Dynamic changes in the free and bound phenolic compounds and antioxidant activity of brown rice at different germination stages.

@article{Ti2014DynamicCI,
  title={Dynamic changes in the free and bound phenolic compounds and antioxidant activity of brown rice at different germination stages.},
  author={Huihui Ti and Ruifen Zhang and Mingwei Zhang and Qing Li and Zhencheng Wei and Yan Zhang and Xiaojun Tang and Yuanyuan Deng and Lei Liu and Yongxuan Ma},
  journal={Food chemistry},
  year={2014},
  volume={161},
  pages={337-44}
}
Germinated brown rice is a good source of the phenolics associated with antioxidant effects. Germination significantly increased by 63.2% and 23.6% the total phenolic and flavonoid contents, respectively. The percentage contribution of bound phenolics to total was 42.3% before and decreased slightly to 37.6% after germination. The percentage contribution of bound flavonoids to total, 51.1%, was the same before and after germination. The change in the amounts of free and bound forms indicated… CONTINUE READING