The Current Progress in Research about the Effect of Phenolics from Brown Rice on the Digestibility of Starch

Abstract

Chronic diseases inclding diabetes have been important public health problems worldwide. Starch intake is one of the main causes of postprandial blood glucose elevation. Recent studies have demonstrated that polyphenols can slow down the rate of starch digestion. Brown rice is rich in phenolics, and its nutritional health benefits are widely recognized around the world as an essential source of whole grains. The unique functional groups of phenolic substances in brown rice, such as phenolic hydroxyl, have a certain inhibitory effect on digestive enzymes. Changes in the structure of starch during processing also decrease the effect of digestive enzymes on it. This not only affects the digestion rate and digestibility of starch in an effective way, but also improves food quality. This paper reviews several aspects of phenolics in brown rice and their antioxidant activities, the process of starch digestion, the effects of brown rice polyphenols on starch digestive properties and their mechanisms of action. The aim of this review is to elucidate the scientific basis of whole grain brown rice polyphenols to retard starch digestion, and provide theoretical references for the development of whole grain brown rice-based and starch-based foods which are beneficial for populations of chronic disease, obesity, overweight, elderly, etc.

Keywords

• brown rice
• phenolic compounds
• starch
• digestive characteristics
• influencing mechanisms