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
Апстракт
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.
Кључне речи:
rice cooked with adzuki bean / oxidation of procyanidins / nitrite / nitric oxide ((NO)-N-center dot) / binding of procyanidins to rice / Adzuki beanИзвор:
International Journal of Food Sciences and Nutrition, 2020, 71, 1, 63-73Издавач:
- Taylor & Francis Ltd, Abingdon
Финансирање / пројекти:
- 16K00836
- Kieikai Research FoundationKieikai Research Foundation
- Ministry of Education of the Czechia
- EUEuropean Commission [CZ.02.1.01/0.0/0.0/15_003/0000336]
DOI: 10.1080/09637486.2019.1605338
ISSN: 0963-7486
PubMed: 31055987
WoS: 000469575700001
Scopus: 2-s2.0-85065438393
Институција/група
Institut za multidisciplinarna istraživanjaTY - 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 . .