scholarly journals Brown Rice: Nutritional composition and Health Benefits

2018 ◽  
Vol 10 ◽  
pp. 47-52 ◽  
Author(s):  
Atul Upadhyay ◽  
Sanjeev Kumar Karn
Keyword(s):  
Seed Coat ◽  
Health Benefits ◽  
Brown Rice ◽  
Nutritional Composition ◽  
Health Claims ◽  
Whole Grain ◽  
Physiochemical Properties

Brown rice is the unmilled rice with pericarp, the seed coat and nucellus, the germ or the embryo, and the endosperm. It is whole grain rice with intact bran layer and the inedible outer hull removed. Although it has several health claims, it is mostly consumed by a limited number of health conscious and nutritionally aware people. In this paper, we discuss the physiochemical properties of brown rice along with its health benefits, including certain cancers.

scholarly journals Nutritional Composition of Grain and Seed Proteins

2021 ◽  
Author(s):  
Adeola Abiola Oso ◽  
Anofi Omotayo Ashafa
Keyword(s):  
Bioactive Peptides ◽  
Raw Materials ◽  
Protein Biosynthesis ◽  
Alternative Therapy ◽  
Health Benefits ◽  
Brown Rice ◽  
Seed Proteins ◽  
Pigeon Pea ◽  
Nutritional Composition ◽  
Functional Health

Grains including wheat, brown rice, millet, oat, and seeds from crops such as pumpkins, almonds, cashew, peas are important staple foods in many parts of the world. Grains and seeds contain proteins and bioactive peptides classified as nutraceuticals. Proteins and peptides are essential components in man’s diet because they provide the raw materials needed for protein biosynthesis and are also a good source of energy. Incorporating grains and seeds into the human diet provide nutritional, functional health benefits, reducing contracting some chronic diseases. They avail the body with a balanced nutrient profile such as carbohydrate, fatty-acid, fibre, B vitamins, minerals and protein. The quest at exploring staples for their functional and health benefits, as well as reducing risks to diseases, has resulted in the investigation of the potentials of grains and seeds, especially the underutilised ones (African yam bean, pigeon pea, Bambara groundnut etc.) for consumption and as an alternative therapy against diseases. This chapter discusses grains and seeds as sources of nutrition protagonist, their nutritive property, health benefits, and the pharmacological properties of bioactive peptides in grains and seeds. However, some under-utilised grain and seed proteins would also be explored for their nutritive potentials.

Proximate composition, nutritional profile and health benefits of legumes – A review

2017 ◽  
Author(s):  
Rajni Kamboj ◽  
Vikas Nanda
Keyword(s):  
Amino Acids ◽  
Dietary Fibre ◽  
Health Benefits ◽  
Daily Intake ◽  
Essential Amino Acids ◽  
Nutritional Composition ◽  
Environmental Benefits ◽  
Health Claims ◽  
Legume Seeds ◽  
Calcium Magnesium

Legumes consumption is a usual and beneficial part of the human diet and contributing to health. Moreover, it is presently taking place a re-evaluation for its useful effects of consumption in the diet, which is the basis for various health claims. They are essential source of protein, carbohydrates, dietary fibre, micronutrients and various phytochemicals. Legumes have appreciable quantity of all the essential amino acids excluding sulphur containing amino acids, which can be balanced to combine with cereals in daily intake. Starch is the major stored carbohydrate followed by dietary fibre, simple sugars and oligosaccharides. Calcium, magnesium, potassium, phosphorus and iron are also present in legume seeds. Bioavailability of nutrients can be increased by soaking, sprouting and fermentation. Consumption of legumes reduces the risk of cardiovascular disease, some cancers (colon, breast and prostate) and also helps to manage body weight due to its satiety value. FAO has chosen 2016 as the International Year of Pulses which will emphasize the health and environmental benefits of pulses. Nutritional composition, anti-nutritional factors and health benefits of legumes are summarised in the current review. 

