Journal of Obesity & Weight Loss Therapy
Open Access

Abstract

Background: In Japan, there have been many studies on the breeding and food processing to increase functional ingredients of rice. Standardization of the content of these ingredients and health effects are necessary for consumers to prevent or improve diseases. Methods: Twenty different kinds of rice in Japan and in Thailand were analyzed for ordinary nutrients, and functional ingredients in raw and cooked state. We especially focused on the antioxidant activities (AOU-F and AOU-L), measured according to the modified ORAC method. Vitamins and minerals were measured by the SUNATEC. Results: Antioxidant activity of brawn rice was 15-20 AOU unit in raw state and it remained half after boiling for meal. Germ rice remained low AOU activity but threshed white rice completely lost antioxidant activity. Phytic acid varied from 1.2 to 2.1 mg/100g in brown rice. Vitamin B1 (0.1-0.2 mg/100 g), B2 (0.01-0.02 mg/100 g), B6 (0.17-0.32 mg/100 g), niacin (2.1-3.4 mg/100 g), FFA (0.7-1.2 mg/100 g), GABA (4-5 mg/100g). Black and red rice showed higher antioxidant activity. Discussion: Many different kinds of rice have been developed by breeding and food processing in Japan. Some of them could be expected to prevent various diseases: GABA rich-large germ rice, is expected to lower blood pressure, low protein or low gluterin rice for patients with renal failure, high amylose rice rice for diabetic patients, and rice with high antioxidant for various diseases. These are candidates for functional labeling. In Thailand, â�?�?standard for medical rice with high antioxidantâ�? has already appeared in a market. Weâ�?�?ll have a workshop on the standardization of rice function for medical use in October between Japan and Thailand. More comprehensive labeling would be convenient for consumers, such as â�?�?rice for diabetesâ�?, â�?�?rice for CKDâ�?, â�?�?rice for hypertensionâ�?, etc.

Biography

Email: watashaw@lifescience.or.jp