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Bran

Bran is the hard outer layer of cereal grains, and consists of combined aleurone and pericarp.

Along with germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains.

When bran is removed from grains, they lose a portion of their nutritional value.

Bran is present in and may be milled from any cereal grain, including rice, wheat, maize, oats, and millet.

Note: The above text is excerpted from the Wikipedia article "Bran", which has been released under the GNU Free Documentation License.

For more information, see the following related content on ScienceDaily:

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May 5, 2010 — Bioactive compounds of cereals are concentrated in the peripheral layers of the grains (bran) but most of them have a low bio-accessibility. In the HEALTHGRAIN project of the EU, new tools for ... read more

Scientific Cooperation Shows Potential of Bioprocessing for Improving Exploitabiliy of Wheat Bran

May 5, 2010 — A combination of enzymes and fermentation modifies bran structure and changes the bioavailability of the bioactive compound, according to new studies forming part of the European Union's ... read more

Rice Waste Product Can Make Quieter, Tougher Road Surfaces

Jan. 20, 2004 — A waste product from rice has been used by Japanese scientists to produce surfacing materials that make for quieter, more resilient roads, reports Richard Butler in this issue of Chemistry & ... read more

Black Rice Bran May Help Fight Disease-Related Inflammation

Oct. 21, 2010 — Scientists are reporting evidence that black rice -- a little-known variety of the grain that is the staple food for one-third of the world population -- may help soothe the inflammation involved in ... read more

Whole Grain, Bran Intake Associated With Lower Risk of Death in Diabetic Women

May 11, 2010 — Women with type 2 diabetes who ate high amounts of the bran component of whole grain had a 35 percent lower risk of death from cardiovascular disease than women who ate the least amount, according to ... read more

Corn Co-Products from Wet Milling May Be Included in Pig Diets, Study Shows

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Black Rice Rivals Pricey Blueberries as Source of Healthful Antioxidants

Aug. 27, 2010 — Health conscious consumers who hesitate at the price of fresh blueberries and blackberries, fruits renowned for high levels of healthful antioxidants, now have an economical alternative. It is black ... read more

Could Improved Wheats Reduce Magnesium Deficiencies?

Jan. 3, 2007 — Newly developed low-phytate breeding lines of wheat have been found to produce flour with 25 percent more magnesium than commercial varieties, according to Agricultural Research Service (ARS) ... read more

Engineering Wheat Arabinoxylan for New Applications

May 5, 2010 — Arabinoxylan, the major dietary fiber component of wheat bran, is important both from the technological and nutritional point of view. New enzymatic technologies were developed in the HEALTHGRAIN ... read more

Scientists Using X-Ray Vision to Produce More Nutritious Flour

Jan. 24, 2010 — Pioneering research combining plant breeding and high-intensity x-rays is being used to explore the possibility of developing wheat which could be used to make potentially life-saving mineral ... read more

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