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Germinated Brown Rice Enhances Antioxidant Activities and Immune Functions in Aged Mice
Author(s) -
Wu Fengfeng,
Chen Haiying,
Yang Na,
Duan Xiang,
Jin Zhengyu,
Xu Xueming
Publication year - 2013
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-02-13-0039-r
Subject(s) - germination , brown rice , antioxidant , white rice , chemistry , immune system , food science , antioxidant capacity , botany , biology , biochemistry , immunology
The present work was designed to obtain information on the effect of germinated brown rice (GBR) that has undergone different germination times (zero, one, two, three, and four days) on antioxidant activities and immune functions in aged mice. White rice (WR) was also investigated as a comparison. Chemical analysis of rice samples showed that the amounts of most nutritional and bioactive components increased significantly after two days of germination and were much higher in GBR and brown rice (BR) than in WR. Animal feeding experiments showed that dietary GBR and BR performed much better than WR in enhancing antioxidant activities and improving immune function in aged mice, and dietary GBR from three to four days of germination overall exhibited a better effect than GBR from zero to two days of germination.