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Plants serve as a primary source of biologically active compounds, offering antioxidant properties and the ability to scavenge free radicals, holding therapeutic potential for disorders related to free radicals. The utilization of rice bran in food products, particularly for creating functional foods, is becoming more prevalent. This review emphasizes the significant bioactive compounds found in pigmented rice varieties, highlighting their potential as medicinal and nutraceutical ingredients. This study focuses on evaluating the potential antioxidant activity of rice bran from the Jyothi and Rakthasali varieties, through various experimental methods. This information could be highly beneficial to the functional food industry and for advancing research in medicinal products.
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Ms. MARY ANGEL JACSON, DEPARTMENT OF BOTANY, ST.JOSEPH'S COLLEGE (AUTONOMOUS), IRINJALAKUDA.Ms. RESHMA K, ASSISTANT PROFESSOR, DEPARTMENT OF BOTANY, ST.JOSEPH'S COLLEGE (AUTONOMOUS), IRINJALAKUDA.
