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PUBLIC RELEASE DATE:
1-Sep-2010

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Contact: Michael Bernstein
m_bernstein@acs.org
202-872-6042
American Chemical Society
@ACSpressroom

Black rice rivals pricey blueberries as source of healthful antioxidants

Health conscious consumers who hesitate at the price of fresh blueberries and blackberries, fruits renowned for high levels of healthful antioxidants, now have an economical alternative, scientists reported a meeting of the American Chemical Society (ACS). It is black rice, one variety of which got the moniker "Forbidden Rice" in ancient China because nobles commandeered every grain for themselves and forbade the common people from eating it.

"Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants," said Zhimin Xu, Associate Professor at the Department of Food Science at Louisiana State University Agricultural Center in Baton Rouge, La., who reported on the research. "If berries are used to boost health, why not black rice and black rice bran? Especially, black rice bran would be a unique and economical material to increase consumption of health promoting antioxidants."

Like fruits, "black rice" is rich in anthocyanin antioxidants, substances that show promise for fighting heart disease, cancer, and other diseases. Food manufacturers could potentially use black rice bran or the bran extracts to boost the health value of breakfast cereals, beverages, cakes, cookies, and other foods, Xu and colleagues suggested. Brown rice is the most widely produced rice variety worldwide. Xu noted that many consumers have heard that brown rice is more nutritious than white rice. The reason is that the bran of brown rice contains higher levels of gamma-tocotrienol, one of the vitamin E compounds, and gamma-oryzanol antioxidants, which are lipid-soluble antioxidants. Numerous studies showed that these antioxidants can reduce blood levels of low-density lipoprotein cholesterol (LDL) -- so called "bad" cholesterol -- and may help fight heart disease.

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ARTICLE FOR IMMEDIATE RELEASE

VIEW FULL TEXT ARTICLE http://www.eurekalert.org/pub_releases/2010-08/acs-brr080610.php

Contact:
Zhimin Xu, Ph.D.
Louisiana State University
Department of Food Science
Baton Rouge, La. 70803
Phone: 225-578-5280
Fax: 225-578-5300
Email: zxu@agcenter.lsu.edu



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