Functional and Therapeutic Properties of Germinated Brown Rice (GBR)

Rice is the most common cereal grain consumed worldwide, which also serves as a significant cornerstone of global food security. Brown rice whole grains retain embryos and bran layers, which are rich in bioactive and nutritive compounds. The increasing preferences of health-conscious consumers have spurred efforts from both the scientific community and the food industry to develop and produce novel products that possess improved nutritional and functional attributes, in addition to noticeable sensory qualities. Brown rice grains that have been soaked in water and allowed to sprout before being cooked or processed are referred to as germinated brown rice (GBR). Germination involves activating the dormant enzymes and nutrients in the rice and enhancing its digestibility. Ferulic acid, tocotrienols, potassium, inositols, zinc, γ-oryzanol, phytic acid, prolyl endopeptidase inhibitor, gamma amino butyric acid (GABA), vitamin E, niacin, lysine, magnesium, dietary fibre, vitamin B6 and vitamin B1 are some of the nutrients whose concentrations have increased dramatically in germinated brown rice. The administration of GBR has been shown to have beneficial effects on various health conditions. These include the improvement of hyperglycemia, enhancement of the immune system, reduction of blood pressure, mitigation of atherosclerosis, inhibition of cancer cell growth, and support in the treatment of Alzheimer’s disease and anxiety disorders. Germination is thought to be an attempt to turn the staple food of the world’s second biggest rice-eating population into a functional food. This chapter deals with the bioactive components, functional nutrients, health advantages, and food products of GBR in order to support research, knowledge translation, production, and the utilisation of GBR (germinated brown rice) as a potent resource for a nutritionally rich and well-balanced dietary regimen to enhance human well-being.