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ファイル
言語
英語
属性
Review
著者
橋本 道男
Shahdat Hossain Shahdat Hossain
Katsumi, Yoshino Shahdat Hossain
内容記述(抄録等)
Although brown rice (BR) contains significantly higher levels of nutrients than the traditionally used polished white rice (WR), its consumption among the population is still not noteworthy. WR and BR are essentially same grain. The only difference between the two is the application of an exhaustive milling procedure during the processing of WR that removes all other layers of the grain except the portion of its white endosperm. BR, on the other hand, is prepared by removing only the outer hull of the rice seed. Thus, in addition to its inner endosperm, the bran and germ are also left on the BR. Hence, BR retains all its nutrients, including proteins, lipids, carbohydrates, fibers, vitamins, minerals, tocopherols, tocotrienols, γ-oryzanol, and γ-aminobutyric acid (GABA) packed into the bran and germ of the seed. Since BR tastes nutty and takes longer to cook than WR, it is not appreciated by the consumers. However, these problems have been circumvented using non-thermal ultra-high hydrostatic pressure (UHHP)-processing for the treatment of BR. A superior modification in the physicochemical and functional qualities of UHHPBR, along with its ability to curb human diseases may make it a more palatable and nutritious choice of rice over WR or the untreated-BR. Here, we have reviewed the mechanism by which UHHP treatment leads to the modification of nutrients such as proteins, lipids, carbohydrates, and fibers. We have focused on the effects of rice on cell and animal models of different conditions such as hyperlipidemia, diabetes, and hypertension and the possible mechanisms. Finally, we have emphasized the effects of UHHPBR in human cases with rare conditions such as osteoporosis and brain cognition − two age-related degenerative diseases of the elderly population.
主題
Ultra-high pressurized brown rice
nutrition
osteoporosis
brain cognition
hypercholesterolemia
hypertension
cardiovascular diseases
掲載誌名
Critical Reviews in Food Science and Nutrition
開始ページ
1
終了ページ
19
ISSN
1040-8398
ISSN(Online)
1549-7852
発行日
2020-11-16
DOI
出版者
Taylor & Francis
資料タイプ
学術雑誌論文
ファイル形式
PDF
著者版/出版社版
著者版
業績ID
40423
部局
医学部