0808 Rice as a Source of Nutrition and Health

5. 1. Using all the nutrients: Grain composition and nutrition Hull (Husk)— removed and discarded in initial milling Bran: Pericarp, Aleurone, Embryo — removed in further milling and polishing Endosperm: the white rice that remains after milling and polishing.

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Notes de l'éditeur

Rice is generally considered a good source of nutritional energy but a minor source of protein and a poor source of other nutrients. When I called a friend and colleague, a professor of Nutrition at Cornell University to ask him about nutrients in rice, his initial response was, “well, there aren’t many.” However, rice is in fact potentially rich source of
The focus of the “Green Revolution” has been on producing higher rice yields. Agronomists, plant breeders and rice farmers have opportunities to improve the quality and quantity of nutrients in the rice and to have an impact on human health beyond producing a source of dietary energy. Improvements in the nutrient potential and health potential of rice can be made by a combination of factors: management of soil, water and fertilizer, organic or chemical, affect the expression of the genetic potential, and, ultimately the nutrient quality of rice
We’ll start with how to utilize all the nutrients in rice. Structure of the rice grain is important in understanding how nutrients are available.
The husk is removed in milling and the bran in polishing Milling and polishing destroys 80% of the B vitamins, most of the iron, zinc, manganese and magnesium and phosphorus, all of the dietary fiber and all of the lipids and vitamin E and vitamin A precursors.
Not just for regularity! Lipid turns rancid during storage. The main reason for milling rice is to extend the storage life.
Researchers in Japan demonstrated that adding rice bran to the diets of hypertensive, stroke-prone rats lowered the animals’ systolic blood pressure by about 20 percent via the same mechanism as ACE inhibitors (angiotensin-1 converting enzyme inhibitors).
For the world’s well nourished people, the high digestibility of rice starches can be a contributing factor to our current epidemic of obesity, hypertension, type II diabetes and arteriosclerotic heart disease. Adding back the bran to rice can change it from a food with a high glycemic index that can contribute to the risk for type II diabetes to a health food that can be helpful in the dietary management of blood sugar for people who have diabetes.  Glycemic Index is a measure of how much and how long a given consumed carbohydrate raises blood glucose in comparison with how much and how long a standard amount of consumed glucose or white bread raises blood glucose. Foods with high glycemic indices cause the blood sugar to rise rapidly and drop rapidly; those with a low glycemic index cause the blood sugar to rise more slowly and decline more slowly.  Foods that cause a rapid rise in blood sugar complicate the management of diabetes and predispose to the development of type II diabetes by stimulating the production of insulin.  The starch in rice must be hydrolyzed in the intestinal tract prior to its absorption into the blood stream as glucose molecules. Starch in rice has two fractions: o Amylose is a chain of linearly linked glucose molecules; rice with high amylose content absorbs more water during cooking and when cooked becomes fluffy o Amylopectin is a branching chain of glucose molecules. Rice with more amylopectin absorbs less water during cooking and has a sticky texture. o When starch is cooked in water it becomes gelatinized. As it cools, it recrystallizes.  Waxy rices with high amylopectin have a high degree of reversible recrystallization. They are more digestible and have a higher glycemic index.  Non-waxy rices with high amylose have partially irreversible recrystallization. The irreversibly recrystallized or “retrograded” starch is less digestible. Rices with high amylose tend to have a lower glycemic index.
Need to explain the mechanism of how it inhibits ACE
 Rice protein (actually several proteins and variable amounts of free amino acids) has high biologic value in comparison with protein from other cereal grains. This is very important for the many people who have access to little animal protein and depend on rice for most of their protein needs. o The biologic value of a protein is a measure of how well it is absorbed and utilized by the human body. The biologic value of a protein is determined by its amino acid composition. o Proteins are the building blocks of human tissue, hormones, neurotransmitters, and antibodies. Proteins are synthesized in the human body from 20 amino acids. Eight of the amino acids are “essential” because they are not synthesized in the body and must be obtained from the diet. o Essential amino acids are utilized by the human body most efficiently when they are present in the diet in a specific composition. When one essential amino acid is present in low concentration relative to the others in a given food, it limits the value of that food for human protein synthesis. Lysine is a limiting amino acid in rice. o The amino acid pattern of egg albumen is used as a standard of comparison. o Protein source o Biological value o Egg o 100 o Rice o 86 o Corn o 40  The total protein content and biologic value of rice protein varies both by cultivar and by cultivation.
