发芽糙米生物活性物质及生理功能研究进展

发芽糙米是一种极具应用前景的功能性食品原料,糙米发芽后不仅改善了其食用品质,而且能够富集生物活性成分,从而赋予发芽糙米众多生理功能。本文介绍了发芽糙米中的γ-氨基丁酸、γ-谷维素、维生素E、高级脂肪醇及膳食纤维等主要生物活性物质在发芽过程中含量的变化,以及发芽条件对这些主要生物活性物质含量变化的影响,进而综述了这些生物活性物质赋予发芽糙米的抗氧化、降血脂、降血压、预防和治疗癌症、预防糖尿病及并发症等生理功能的研究进展,最后对发芽糙米今后的研究方向及其应用进行了总结。

Research Progress on Bioactive Substances and Physiological Function of Germinated Brown Rice

Germinated brown rice is a promising functional food raw material.After germination,brown rice not only improves its eating quality,but also enriches biological active ingredients,thus giving many physiological functions to germinated brown rice.This paper introduced the content changes of the main biological active substances such as γ- aminobutyric acid,γ-oryzanol,vitamin E,higher fatty alcohol and dietary fiber in germinated brown rice during germination,and the effects of germination conditions on the content changes of these main biological active substances.The effects of these bioactive substances on the physiological functions of germinated brown rice,such as anti - oxidation,hypolipidemic,blood pressure lowering,prevention and treatment of cancer,prevention of diabetes and the future research directions and application of germinated brown rice was summarized.