Comparative Effect of Amylose Concentration in Brown and White Rice on Hepatocellular Insufficiency Using Rat Bioassay
Natasha Azhar,
Shaista Jabeen,
Maria Aslam
et al.
Abstract:Background: The scientific name of rice is Oryza sativa. It is one of the important staple human foods. There are more than 110,000 cultivated varieties of rice, most widely known and grown. Nutrient concentration may vary depending on production, environment, pre- and post-harvesting treatment, and processing. Cooked rice with high amylose content effectively controls metabolic disorders, serum blood glucose levels, and lipid profile and is also effective in weight loss. Objectives: This study aimed to determ… Show more
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