Germinated brown rice and its role in human health

Crit Rev Food Sci Nutr. 2013;53(5):451-63. doi: 10.1080/10408398.2010.542259.


Brown rice, unmilled or partly milled, contains more nutritional components than ordinary white rice. Despite its elevated content of bioactive components, brown rice is rarely consumed as a staple food for its dark appearance and hard texture. The germination of brown rice can be used to improve its taste and further enhance its nutritional value and health functions. Germinated brown rice is considered healthier than white rice, as it is not only richer in the basic nutritional components such as vitamins, minerals, dietary fibers, and essential amino acids, but also contains more bioactive components, such as ferulic acid, γ-oryzanol, and gamma aminobutyric acid. Moreover, germinated brown rice has been reported to exhibit many physiological effects, including antihyperlipidemia, antihypertension, and the reduction in the risk of some chronic diseases, such as cancer, diabetes, cardiovascular disease, and Alzheimer's disease. Therefore, it is likely that germinated brown rice will become a popular health food.

Publication types

  • Research Support, Non-U.S. Gov't
  • Review

MeSH terms

  • Amino Acids, Essential / analysis
  • Antihypertensive Agents / analysis
  • Chronic Disease / prevention & control
  • Coumaric Acids / analysis
  • Dietary Fiber / analysis
  • Food Handling / methods
  • Food, Organic
  • Germination*
  • Humans
  • Hypolipidemic Agents / analysis
  • Micronutrients / analysis
  • Nutritive Value
  • Oryza / chemistry*
  • Phenylpropionates / analysis
  • Seeds / chemistry
  • Taste
  • gamma-Aminobutyric Acid / analysis


  • Amino Acids, Essential
  • Antihypertensive Agents
  • Coumaric Acids
  • Dietary Fiber
  • Hypolipidemic Agents
  • Micronutrients
  • Phenylpropionates
  • gamma-Aminobutyric Acid
  • ferulic acid
  • gamma-oryzanol