Bioactive compounds of germinated brown rice and its role in human health

Document Type : Review

Author

Rice Research Institute of Iran (RRII), Agricultural Research, Education and Extension Organization (AREEO), Rasht, Iran

Abstract

Introduction: Despite the high nutritional value of brown rice and its positive effects on health, its consumption in Iran is much lower than that of milled or white rice because milled rice has better cooking and eating quality and its texture is softer and more desirable. The germination process has received much attention to reduce the aforementioned problems. Germinated brown rice has a softer texture, is more flavorful, and requires less cooking time. The germination process can change the physicochemical properties, including the digestibility of germinated brown rice. Gamma-aminobutyric acid, gamma-oryzanol, phenolic compounds, dietary fiber, free amino acids, vitamins B and E, and minerals are the major bioactive compounds that increase in the production of germinated brown rice. Specifically, the amount of gamma-aminobutyric acid in germinated brown rice is ten times higher than in milled rice and twice as high as in brown rice. The consumption of germinated brown rice has garnered increasing attention among health-conscious consumers worldwide, with scientific evidence supporting its beneficial effects on health by reducing the risk of obesity, cardiovascular disease, type 2 diabetes, and neurological disorders.
Materials and methods: This article is a review article that was obtained through content analysis, which involved systematically searching for keywords related to brown rice, germination, improving the nutritional value of rice, and the effect of germination on health in articles from reputable websites, including Web of Science, Google Scholar, PubMed, and Scopus.
Results: This article attempts to encourage the use of germinated brown rice among Iranian consumers by reviewing various germination methods to eliminate the disadvantages of cooking brown rice and enhance its nutritional value. According to numerous studies and practical examples provided in reliable sources, the rice germination process has been confirmed to increase the production of nutritional compounds, including macronutrients, micronutrients (vitamins and minerals), gamma-aminobutyric acid, gamma-oryzanol, dietary fiber, amino acids, and bioactive compounds. Improving quality traits through germination could provide an alternative nutritious rice for the food industry. These changes probably occur due to the partial hydrolysis of starch, non-starch polysaccharides, and proteins during germination, which are converted into sugars, oligosaccharides, and amino acids. These changes increase the biological content and improve the texture and flavor of germinated brown rice.
Conclusion: Germinated brown rice is gaining popularity worldwide as a healthy food option. Therefore, it is suggested that Iranian consumers consider the consumption of germinated brown rice, as many scientific studies confirm its beneficial effects on health.

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Main Subjects

References

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