In traditional cultivars and conventionally bred rices, iron is found only in the bran . Some Philippine and Malaysian highly colored landraces have been found to have relatively high betacarotenoids in association with relatively high unsaturated fatty acid content. The betacarotenoids are converted to vitamin A in the intestinal tract in the presence of unsaturated fatty acids. These rices can contribute to but not provide a person’s entire daily requirement of vitamin A precursors.
Explain BV Cultivation practices also affect the biologic value of the rice protein. A Bulgarian research project demonstrated that application of nitrogen-phosphorus fertilizer increased crop yield, increased total protein content but the protein had a lower biologic value because of the relative decrease in Lysine, Arginine, Threonine, Valine, Leucine and Isoleucine of 5 to 24%. The effect of fertilizer application on amino acid composition of the rice produced varied with the cultivar
The challenge for farmers and agronomists is to produce high yields with high protein content of high biologic value.
References for “Rice as a Source of Nutrition and Health” Americal Chemical Society (2006, March 3). “How Nice, Brown Rice: Study Shows Rice Bran Lowers Blood Pressure in Rats.” Science Daily. At www.sciencedaily.com/releases/2006/03/060302180051/htm. American Chemical Society (2008, January 15). New High Protein Rice Strain Developed. Science Daily. Retrieved May 20, 2008, from http:///.sciencedaily.com/releases/2008/01/080114095753.htm Bienvenido O. Juliano, in collaboration with FAO Rice in human nutrition, Biochemistry Unit,Plant Breeding, Genetics and Biochemistry Division, International Rice Research Institute, Rome, 1993. Chavan, J.K., Duggal, S.K. (IARI, New Delhi). “Synergistic effect of different pulses on the protein quality of rice.” Journal of the Science of Food and Agriculture Vol. 29, No.3:230-233 (10 May 2006). Frei, M, Siddhuraju, P, Becker, K. “Studies on the in vitro starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines.” Food Chemistry Vol 83: 395-402. (2003) Frei, M., Becker, K. “Agro-biodiversity in subsistence-oriented farming systems in a Philppine upland region: nutritional considerations.” Biodiversity and Conservation Vol 13: 1591-1610 (2004). Frei, M., Becker, K. “On Rice, Biodiversity and Nutrients.” Institute of Animal Production in the Tropics and Subtropics, University of Hohenheim, 2004. Paper available at http:www.greenpeace.org/raw/content/usa/reports/rice. Frei, M., Becker, K. (Universitat Hohenheim, Stuttgart). “Fatty acids and all-trans- b -carotene are correlated in differently colored rice landraces.” Journal of the Science of Food and Agriculture 85: 2380-2384 (2005). Gipson, Naomi, McClung, Anna. “There is a lot more to that rice grain than you think.” From www.ars.usda.gov/News/docs.htm?dicud=6616 Goya Food Basics. “Rice—Wholesome & Nutritious. at www.goya.com/english/nutrition/basics_rice.html Grusak, Michael A. “Golden Rice gets a boost from maize.” Nature Biotechnology. Volume 23, Number 4, April 2005: 429-430. Lucca, Paola, Hurrell, Richard, Potrykus, Ingo. “Fighting Iron Defiency Anemia with Iron-Rich Rice.” Journal of the American College of Nutrition, Vol.21, No.3, 184S-190S (2002). MacLean, Jr., William C., Klein, Gordon L., Lopez de Romana, Guillermo, Massa, Enrique, Graham, George G. “Protein Quality of Conventional and High Protein Rice and Digestibility of Glutinous and non-Glutinous Rice by Preschool Children.” The Journal of Nutrition. 108:1740-1747, 1978. Masato, Araki.