Soheir N Abd El-Rahman*

Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt

*Corresponding Author: Soheir N Abd El-Rahman, Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt. soheirkenawy@yahoo.com, https://orcid.org/0000-0001-8056-2545

Received: December 07, 2022; Published: February 01, 2023

Abstract

Rice bran, which makes up 10% of the entire rice grain and is the outer layer of the rice kernel, is a nutrient-rich by-product of the rice milling process. The pericarp, seed coat, nucellus, and aleurone layers make up this structure. RB, which is primarily utilized as animal feed at the moment, is a plentiful source of several nutrients, including fat, protein, carbs, dietary fibers, different minerals and vitamins, and phytochemicals (primarily phytosterols, γ-oryzanols, tocotrienols, and tocopherols). Numerous studies have shown that RB has positive health impacts because of its functional ingredients. It can have a significant impact on reducing serum cholesterol, hypertension, Coronary Heart Disease (CHD), Parkinson's and Alzheimer's disease, Colorectal Cancer, postmenopausal syndrome, diabetes, improving insulin sensitivity, reducing the development of malignant cells, and skin-related issues. It can also have a positive impact on bowel function and liver function when consumed. Additionally, rice bran has high properties as an antioxidant and Prebiotic. Rice bran oil is a by-product of rice bran and a rich source of γ-oryzanol and other antioxidants, it is increasingly significant because it is used in food applications and as a nutraceutical to reduce metabolic risk factors in people. Therefore, the focus of this review is on RB and its health advantages as a functional food.

Keywords: Bioactive; Phytochemical Compound; Rice Bran; Nutrition; Functional Food; γ-oryzanol; Tocols; Dietary Fiber

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Citation

Citation: Soheir N Abd El-Rahman. “Rice Bran as a Functional Food". Acta Scientific Women's Health 5.3 (2023): 11-17.

Copyright

Copyright: © 2022 Soheir N Abd El-Rahman. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.