Phenolic profile and antioxidant properties of sand rice (Agriophyllum squarrosum) as affected by cooking and in vitro digestion.

These results indicated that both boiling and in vitro digestive treatments could considerably enhance the release of bioactive compounds and thus contribute antioxidant properties to sand rice porridge. These findings suggest that sand rice seed is a potential functional food and an excellent natural antioxidant source. © 2019 Society of Chemical Industry.