It is concluded that brans of Sri Lankan traditional red rice varieties Masuran, Sudu Heeneti, Dik Wee and Goda Heeneti may be potential food supplements for diabetes.

• 出版日期2013-11