Claim · model-written summary
Germinated brown rice of MD had higher total anthocyanin content
- Taxon
- Oryza sativa
Oryza sativat0 - Material
- MDe3
- Treatment
- germinated brown rice (GBR)e0
- Outcome
- total anthocyanin contente3
- Direction
- highere3
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“germinated brown rice (GBR)”
e3“Moreover, GBR of MD showed higher total anthocyanin content and greater antioxidant activity, which is consistent with the increase expression of several proteins involved in the biosynthesis of phenolic compounds and protection against oxidative stress”
t0“in germinated Oryza sativa”
Title
Sarunyaporn Maksup; Sarintip Pongpakpian; Sittiruk Roytrakul; et al. Journal of the Science of Food and Agriculture 2017. doi:10.1002/jsfa.8498
Other claims from this paper (8)
- Observation Red rice MD had approximately 2.6-fold higher total phenolic compound content than white rice KDML
- Observation Red rice MD had approximately 2.2-fold higher anthocyanin contents than white rice KDML
- Observation Red rice MD had approximately 9.2-fold higher antioxidant activity than white rice KDML
- Intervention effect Germinated brown rice of MD had greater antioxidant activity
- Observation Proteome expression patterns of KDML and MD differed after germination
- Intervention effect Germinated brown rice increased expression of proteins involved in phenolic biosynthesis and oxidative stress protection
- Recommendation Appropriate germination of brown rice could be a method for improving health-related benefits
- Observation Red rice MD had higher nutrient values than white rice KDML