Skip to main content
SpringerLink
Log in

Medicinal and Health Benefits of Brown Rice

  • Chapter
  • First Online:
Brown Rice

Abstract

Rice grain has three important anatomical parts like bran, germ, and endosperm, and together they constitute the whole grain/dehusked/brown rice. At present rice is consumed after removing the bran and germ, and consumption of the refined foods is one of the reasons for diabetes, hyper-lipidemia, cardiovascular diseases, etc. Globally diverse varieties of rice are there based on bran color like white, red, purple, black, etc., as well as medicinal properties like Njavara, Chak hao, etc. Brown rice is a good source of nutrients like minerals, vitamin B and E, and fiber and nutraceuticals like oryzanol, phytosterols, and polyphenols. Phenolic components, like phenolic acids, proanthocyanidins, flavonoids, anthocyanins, etc., are there in the brown rice with higher content in pigmented varieties. They exert health beneficial effects through antioxidant, anti-inflammatory, and lipid lowering properties. Brown rice is also reported to give protection against anemia, hyperglycemia, diabetes, hypercholesterolemia, atherosclerosis, etc. Hence the chapter focuses on global interest in brown rice research on health beneficial nutraceuticals, bioactivity, and health effects.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 84.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 109.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Anonymous (1998) Evaluation of rice germplasm for biotic stresses. ICAR Ad-Hoc Research Network Programme, 1993–1998. Directorate of Rice Research, Hyderabad, p 284

    Google Scholar 

  • Balasundram N, Sundram K, Samman S (2006) Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chem 99:191–203

    Article  CAS  Google Scholar 

  • Bravo L (1998) Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutr Rev 56:317–333

    Article  CAS  Google Scholar 

  • Cade JE, Burley VJ, Greenwood DC (2007) Dietary fiber and risk of breast cancer in the UK Women’s Cohort Study. Int J Epidemiol 23:58–62

    Google Scholar 

  • Cappello AR, Dolce V, Iacopetta D, Martello M, Fiorillo M, Curcio R, Muto L, Dhanyalayam D (2015) Bergamot (Citrus bergamia Risso) flavonoids and their potential benefits in human hyperlipidemia and atherosclerosis: an overview. Mini-Rev Med Chem 15:1–11

    Google Scholar 

  • Chanida S, Liu Z, Huang J, Gong Y (2013) Anti-oxidative biochemical properties of extracts from some Chinese and Thai rice varieties. Afr J Food Sci 7:300–305

    Article  Google Scholar 

  • Chen Q, Ling WH, Ma J, Mei J (2000) Effects of black and red rice on the formation of aortic plaques and blood lipids in rabbits. J Hyg Res 29:170–172

    CAS  Google Scholar 

  • Chen PN, Kuo WH, Chiang CL, Chiou HL, Hsieh YS, Chu SC (2006) Black rice anthocyanins inhibit cancer cells invasion via repressions of MMPs and u-PA expression. Chem Biol Interact 163:218–229

    Article  CAS  Google Scholar 

  • Cheng HH (1993) Total dietary fiber content of polished brown and bran types of japonica and indica rice in Taiwan, resulting physiological effects of consumption. Nutr Res 13:93–101

    Article  Google Scholar 

  • Cho DH, Lim ST (2016) Germinated brown rice and its biofunctional compounds. Food Chem 196:259–271

    Article  CAS  Google Scholar 

  • Choi SW, Kang WW, Osawa T (1994) Isolation and identification of anthocyanin pigments in black rice. Food Biotechnol 3:131–136

    Google Scholar 

  • Chung HS, Shin JC (2007) Characterization of antioxidant alkaloids and phenolic acids from anthocyanin-pigmented rice (Oryza sativa cv. Heugjinjubyeo). J Food Chem 104:1670–1677

    Article  CAS  Google Scholar 

  • Deepa G, Singh V, Akhilender Naidu K (2012) Characterization of antioxidant compounds and antioxidant activity of Indian rice varieties. J Herbs Spices Med Plants 18:18–33

    Article  CAS  Google Scholar 

  • Dykes L, Rooney LW (2007) Phenolic compounds in cereal grains and their health benefits. Cereal Foods World 52:105–111

    CAS  Google Scholar 

  • Eggum BO, Juliano BO, Maniñgat CC (1982) Protein and energy utilization of rice milling fractions by rats. Qual Plant Plant Food Hum Nutr 31:371–376

    Article  CAS  Google Scholar 

  • Erkkila AT, Herrington DM, Mozaffarian D, Lichtenstein AH (2005) Cereal fiber and whole-grain intake are associated with reduced progression of coronary-artery atherosclerosis in postmenopausal women with coronary artery disease. Am Heart J 150:94–101

