Study on the Preventive Effect and Mechanism of Germinated Brown Rice and Its Components on Colorectal Cancer

Project: A - Government Institutionb - Ministry of Science and Technology

Description

Colorectal cancer is closely associated with diet and inflammation. It may be possible to prevent the occurrence of this cancer by dietary modification and inflammatory regulation. Epidemiological studies showed that consumption of rice was associated with low risk of colorectal cancer. Animal studies showed that both rice bran and rice bran oil inhibited colorectal carcinogenesis. The health-promoting compounds of rice include dietary fiber, tocotrienol and γ-oryzanol, which have anti-oxidative, anti-inflammatory and anti-cancer activities. However, these compounds exist in rice as bound form with low bioavailability, and thus the health-promoting activity may be affected. It is believed that germination may elevate the nutritional value and physiological activity of grains. Germinated brown rice (GBR) is a novel and popular food. Limited studies have found that GBR extracts may inhibit the growth of certain cancer cells, but the detail effect on colorectal cancer cells remains to be elucidated. In addition, limited studies have showed that GBR may inhibit colorectal carcinogenesis in animals; however, the mechanism is still not clear, and no study has examined the effect of GBR and its components on colorectal carcinogenesis. The present study was designed to analyze the nutrients and health-promoting compounds of GBR and its fractions, and to investigate the effect and mechanism of GBR and its fractions on colorectal carcinogenesis. This study will contribute to develop GBR-related health food or chemopreventive agent for cancer prevention, and to increase the value and application of Taiwan rice.
StatusFinished
Effective start/end date8/1/137/31/14

Keywords

  • Germinated brown rice
  • Colorectal cancer
  • Prevention
  • Anti-oxidation
  • Anti-inflammation