Rice Compounds with Impact on Diabetes Control

Foods

Regina Menezes¹  Vanda M. Lourenço²  Cristiana Pereira³  Carla Brites³ 

[1] CBIOS—Universidade Lusófona’s Research Center for Biosciences & Health Technologies, Campo Grande 376, 1749-024 Lisboa, Portugal;Faculty of Sciences and Technology (FCT) & Center for Mathematics and Applications (CMA), NOVA University of Lisbon, 2829-516 Caparica, Portugal;National Institute for Agricultural and Veterinary Research (INIAV), I.P., Av. da República, 2780-157 Oeiras, Portugal;

关键词: diabetes;    rice bran;    phytic acid;    vitamin E;    γ-oryzanol;    γ-aminobutyric acid;   

DOI  :  10.3390/foods10091992

来源: DOAJ

【 摘 要 】

Rice is one of the most cultivated and consumed cereals worldwide. It is composed of starch, which is an important source of diet energy, hypoallergenic proteins, and other bioactive compounds with known nutritional functionalities. Noteworthy is that the rice bran (outer layer of rice grains), a side-stream product of the rice milling process, has a higher content of bioactive compounds than white rice (polished rice grains). Bran functional ingredients such as γ-oryzanol, phytic acid, ferulic acid, γ-aminobutyric acid, tocopherols, and tocotrienols (vitamin E) have been linked to several health benefits. In this study, we reviewed the effects of rice glycemic index, macronutrients, and bioactive compounds on the pathological mechanisms associated with diabetes, identifying the rice compounds potentially exerting protective activities towards disease control. The effects of starch, proteins, and bran bioactive compounds for diabetic control were reviewed and provide important insights about the nutritional quality of rice-based foods.

【 授权许可】

Unknown