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Brown rice
About: Brown rice is a research topic. Over the lifetime, 8180 publications have been published within this topic receiving 81079 citations.
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TL;DR: Not only do dietary patterns encompass the totality of a diet, they allow for multiple ways to achieve a healthy diet, and public health guidelines and recommendations may be most easily translated into eating behaviors when described by the composite measure of diet quality encompassed in dietary patterns.
242 citations
TL;DR: An extensive environmental study at an abandoned tungsten mine in Shantou City, southern China showed that arsenic concentration in agricultural soils ranged from 3.5 to 935 mg kg(-1), suggesting the local water resource and food have been severely contaminated with As.
228 citations
TL;DR: In this article, the effect of transglutaminase on breads was evaluated by fundamental rheological tests, texture profile analysis, and standard baking tests, and the results showed that TGase can be successfully applied to gluten-free flours to improve their breadmaking potentials by promoting network formation.
228 citations
TL;DR: In this paper, two newly developed gluten-free bread recipes were compared with wheat and commercial flour mix, showing that wheat and the bread made from the commercial mix yielded significantly higher loaf volumes (P < 0.01).
Abstract: Studies were conducted with two newly developed gluten-free bread recipes. One was based on corn starch (relative amount 54), brown rice (25), soya (12.5), and buckwheat flour (8.5), while the other contained brown rice flour (50), skim milk powder (37.5), whole egg (30), potato (25), and corn starch (12.5), and soya flour (12.5). The hydrocolloids used were xanthan gum (1.25) and xanthan (0.9) plus konjac gum (1.5), respectively. Wheat bread and gluten-free bread made from commercial flour mix were included for comparison. Baking tests showed that wheat and the bread made from the commercial flour mix yielded significantly higher loaf volumes (P < 0.01). All the gluten-free breads were brittle after two days of storage, detectable by the occurrence of fracture, and the decrease in springiness (P < 0.01), cohesiveness (P < 0.01), and resilience (P < 0.01) derived from texture profile analysis. However, these changes were generally less pronounced for the dairy-based gluten-free bread, indicating ...
220 citations
TL;DR: Results show that brown rice extracts with enhanced levels of GABA have an inhibitory action on leukemia cell proliferation and have a stimulatory action on the cancer cell apoptosis.
Abstract: In the present work we investigated the effects of brown rice extracts on proliferation and apoptosis of cancer cells. Brown rice extracts were prepared using nongerminated brown rice versus germinated brown rices. Mouse leukemia L1210 cells, human acute lymphoblastic leukemia Molt4 cells, and human cervical cancer HeLa cells were treated with either nongerminated brown rice extract (N ex), water-germinated extract (W ex), chitosan-germinated extract (C ex), glutamic acid-germinated brown rice extract (G ex), or chitosan/glutamic acid-germinated brown rice extract (CG ex). The concentrations of gamma-aminobutyric acid (GABA) in the G ex and CG ex were three and 3.3 times higher than the GABA concentration in the N ex, respectively. The G ex and CG ex retarded significantly the proliferation rates of L1210 and Molt4 cells, and the highest retardation rate was with CG ex. In addition, the G ex and CG ex enhanced significantly apoptosis of the cultured L1210 cells, but no significant apoptosis was seen with the other extracts, which have lower concentrations of GABA than G ex and CG ex. These results show that brown rice extracts with enhanced levels of GABA have an inhibitory action on leukemia cell proliferation and have a stimulatory action on the cancer cell apoptosis.
216 citations