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Cyanidin 3-O-glucoside (C3G), which has various health-promoting functions, is contained in black soybean (BSB). In Japan and Korea, BSB is cooked with rice and the cooked rice appears purplish in colour. In this study, BSB was cooked with glutinous rice, non-glutinous rice, and high-amylose rice. The amount of C3G detected in high-amylose rice was greater than that detected in glutinous rice, suggesting that C3G combined more efficiently with amylose than with amylopectin. Pancreatin induced the liberation of starch/C3G complexes from the purplish cooked rice, and rate of the liberation was in the following order; glutinous rice < non-glutinous rice < high-amylose rice. The amylose/C3G complexes liberated from high-amylose rice was hydrolysed slowly, while the amylopectin/C3G complexes liberated from glutinous rice were hydrolysed into smaller amylopectin/C3G complexes that were difficult to further hydrolysis. Thus, C3G may be useful for preparing foods whose starch hydrolysis is slow. [ABSTRACT FROM AUTHOR]

Abstract: Flavones and anthocyanins were isolated from the leaves and flowers of 14 Ajuga taxa (Lamiaceae), which are all native or naturalized in Japan. Of 13 flavones obtained from the leaves, 11 were characterized as apigenin, luteolin, 6-hydroxyluteolin and acacetin glycosides. Ten flavones were isolated from the flowers. Ten anthocyanins were isolated from the flowers. Six of these anthocyanins were identified as acylated delphinidin glycosides and four were shown to be acylated cyanidin glycosides. Japanese Ajuga taxa were chemotaxonomically discussed by their distribution patterns, especially foliar flavonoids. [Copyright &y& Elsevier]