Effect of Germinated Brown Rice Supplementation on Prediabetes Markers: A 120-Day Dietary Intervention Study in Selected Female Groups  

作　　者：Hemalatha GANAPATHYSWAMY Thirukkumar SUBRAMANI Kanmani KALAIVANAN Adiyaman PANNERSELVAM Amutha SUNDARARAJAN 

机构地区：[1]Department of Food Science and Nutrition,Community Science College and Research Institute,Tamil Nadu Agricultural University,Tamil Nadu 625104,India [2]Department of Food Science,Amrita School of Agricultural Sciences,Amrita Vishwa Vidyapeetham,Tamil Nadu 642109,India [3]Department of Post-Harvest Technology,Pandit Jawaharlal Nehru College of Agriculture and Research Institute,UT of Puducherry 609603,India [4]Department of Human Development and Family Studies,Community Science College and Research Institute,Tamil Nadu Agricultural University,Tamil Nadu 625104,India

出　　处：《Rice science》2025年第1期11-14,I0017-I0023,共11页水稻科学(英文版)

基　　金：financially supported by the Indian Council of Agricultural Research-Central Institute of Women in Agriculture, Government of India, and Tamil Nadu Agricultural University, India

摘　　要：The rice variety,Co 51,was specifically selected for the development of white polished rice,brown rice(BR),and germinated brown rice(GBR).GBR rendered significant increases in nutrients,including dietary fiber,resistant starch,total antioxidant activity,γ-amino butyric acid(GABA),γ-oryzanol,and ferulic acid content compared with BR.The cooked GBR and white polished rice(120 g)were served with a known quantity of pulses and vegetables without affecting the physical activities of selected groups and the total experimentation period spanned 120 d.At the end of the study period,the experimental group consuming GBR showed a significant decrease in fasting blood glucose(FBG),average glycated hemoglobin(HbA1c),total cholesterol(TC),triglycerides(TG),and low-density lipoprotein cholesterol(LDL-C),compared with the group taking white polished rice.These findings suggest that owing to GBR’s better nutrient composition and bioactive functional ingredients,the long-term consumption of GBR would effectively lower the risk of prediabetes related to FBG,HbA1c,and TG.

关 键 词：MARKER consuming RENDER 

分 类 号：S51[农业科学—作物学]