Author(s): Pereira, Cristiana ; Lourenço, Vanda M. ; Menezes, Regina ; Brites, Carla
Date: 2021
Persistent ID: http://hdl.handle.net/10362/134686
Origin: Repositório Institucional da UNL
Project/scholarship: info:eu-repo/grantAgreement/FCT/3599-PPCDT/119340/PT ;
Subject(s): diabetes; rice bran; phytic acid; vitamin E; gamma-oryzanol; gamma-aminobutyric acid; ferulic acid; GLUT1; SGLT2; IAPP; SDG 3 - Good Health and Well-being
2020.09555BD UIDB/04551/2020 CEEC/04567/CBIOS/2020 PTDC/BIA-MOL/31104/2017 UIDB/04567/2020 UIDP/04567/2020
Rice is one of the most cultivated and consumed cereals worldwide. It is composed of starch, which is an important source of diet energy, hypoallergenic proteins, and other bioactive compounds with known nutritional functionalities. Noteworthy is that the rice bran (outer layer of rice grains), a side-stream product of the rice milling process, has a higher content of bioactive compounds than white rice (polished rice grains). Bran functional ingredients such as γ-oryzanol, phytic acid, ferulic acid, γ-aminobutyric acid, tocopherols, and tocotrienols (vitamin E) have been linked to several health benefits. In this study, we reviewed the effects of rice glycemic index, macronutrients, and bioactive compounds on the pathological mechanisms associated with diabetes, identifying the rice compounds potentially exerting protective activities towards disease control. The effects of starch, proteins, and bran bioactive compounds for diabetic control were reviewed and provide important insights about the nutritional quality of rice-based foods.