(Fukuoka Agric. Res. Cent), Matsue,Yuji, Kaneko, Akira. “Relation between Nitrogen Fertilizer and Free Amino Acid Composition of Brown Rice.” Japanese Journal of Soil Science and Plant Nutrition . Vol 70: 19-24 (1999). Mateljan, George. The World’s Healthiest Foods. 1st edition.George Mateljan Foundation 2006. Minhajuddin, Mohammad. “Can Rice Bran Oil Melt Away Cholesterol?” University of Rochester Medical Center. Science Daily. May 12, 2005. www.sciencwedaily.com/releases/2005/05/050512110703.htm Nuffield Council on Bioethics. “The Use of GM Crops in Developing Countries” Case study 4: Improved micronutrients in rice. 3.46 There are several research projects… www.nuffieldbioethics.org/go/browseablepublications/gmcropsdevcountries/report_143.html - 18k. Pfeiffer, Wolfgang H., McClafferty, Bonnie. “HarvestPlus: Breeding Crops for Better Nutrition.” Crop Science. 47:s-88-105 (2007). Sugano, Michihiro, Tsuji, Etsuko. “Rice Bran Oil and Cholesterol Metabolism.” (Kyushu University). Proceedings VIIth Asian Conference of Nutrition: Lipid Symposium Proceedings. The Journal of Nutrition . 1997. 521S-524S. Swapan Datta, Vilas Parkhi, Mayank Jai, Jing Tan, Niranjan Baisakh, Lina Torrizo, Editha Abrigo, Norman Oliva, Md. Alamgir Hossain, Russel Julian, Anindya Bandyopadhyay, and Karabi Data. “Golden Rice and improvement of human nutrition.” Rice is Life: scientific perspectives for the 21st century. Session 3. Opportunities and challenges of transgenic rice: 99-101. Todorov, Methodi Todorov. “Rice yield and its biological value of protein fertilized with an increased rate of mineral fertilizers.” Chaiers Options Mediterraneennes , Vol. 15, No. 1: 65-70.” (?date 1991) Toenniessen, Gary H. “Crop Genetic Improvement for Enhanced Human Nutrition.” (Rockefeller Foundation). Proceedings of the XX International Vitamin A Consultative Group Meeting. The Journal of Nutrition. 2002. 2943S-2946S. University of Leicester (2007,March 28). Rice Bran Could Reduce Risk Of Intestinal Cancer. Science Daily. Retrieved May 20, 2008, from http://www.sciencedaily.com/releases/2007/03/070327094325.htm Vitamin A Deficiency-Related Disorders (VADD): The importance of micronutrients. www.goldenrice.org/Content3-Why/why1_vad.html. Well Being. “Rice-based Diets.” At www.faqs.org/nutrition/Pre-Sma/Rice-based-Diets Nutrition and.html . References for “Rice as a Source of Nutrition and Health” Americal Chemical Society (2006, March 3). “How Nice, Brown Rice: Study Shows Rice Bran Lowers Blood Pressure in Rats.” Science Daily. At www.sciencedaily.com/releases/2006/03/060302180051/htm. American Chemical Society (2008, January 15). New High Protein Rice Strain Developed. Science Daily. Retrieved May 20, 2008, from http:///.sciencedaily.com/releases/2008/01/080114095753.htm Bienvenido O. Juliano, in collaboration with FAO Rice in human nutrition, Biochemistry Unit,Plant Breeding, Genetics and Biochemistry Division, International Rice Research Institute, Rome, 1993. Chavan, J.K., Duggal, S.K. (IARI, New Delhi). “Synergistic effect of different pulses on the protein quality of rice.” Journal of the Science of Food and Agriculture Vol. 29, No.3:230-233 (10 May 2006). Frei, M, Siddhuraju, P, Becker, K. “Studies on the in vitro starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines.” Food Chemistry Vol 83: 395-402. (2003) Frei, M., Becker, K. “Agro-biodiversity in subsistence-oriented farming systems in a Philppine upland region: nutritional considerations.” Biodiversity and Conservation Vol 13: 1591-1610 (2004). Frei, M., Becker, K. “On Rice, Biodiversity and Nutrients.” Institute of Animal Production in the Tropics and Subtropics, University of Hohenheim, 