germinated brown rice

Germinated brown rice is produced by soaking brown rice in water to induce sprouting, resulting in a functional whole grain food with enhanced nutritional and health properties compared to regular brown rice or white rice. The germination process increases levels of bioactive compounds such as gamma-aminobutyric acid (GABA), ferulic acid, γ-oryzanol, inositols, dietary fiber, vitamins B1, B6, E, niacin, magnesium, potassium, zinc, and tocotrienols. This process also decreases some antinutrients, improves digestibility, and alters carbohydrate structure. Germinated brown rice is associated with a variety of physiological health effects, including management of hyperglycemia, antihypertensive action, lipid reduction, neuroprotective effects, immune-system enhancement, relief of constipation, and potential risk reduction for chronic diseases such as cancer, diabetes, cardiovascular disease, and Alzheimer’s disease. It is classified as a functional food and often used for its nutritional and preventive health benefits rather than for treating specific diseases[1][2][5][7].

Other names

sprouted brown riceGBR