Antidiabetic properties of rice and wheat bran-A review.,Journal of Food Biochemistry

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Antidiabetic properties of rice and wheat bran-A review.
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2020-08-06 , DOI: 10.1111/jfbc.13424
Savita Budhwar ₁ , Manali Chakraborty ₁ , Kashika Sethi ₁ , Arnab Chatterjee ₁

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In the present study, the increasing demand for the by‐products of rice and wheat, especially their bran part obtained by milling has been discussed along with their properties in controlling diabetes. It is composed of macronutrients and micronutrients, including fibers, and trace elements and different phytochemicals. Previously, they were being used as animal fodder or for other compost matter. Contrarily, it can be utilized for humankind to save world hunger and to cater to the need for extra food demand and eradication of malnourishment, particularly in the developing countries. The bran part can act as a defense against different chronic diseases, particularly diabetes, which accounts for 3.2 million deaths worldwide every year. Keeping this in view, the current review discusses the nutritional composition, biological, and therapeutic properties of rice and wheat bran.

更新日期：2020-10-11

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