A team of researchers at Cornell University, including WGC Scientiﬁc Advisor Rui Hai Liu, analyzed the phenolic content and antioxidant activity of 12 diverse varieties of black rice, and found that antioxidants were about six times higher in black rice than in common brown/white rice. The black rice bran had higher content of phenolics, ﬂavonoids and anthocyanins.
Journal of Agricultural and Food Chemistry, July 14, 2010; 58 (13): 7580-7.
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