Rice By-products: Phytochemicals and Food Products Application

Table of Contents

1        Introduction and Background                                                                     1

References                                                                                                      7

2        Rice demands: A Brief Description                                                            9

2.1       Rice Production                                                                                  12

References                                                                                                      14

3        Production of Rice By-Products                                                                  16

3.1       Rice Processing                                                                                   18

3.2       Processing Treatments Affect the Phytochemical Contents of Rice  21

3.2.1    Physical Treatment                                                                 22

                                    3.2.1.1 Effect of Grinding on Phytochemicals in Rice           22

                                    3.2.1.2 Effect of Thermal Processing on Phytochemicals      24

in Rice

3.2.2    Chemical Treatment                                                                29

3.2.2.1 Effect of Germination on Phytochemicals in Rice     29

3.2.2.2 Effects of Fermentation on Phytochemicals in Rice  30

            3.3       Rice By-Products                                                                                33

                        3.3.1    Rice Bran                                                                                33

                        3.3.2    Rice Germ                                                                               36

                        3.3.3    Rice Straw                                                                              37

                        3.3.4    Rice Husk                                                                               38

                        3.3.5    Broken Rice                                                                            41

                        3.3.6    Brewers' Rice                                                                         42

            References                                                                                                      43

4        Phytonutrients and Antioxidant Properties of Rice By-Products           55

4.1       Vitamin E                                                                                           56

4.2       Gamma-Oryzanol                                                                                65

4.3       Gamma-aminobutyric Acid                                                                           68

4.4       Phytic Acid                                                                                         71

4.5       Antioxidant Activity and Phenolic Compounds                                 74

4.6       Other Potential Component in Rice By-Products                              81

4.6.1    Dietary Fiber                                                                           81

            References                                                                                                      84

5        Potential Health Benefits of Rice By-Products                                          95

5.1       Antiobesity Activity                                                                           96

5.2        Chemopreventive Effect                                                                     99

5.3        Cholesterol-Lowering Activity                                                           110

5.4        Hypoglycemic Effect                                                                          118

5.5        Other Related Health Benefits                                                            123

5.5.1        Neurodegenerative Diseases                                                   123

5.5.2        Osteoporosis                                                                            127

5.5.3        Arthritis                                                                                   130

References                                                                                                      131

6        Application in Food Products                                                                      143

References                                                                                                      158

7        Summary and Future Prospects                                                                  162

References                                                                                                      167

Conclusion