Rice bran: Nutritional value, health benefits, and global implications for aflatoxin mitigation, cancer, diabetes, and diarrhea prevention

Rice (Oryza sativa) is a staple food crop with a rich history and significant contributions to global nutrition. This study examines the production of rice and rice bran, focusing on their nutritional profiles, bioactive compounds, and the lack of proper guidelines for aflatoxins and arsenic in rice products. Rice bran's potential as a dietary supplement, particularly in addressing nutrient deficiencies and diseases, is highlighted. Arsenic contamination, a critical food safety issue, is discussed, as their accumulation poses significant risks, including cancer, cardiovascular diseases, and developmental problems. This overview addresses aflatoxin and arsenic contamination, threatening rice's safety and by-products. The structure and characteristics of rice bran, including types of grain polishing, stabilization processes, and toxic elements, are also analyzed. Factors affecting the bioavailability of nutrients, such as pesticide residues and storage conditions, are considered. The review emphasizes the antioxidant properties of rice milling by-products, particularly pigmented rice varieties rich in bioactive compounds. It offers health benefits such as cancer prevention, anti-diarrheal effects, and anti-diabetic properties. This comprehensive analysis underscores rice bran's nutritional and therapeutic value, advocating for its broader utilization to enhance global health and combat nutrient deficiencies.