Conyac で依頼された翻訳結果を公開

GABA γ-aminobutyric acid
During sprouting, glutamic acid in brown rice changes to γ-aminobutyric acid by activity of the enzymes, which increses approximately 10-fold of white rice and even 2-fold of brown rice.
It is supposed that it may be good for functional maintenance of circulatory organ system.
Transition of GABA production
The GABA production has increased rapidly for 4 hours after an immersion start.
Increase of dietary fiber
Severalfold of white rice Decreasing causative substances such as fecal impaction.
Also for a diet
A mineral ingredient changes.
In brown rice, mineral ingredients which are hard to be absorbed, such as magnesium, calcium, zinc, potassium, and iron, break bonds with phytic acid, and can be easy to be absorbed.