Abstract
Whole grain foods have been promoted to be included as one of the important components of a healthy diet because of the relationship between the regular consumption of whole-grain foods and reduced risk of chronic diseases. Rice is a staple food, which has been widely consumed for centuries by many Asian countries. Studies have suggested that brown rice is associated with a wide spectrum of nutrigenomic implications such as anti-diabetic, anti-cholesterol, cardioprotective and antioxidant. This is because of the presence of various phytochemicals that are mainly located in bran layers of brown rice. Therefore, this paper is a review of publications that focuses on the bioactive compounds and nutrigenomic implications of brown rice. Although current evidence supports the fact that the consumption of brown rice is beneficial for health, these studies are heterogeneous in terms of their brown rice samples used and population groups, which cause the evaluation to be difficult. Future clinical studies should focus on the screening of individual bioactive compounds in brown rice with reference to their nutrigenomic implications.
Highlights
Rice (Oryza sativa L.), one of the most well-known cereal foods, has been a primary food for many people around the world and is known to feed half of the population [1]
Rakthashali, is athe staple food in India constituents and has beenand described by implications of brown rice in relation to animal and human studies
Another pre-clinical study by Miura et al [87] reported that feeding hepatoma-bearing rats with white rice resulted in hypercholesteremia, which could be successfully suppressed when the rats were fed with a diet containing germinated brown rice
Summary
Rice (Oryza sativa L.), one of the most well-known cereal foods, has been a primary food for many people around the world and is known to feed half of the population [1]. The difference between brown rice and white rice can be obtained through milling [7]. The consumption of germinated brown rice is increasing in many Asian countries because of its improved palatability quality and potential health-promoting functions [11]. Rakthashali, is athe staple food in India constituents and has beenand described by implications of brown rice in relation to animal and human studies. The aim of our work is rice to review the in phytochemical constituents and nutrigenomic implications ofprovide brown rice in relation to animalresource and human. Strategy of brown rice shown in human intervention studies This mini-review will provide a valuable reference resource for future studies in such areas. The search was restricted to articles in English that addressed the phytochemical and nutrigenomic implications of brown rice
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