Quality of Thai brown rice for human health

What is it about?

The paper is presenting a comparative analysis of proteomic to investigate the relations between phenolic compounds related proteins and total phenolic compounds, anthocyanins and total antioxidant activity in two varieties of Thai indica rice. Germination of brown rice seems to be a potential, innovative and simple process to enhance the content of bioactive compounds and the antioxidant activity. This manuscript contributes to know which proteins expressed in the germination could be associated to the increase of important metabolites for human health in rice.

Featured Image

Why is it important?

Many studies have shown that the germination of rice can enhance the nutritional value not only improving the contents of existent nutrients but other compounds are released due to germination. Germinated brown rice has a significantly increase in GABA, some essential amino acids, dietary fiber, minerals, vitamins and other components such as ferulic acid, inositols, tocotrienols and gamma-oryzanol. This manuscript is firstly used the comparative analysis of proteomic to examine the differences in the genetic background and nutritional values of two different Thai indica rice; KDML105 and its mutant ‘Red Hawm Rice’ or Mali Dang.

Perspectives