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Summary Rice ( Oryza sativa L.) is one of the most important food crops in the world. In red rice, black, purple, brown, and brown red rice, major bioactive components are gallic, protocatechuic, hydroxybenzoic, p‐coumaric,ferulic, sinapic acid, cyanidin‐3‐O‐glucoside, peonidin‐3‐O‐glucoside,flavan‐3‐ol (+) catechin and (−) epicatechin,flavanols (flavan‐ 3‐ols), isoflavones, γ‐oryzanol contents, compositions of steryl, triterpene alcohol ferulates proportions, and tocopherols, etc. This review provides information of pigmented rice in the form of bioactive compounds, concentration, activities and its health's benefit. These bioactive compounds are having immense potential for many health benefit effects and can act as antitumour, anti‐atherosclerosis, anti‐diabetic, anti‐allergicagents, alleviating gallstones, anticancer activity, anti‐inflammatoryeffects, and others.
Samyor et al. (2017) studied this question.