Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide (
Anthocyanins
/ metabolism
Ascorbic Acid
/ metabolism
Biflavonoids
/ metabolism
Catechin
/ metabolism
Cooking
Dehydroascorbic Acid
/ metabolism
Gastric Juice
/ metabolism
Hot Temperature
Humans
Japan
NIMA-Interacting Peptidylprolyl Isomerase
Nitric Oxide
/ metabolism
Nitrites
/ metabolism
Oryza
/ metabolism
Oxidation-Reduction
Proanthocyanidins
/ metabolism
Saliva
Starch
Vigna
/ chemistry
Adzuki bean
binding of procyanidins to rice
nitric oxide (•NO)
nitrite
oxidation of procyanidins
rice cooked with adzuki bean
Journal
International journal of food sciences and nutrition
ISSN: 1465-3478
Titre abrégé: Int J Food Sci Nutr
Pays: England
ID NLM: 9432922
Informations de publication
Date de publication:
Feb 2020
Feb 2020
Historique:
pubmed:
6
5
2019
medline:
9
6
2020
entrez:
7
5
2019
Statut:
ppublish
Résumé
In Japan, adzuki bean is cooked with rice. During the cooking, the colour of rice becomes pale red. It is postulated that the red pigment is produced from procyanidins and that the ingestion of red rice causes the production of nitric oxide (
Identifiants
pubmed: 31055987
doi: 10.1080/09637486.2019.1605338
doi:
Substances chimiques
Anthocyanins
0
Biflavonoids
0
NIMA-Interacting Peptidylprolyl Isomerase
0
Nitrites
0
Proanthocyanidins
0
Nitric Oxide
31C4KY9ESH
procyanidin
4852-22-6
cyanidin
7732ZHU564
Catechin
8R1V1STN48
Starch
9005-25-8
Pin1 protein, mouse
EC 5.2.1.8
Ascorbic Acid
PQ6CK8PD0R
Dehydroascorbic Acid
Y2Z3ZTP9UM
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM