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In many countries, rice contributes to health by supplying dietary energy, proteins and fat. Many different species of rice have been developed in Japan and other rice producing countries. Some varieties are expected to prevent various diseases, or to be used for dietary therapy. The health effects of brown rice are empirically well known, and accumulating evidence about the physiological and pharmacological activity of rice bran strongly supports the use of brown rice in the dietary therapy.doi:10.17140/aftnsoj-2-129 fatcat:33kvudob3jh4ravcz23pjljqha