Abstract
Rice is one of the most cultivated and consumed cereals worldwide. It is composed of starch, which is an important source of diet energy, hypoallergenic proteins, and other bioactive compounds with known nutritional functionalities. Noteworthy is that the rice bran (outer layer of rice grains), a side-stream product of the rice milling process, has a higher content of bioactive compounds than white rice (polished rice grains). Bran functional ingredients such as γ-oryzanol, phytic acid, ferulic acid, γ-aminobutyric acid, tocopherols, and tocotrienols (vitamin E) have been linked to several health benefits. In this study, we reviewed the effects of rice glycemic index, macronutrients, and bioactive compounds on the pathological mechanisms associated with diabetes, identifying the rice compounds potentially exerting protective activities towards disease control. The effects of starch, proteins, and bran bioactive compounds for diabetic control were reviewed and provide important insights about the nutritional quality of rice-based foods.
Highlights
Diabetes Mellitus (DM) is a spectrum of metabolic diseases affecting hundreds of millions of people worldwide, whose numbers are expected to continue increasing in the following years [1]
The disease is characterized by increased blood glucose levels, which can arise from two main causes, leading to its classification as type 1 and type 2 Diabetes Mellitus (T1DM and T2DM, respectively) [3,4]
Especially macronutrients and the compounds present in bran (γ-oryzanol, phytic acid, ferulic acid, γ-aminobutyric acid, tocopherols, and tocotrienols) have been pointed to as having potential bioactive effects that could be beneficial for diabetes prevention and control
Summary
Diabetes Mellitus (DM) is a spectrum of metabolic diseases affecting hundreds of millions of people worldwide, whose numbers are expected to continue increasing in the following years [1]. Evaluation of the nutritional composition of white rice indicates that it is essentially composed of starch, with rice protein being the second largest nutrient in white rice (Table 1) These nutrients and other compounds present in the brown rice grain are relevant in the control of metabolic diseases, especially in diabetes control. The properties of rice starch, such as size granules and crystallinity, amylose/amylopectin ratio, and gelatinization characteristics can be predictors of starch digestion rate [38,39,51,52,53] Extrinsic factors such as crop edaphoclimatic conditions largely influence basic starch composition, especially proteins and lipids, which may reduce the access of digestive enzymes to the starch hydrolysis [45,54,55]. The genetic starch chain is modified through mutagenesis (with starch biosynthesis related genes) to accumulate a higher amylose content [47,60]
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