TY  - JOUR
AU  - Takahama, Umeo
AU  - Hirota, Sachiko
AU  - Morina, Filis
PY  - 2020
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/1392
AB  - 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 ((NO)-N-center dot) in the stomach by reacting with salivary nitrite. The increase in colour intensity accompanied the decrease in the amounts of procyanidins, suggesting the conversion of procyanidins into the red pigment during the cooking. In addition, the red pigment combined with rice strongly. The red-coloured rice produced (NO)-N-center dot by reacting with nitrite in artificial gastric juice, and the amounts were dependent on the contents of procyanidins and the equivalents. It is suggested that although adzuki procyanidins were oxidised during cooking with rice, procyanidins and the equivalents bound to rice still have the ability to produce bioactive (NO)-N-center dot in the stomach using nitrite in mixed whole saliva.
PB  - Taylor & Francis Ltd, Abingdon
T2  - International Journal of Food Sciences and Nutrition
T1  - Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide ((NO)-N-center dot) in artificial gastric juice
EP  - 73
IS  - 1
SP  - 63
VL  - 71
DO  - 10.1080/09637486.2019.1605338
ER  - 

@article{
author = "Takahama, Umeo and Hirota, Sachiko and Morina, Filis",
year = "2020",
abstract = "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 ((NO)-N-center dot) in the stomach by reacting with salivary nitrite. The increase in colour intensity accompanied the decrease in the amounts of procyanidins, suggesting the conversion of procyanidins into the red pigment during the cooking. In addition, the red pigment combined with rice strongly. The red-coloured rice produced (NO)-N-center dot by reacting with nitrite in artificial gastric juice, and the amounts were dependent on the contents of procyanidins and the equivalents. It is suggested that although adzuki procyanidins were oxidised during cooking with rice, procyanidins and the equivalents bound to rice still have the ability to produce bioactive (NO)-N-center dot in the stomach using nitrite in mixed whole saliva.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "International Journal of Food Sciences and Nutrition",
title = "Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide ((NO)-N-center dot) in artificial gastric juice",
pages = "73-63",
number = "1",
volume = "71",
doi = "10.1080/09637486.2019.1605338"
}

Takahama, U., Hirota, S.,& Morina, F.. (2020). Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide ((NO)-N-center dot) in artificial gastric juice. in International Journal of Food Sciences and Nutrition
Taylor & Francis Ltd, Abingdon., 71(1), 63-73.
https://doi.org/10.1080/09637486.2019.1605338

Takahama U, Hirota S, Morina F. Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide ((NO)-N-center dot) in artificial gastric juice. in International Journal of Food Sciences and Nutrition. 2020;71(1):63-73.
doi:10.1080/09637486.2019.1605338 .

Takahama, Umeo, Hirota, Sachiko, Morina, Filis, "Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide ((NO)-N-center dot) in artificial gastric juice" in International Journal of Food Sciences and Nutrition, 71, no. 1 (2020):63-73,
https://doi.org/10.1080/09637486.2019.1605338 . .

TY  - JOUR
AU  - Morina, Filis
AU  - Hirota, Sachiko
AU  - Takahama, Umeo
PY  - 2020
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/1299
AB  - Combining high-carbohydrate food with polyphenol-rich food is a possible way of producing slowly digestible starch with beneficial health properties. In Japan, non-glutinous and glutinous rice are cooked with adzuki bean and the colour of the cooked rice is pale red. In this article, we show that (1) the red colour of rice could be attributed to the oxidation of adzuki bean procyanidins, (2) pancreatin-induced starch digestion of the red-coloured non-glutinous rice was slower than white rice and (3) the digestion of amylose and potato starch but not amylopectin became slower by heating with procyanidin B2. Furthermore, the rate of starch digestion of red-coloured rice was not affected by nitrite treatment under simulated gastric conditions. The above results show that procyanidins could bind to amylose independent of the starch source by heating and could suppress starch digestion by alpha-amylase in the intestine.
PB  - Taylor & Francis Ltd, Abingdon
T2  - International Journal of Food Sciences and Nutrition
T1  - Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean
EP  - 725
IS  - 6
SP  - 715
VL  - 71
DO  - 10.1080/09637486.2020.1719389
ER  - 

@article{
author = "Morina, Filis and Hirota, Sachiko and Takahama, Umeo",
year = "2020",
abstract = "Combining high-carbohydrate food with polyphenol-rich food is a possible way of producing slowly digestible starch with beneficial health properties. In Japan, non-glutinous and glutinous rice are cooked with adzuki bean and the colour of the cooked rice is pale red. In this article, we show that (1) the red colour of rice could be attributed to the oxidation of adzuki bean procyanidins, (2) pancreatin-induced starch digestion of the red-coloured non-glutinous rice was slower than white rice and (3) the digestion of amylose and potato starch but not amylopectin became slower by heating with procyanidin B2. Furthermore, the rate of starch digestion of red-coloured rice was not affected by nitrite treatment under simulated gastric conditions. The above results show that procyanidins could bind to amylose independent of the starch source by heating and could suppress starch digestion by alpha-amylase in the intestine.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "International Journal of Food Sciences and Nutrition",
title = "Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean",
pages = "725-715",
number = "6",
volume = "71",
doi = "10.1080/09637486.2020.1719389"
}

Morina, F., Hirota, S.,& Takahama, U.. (2020). Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean. in International Journal of Food Sciences and Nutrition
Taylor & Francis Ltd, Abingdon., 71(6), 715-725.
https://doi.org/10.1080/09637486.2020.1719389

Morina F, Hirota S, Takahama U. Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean. in International Journal of Food Sciences and Nutrition. 2020;71(6):715-725.
doi:10.1080/09637486.2020.1719389 .

Morina, Filis, Hirota, Sachiko, Takahama, Umeo, "Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean" in International Journal of Food Sciences and Nutrition, 71, no. 6 (2020):715-725,
https://doi.org/10.1080/09637486.2020.1719389 . .