rice bran research paper

Rice bran (RB) is a nutrient-rich by-product of the rice milling process. It consists of pericarp, seed coat, nucellus, and aleurone layer. RB is a rich source of a protein, fat, dietary fibers, vitamins, minerals, and phytochemicals (mainly oryzanols and tocopherols), and is currently mostly used as animal feed.

Rice bran, a by-product produced after milling rice kernels possess numerous health benefits due to its high nutritional value, in addition to be highly used as animal feed. Rice bran also is a rich source of dietary fiber, sterols, vitamins and various antioxidants.

However, rice bran is often utilized as animal feed or discarded as waste. Therefore, this review aimed to discuss the role of rice bran in metabolic ailments. The bioactive constituents and food product application of rice bran were also highlighted in this study.

Rice bran is a by-product produced from the rice milling process, which contains many bioactive compounds, for instance, phenolic compounds, tocotrienols, tocopherols, and γ-oryzanol. These bioactive compounds are thought to protect against cancer, vascular disease, and type 2 diabetes.

Research evidence supports the use of hydrolyzed rice bran enzymatically modified with shiitake mushroom as a functional food and nutraceutical with health-promoting properties. RBAC is a plant-based immunomodulator that can affect both innate and adaptive responses.

Rice bran extracts show inhibitory activity against II-glucosidases, α-glucosidase activity and α-amylase, and stimulate the glucose uptake by adipocytes (Boue et al., 2016, Saji et al., 2019). Bran extracts show insulin like effects and positively correlated with the diabetes management.

Rice bran components have been reported to show anticancerous activity via various mechanisms involving antiapoptosis activity, anti-inflammatory activity, chemo-protective action, and so forth (Yu et al., 2019 ).

It is a rice source of rice-bran oil (RBO) with good fatty acid profile and phytonutrients like oryzanols, tocopherols, tocotrienols, phytosterols, and importantly dietary fibers. These bioactive compounds possess cardioprotective, anti-oxidative, anti - inflammatory, antimicrobial, antidiabetic, and antitumor properties.

This study reviews the methods of stabilizing rice bran and other rice-milling by-products comprising rice bran in the context of the efficiency of the process upon storage. The effect of the process on the components of rice bran is also discussed.

Rice bran (RB) is one of the by-products during the milling of rice. RB is underutilised due to its ease of susceptibility towards enzymatic activity. RB contains various bioactive compounds such as γ-oryzanol, phytosterols, tocols and squalene.