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• W3184941855 abstract "Rice is one of the most widely consumed cereals in the world. The husks of harvested, unprocessed rice are not digested by humans and need to be removed to obtain edible grains, whereas the bran can be partially (brown rice) or totally removed (white rice). Brown rice is a wholegrain cereal and, as such, is known to have beneficial effects on human health. Recent epidemiological studies have shown that the consumption of whole grains can reduce the risk of metabolic disorders, cardiovascular diseases, and some types of cancer. However, white rice is preferred for reasons connected to appearance, taste, palatability, ease of cooking, tradition, safety, shelf-life, and lack of awareness about its benefits and availability. In this review, the latest scientific reports regarding the nutritional composition of brown rice and the evolution of the technology for its production will be briefly reviewed together with research on nutritional implications of brown rice consumption also in relation to cancer development in humans. A specific chapter is devoted to pigmented rice which, thanks to its composition, has attracted the growing interest of consumers worldwide. The need for further studies to help promote the consumption of wholegrain rice are also discussed." @default.
• W3184941855 created "2021-08-02" @default.
• W3184941855 creator A5031788642 @default.
• W3184941855 date "2021-07-29" @default.
• W3184941855 modified "2023-09-29" @default.
• W3184941855 title "Value of Wholegrain Rice in a Healthy Human Nutrition" @default.
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• W3184941855 doi "https://doi.org/10.3390/agriculture11080720" @default.
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