Rice Compounds with Impact on Diabetes Control

Abstract

Rice is one of the most cultivated and consumed cereals worldwide. It is composed of starch, which is an important source of diet energy, hypoallergenic proteins, and other bioactive compounds with known nutritional functionalities. Noteworthy is that the rice bran (outer layer of rice grains), a side-stream product of the rice milling process, has a higher content of bioactive compounds than white rice (polished rice grains). Bran functional ingredients such as γ-oryzanol, phytic acid, ferulic acid, γ-aminobutyric acid, tocopherols, and tocotrienols (vitamin E) have been linked to several health benefits. In this study, we reviewed the effects of rice glycemic index, macronutrients, and bioactive compounds on the pathological mechanisms associated with diabetes, identifying the rice compounds potentially exerting protective activities towards disease control. The effects of starch, proteins, and bran bioactive compounds for diabetic control were reviewed and provide important insights about the nutritional quality of rice-based foods.

Effects of Red Rice Bran Extract on High-Fat Diet-Induced Obesity and Insulin Resistance in Mice

“…Moreover, treatment of β-cells with rice bran and red rice phenolic extracts increased the expression of GLUT2, resulting in increased β-cell function ( Kang et al, 2020 ; Saji et al, 2020 ). Other rice bran compounds, such as ferulic acid and γ-oryzanol, have also been observed to demonstrate anti-diabetic activities, and the presence of these compounds in the RRBE cannot be ruled out ( Mattei et al 2021 ; Pereira et al, 2021 ). In the present study, the weight of the main tissues and organs, such as the adipose tissue and liver, were not significantly different in the RRBE-treated and HFD-fed groups (data not shown).…”

Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits

“…However, rice flour lacks viscoelastic gluten protein, has lower viscosity, and the processed product has an unsatisfactory appearance, taste, aroma and texture [ 85 ]. Rice is considered to be a high glycemic index (GI) food [ 86 ]. Long-term consumption of high GI foods can lead to chronic diseases such as obesity, cardiovascular disease and type Ⅱ diabetes [ 87 , 88 ].…”

Chemical composite of indigenous whole grain scented joha rice varietal prevents type 2 diabetes in rats through ameliorating insulin sensitization by the IRS-1/AKT/PI3K signalling cascade

“…The archived tissue samples were washed in neutral saline soon after dissection, preserved in 10% paraformaldehyde at room temperature for 10 days, and then embedded in paraffin for histopathological examination. 28,35 The paraffin-embedded tissues were then sectioned into slices of 6-8 μm in thickness. The sections were deparaffinized in xylene, rehydrated in graded ethanol with distilled water, and stained with hematoxylin and eosin (H&E).…”