Muhammad Tayyab Arshad, Ali Ikram, Sammra Maqsood, Kodjo Théodore Gnedeka
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引用次数: 0
Abstract
Rice bran (RB) contains extraordinary nutritional value and bioactive compounds, which are by-products of rice refining and have attracted significant attention over the past few years. In this review, the potential for augmenting human health and well-being with RB is examined in detail. As per nutritional content of RB, it is a rich source of essential constituents such as dietary fibers, vitamins, and minerals. Moreover, the bioactive composites in RB comprise polyphenols, phytosterols, and antioxidants, which have been comprehensively studied for their therapeutic applications. Scientific indications support the idea that RB can prevent inflammation, diabetes, cardiovascular disease, and other related health problems. This article also covers the new investigation regarding the influence of RB on gut health, mainly its prebiotic properties and altering gut microbiota activities.
期刊介绍：
The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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