A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice. Issue 5 (13th May 2015)

• Record Type: Journal Article
• Authors: Tuntipopipat, Siriporn; Muangnoi, Chawanphat; Thiyajai, Parunya; Srichamnong, Warangkana; Charoenkiatkul, Somsri; Praengam, Kemika
• Is Part Of: Food & function. Volume 6:Issue 5(2015)
• Page Start: 1480
• Page End: 1488
• Publication Date: 2015-05-13
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c4fo01194e
• Languages: English
• ISSNs: 2042-6496

Abstract

<abstract abstract-type="toc"> <title> <x xml:space="preserve">Abstract</x> </title> <p> <graphic position="anchor" id="ga" xlink:href="ark:/27927/pgjp07wqwn" xlink:type="simple" xmlns:xlink="http://www.w3.org/1999/xlink" />Parboiled germinated brown rice (PGBR) has been suggested as a functional food because it is relatively rich in a number of nutrients and health promoting compounds.</p> </abstract>