2004. Paper available at http:www.greenpeace.org/raw/content/usa/reports/rice. Frei, M., Becker, K. (Universitat Hohenheim, Stuttgart). “Fatty acids and all-trans- b -carotene are correlated in differently colored rice landraces.” Journal of the Science of Food and Agriculture 85: 2380-2384 (2005). Gipson, Naomi, McClung, Anna. “There is a lot more to that rice grain than you think.” From www.ars.usda.gov/News/docs.htm?dicud=6616 Goya Food Basics. “Rice—Wholesome & Nutritious. at www.goya.com/english/nutrition/basics_rice.html Grusak, Michael A. “Golden Rice gets a boost from maize.” Nature Biotechnology. Volume 23, Number 4, April 2005: 429-430. Lucca, Paola, Hurrell, Richard, Potrykus, Ingo. “Fighting Iron Defiency Anemia with Iron-Rich Rice.” Journal of the American College of Nutrition, Vol.21, No.3, 184S-190S (2002). MacLean, Jr., William C., Klein, Gordon L., Lopez de Romana, Guillermo, Massa, Enrique, Graham, George G. “Protein Quality of Conventional and High Protein Rice and Digestibility of Glutinous and non-Glutinous Rice by Preschool Children.” The Journal of Nutrition. 108:1740-1747, 1978. Masato, Araki.(Fukuoka Agric. Res. Cent), Matsue,Yuji, Kaneko, Akira. “Relation between Nitrogen Fertilizer and Free Amino Acid Composition of Brown Rice.” Japanese Journal of Soil Science and Plant Nutrition . Vol 70: 19-24 (1999). Mateljan, George. The World’s Healthiest Foods. 1st edition.George Mateljan Foundation 2006. Minhajuddin, Mohammad. “Can Rice Bran Oil Melt Away Cholesterol?” University of Rochester Medical Center. Science Daily. May 12, 2005. www.sciencwedaily.com/releases/2005/05/050512110703.htm Nuffield Council on Bioethics. “The Use of GM Crops in Developing Countries” Case study 4: Improved micronutrients in rice. 3.46 There are several research projects… www.nuffieldbioethics.org/go/browseablepublications/gmcropsdevcountries/report_143.html - 18k. Pfeiffer, Wolfgang H., McClafferty, Bonnie. “HarvestPlus: Breeding Crops for Better Nutrition.” Crop Science. 47:s-88-105 (2007). Sugano, Michihiro, Tsuji, Etsuko. “Rice Bran Oil and Cholesterol Metabolism.” (Kyushu University). Proceedings VIIth Asian Conference of Nutrition: Lipid Symposium Proceedings. The Journal of Nutrition . 1997. 521S-524S. Swapan Datta, Vilas Parkhi, Mayank Jai, Jing Tan, Niranjan Baisakh, Lina Torrizo, Editha Abrigo, Norman Oliva, Md. Alamgir Hossain, Russel Julian, Anindya Bandyopadhyay, and Karabi Data. “Golden Rice and improvement of human nutrition.” Rice is Life: scientific perspectives for the 21st century. Session 3. Opportunities and challenges of transgenic rice: 99-101. Todorov, Methodi Todorov. “Rice yield and its biological value of protein fertilized with an increased rate of mineral fertilizers.” Chaiers Options Mediterraneennes , Vol. 15, No. 1: 65-70.” (?date 1991) Toenniessen, Gary H. “Crop Genetic Improvement for Enhanced Human Nutrition.” (Rockefeller Foundation). Proceedings of the XX International Vitamin A Consultative Group Meeting. The Journal of Nutrition. 2002. 2943S-2946S. University of Leicester (2007,March 28). Rice Bran Could Reduce Risk Of Intestinal Cancer. Science Daily. Retrieved May 20, 2008, from http://www.sciencedaily.com/releases/2007/03/070327094325.htm Vitamin A Deficiency-Related Disorders (VADD): The importance of micronutrients. www.goldenrice.org/Content3-Why/why1_vad.html. Well Being. “Rice-based Diets.” At www.faqs.org/nutrition/Pre-Sma/Rice-based-Diets Nutrition and.html . .

0808 Rice as a Source of Nutrition and Health

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0808 Rice as a Source of Nutrition and Health

Notes de l'éditeur