A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice

• Main Authors: Siriporn Tuntipopipat, Chawanphat Muangnoi, Parunya Thiyajai, Warangkana Srichamnong, Somsri Charoenkiatkul, Kemika Praengam
• 其他作者: Mahidol University
• 格式: Article
• 出版: 2018
• 主題: Agricultural and Biological Sciences
• 在線閱讀: https://repository.li.mahidol.ac.th/handle/123456789/35214

© The Royal Society of Chemistry. 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. Here we compared the bioaccessibility of several of the bioactive compounds in cooked PGBR and brown...