    Article  Google Scholar 

  • Finocchiaro F, Ferrari B, Gianinetti A, Dall’Asta C, Galaverna G, Scazzina F (2007) Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing. Mol Nutr Food Res 51:1006–1019

    Article  CAS  Google Scholar 

  • Finocchiaro F, Ferrari B, Glaninetti A (2010) A study of biodiversity of flavonoid content in the rice caryopsis evidencing simultaneous accumulation of anthocyanins and proanthocyanidins in a black-grained genotype. J Cereal Sci 51:28–34

    Article  CAS  Google Scholar 

  • Furukawa T, Maekawa M, Oki T, Suda I, Lida S, Shimada H, Takamure I, Kadowaki KI (2007) The Rc and Rd genes are involved in proanthocyanidin synthesis in rice pericarp. Plant J 49:91–102

    Article  CAS  Google Scholar 

  • Goffman FD, Bergman CJ (2004) Rice kernel phenolic content and its relationship with antiradical efficiency. J Sci Food Agr 84:1235–1240

    Article  CAS  Google Scholar 

  • Ha T-Y, Ko S-N, Lee S-M, Kim H-R, Chung S-H, Kim S-R, Yoon H-H, Kim I-H (2006) Changes in nutraceutical lipid components of rice at different degrees of milling. Eur J Lipid Sci Technol 108:175–181

    Article  CAS  Google Scholar 

  • Hameeda BNI, Pradeep SR, Singh V, Srinivasan K, Jayadeep A (2016) Beneficial influence of phosphorylated parboiled dehusked red rice (Oryza sativa L.) in streptozotocin-induced diabetic rats. Starch/Stärke 68:568–580

    Article  Google Scholar 

  • Hu FB, Van Dam RM, Liu S (2001) Diet & risk of type II diabetes: the role of types of fat and carbohydrate. Diabetologia 44:805–817

    Article  CAS  Google Scholar 

  • Hu C, Zawistowski J, Ling W, Kitts D (2003) Black rice pigmented fraction suppresses both reactive oxygen species and nitric oxide & biological model systems. J Agric Food Chem 51:5271–5177

    Article  CAS  Google Scholar 

  • Huang D, Ou B, Prior RL (2005) The chemistry behind antioxidant capacity assays. J Agric Food Resour 53:1841–1856

    Article  CAS  Google Scholar 

  • Ichikawa H, Ichiyanagi T, Xu B, Yoshii Y, Nakajima M, Konishi T (2001) Antioxidant activity of anthocyanin extract from purple black rice. J Med Food 4:211–218

    Article  CAS  Google Scholar 

  • Irakli MN, Samanidou VF, Katsantonis DN, Biliaderis CG, Papadoyannis IN (2016) Phytochemical profiles and antioxidant capacity of pigmented and non-pigmented genotypes of rice (Oryza sativa L.) Cereal Res Commun 44:98–110

    Article  CAS  Google Scholar 

  • Jayaprakasam B, Olson LK, Schutzki RE, Tai MH, Nair MG (2006) Amelioration of obesity and glucose intolerance in high-fat-fed C57BL/6 mice by anthocyanins and ursolic acid in cornelian cherry (Cornus mas). J Agric Food Chem 54:243–248

    Article  CAS  Google Scholar 

  • Juliano BO (1985a) Factors affecting nutritional properties of rice protein. Trans Nat Acad Sci Technol 7:205–216

    CAS  Google Scholar 

  • Juliano BO (ed) (1985b) Rice: chemistry and technology, vol 7, 2nd edn. American Association of Cereal Chemistry, St Paul, pp 774–778

    Google Scholar 

  • Laokuldilok T, Shoemaker CF, Jongkaewwattana S (2011) Antioxidants and antioxidant activity of several pigmented rice brans. J Agric Food Chem 59:193–199

    Article  CAS  Google Scholar 

  • Liu RH (2007) Whole grain phytochemicals and health. J Cereal Sci 46:207–219

    Article  CAS  Google Scholar 

  • Liu S, Willett WC, Manson JE, Hu FB, Rosner B, Colditz G (2003) Relation between changes in intakes of dietary fiber and grain products and changes in weight and development of obesity among middle-aged women. Am J Clin Nutr 78:920–927

    CAS  Google Scholar 

  • MacDougall C, Gottschall-Pass K, Neto C (2008) Dietary whole cranberry (Vaccinium macrocarpon) modulates plasma lipid and cytokine profiles, and prevents liver toxicity in response to cholesterol-feeding in the JCR-LA-cp corpulent rat model. FASEB J 22:702–706

