A Japanese functional foods and cosmetics maker, in collaboration with researchers at a top Tokyo university, has published a study that reveals brown rice is effective in combating Alzheimer’s disease.
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Tokyo-based FANCL, which produces a popular brand of brown rice which tastes similar to the more palatable white variety, worked with a team under Professor Makoto Ukai at Meijo University to produce the study.
Researchers evaluated the effects of pre-germinated brown rice (hatsuga genmai,) on learning and memory and compared them favourably with those of polished rice or cornstarch.
The findings published online at the company website, will also be appear in the peer reviewed July issue of Biological & Pharmaceutical Bulletin, published by the Pharmaceutical Society of Japan.
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