Germinated Brown Rice: A Natural Source of Bioactive Compounds Boosting Human Health

Abstract

Germinated brown rice (GBR) has gained considerable attention as a functional food due to both nutritional and bioactive profiles as well as health‐promoting properties. The present narrative review is aimed at summarizing and discussing available research on GBR, focusing on bioactive composition and potential to support human well‐being. Based on available data, the germination process of brown rice enhances the bioavailability of key bioactive compounds, including polyphenols, γ‐aminobutyric acid, γ‐oryzanol, vitamins, and dietary fibers. Additionally, a substantial body of evidence supports the ability of GBR to exert beneficial physiological effects on the host, such as modulation of lipid and glucose metabolism, antioxidant and anti‐inflammatory activities, and positive influences on gut microbiota composition. The use of GBR in formulating functional foods and nutraceutical supplements further highlights its versatility as a promising strategy in supporting human well‐being.