Sapwarobol Suwimol, Saphyakhajorn Weeraya, Astina Junaida
The Medical Food Research Group, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, Thailand.
Graduate Program in Food and Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, Thailand.
Nutr Metab Insights. 2021 Dec 5;14:11786388211058559. doi: 10.1177/11786388211058559. eCollection 2021.
Rice bran (RB) is a nutrient-rich by-product of the rice milling process. It consists of pericarp, seed coat, nucellus, and aleurone layer. RB is a rich source of a protein, fat, dietary fibers, vitamins, minerals, and phytochemicals (mainly oryzanols and tocopherols), and is currently mostly used as animal feed. Various studies have revealed the beneficial health effects of RB, which result from its functional components including dietary fiber, rice bran protein, and gamma-oryzanol. The health effects of RB including antidiabetic, lipid-lowering, hypotensive, antioxidant, and anti-inflammatory effects, while its consumption also improves bowel function. These health benefits have drawn increasing attention to RB in food applications and as a nutraceutical product to mitigate metabolic risk factors in humans. This review therefore focuses on RB and its health benefits.
米糠是碾米过程中营养丰富的副产品。它由果皮、种皮、珠心和糊粉层组成。米糠富含蛋白质、脂肪、膳食纤维、维生素、矿物质和植物化学物质（主要是谷维素和生育酚），目前主要用作动物饲料。各种研究揭示了米糠对健康的有益影响，这源于其功能成分，包括膳食纤维、米糠蛋白和γ-谷维素。米糠的健康益处包括抗糖尿病、降血脂、降血压、抗氧化和抗炎作用，同时食用米糠还能改善肠道功能。这些健康益处使得米糠在食品应用以及作为一种营养保健品以减轻人类代谢风险因素方面越来越受到关注。因此，本综述聚焦于米糠及其健康益处。
