02095naa a2200181 a 450000100080000000500110000800800410001910000260006024501220008626000090020852015220021765000200173970000220175970000200178170000260180170000190182777300670184621455432022-10-13       2022    bl uuuu     u00u1 u    #d1 aOLIVEIRA, M. E. A. S.  aHow does germinated rice impact starch structure, products and nutrionalevidences? ? A review.h[electronic resource]  c2022  aBackground: In recent years, germination is used as a tool that improves nutritional quality of cereals by increasing digestibility and concentration of bioactive compounds, and thereby, gaining visibility concerning to reducing of risk of noncommunicable diseases (NCDs). Germination promotes the enzymatic modification of carbohydrates especially relating to starch-polyphenol interactions that could be used in glycaemic control. Scope and approach: The Web of Science database was searched for studies published between 1992 and 2021 in order to investigate the relationship among germination, starch and health benefits. The aim of this review is to reinforce and summarize the impact of germination on starch modifications, technological approaches, niche products and evidence of nutritional benefits. Key findings and conclusions: Germination is a process that modifies starch digestibility and improves bioactive compounds especially phenolic acids, may delivering important nutritional and technological characteristics (starch-phenolic interactions) that impact on physiological performance (delayed digestibility and glycaemia control). In addition, germinated rice shows GABAergic effects and anti-inflammatory activity and it can mediate oxidative stress-related pathogenesis and carcinogenesis. In light of this evidence, the role of food technology is to develop processes in order to obtain products that deliver low glycaemic index (GI) as well as high phenolic content with good sensory attributes.  aFood technology1 aCOIMBRA, P. P. S.1 aGALDEANO, M. C.1 aCARVALHO, C. W. P. de1 aTAKEITI, C. Y.  tTrends in Food Science & Technologygv. 122, p. 13–23, 2022.