South Korea research on brown rice for cancer prevention

Bangalore, June 27 (UNI) Brown rice fermented with a specific variety of mushroom attains medicinal properties and is effective in protecting liver from cancerous effects of carcinogens, a South Korean scientist said today.

Delivering a lecture on ''Hepato-protective effects of brown rice fermented with mushroom,'' at the Bangalore Chapter of the Indian Science Congress Association, Prof Jae Sung Lee, Chairman of Food Technology and Food service industry of Yeungnam University of South Korea, said laboratory studies had proved that the mycelia of the fungus secreted chemicals with anti-cancer properties which was responsible for imparting medicinal properties to the rice.

The mushroom identified for fermenting with brown rice was ''Agrocybe Cylindraceae.

He said this rice was currently marketed as mushroom rice and cooked along ith ordinary rice. It was gaining popularity as a cancer preventive food, he added.

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