Advances in Studies on Nutritional, Functional Components and Biological Activities of Color Rice

Abstract

Rich in nutrients and functional factors, color rice is an ideal staple food and functional food source. This article gives a summary of recent research on the nutritional components (protein, amino acid, vitamin, etc.), functional components (anthocyanin, phenolic acid, dietary fiber, etc.) and biological activities (antioxidant activity, anti-inflammatory, anti-cancer and anti-diabetes properties, etc.) of color rice, and discusses the exploitation and utilization of color rice resource. The development trend of color rice was prospected from strengthening the stability of bioactive substances, so provide a reference for the comprehensive utilization of color rice.

Keywords

• color rice
• nutritional component
• functional factor
• biological activities