A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice-Reference-Cited by-同舟云学术

A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice

Published:2015 Issue:5 Volume:6 Page:1480-1488
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Tuntipopipat Siriporn¹²³⁴,Muangnoi Chawanphat¹²³⁴,Thiyajai Parunya¹²³⁴,Srichamnong Warangkana¹²³⁴,Charoenkiatkul Somsri¹²³⁴,Praengam Kemika¹²³⁴

Affiliation:

1. Institute of Nutrition

2. Mahidol University

3. Nakhonpathom 73170

4. Thailand

Abstract

Parboiled germinated brown rice (PGBR) has been suggested as a functional food because it is relatively rich in a number of nutrients and health promoting compounds.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C4FO01194E

Reference87 articles.

1. Quality Characteristics of Long-Grain Rice Milled in Two Commercial Systems

2. Effect of soaking and gaseous treatment on GABA content in germinated brown rice

3. Germinated brown rice as a value added rice product: A review

4. Effects of malting on β-glucanase and phytase activity in barley grain

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