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
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60077344%3A_____%2F20%3A00511082" target="_blank" >RIV/60077344:_____/20:00511082 - isvavai.cz</a>
Result on the web
<a href="https://www.tandfonline.com/doi/full/10.1080/09637486.2019.1605338" target="_blank" >https://www.tandfonline.com/doi/full/10.1080/09637486.2019.1605338</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/09637486.2019.1605338" target="_blank" >10.1080/09637486.2019.1605338</a>
Alternative languages
Result language
angličtina
Original language name
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
Original language description
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.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10608 - Biochemistry and molecular biology
Result continuities
Project
<a href="/en/project/EF15_003%2F0000336" target="_blank" >EF15_003/0000336: Metals, plants and people</a><br>
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Food Sciences and Nutrition
ISSN
0963-7486
e-ISSN
1465-3478
Volume of the periodical
71
Issue of the periodical within the volume
1
Country of publishing house
GB - UNITED KINGDOM
Number of pages
11
Pages from-to
63-73
UT code for WoS article
000469575700001
EID of the result in the Scopus database
2-s2.0-85065438393