Research Development of Germinated Brown Rice as a Functional Food for Diabetes

Chen LIU; X. SHEN Garry; Haiyan GAO; Luyi SHEN

doi:10.13386/j.issn1002-0306.2020060306

Volume 42 Issue 10

May 2021

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Science and Technology of Food Industry > 2021 > 42(10): 378-384. > DOI: 10.13386/j.issn1002-0306.2020060306

LIU Chen, Garry X. SHEN, GAO Haiyan, et al. Research Development of Germinated Brown Rice as a Functional Food for Diabetes[J]. Science and Technology of Food Industry, 2021, 42(10): 378−384. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306. 2020060306.

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Research Development of Germinated Brown Rice as a Functional Food for Diabetes

1.
Department of Food Engineering, School of Life Science, Shanghai University, Shanghai 200444, China
2.
Departments of Internal Medicine, Food and Human Nutritional Sciences University of Manitoba, Winnipeg R3E 3P4, Canada

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Received Date: June 23, 2020
Available Online: March 15, 2021

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Abstract

Abstract

Germinated brown rice (GBR) is rich in gamma-aminobutyric acid, oryzanol, dietary fiber and other active ingredients, GBR lowered the levels of glucose and lipids and blood sugar levels, reduced body weight in animal models or patients with diabetes. Recently, the preparation and application of GBR received wide attention as a potential functional food. The germination process improved the texture of brown rice, increase the active ingredients and be more acceptable by consumers. This reviews summarized following aspects of GBR, which include procedures of pre-germination, basic ingredients in GBR, and the active components in GBR related to glucose lowering and dynamic changes during pre-germination, the application of GBR in clinical trials for diabetic patients.The knowledge integrated in the review may help to develop GBR as a function food or dietary supplementation for the prevention and management of type 2 diabetes.
- germinated brown rice,
- diabetes,
- functional food

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References (63)

References

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