A Comprehensive Review on Functional Properties of Fermented Rice Bran
Bhagavathi Sundaram Sivamaruthi1★, Periyanaina Kesika1, Chaiyavat Chaiyasut1★ Corresponding author
- 1Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, THAILAND.
CORRESPONDENCE
Bhagavathi Sundaram Sivamaruthi
Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, THAILAND.
Volume 12, Issue 24 · pp. 218–224 · PUBLISHED · DOI: 10.4103/phrev.phrev_11_18
ABSTRACT
A predominant by‑product of rice processing is rice bran (RB). The phytochemical composition of the RB varied among the cultivars. RB is rich in oil, phenolic compounds, polysaccharides, proteins, and micronutrients along with more than 100 known antioxidants and bioactive phytonutrients. The crude and purified RB extracts were used in pharmacological, cosmeceuticals, and food industries. Fermentation process improved the phytochemical constituents and enhanced the bioactivity of RB. The fermented RB (FRB) has been reported for the enhanced antioxidant, anti‑cancer, and anti‑inflammatory bowel diseases, anti‑diabetes activities, etc., FRB is used as potent animal feed, especially in poultry industries. RB bioactive principles were studied for their potential application in anti‑aging treatments, and cosmetics. The current manuscript summarizes the changes in the phytochemical content of RB during the fermentation process and functional property of FRB.
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Sivamaruthi, B. S., Kesika, P., & Chaiyasut, C. (). A Comprehensive Review on Functional Properties of Fermented Rice Bran. Pharmacognosy Reviews, 12(24), 218–224. https://doi.org/10.4103/phrev.phrev_11_18