Rice Bran as a Prevention of Colon Cancer
Author: Winda Nurtiana1, Slamet Budijanto12, Lilis Nuraida12, and Fitriya Nur Annisa Dewi3
- Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural Institute
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) center, Bogor Agricultural Institute
- Center for Primate Animal Studies, Institute for Research and Community Service (LPPM), Bogor Agricultural University
- Dramaga Bogor IPB campus, 16680
Abstrak
Colon cancer is a disease that occurs on the surface of the large intestine. This cancer ranks second among all cancer cases in the world in men and third in women. Internal and external factors can trigger this disease and in the case of colon cancer external factors contribute 90-95 percent. Diet is the external factor most associated with this disease. The high intake of fat and cholesterol and the low intake of dietary fiber and bioactive compounds on the daily diet will increase the prevalence of this disease. Rice bran is a by-product of rice processing which is rich in dietary fiber and bioactive compounds, but is currently used more as animal feed. Various reports indicate that consumption of a diet rich in dietary fiber and bioactive compounds can prevent colon cancer. Rice bran and pigmented rice contain more bioactive compounds, especially anthocyanin pigments which have antioxidant activity that can prevent normal cell mutations from becoming cancerous cells. The anthocyanin pigment content in black rice is higher than brown rice. This article reviews the role of dietary fiber and bioactive compounds in rice bran in an effort to prevent colon cancer and also the potential of black rice bran which can prevent this disease more effectively.
Keywords: colon cancer, rice bran, dietary fiber, bioactive compounds