scholarly journals Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1615 ◽  
Author(s):  
Lavinia Florina Călinoiu ◽  
Dan Cristian Vodnar
Keyword(s):  
Phenolic Acids ◽  
Intervention Studies ◽  
New Technologies ◽  
Health Benefits ◽  
Whole Grains ◽  
Health Claims ◽  
World Health ◽  
Human Intervention ◽  
Whole Grain ◽  
Bioactive Components

Cereal grains represent one of the major sources of human food and nowadays, their production has increased to fulfill the needs of the world’s population. Among whole grains, wheat is the most popular and contributes significantly to the human diet. Whole grains possess great nutritional and bioactive properties due to their fractions, bran and germ, that comprise unique health-promoting bioactive components. The evidence of health benefits in human intervention studies, as well as a World Health Organization report for 2012–2016, supports the dietary consumption of whole grains and whole-grain foods. The inverse correlation between whole grain consumption and the reduced risk of chronic diseases and metabolic syndromes was underlined by several epidemiological studies. This article focuses on the bioactive components of whole grains and their fractions, namely phenolic acids, starting from their chemical structure, bioactivity and bioavailability. According to the conclusive evaluation of the human intervention studies conducted using cereal bran and whole grains intake, the assumption that the bioactive compounds determine health outcomes is illustrated. In the last part of the work, the functional potential and the health claims related to whole grains and bran intake are discussed, as well as new technologies and strategies to enhance their health potential by an increased bioavailability.

Physiochemical Properties of Germinated Brown Rice

2012 ◽  
Vol 41 (7) ◽  
pp. 963-969 ◽  
Author(s):  
Sea-Kwan Oh ◽  
Jeong-Heui Lee ◽  
Mi-Ra Yoon ◽  
Dae-Jung Kim ◽  
Dong-Hyen Lee ◽  
...  
Keyword(s):  
Brown Rice ◽  
Germinated Brown Rice ◽  
Physiochemical Properties

scholarly journals Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 489
Author(s):  
Emilie Croisier ◽  
Jaimee Hughes ◽  
Stephanie Duncombe ◽  
Sara Grafenauer
Keyword(s):  
Dietary Fibre ◽  
Saturated Fat ◽  
Health Claims ◽  
Whole Grain ◽  
Breakfast Cereal ◽  
Full Data ◽  
Data Set ◽  
Time Points ◽  
Total Fat ◽  
Over Time

Breakfast cereal improves overall diet quality yet is under constant scrutiny with assertions that the category has not improved over time. This study aimed to comprehensively analyse the category of breakfast cereals, the nutritional values, and health claims across eight distinct sub-categories at four time points (2013, 2015, 2018, and 2020). An audit of products from four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA, and Woolworths) collected ingredient lists, nutrition information, claims and Health Star Rating (HSR) for biscuits and bites; brans; bubbles, puffs, and flakes; granola and clusters; hot cereal flavoured; hot cereal plain; muesli; breakfast biscuits. The median (IQR) were calculated for energy, protein, fat, saturated fat, carbohydrate, sugars, dietary fibre, and sodium for comparisons over time points by nutrient. Data from 2013 was compared with 2020 (by sub-category and then for a sub-section of common products available at each time point). Product numbers between 2013 (n = 283) and 2020 (n = 543) almost doubled, led by granola and clusters. Whole grain cereals ≥ 8 g/serve made up 67% of products (↑114%). While there were positive changes in nutrient composition over time within the full data set, the most notable changes were in the nutrition composition of cereals marketed as the same product in both years (n = 134); with decreases in mean carbohydrate (2%), sugar (10%) and sodium (16%) (p < 0.000), while protein and total fat increased significantly (p = 0.036; p = 0.021). Claims regarding Dietary Fibre and Whole Grain doubled since 2013. Analysis of sub-categories of breakfast cereal assisted in identifying some changes over time, but products common to both timeframes provided a clearer analysis of change within the breakfast category, following introduction of HSR. Whole grain products were lower in the two target nutrients, sodium and sugars, and well-chosen products represent a better choice within this category.

