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Medicinal and Health Benefits of Brown Rice

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Brown Rice

Abstract

Rice grain has three important anatomical parts like bran, germ, and endosperm, and together they constitute the whole grain/dehusked/brown rice. At present rice is consumed after removing the bran and germ, and consumption of the refined foods is one of the reasons for diabetes, hyper-lipidemia, cardiovascular diseases, etc. Globally diverse varieties of rice are there based on bran color like white, red, purple, black, etc., as well as medicinal properties like Njavara, Chak hao, etc. Brown rice is a good source of nutrients like minerals, vitamin B and E, and fiber and nutraceuticals like oryzanol, phytosterols, and polyphenols. Phenolic components, like phenolic acids, proanthocyanidins, flavonoids, anthocyanins, etc., are there in the brown rice with higher content in pigmented varieties. They exert health beneficial effects through antioxidant, anti-inflammatory, and lipid lowering properties. Brown rice is also reported to give protection against anemia, hyperglycemia, diabetes, hypercholesterolemia, atherosclerosis, etc. Hence the chapter focuses on global interest in brown rice research on health beneficial nutraceuticals, bioactivity, and health effects.

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Acknowledgment

Authors wish to acknowledge the funding from the project WELFO-BSC 210.

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Correspondence to A. Jayadeep .

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Pandey, S., Lijini, K.R., Jayadeep, A. (2017). Medicinal and Health Benefits of Brown Rice. In: Manickavasagan, A., Santhakumar, C., Venkatachalapathy, N. (eds) Brown Rice. Springer, Cham. https://doi.org/10.1007/978-3-319-59011-0_7

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