The researchers have discovered that the ester compound cycloartenyl ferulate is the primary contributor to the health benefits of brown rice. In Asia, rice is a staple grain and accounts for almost 90% of the world's rice consumption. Brown rice, in particular, has gained recognition for its numer
Brown rice is a whole grain that is a staple food in many cultures worldwide. It is produced by removing only the outermost layer of the rice grain, known as the hull, leaving the bran layer and germ intact. This process preserves the nutrients that are found in these layers, making brown rice a nutritious alternative to white rice.
Several fat-soluble compounds present in brown rice have antioxidant capacity but are present in small quantities. Cycloartenyl ferulate, a relatively abundant molecule, has been revealed as the major compound responsible for several health benefits of brown rice. Credit: Yoshimasa Nakamura According to the study’s estimates, the amount of CAF in the whole grain of brown rice is five-fold higher than that of other antioxidant compounds found in brown rice. Further, CAF increases the concentration of heme oxygenase-1 or HO-1, an enzyme that facilitates the production of antioxidants.
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