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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.

Whole grains have gained great attention due to their important roles in nutrition and health. Fresh brown rice noodles, which have been considered as a nutritious and healthy whole grain staple food, are more prone to be spoiling, aging, hardening and easy broken with high cooking loss rate. The factors affecting the quality of fresh brown rice noodles were systematically described, and the changes in water content, pH value, cooking quality, water migration, texture and microstructure of fresh brown rice noodles during storage were also summarized. The mechanism of quality deterioration of fresh brown rice noodles was elaborated and analyzed. Furthermore, the latest research progress (from the year 2016 to 2023) on the quality control technology of fresh brown rice noodles was reviewed, including the selection of raw materials for brown rice, the addition of exogenous additives, the whole grain grinding of brown rice, and the backfilling method of rice bran for preparing brown rice noodles. This review could provide the references for the quality control and improvement of fresh brown rice noodles.

China is one the of the major production country of paddy rice, while during the processing of paddy rice, there is usually a high portion of nutrients loss and rice bran by-products are produced.γ-oryzanol is a mixture of bioactive compounds in the unsaponifiable part of rice bran layer. Research has been focusing on it in recent years due to its outstanding physiological functions. This paper reviews the effects of rice raw materials, precision of rice processing, rice processing methods on the content of γ-oryzanol and the research progress on the extraction of γ-oryzanol from rice bran. We suggest to stress the importance of the data collection of γ-oryzanol content of rice, advocate moderate processing of rice, develop brown rice products by extrusion, advance germination and fermentation techniques, and strengthen the separation of active components from rice bran. This is in line with the major development strategies of grain saving and waste reduction, which helps build a healthy China and support high quality development of China.

In recent years, diabetes has become a public health problem troubling all mankind.Studies have shown that diabetes has a significant correlation with the Glycemic Index (GI).Grain is the main dietary source of Chinese and is closely related to human health.The glycemic index of cereals is influenced by a number of factors, including its basic components and processing methods.In this review, factors,mechanisms affecting the glycemic index of cereals as well as the national and international studies on advances in low GI cereals in recent years were introduced, so as to provide reference and assistance for the dietary choices of patients with high glucose and the research and development of low-GI foods.

Rice is the largest staple food species in China, which is closely related to national health.For a long time, it is common to over-process rice which caused serious nutrition loss since pursuit of taste and appearance quality.Because rice bran is rich in nutrients, the milling degree of rice has a significant impact on the nutritional value of rice.Milling process and milling degree will also affect flour properties, and cooking and sensory quality of cooked rice.The effects of milling degree on nutrient content, flour properties,cooking and sensory quality of rice were summerized in order to provide references for the proper processing and milling of rice.

Oxygen is essential for most life forms. Insufficient oxygen supply can disrupt homeostasis and compromise survival, and hypoxia-induced cardiovascular failure is fatal in many animals, including humans. However, certain species have adapted and evolved to cope with hypoxic environments and are therefore good models for studying the regulatory mechanisms underlying responses to hypoxia. Here, we explored the physiological and molecular responses of the cardiovascular system in two closely related hypoxia-adapted species with different life histories, namely, Qinghai voles ( Neodon fuscus ) and Brandt's voles ( Lasiopodomys brandtii ), under hypoxic (10% O 2 for 48 h) and normoxic (20.9% O 2 for 48 h) exposure. Kunming mice ( Mus musculus ) were used for comparison. Qinghai voles live in plateau areas under hypoxic conditions, whereas Brandt's voles only experience periodic hypoxia. Histological and hematological analyses indicated a strong tolerance to hypoxia in both species, but significant cardiac tissue damage and increased blood circulation resistance in mice exposed to hypoxia. Comparative transcriptome analysis revealed enhanced oxygen transport efficiency as a coping mechanism against hypoxia in both N. fuscus and L. brandtii , but with some differences. Specifically, N. fuscus showed up-regulated expression of genes related to accelerated cardiac contraction and angiogenesis, whereas L. brandtii showed significant up-regulation of erythropoiesis-related genes. Synchronized up-regulation of hemoglobin synthesis-related genes was observed in both species. In addition, differences in cardiometabolic strategies against hypoxia were observed in the rodents. Notably, M. musculus relied on adenosine triphosphate (ATP) generation via fatty acid oxidation, whereas N. fuscus shifted energy production to glucose oxidation under hypoxic conditions and L. brandtii employed a conservative strategy involving down-regulation of fatty acid and glucose oxidation and a bradycardia phenotype. In conclusion, the cardiovascular systems of N. fuscus and L. brandtii have evolved different adaptation strategies to enhance oxygen transport capacity and conserve energy under hypoxia. Our findings suggest that the coping mechanisms underlying hypoxia tolerance in these closely related species are context dependent.