Bioactive constituents in brown rice

Brown rice is less processed than white rice, which has had its hull, bran and germ removed. Brown rice only has the hull (a hard protective covering) removed, leaving the nutrient-packed bran and germ.

In addition to B vitamins, phytochemicals found in brown rice include dietary fiber, functional lipids, essential amino-acids, phytosterols, phenolic acids, flavonoids, anthocyanins, proanthocyanins, tocopherols, tocotrienols, minerals, gamma aminobutyric acid (GABA) and γ-oryzanol. Brown rice also contains high levels of phytic acid.

Bioactive constituents such as γ-oryzanols, tocopherol, tocotrienols, polyphenols, amino acids, dietary fibers, minerals have also been identified from brown rice.

Brown rice has more fiber compared to white. Brown rice also has a touch more fat from the essential oils in the germ, which can cause it to spoil faster than white rice. Brown rice also has fiber in the bran which makes it more difficult for moisture to get absorbed by the grain, and therefore it has a chewier mouth feel.

Brown rice is exceptionally high in manganese. This little-known mineral is vital for many important processes in the body, such as bone development, wound healing, muscle contraction metabolism, nerve function and blood sugar regulation.

Brown rice also offers a healthy dose of magnesium, which helps the body process sugar and produce insulin. Studies have found that magnesium could prevent type 2 diabetes, lower high blood pressure, and prevent cardiovascular disease.

Phenolic acids are the most common substances found in brown rice. Phenolics are classified under phytochemicals having one or more aromatic rings with one or more hydroxyl groups. Phenolic compounds are associated with diverse human health benefits including anti-inflammatory, hypoglycaemic, anticarcinogenic, antiallergenic and anti-atherosclerotic properties.’
Bioactive constituents in brown rice