Consumption of Brown Rice: A Potential Pathway for Arsenic Exposure in Rural Bengal

2012 ◽  
Vol 46 (7) ◽  
pp. 4142-4148 ◽  
Author(s):  
Dipti Halder ◽  
Subhamoy Bhowmick ◽  
Ashis Biswas ◽  
Ujjal Mandal ◽  
Jerome Nriagu ◽  
...  
Keyword(s):  
Arsenic Exposure ◽  
Brown Rice

Systematic Investigation of the Reduction of Inorganic Arsenic and Bioactive Nutrients in Rice with Various Cooking Techniques

2017 ◽  
Vol 80 (11) ◽  
pp. 1924-1932 ◽  
Author(s):  
Sang-Ryun Yim ◽  
Ji Hyun Kim ◽  
Mi-Hee Choi ◽  
Ga Young Park ◽  
Soon-Mi Shim ◽  
...  
Keyword(s):  
Arsenic Exposure ◽  
Brown Rice ◽  
Inorganic Arsenic ◽  
Arsenic Content ◽  
Total Arsenic ◽  
Optimal Process ◽  
Total Dietary Fiber ◽  
White Rice ◽  
Steam Cooking ◽  
Cooking Process

ABSTRACT The objectives of this study were to investigate the effect of polishing, stirring and rinsing, soaking, or pressure-steam cooking on total organic and inorganic arsenic content and to measure daily inorganic arsenic exposure and nutrient values from consumption of rice prepared under the optimal process. With increasing numbers of rinses and times stirred per rinse, the total arsenic content significantly decreased by 27.6% in brown rice and 39.0% in white rice with 10% degree of polishing (10DOP%). The increase in ratio of water to rice from 1.5:1 to 6:1 reduced total arsenic by 4.4 to 7.5%, depending on soaking time. The total arsenic concentrations found in samples prepared using the optimal process for cooked brown rice and for white rice with 5DOP%, 7DOP%, and 10DOP% were 56.1, 49.6, 52.0, and 42.0%, respectively, compared with those after bran residues were removed. The concentration of total dietary fiber in 10DOP% white and brown rice was 0.34 mg/100 g (54.7% reduction) and 2.52 mg/100 g (24.8% reduction) after the cooking process, respectively. Results from the current study suggest that the optimal cooking process could maximize the reduction of arsenic contents and, at the same time, minimize the loss of nutrients from rice.

White- and Brown-Rice Supplementation Improves Insulin Tolerance, Brown Fat Activation, Energy Expenditure, and Changes the Gut Microflora in Diet-Induced Obesity

Diabetes ◽  
2018 ◽  
Vol 67 (Supplement 1) ◽  
pp. 1897-P
Author(s):  
HISASHI YOKOMIZO ◽  
ATSUSHI ISHIKADO ◽  
TAKANORI SHINJO ◽  
KYOUNGMIN PARK ◽  
YASUTAKA MAEDA ◽  
...  
Keyword(s):  
Activation Energy ◽  
Energy Expenditure ◽  
Brown Rice ◽  
Brown Fat ◽  
Gut Microflora ◽  
Diet Induced Obesity ◽  
Insulin Tolerance

Preference Mapping of Organic Brown Rice in Different Storage Types

2019 ◽  
Vol 7 (2) ◽  
Author(s):  
Komang Rai Artha Wiguna ◽  
Ardiansyah Ardiansyah ◽  
Wahyudi David
Keyword(s):  
Brown Rice ◽  
Preference Mapping

Analysis of heterosis, combining ability and heritability of cadmium content in brown rice of tri-line indica hybrid rice

2011 ◽  
Vol 19 (3) ◽  
pp. 668-671
Author(s):  
Ying-Jiang CAO ◽  
Shu-Mei YOU ◽  
Kai-Feng JIANG ◽  
Li YANG ◽  
Qian-Hua YANG ◽  
...  
Keyword(s):  
Combining Ability ◽  
Hybrid Rice ◽  
Brown Rice ◽  
Cadmium Content ◽  
Indica Hybrid Rice

Physiochemical Properties of Germinated Brown Rice

2012 ◽  
Vol 41 (7) ◽  
pp. 963-969 ◽  
Author(s):  
Sea-Kwan Oh ◽  
Jeong-Heui Lee ◽  
Mi-Ra Yoon ◽  
Dae-Jung Kim ◽  
Dong-Hyen Lee ◽  
...  
Keyword(s):  
Brown Rice ◽  
Germinated Brown Rice ◽  
Physiochemical Properties
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