Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension,
cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing …

Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make
nutrients available for plant growth and development. Consumption of sprouted grains is …

Probiotics have attracted growing interest in recent decades due to their multiple health
benefits. The synergistic relationship between probiotics and prebiotics can enhance the …

Key message This review surveys rice nutritional value, mainly focusing on breeding
achievements via adoption of both genetic engineering and non-transgenic strategies to …

This work investigated the bioactive components (γ-aminobutyric acid, ferulic acid and total
phenolic compounds) of glutinous brown rice during a 48-h germination, and effects of …

Rice (Oryza sativa L) is one of the vital cereals with easy digestibility and therapeutic
properties. Especially traditional rice is rich in nutrients and bioactive compounds to protect …

Rice is one of the most widely consumed cereals in the world. The husks of harvested,
unprocessed rice are not digested by humans and need to be removed to obtain edible …

γ-oryzanol (Orz), a steryl ferulate extracted from rice bran layer, exerts a wide spectrum of
biological activities. In addition to its antioxidant activity, Orz is often associated with …

Whole grain foods have been promoted to be included as one of the important components
of a healthy diet because of the relationship between the regular consumption of whole …

Germinated brown rice is a well-known functional food due to its high content of gamma-
aminobutyric acid (GABA). This study was designed to test the difference of producing GABA …