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Review Article | Open Access

Brown rice: a missing nutrient-rich health food

Xiuxiu Wu, Tianyi Guo, Feijun Luo( ), Qinlu Lin( )
National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
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Abstract

Brown rice (BR) is a traditional health food being rich in various active substances, which have effective preventive and therapeutic effects on many diseases. In this review, we systemically summarized the efficacy of BR on cardiovascular diseases (CVDs), hyperlipidemia, hypertension, diabetes, obesity, osteoporosis, neurodegenerative diseases, cancer, immune disorders, inflammation, anxiety, liver and stomach damage, etc. Underlying mechanisms have also been analyzed, which include regulating lipid synthesis and metabolism, improving insulin levels and increasing glucose metabolism, anti-oxidation, promoting the immune system, transcription and non-transcriptional regulation, blocking cell cycle, thereby improving disease symptoms and reducing its recurrence rate. Generally, BR has been almost disappeared in modern society, but it is promising to exploit the potential to become a functional food. Further research on the nutritional value, variety differences, storage problems, taste and molecular mechanism of BR will be conducive to help meticulously design clinical intervention trials and ultimately improve the treatment and prevention of various diseases.

Keywords

Brown riceNutritionFunctional foodDiseasesMechanism

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Food Science and Human Wellness
Volume 12 Issue 5,
September 2023
Pages 1458-1470
DOI: 10.1016/j.fshw.2023.02.010
Cite this article:
Wu X, Guo T, Luo F, et al. Brown rice: a missing nutrient-rich health food. Food Science and Human Wellness, 2023, 12(5): 1458-1470. https://doi.org/10.1016/j.fshw.2023.02.010

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Received: 29 April 2021
Revised: 04 June 2021
Accepted: 23 August 2021
Published: 21 March 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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