Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference (한국식품저장유통학회:학술대회논문집)
- 2002.08a
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- Pages.64-71
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- 2002
Nutritional and Functional Properties of Rice
쌀의 영양학적.기능적 우수성
Abstract
Rice(Oryza stiva L.) is a major cereal food providing nourishment to over half of the world's populations and was considered only as a source of energy. However, The recent many researches have been made to suggest that rice may relate to prevention chronic disease and health-promoting properties such as postprandial glucose response, hypocholesterolemic effect and blood pressure-lowering effect. There has been numerous observation supporting that rice has hypocholesterolemic effect. Rice, rice bran, rice bran oil and unsaponifiable matter of rice bran oil reduced plasma cholesterol in rat, hamster as well as human. Components of rice showing hypocholesterolemic effect include dietary fiber(hemicellulose, phytic acid). protein,
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