Black Rice (Oryza sativa L. indica) Pigmented Fraction Suppresses both Reactive Oxygen Species and Nitric Oxide in Chemical and Biological Model Systems

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• 作者：Chun Hu ; Jerzy Zawistowski ; Wenhua Ling ; and David D. Kitts
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2003
• 出版时间：August 27, 2003
• 年：2003
• 卷：51
• 期：18
• 页码：5271 - 5277
• 全文大小：101K
• 年卷期：v.51,no.18(August 27, 2003)
• ISSN：1520-5118

文摘

Anthocyanins, present in fruits and vegetables as natural colorants, have been well characterized topossess bioactive properties. Anthocyanin components extracted from black rice (Oryza sativa L.indica) separated by gel filtration and identified using LC-MS were cyanidin 3-glucoside and peonidin3-glucoside. A standardized extract of black rice pigmented fraction (BRE) containing knownproportions of cyanidin 3-glucoside and peonidin 3-glucoside exhibited marked antioxidant activitiesand free radical scavenging capacities in a battery of in vitro model systems. Significant (p < 0.05)prevention of supercoiled DNA strand scission induced by reactive oxygen species (specifically, peroxylradical and hydroxyl radicals) and suppression of the oxidative modification of human low-densitylipoprotein was obtained with BRE. In addition, BRE reduced (p < 0.05) the formation of nitric oxideby suppressing inducible nitric oxide synthase expression in murine macrophage RAW264.7 cells,without introducing cell toxicity. The results of this study show that black rice contains anthocyaninpigments with notable antioxidant and anti-inflammatory properties for potential use in nutraceuticalor functional food formulations.Keywords: Black rice; anthocyanin; antioxidant; nitric oxide