Liquid Smoke from Rice Shows Potential Health Benefits
Date: 2.6.2011
Liquid smoke flavoring made from hickory and other wood -- a mainstay flavoring and anti-bacterial agent for the prepared food industry and home kitchens -- may get a competitor that seems to be packed with antioxidant, antiallergenic and anti-inflammatory substances. It is the first analysis of liquid smoke produced from rice hulls.
Mendel Friedman, Seok Hyun Nam and colleagues explain that wood from trees is typically used to produce liquid smoke, added to meat and other foods for a smoky taste. But other types of plants can also be burned to make the popular seasoning. Rice is a prime candidate. The researchers wondered rice hulls could be put to good use in a liquid form as a food flavoring, and did the first studies needed to determine if rice hull smoke is safe enough for food use. The scientists found that liquid smoke from rice hulls may be healthful. Their tests on laboratory cell cultures found that liquid rice hull smoke worked as an antioxidant that could help fight off diseases.
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