    Google Scholar 

  • MacLean MA, Matchett MD, Amoroso J (2007) Cranberry (Vaccinium macrocarpon) flavonoids inhibit matrix metalloproteinases (MMPs) in human prostate cancer cells. FASEB J 21:A1000

    Google Scholar 

  • Most MM, Tulley R, Morales S, Lefevre M (2005) Rice bran oil, not fiber, lowers cholesterol in humans. Am J Clin Nutr 81:64–68

    CAS  Google Scholar 

  • Murthy KRS (2001) Vagbatta’s Ashtanga Hrdayam (Text, English translation, notes, appendix, indices), 5th edn. Krishna Das Academy, Varanasi

    Google Scholar 

  • Nam YJ, Nam SH, Kang MY (2008) Cholesterol-lowering efficacy of unrefined bran oil from the pigmented black rice (Oryza sativa L cv. Suwon 415) in hypercholesterolemic rats. Food Sci Biotechnol 17:457–463

    CAS  Google Scholar 

  • Ohtsubo K, Suzuki K, Yasui Y, Kasumi K (2005) Biofunctional components in the processed pregerminated brown rice by a twin extruder. J Food Compos Anal 18:303–316

    Article  CAS  Google Scholar 

  • Oki T, Masuda M, Kobayashi M, Nishiba Y (2002) Polymeric procyanidins as radical-scavenging components in red hulled rice. J Agric Food Chem 50:7524–7529

    Article  CAS  Google Scholar 

  • Onakpoya IJ, Spencer EA, Thompson MJ, Heneghan CJ (2014) The effect of chlorogenic acid on blood pressure: a systematic review and meta-analysis of randomized clinical trials. J Hum Hypertens 29:77–81

    Article  Google Scholar 

  • Ou L, Kong LY, Zhang XM, Niwa M (2003) Oxidation of ferulic acid by Momordica charantia peroxidase and related anti-inflammation activity changes. Biol Pharm Bull 26:1511–1516

    Article  CAS  Google Scholar 

  • Pedersen B, Eggum BO (1983) The influence of milling on the nutritive value of flour from cereal grains IV rice. Qual Plant Plant Food Hum Nutr 33:267–278

    Article  CAS  Google Scholar 

  • Pereira-Caro G, Watanabe S, Crozier A, Fujimura T, Yokota T, Ashihara H (2013) Phytochemical profile of a Japanese black–purple rice. Food Chem 141:2821–2827

    Article  CAS  Google Scholar 

  • Reddy VS, Dash S, Reddy AR (1995) Anthocyanin pathway in rice (Oryza sativa L.): identification of a mutant showing dominant inhibition of anthocyanins in leaf and accumulation of proanthocyanidins in pericarp. Theor Appl Genet 91:301–312

    Article  CAS  Google Scholar 

  • Reid G (2002) The role of cranberry and probiotics in intestinal and urogenital tract health. Crit Rev Food Sci Nutr 42:293–300

    Article  CAS  Google Scholar 

  • Ribeiro RP, Flemming JS, Bacila AR (2008) Yeast usage (Saccharomyces cerevisiae), yeast cell wall (SSCW), organic acids and avilamycin in broiler feeding. Arch Vet Sci 13:210–217

    Article  Google Scholar 

  • Satue-Gracia M, Heinonen IM, Frankel EN (1997) Anthocyanins as antioxidants on human low-density lipoprotein and lecithin-liposome system. J Agric Food Chem 45:3362–3367

    Article  CAS  Google Scholar 

  • Shahidi F, Naczk M (2004) Phenolics in food and nutraceutical. CRC Press, London

    Google Scholar 

  • Shen Y, Jin L, Xiao P, Lu Y, Bao J (2009) Total phenolic, flavonoids, antioxidant capacity in rice grain and their relations to grain colour, size and weight. J Cereal Sci 49:106–111

    Article  CAS  Google Scholar 

  • Smitha MR, Parvathy R, Shalini V, Ratheesh M, Helen A, Jayalekshmy A (2013) Chemical indices, antioxidant activity and anti-inflammatory effect of extracts of the medicinal rice “njavara” and staple varieties: a comparative study. J Food Biochem 37:369–380

    Article  Google Scholar 

  • Spencer H, Brouder A-M, Mitullah W (2000) Food safety requirements and food experts from developing countries: the case of fish exports from Kenya to the European union. Am J Agric Econ 82(5):1159–1169

    Article  Google Scholar 

  • Sun S, Zhang X, Tough DF, Sprent J (1998) Type I interferon- mediated stimulation of T cells by CPG DNA. J Exp Med 188:2335–2342

