Sowing rice (Oryza sativa L.) from the standpoint of traditional medicine and modern scientific concepts: food, energy, therapeutic and prophylactic properties, use in diabetes mellitus
AUTHORS : Kiseleva T.L. | Kiseleva M.A.
RELEVANT UNIVERSITIES : Scientific Research Center NO “Professional Association of Natural Therapists”
(Moscow city)
YEAR : 2019
SUMMARY
An information-analytical study of traditional and modern scientifically grounded approaches to the medical and food use of sowing rice has been carried out. It has been shown that
sowing rice is a traditional food product and a medicinal product. Its biological properties and features of therapeutic and prophylactic use depend on the region of growth, time of
harvest, degree of maturity and processing of grain. Differences in the chemical composition and biological value of brown rice and milled cereals (white rice) were revealed. It is shown
that, despite the negative attitude of academic dietetics to the use of rice cereal (white rice) for diabetes, in traditional medical systems this type of rice is widely used in the prevention and
treatment of diabetes, taking into account the constitutional type of the patient.
