Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation.

Highlights: [•] Anthocyanins and tocols in black rice bran significantly prevent lipid oxidation. [•] The capability of anthocyanins was greater than the tocols in retarding cholesterol oxidation. [•] The tocols had higher capability than the anthocyanins in inhibiting fish oil oxidation. [•] The prevention of lipid oxidation could reduce the inflammation associated with chronic diseases. [•] Both of the hydrophilic and lipophilic antioxidants contribute to the health promoting function. [ABSTRACT FROM AUTHOR]