    Article  CAS  Google Scholar 

  • Suzuki M, Kimura T, Yamagishi K, Shinmoto H, Yamaki K (2004) Comparison of mineral contents in 8 cultivars of pigmented brown rice. Nippon Shokuhin Kagaku Kogaku Kaishi 51(8):424–427

    Article  CAS  Google Scholar 

  • Testai L, Martelli A, Cristofaro M, Breschi MC, Calderone V (2013) Cardioprotective effects of different flavonoids against myocardial ischaemia/reperfusion injury in Langendorff-perfused rat hearts. J Pharm Pharmacol 65(5):750–756

    Article  CAS  Google Scholar 

  • Tsai CJ, Leitzmann MF, Willett WC, Giovannucci EL (2004) Long-term intake of dietary fiber and decreased risk of cholecystectomy in women. Am J Gastroenterol 99:1364–1370

    Article  CAS  Google Scholar 

  • Tsuda T, Horio F, Osawa T (2002) Cyanidin 3-О-β-glucoside suppresses nitric oxide production during a zymosan treatment in rats. J Nutr Sci Vitaminol 48:305–310

    Article  CAS  Google Scholar 

  • Tsuda T, Horio F, Uchida K, Aoki H, Osawa T (2003) Dietary cyanidin 3-О-β-D-glucoside-rich purple corn colour prevents obesity and ameliorates hyperglycemia. J Nutr 133:2125–2130

    CAS  Google Scholar 

  • Van Dam RM, Hu FB, Rosenberg L, Krishnan S, Palmer JR (2006) Dietary calcium and magnesium, major food sources, and risk of type 2 diabetes in U.S. Black women. Diabetes Care 29:2238–2243

    Article  Google Scholar 

  • Willett W, Manson J, Liu S (2002) Glycemic index, glycemic load, and risk of type 2 diabetes. Am J Clin Nutr 76:274S–280S

    CAS  Google Scholar 

  • Xia M, Ling WH, Ma J, Kitts DD, Zawistowski J (2003) Supplementation of diets with the black rice pigment fraction attenuates atherosclerotic plaque formation in apolipoprotein deficient mice. J Nutr 133:744–751

    CAS  Google Scholar 

  • Yang Y, Andrews MC, Hu Y, Wang D, Qin Y, Zhu Y (2011) Anthocyanin extract from black rice significantly ameliorates platelet hyperactivity and hypertriglyceridemia in dyslipidemic rats induced by high fat diets. J Agric Food Chem 59:6759–6764

    Article  CAS  Google Scholar 

  • Yawadio R, Tanimori S, Morita N (2007) Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities. Food Chem 101:1616–1625

    Article  CAS  Google Scholar 

  • Yoon HH, Paik YS, Kim JB, Hahn TR (1995) Identification of anthocyanidins from Korean pigmented rice. J Agric Chem Biotechnol 38:581–583

    CAS  Google Scholar 

  • Yoshida H, Tomiyama Y, Mizushina Y (2010) Lipid components, fatty acids and triacylglycerol molecular species of black and red rices. J Food Chem 123:210–215

    Article  CAS  Google Scholar 

  • Zhao C, Giusti MM, Malik M, Moyer MP, Magnuson BA (2004) Effects of commercial anthocyanin-rich extracts on colonic cancer and nontumorigenic colonic cell growth. J Agric Food Chem 52:6122–6128

    Article  CAS  Google Scholar 

Download references

Acknowledgment

Authors wish to acknowledge the funding from the project WELFO-BSC 210.

Author information

Authors and Affiliations

  1. Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute (CFTRI), Mysore, 570020, Karnataka, India

    Shruti Pandey, K. R. Lijini & A. Jayadeep

Authors
  1. Shruti Pandey
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. K. R. Lijini
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. A. Jayadeep
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to A. Jayadeep .

Editor information

Editors and Affiliations

  1. School of Engineering, University of Guelph, Guelph, Ontario, Canada

    Annamalai Manickavasagan

  2. College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman

    Chandini Santhakumar

  3. Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu, India

    N. Venkatachalapathy

Rights and permissions

Reprints and permissions

Copyright information

© 2017 Springer International Publishing AG

About this chapter

Cite this chapter

Pandey, S., Lijini, K.R., Jayadeep, A. (2017). Medicinal and Health Benefits of Brown Rice. In: Manickavasagan, A., Santhakumar, C., Venkatachalapathy, N. (eds) Brown Rice. Springer, Cham. https://doi.org/10.1007/978-3-319-59011-0_7

Download citation

Publish with us

Policies and ethics

Search

Navigation