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Article summary:
1. This study investigated the effect of germination in the form of paddy rice and brown rice on their phytic acid, phytase, GABA, γ-oryzanol, phenolics, flavonoids and antioxidant capacity.
2. The results showed that germinated paddy produced more γ-oryzanol, phenolics, flavonoids content and higher antioxidant activities than germinated brown rice.
3. Germination form can be chosen to obtain rice with specific contents of bioactives.
Article analysis:
The article is generally reliable and trustworthy as it provides a comprehensive overview of the effects of germination in the form of paddy rice and brown rice on their phytic acid, phytase, GABA, γ-oryzanol, phenolics, flavonoids and antioxidant capacity. The article is well-researched and provides evidence for its claims through citing previous studies which have been conducted on this topic. Furthermore, the article does not appear to be biased or one-sided as it presents both sides equally by providing evidence for both germinated paddy and germinated brown rice.
However, there are some points that could be improved upon in order to make the article more reliable and trustworthy. For example, there is no mention of possible risks associated with consuming either type of germinated rice or any potential side effects that may arise from consuming either type of germinated rice. Additionally, there is no discussion about how different environmental factors such as temperature or humidity may affect the results obtained from this study or how these factors may influence the nutritional composition of either type of germinated rice. Furthermore, there is no exploration into any unexplored counterarguments which could potentially challenge the findings presented in this article or any other potential explanations for why certain nutrients are present in either type of germinated rice at higher levels than others.