ギャバ γ-アミノ酪酸
発芽の際に玄米中のグルタミン酸が酵素の働きでγ-アミノ酪酸に変化し、白米の約10倍、玄米の2倍にも増加。循環器系の機能維持によいとされています
ギャバ生成量の推移
ギャバの生成量は、浸漬開始から4時間で急激に増加します
食物繊維の増加
白米の数倍に。宿便などの原因物質を減少させる。ダイエットにも
ミネラル成分が変化
玄米中では吸収されにくかったマグネシウム、カルシウム、亜鉛、カリウム、鉄などのミネラル成分がフィチン酸との結合が切れ、吸収がよくなります
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.
