Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide (NO) in artificial gastric juice. (2nd January 2020)

• Record Type: Journal Article
• Authors: Takahama, Umeo; Hirota, Sachiko; Morina, Filis
• Is Part Of: International journal of food sciences and nutrition. Volume 71:Number 1(2020)
• Page Start: 63
• Page End: 73
• Publication Date: 2020-01-02
• Subjects: Adzuki bean -- binding of procyanidins to rice -- nitrite -- nitric oxide (NO) -- oxidation of procyanidins -- rice cooked with adzuki bean; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.1080/09637486.2019.1605338
• Languages: English
• ISSNs: 0963-7486

Abstract

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) 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 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 in the stomach using nitrite in mixed whole saliva.