A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice

© The Royal Society of Chemistry. Parboiled germinated brown rice (PGBR) has been suggested as a functional food because it is relatively rich in a number of nutrients and health promoting compounds. Here we compared the bioaccessibility of several of the bioactive compounds in cooked PGBR and brown...

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Bibliographic Details
Main Authors: Siriporn Tuntipopipat, Chawanphat Muangnoi, Parunya Thiyajai, Warangkana Srichamnong, Somsri Charoenkiatkul, Kemika Praengam
Other Authors: Mahidol University
Format: Article
Published: 2018
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Online Access:https://repository.li.mahidol.ac.th/handle/123456789/35214
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Institution: Mahidol University