Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Abstract

Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples’ diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR‐based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed.

A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

“…The BR and germinated product have shown the potential cholesterol-lowering effects (Roohinejad et al, 2010). Gamma oryzanol modulates the functioning of brain reward system in mice (Saleh, Wang, Wang, Yang, & Xiao, 2019). Gamma oryzanol protects the β cells against apoptosis and inhibits DNA methyltransferases in brain reward system (Kozuka et al, 2017).…”

Grain Fe and Zn contents linked SSR markers based genetic diversity in rice

“…In humans, the 30% of daily estimated average requirement of Fe and Zn is 13-28 μg/g [6]. However, minimal quantities of both of these micronutrients are found in rice grains [7]. Furthermore, the practice of consuming polished rice grains in Asian populations aggravates malnutrition [8].…”

Biological Features and Population Growth of Two Southeastern European Tribolium confusum Jacquelin du Val (Coleoptera: Tenebrionidae) Strains

“…This issue could be attributed to the nutritional value of this commodity. A portion of its nutrient ingredients such as protein, fat, vitamins and minerals are lost during the milling process, which includes the removal of bran and germ from the kernels [69,70]. Development and fecundity of T. confusum are increased when thiamine, riboflavin and niacin exist in its diet [59].…”

“…Development and fecundity of T. confusum are increased when thiamine, riboflavin and niacin exist in its diet [59]. However, these vitamins are substantially reduced during processing of rice [70]. Particularly, in white rice, the amount of riboflavin ranges between 0.2 and 0.6 µg/g [69] which is lower than the minimum required level for the development of T. confusum larvae (1-2 µg/g) [59,71].…”