Scientists in India studied how a special cooking method called hydrothermal treatment affects the nutrition in four traditional brown rice varieties. They found that this steam-and-heat process actually increased healthy compounds like good fats, plant sterols, and vitamin E in the rice. Different rice types responded differently - some got more healthy fats while others gained more vitamin E. This suggests that the way we process rice can make it more nutritious, which could help people get better nutrition from this everyday food.

The Quick Take

  • What they studied: How a special steam-and-heat cooking method changes the healthy compounds in four traditional Indian brown rice varieties
  • Who participated: Laboratory study using four indigenous rice varieties: Seeraga samba, Kattu ponni, Kuzhiyadichaan, and Poongar
  • Key finding: The special cooking method increased healthy compounds by 13-20% in different rice types, with some varieties gaining vitamin E that wasn’t there before
  • What it means for you: Certain cooking methods may help you get more nutrition from brown rice, though more research is needed to confirm benefits in people

The Research Details

Researchers took four traditional Indian brown rice varieties and applied hydrothermal treatment, which involves using controlled steam and heat to process the rice. They then used advanced laboratory equipment called GC-MS/MS to measure the levels of healthy compounds before and after treatment. This method can detect very small amounts of nutrients and bioactive compounds with high accuracy. The scientists specifically looked at fatty acids (healthy fats), phytosterols (plant compounds that may help cholesterol), triterpenes (antioxidant compounds), and tocopherols (forms of vitamin E).

This laboratory approach allowed researchers to precisely measure how processing changes the rice’s nutritional makeup. By comparing the same rice before and after treatment, they could clearly see which compounds increased or decreased, giving reliable information about the processing effects.

The study used advanced analytical methods and compared multiple rice varieties, which strengthens the findings. However, this was a laboratory study that measured compounds in rice samples, not health effects in people eating the rice.

What the Results Show

The hydrothermal treatment increased healthy compounds in all four rice varieties, but each type responded differently. Seeraga samba rice showed a 20% increase in total fatty acids, while Kuzhiyadichaan had a 14% boost in ฮฒ-sitosterol, a plant compound that may help with cholesterol. Poongar rice gained 19% more polyunsaturated fatty acids, which are considered heart-healthy fats. Most remarkably, vitamin E and ฮณ-tocopherol appeared in Kuzhiyadichaan and Poongar varieties only after the special treatment, suggesting the process unlocked nutrients that weren’t available before.

Kattu ponni rice showed a smaller but still meaningful 2% increase in squalene, another beneficial compound. The statistical analysis confirmed these changes were significant and not due to chance. Each rice variety showed a unique pattern of changes, indicating that the processing effects depend on the specific type of rice being treated.

While hydrothermal processing has been studied in other grains, this research specifically focused on traditional Indian rice varieties that hadn’t been well-studied before. The findings align with previous research showing that controlled heat and moisture can enhance the availability of beneficial compounds in grains.

This study only measured compounds in rice samples in a laboratory setting. It didn’t test whether people actually absorb these compounds better or experience health benefits from eating the processed rice. The sample size and specific processing conditions weren’t detailed, making it hard to know how widely these results apply.

The Bottom Line

Consider choosing brown rice over white rice for better nutrition, and know that processing methods may affect nutritional value. However, more research is needed before recommending specific cooking methods for health benefits.

People interested in maximizing nutrition from rice, those following traditional diets, and individuals looking to increase healthy fats and vitamin E in their diet. People with rice allergies or digestive issues should consult healthcare providers.

The nutritional changes happened during processing, but research on actual health benefits in people would take months to years to establish.

Want to Apply This Research?

Use the Gram app to:

  • Track your daily brown rice servings and note any changes in energy levels or digestive comfort when switching rice varieties or preparation methods
  • Try incorporating different varieties of brown rice into your meals and experiment with cooking methods like steaming or parboiling
  • Log rice consumption weekly and monitor overall diet quality, noting how different rice types fit into your nutritional goals over 4-6 weeks

This research studied rice compounds in a laboratory setting and does not establish health benefits in humans. Consult with a healthcare provider or registered dietitian before making significant dietary changes, especially if you have medical conditions or food allergies.