“…After the brown rice is germinated, the starch is degraded into sugar, thus increasing the sweetness and flavor, solving the problem of unpleasantness of brown rice, and the physiological active ingredients in brown rice, such as dietary fiber, total phenolic acid, vitamins, reducing sugar, amino acids, trace amounts. Both elements and neurotransmitters are significantly increased before germination, especially neurotransmitters have blood pressure lowering, improved brain function, mental stability, promotion of long-term memory, promotion of growth hormone secretion, activation of renal function, activation of liver function, beauty, sobering, etc [51]. Therefore, improving the utilization value of brown rice through the germination process can not only improve the utilization efficiency of rice resources, but also improve the nutritional and dietary levels of people.…”