01239naa a2200181 a 450000100080000000500110000800800410001910000220006024501660008226000090024852005980025765300190085565300150087470000180088970000180090770000260092577301060095111305702021-02-01       2011    bl uuuu     u00u1 u    #d1 aMASSARETTO, I. L.  aPhenolic compounds in raw and cooked rice (Oryza sativa L) and their inhibitory effect on the activity of angiotensin I-converting enzyme.h[electronic resource]  c2011  aWhole rice has been widely studied due to the abundance of bioactive compounds in its pericarp. Some of the beneficial effects of these compounds on human health have been attributed to their antioxidant and other biological activities, such as enzyme inhibition. In this work, we evaluated the contents of total, soluble and insoluble phenolic compounds of 6 red and 10 non-pigmented genotypes of whole rice as well as their inhibitory effect on the activity of angiotensin I-converting enzyme (ACE). The effects of cooking on phenolics and their inhibitory activities were also investigated.  aPigmented rice  awhole rice1 aKAWASSAKI, F.1 aNOLDIN, J. A.1 aLANFER-MARQUEZ, U. M.  tIn: AACC INTERNATIONAL ANNUAL MEETING , 2011, Palm Spring, CA. Abstracts... Chicago, USA: AACC, 2011.