Changes in Total Antioxidant Activities of Sri Lankan Rice (Oryza sativa L.) during Domestic Cooking and Antioxidative Benefits of Rice Consumption in the Daily Diet
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University of Colombo
Abstract
Rice (Oryza sativa L.) is renowned for its richness in bioactive compounds, which can be altered by cooking. This research explored the effects of cooking on the antioxidant activities of Sri Lankan rice varieties and ...
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Keywords
Rice, Antioxidant Activity, Cooked Grains, Consumption, Nutraceutical Properties
Citation
Gunawardana, W., Witharana, C., Wageesha, N.D.A., Gunawardana, S.A., and Perera, L.C. (2024). Changes in Total Antioxidant Activities of Sri Lankan Rice (Oryza sativa L.) during Domestic Cooking and Antioxidative Benefits of Rice Consumption in the Daily Diet. Proceedings: University of Colombo Annual Research Symposium 2024, p.295.