Germinated rice: an overview of gaba, phenolic components and antioxidant activity

Abstract This article provides an overview of various studies reporting the correlation and mechanism increased GABA, phenolic components, antioxidant reactions in sprouted rice. Sprouted rice is viewed as a functional food because it contains nutrients such antioxidants, other metabolites that are excellent for health. The germination process significantly increases availability GABA by 15.4-fold activity 0.43%. Germination not only adds to already present but also introduces new components inositol, g-oryzanol, ferulic acid, phytic zinc, tocotrienols, potassium, prolyl endopeptidase inhibitors. Thus, products can be used means dietary improvement health-promoting foods.