Phytochemical Profile of Brown Rice and Its Nutrigenomic Implications
by
Keneswary Ravichanthiran 1,†, Zheng Feei Ma 2,3,*,†
, Hongxia Zhang 4,†, Yang Cao 5, Chee Woon Wang 6, Shahzad Muhammad 7, Elom K. Aglago 8, Yihe Zhang 9, Yifan Jin 2 and Binyu Pan 10
Keneswary Ravichanthiran 1,†, Zheng Feei Ma 2,3,*,†, Hongxia Zhang 4,†, Yang Cao 5, Chee Woon Wang 6, Shahzad Muhammad 7, Elom K. Aglago 8, Yihe Zhang 9, Yifan Jin 2 and Binyu Pan 10
1
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 2073, Sabah, Malaysia
2
Department of Public Health, Xi’an Jiaotong-Liverpool University, Suzhou 215123, China
3
School of Medical Sciences, Universiti Sains Malaysia, Kota Bharu 15200, Kelantan, Malaysia
4
Department of Food Science, University of Otago, Dunedin 9016, New Zealand
5
Department of Health Promotion, Pudong Maternal and Child Health Care Institution, Shanghai 201399, China
6
Department of Biochemistry, Faculty of Medicine, MAHSA University, Bandar Saujana Putra 42610, Jenjarom, Selangor, Malaysia
7
Institute of Basic Medical Sciences, Khyber Medical University, Peshawar 25100, Pakistan
8
Joint Unit of Research in Nutrition and Food Science, Ibn Tofail University, Kenitra 14000, Morocco
9
Division of Medicine, School of Life and Medical Sciences, University College London, London WC1E6BT, UK
10
Department of Clinical Nutrition, The First People’s Hospital of Wujiang District, Suzhou 215200, China
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Antioxidants 2018, 7(6), 71; https://doi.org/10.3390/antiox7060071
Received: 21 April 2018 / Revised: 16 May 2018 / Accepted: 18 May 2018 / Published: 23 May 2018
(This article belongs to the Special Issue Dietary Antioxidants and Prevention of Non-Communicable Diseases)
Whole grain foods have been promoted to be included as one of the important components of a healthy diet because of the relationship between the regular consumption of whole-grain foods and reduced risk of chronic diseases. Rice is a staple food, which has been widely consumed for centuries by many Asian countries. Studies have suggested that brown rice is associated with a wide spectrum of nutrigenomic implications such as anti-diabetic, anti-cholesterol, cardioprotective and antioxidant. This is because of the presence of various phytochemicals that are mainly located in bran layers of brown rice. Therefore, this paper is a review of publications that focuses on the bioactive compounds and nutrigenomic implications of brown rice. Although current evidence supports the fact that the consumption of brown rice is beneficial for health, these studies are heterogeneous in terms of their brown rice samples used and population groups, which cause the evaluation to be difficult. Future clinical studies should focus on the screening of individual bioactive compounds in brown rice with reference to their nutrigenomic implications.
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Keywords:
brown rice; nutrigenomics; phenolics; rice
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
MDPI and ACS Style
Ravichanthiran, K.; Ma, Z.F.; Zhang, H.; Cao, Y.; Wang, C.W.; Muhammad, S.; Aglago, E.K.; Zhang, Y.; Jin, Y.; Pan, B. Phytochemical Profile of Brown Rice and Its Nutrigenomic Implications. Antioxidants 2018, 7, 71.
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