Anthology of palm sap: The global status, nutritional composition, health benefits & value added products

2021 ◽  
Author(s):  
Chayanika Sarma ◽  
Gopinath Mummaleti ◽  
Vignesh Sivanandham ◽  
Sureshkumar Kalakandan ◽  
Ashish Rawson ◽  
...  
Keyword(s):  
Health Benefits ◽  
Value Added ◽  
Nutritional Composition ◽  
Global Status ◽  
Value Added Products

Brazil nuts: Nutritional composition, health benefits and safety aspects

2017 ◽  
Vol 100 ◽  
pp. 9-18 ◽  
Author(s):  
Bárbara R. Cardoso ◽  
Graziela B. Silva Duarte ◽  
Bruna Z. Reis ◽  
Silvia M.F. Cozzolino
Keyword(s):  
Health Benefits ◽  
Nutritional Composition ◽  
Brazil Nuts ◽  
Safety Aspects

scholarly journals Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption

Poljoprivreda ◽  
2021 ◽  
Vol 27 (2) ◽  
pp. 67-74
Author(s):  
Zlata Kralik ◽  
Gordana Kralik ◽  
Manuela Grčević ◽  
Danica Hanžek ◽  
Ewa Biazik
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Functional Foods ◽  
Health Benefits ◽  
Nutritional Composition ◽  
Poultry Production ◽  
Composition Change ◽  
Omega 3 ◽  
Research And Innovation ◽  
Positive Effect

Designed-enriched products have been recently one of the most interesting areas of research and innovation in the animal production and food industry. These products are considered functional foods and contain ingredients that have beneficial physiological effects on human health. Designed or enriched eggs are an important type of functional food in poultry production. Demand for functional foods in the market has been increasing in recent years. Due to the increased interest of people in buying designed products, there is a production adjustment in the poultry industry. Composition change of laying hens feed affects nutritional composition change of eggs as well as their quality preservation. This process can an effect of the change in the concentration of cholesterol and its fractions, fatty acids, and pigments in eggs. It is evident from the relevant scientific literature that designer eggs consumption can have a positive effect on human health. Therefore, the aim of this paper is to describe different concepts of designer eggs production and emphasize the health benefits of their consumption in humans.

scholarly journals CHEMICAL COMPOSITION OF WHOLE GRAINS IN COMMON BEANS LANDRACES AND BREEDING GENOTYPES

2015 ◽  
Vol 2 ◽  
pp. 81 ◽  
Author(s):  
Gilberto Antonio Peripolli Bevilaqua ◽  
Iraja Ferreira Antunes
Keyword(s):  
Nutritional Composition ◽  
Whole Grain ◽  
Breeding Programs ◽  
Breeding Lines ◽  
Manganese Zinc ◽  
Nutritional Characteristics ◽  
Calcium Magnesium ◽  
The Common ◽  
Iron Manganese ◽  
Insoluble Fiber

The common bean has been object of breeding programs aiming the development of new cultivars adapted to varied production system and shown differentiated nutritional characteristics. Due a genetic diversity existent the landraces can be used directly for cropping, for present characteristics desirable. Little information exists about mineral content and other quality traits for those bean landraces. The aim of this paper was to verify the variability for grain nutricional caracters in breeding cultivars and landraces of bean from Rio Grande do Sul state, Brazil. The experiment was conducted in 2009/2010 in Experimental Station Cascata, of Embrapa Temperate Agriculture. In whole grain of 54 bean genotypes with black and no black coat were determined macroelements (nitrogen, phosphorus, potash, calcium, magnesium and sulfur), oligoelements (iron, manganese, zinc and cuprum), protein and ash content, insoluble fiber, digestive nutrient and antioxidant astragalina. The results shown that the landraces varieties presents nutritional composition of macro and oligoelements, fibers, protein and ash contents in whole grain similar than that of breeding lines and cultivars. The black coat grain from breeding programs showed better nutritional quality for macro and oligoelements content than coloured grain, highlighting TB 02-04 e TB 01-01. The landraces with coloured grains TB 02-26, TB 02-24 and TB 03-13 showed the high levels of astragaline.

Sign in / Sign up

Export Citation Format

Share Document