Potential Health Benefits of Wild Rice and Wild Rice Products: Literature Review July 2012 By: Daniel D. Gallaher, Ph.D. (Principal Contact) Professor Department of Food Science and Nutrition University of Minnesota 612.624.0746, [email protected] 1334 Eckles Ave. St. Paul, MN 55108 Mirko Bunzel, Ph.D. Professor Chair of the Department of Food Chemistry and Phytochemistry Karlsruhe Institute of Technology – KIT Faculty of Chemistry and Biosciences, Institute of Applied Biosciences +49 721 608 42936, [email protected] TABLE OF CONTENTS INTRODUCTION ................................................................................................................................................................... 4 PHYTOCHEMICALS IN WILD RICE INCLUDING A LIST OF PHYTOCHEMICALS WITH POTENTIAL HEALTH BENEFITS ................. 4 DEFINITION OF PHYTOCHEMICALS .................................................................................................................................................... 4 PRIMARY METABOLITES FROM WILD RICE AFFECTING THE NUTRITIONAL QUALITY OF WILD RICE .................................................................... 5 Lipids .................................................................................................................................................................................. 5 Lipid content ..................................................................................................................................................................................... 5 Fatty acid composition ...................................................................................................................................................................... 6 Protein ................................................................................................................................................................................ 6 Protein concentrations ..................................................................................................................................................................... 6 Amino acid composition and protein quality .................................................................................................................................... 7 Gluten content .................................................................................................................................................................................. 7 Starch ................................................................................................................................................................................. 7 Minerals ............................................................................................................................................................................. 8 SECONDARY METABOLITES (PHYTOCHEMICALS) FROM WILD RICE ........................................................................................................... 9 Vitamins ............................................................................................................................................................................. 9 Water-soluble vitamins ..................................................................................................................................................................... 9 Fat-soluble vitamins ........................................................................................................................................................................ 10 Carotenoids ..................................................................................................................................................................................... 11 Sterols ............................................................................................................................................................................... 11 Phytosterols .................................................................................................................................................................................... 11 γ-Oryzanol ....................................................................................................................................................................................... 12 Low molecular weight phenolic compounds .................................................................................................................... 13 Phenolic acids ................................................................................................................................................................................. 13 Hydroxycinnamic acids .............................................................................................................................................................. 13 Benzoic acids.............................................................................................................................................................................. 17 Phenolic aldehydes ......................................................................................................................................................................... 17 Flavonoids ....................................................................................................................................................................................... 18 Anthocyanins ............................................................................................................................................................................. 19 Other flavonoids ........................................................................................................................................................................ 19 Flavonoid oligomers................................................................................................................................................................... 20 Phytic acid ........................................................................................................................................................................ 20 Constituents of the dietary fiber complex ........................................................................................................................ 21 FUNCTIONAL PRODUCTS FROM WILD RICE CURRENTLY IN THE MARKET PLACE ................................................................ 22 SUMMARY OF ANIMAL AND HUMAN STUDIES CONDUCTED WITH WILD RICE THAT MAY SUGGEST HEALTH BENEFITS .... 23 STUDIES OF HEALTH BENEFITS ...................................................................................................................................................... 23 1 | P a g e Colon cancer ..................................................................................................................................................................... 23 Cholesterol lowering ........................................................................................................................................................ 24 Experiment 1 – 40% Wild Rice And Cholesterol Lowering In Rats .................................................................................................. 24 Summary of experiment 1 ......................................................................................................................................................... 25 Experiment 2 – Different Levels of Wild Rice and Cooked Wild Rice Fed to Rats ........................................................................... 25 Summary of experiment 2 ......................................................................................................................................................... 27 Experiment 3 – Wild Rice Milling Fractions and Cholesterol Lowering in Rats ............................................................................... 27 Summary of experiment 3 ......................................................................................................................................................... 29 Experiment 4 – Chemical Fractions of Wild Rice and Cholesterol Lowering In Hamsters ............................................................... 30 Summary of experiment 4 ......................................................................................................................................................... 31 Experiment 5 – Cholesterol Lowering in Humans Fed Wild Rice..................................................................................................... 32 Experimental design .................................................................................................................................................................. 33 Results ....................................................................................................................................................................................... 34 Summary of experiment 5 ......................................................................................................................................................... 36 Other Studies of Cholesterol Lowering ........................................................................................................................................... 36 Glycemic Control .............................................................................................................................................................