Bioactive Potential of Immature Rice Grains

TAIPEI, TaiwanResearchers at National Taiwan University have discovered immature rice grains may be attractive for use as a novel ingredient to enhance the nutraceutical properties of foods because they contain high amounts of phenolics and flavonoids, according to a study published in Food Chemistry.

According to NutraIngredients, the study examined the levels of phenolic compounds and antioxidant properties of two domestic rice cultivars during grain development in order to correlate the nutraceutical value of mature and immature rice grains. The researchers discovered the total phenolics and total flavonoids of the developing rice grains were significantly higher than those in mature seeds. They also reported high amounts of free and soluble ferulic acid and soluable dietary fiber in immature rice grains.