Rice germ macro- and micronutrients: a new opportunity for the nutraceutics. Issue 9 (3rd May 2021)

• Record Type: Journal Article
• Authors: Rondanelli, Mariangela; Miccono, Alessandra; Peroni, Gabriella; Nichetti, Mara; Infantino, Vittoria; Spadaccini, Daniele; Alalwan, Tariq A.; Faliva, Milena Anna; Perna, Simone
• Is Part Of: Natural product research. Volume 35:Issue 9(2021)
• Page Start: 1532
• Page End: 1536
• Publication Date: 2021-05-03
• Subjects: Rice germ -- nutraceutic -- micronutrients -- macronutrients; Natural products -- Periodicals; Natural products -- Research -- Periodicals; Biological Factors -- Periodicals; Biological Products -- Periodicals; 547
• DOI: 10.1080/14786419.2019.1660329
• Languages: English
• ISSNs: 1478-6419

Abstract

Abstract: The aim of this study is to characterise the rice germ from the nutritional point of view. The latest laboratory methods for evaluation of macronutrients and micronutrients have been used. Rice germ has a high protein content (18 g per 100 g of edible product) with considerable amounts of essential amino acids (mainly lysine, histidine and valine), fatty acids (mainly monounsaturated and polyunsaturated fatty acids), and fibre (7 g per 100 g). Regarding water-soluble vitamins, rice germ has high amounts of thiamine (B1) and vitamin B6, while vitamin E is the main fat-soluble vitamin present. Iron (77% of RDA) and magnesium (108% of RDA) are the two main minerals found in rice germ. Given its great nutritional value, it will be of interest in future studies to explore ways for rice germ to be incorporated into dietary supplements aimed at increasing nutrition intake for a specific population. Graphical Abstract: