Mizhen Biotech

"Low GI" Is More Than a Label: Key Metrics for Ingredient Selection

Over the past three years, if you picked up almost any snack or beverage in a convenience store, you would likely spot three letters on the packaging: GI.

Low-GI bread, low-GI rice noodles, low-GI meal replacements, low-GI yogurt, low-GI staples... As "sugar control" has shifted from a niche concern to a mainstream topic, "Low GI" has become one of the hottest labels in the food industry.

Yet, a problem arises: while a label can be printed, genuine product quality cannot.

As ingredient suppliers, we have witnessed countless such cases: packaging claims "Low GI," yet the product fails to meet standards upon testing; or a single ingredient is indeed low-GI, but the GI value spikes again after being blended with other ingredients. For food companies, stumbling into such a pitfall costs more than just money—it erodes trust within distribution channels.

So, which metrics should actually be considered when selecting low-GI ingredients?

First, look at the data, not the adjectives.

There are clear, internationally recognized standards for "Low GI": a food is classified as low-GI if its GI value is 55 or lower. This is not a range defined arbitrarily by a company; it is a result determined through human clinical trials conducted according to standardized methods.

Therefore, the first step in determining if an ingredient "makes the cut" is always to request the test report, specific numerical values, the testing methodology, and details of the testing institution. "Low GI" claims without supporting data are merely marketing copy.

Second, look at the source of the ingredient's GI characteristics.

Low-GI status is not achieved through "additives"; it is determined by the ingredient's inherent structure.

Take rice, for example: the GI value is directly linked to the rate at which starch is digested. Zhunong Mizhen addresses this from two angles: the source—collaborating with domestic universities on molecular breeding for rice varieties specifically high in resistant starch; and the processing—using AI-driven precision separation and moderate processing technologies to accurately retain the portions of the rice grain that digest more slowly.

An ingredient's GI profile stems from its structure, not from marketing rhetoric.

Third, consider stability after blending.

This is the aspect most frequently overlooked.

An impressive GI figure for a single ingredient does not guarantee that the final product will meet the standard. Flour, fats, sugar alcohols, dairy products, dietary fiber—the addition of any single ingredient can alter the overall rate of digestion.

Zhunong Mizhen offers more than just a bag of powder; it provides a comprehensive solution. Leveraging platforms such as the Collaborative Innovation Center for Deep Processing of Rice Bran and the National Engineering Research Center for Deep Processing of Rice and Its By-products, the company focuses on the practical application of slow-release GI (Glycemic Index) formulation technology. It provides end-to-end support—ranging from raw material selection and formulation blending to flavor and texture optimization—tailored to consumers managing blood sugar or weight.

Fourth, consider the balance between texture and shelf life.

The biggest pitfall for low-GI products often lies in the eating experience.

Excessive fiber can result in a dry, chalky texture, while over-adjusting the formula may compromise shelf life. Success requires thorough groundwork at the raw material stage; ingredients with varying particle sizes and fiber contents perform differently depending on the end-use scenario. Whether it is low-GI baking premix, low-GI rice flour, low-GI staple food ingredients, or healthy meal-replacement bases, each requires specific processing parameters.

Fifth, consider regulatory compliance and "clean label" standards.

Low-GI claims are subject to regulatory boundaries. Products labeled "low-GI" must meet specific standards and certification requirements, and every word on the label must withstand scrutiny.

Zhunong Mizhen utilizes patented AI-driven precision separation technology to isolate rice germ and the aleurone layer from the grain, ensuring the raw material retains its natural properties. Combined with comprehensive quality control and compliance testing, this helps clients achieve a truly "clean label"—after all, a shorter ingredient list is often harder to achieve yet more compelling to consumers.

Why rice?

Because it is arguably the grain with the fewest "cultural barriers." Rice is a daily staple in China, Southeast Asia, Japan, South Korea, and among Asian communities in Europe and the Americas. Using rice as a raw material for low-GI products offers three inherent advantages: high consumer acceptance of its taste and texture, low allergen risk, and strong consumer familiarity. Zhunong Mizhen focuses on the high-value utilization of rice by-products, specializing in the deep extraction and functional innovation of natural, healthy ingredients such as rice essence (mizhen), rice bran, and rice germ. The company provides one-stop "ingredient-to-market" solutions—covering raw materials, formulations, and market applications—for the baking, infant complementary food, health supplement, and personal care industries.

If you are developing a low-GI product line, please feel free to contact us for samples and custom formulations. Let’s validate the data first, then discuss the concept.

References

[1] Chinese Nutrition Society. *Dietary Guidelines for Chinese Residents (2022)*.

[2] National Health Commission. *Report on Nutrition and Chronic Disease Status of Chinese Residents (2020)*.

[3] *National Whole Grain Action Plan (2024–2035)*.

[4] Technical data from the National Engineering Research Center for Deep Processing of Rice and Its By-products.

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3 days ago | [YT] | 0

Mizhen Biotech

What makes the "whole grains" the state is urging you to eat so beneficial?

The *Report on Nutrition and Chronic Disease Status of Chinese Residents (2020)* reveals that the overweight rate among Chinese residents aged 18 and older is 34.3%, and the obesity rate is 16.4%; combined, these two groups account for more than half of the adult population. The prevalence of hypertension, diabetes, and dyslipidemia remains high and is increasingly affecting younger demographics.

Collectively, these indicators are medically termed "metabolic syndrome"—characterized by abdominal obesity, insulin resistance, hypertension, and dyslipidemia—often accompanied by oxidative stress and chronic low-grade inflammation.

Where does the problem lie? A significant part of it is found at the dinner table. We consume excessive amounts of refined white rice and white flour, while eating far too few whole grains and mixed grains.

Policy Trend: The State is Urging You to Eat Whole Grains

In recent years, whole grains have frequently appeared in national health documents: the *Dietary Guidelines for Chinese Residents (2022)* recommend a daily intake of 50–150 grams of whole grains and mixed legumes; the "Healthy China Initiative (2019–2030)" includes increasing whole grain intake as a specific goal; the *National Whole Grain Action Plan (2024–2035)* outlines measures to boost the supply and consumption of whole grains, thereby promoting public nutrition, health, and food security; and the series of dietary guidelines issued by the National Health Commission in 2024 almost universally list whole grains as a recommended food.

Consequently, consuming whole grains is no longer merely a niche wellness trend; it has become a health consensus at the national level. So, what exactly makes them so highly valued?

The Benefits of Whole Grains: "Cooling Down and Reducing Inflammation" from Gut to Body

The benefits of whole grains can be summarized in five points, following the logic of effects extending "from the gut to the entire body":

Blood Sugar Control and Stabilization: They digest more slowly and have a lower glycemic index; the gradual release of carbohydrates helps stabilize blood sugar levels and improve insulin sensitivity.
Weight Management: Rich in dietary fiber, they promote satiety and help reduce total energy intake. Protecting the heart and lowering lipids: Cereal polyphenols reduce LDL oxidation and improve vascular endothelial function, offering genuine cardiovascular protection.
Nurturing the gut barrier: Dietary fiber serves as "fuel" for probiotics; fermentation produces short-chain fatty acids (such as butyrate) that repair the intestinal barrier, subsequently reducing systemic inflammation.
Antioxidant and anti-inflammatory effects: Active compounds—including polyphenols, vitamin E, and gamma-oryzanol—scavenge free radicals and alleviate oxidative stress and chronic inflammation.
Reducing the risk of chronic diseases: Extensive epidemiological evidence indicates that higher whole-grain intake is associated with a lower risk of cardiovascular disease, type 2 diabetes, and even certain cancers.

Thus, whole grains do far more than simply relieve constipation. They work from the gut to "cool down, reduce inflammation, and balance" the entire metabolic system.

Nutritional gold mines often milled away: the aleurone layer, rice bran, and the germ.

Having discussed whole grains in general, let’s focus on the staple food most familiar to Chinese people: rice. A whole grain of rice consists of the following layers, from outside to inside: husk → pericarp/seed coat → aleurone layer → germ → endosperm. The polished white rice we typically eat retains only the endosperm—which is almost entirely starch—after repeated milling. Meanwhile, the most valuable components—the aleurone layer and the germ—are milled away as waste.

Research indicates that the health benefits of whole grains stem "primarily from the polyphenols, beta-glucans, sterols, anthocyanins, and dietary fiber found in the bran and germ." Regarding rice specifically, three components deserve particular attention:

The aleurone layer: This layer lies immediately outside the endosperm and concentrates over 60% of the rice grain's nutrients. Rich in gamma-oryzanol, ferulic acid, dietary fiber, B vitamins, and minerals like magnesium and zinc, it serves as the grain's "vitamin B warehouse." Choosing "aleurone-rich rice" allows you to retain the nutrients found in this layer.

Instant rice bran (stabilized rice bran): A mixture of the pericarp, seed coat, aleurone layer, and germ separated during milling; it boasts extremely high nutritional density. It is rich in dietary fiber, tocotrienols (part of the vitamin E family), phytosterols, and phenolic compounds. Choosing "brown rice" allows you to retain the nutrients found in the rice bran layer.

Rice germ: The "embryo" of the rice grain and the starting point of life. It is rich in vitamin E, GABA (gamma-aminobutyric acid), unsaturated fatty acids, and high-quality protein. Choosing "germ rice" (or rice with the germ retained) allows you to preserve these nutrients.

How can the average person incorporate whole grains into their diet?

How much should you eat?
The *Dietary Guidelines for Chinese Residents (2022)* recommend a daily intake of 50–150 grams (dry weight) of whole grains and mixed legumes, accounting for approximately one-third to one-half of your total staple grain intake.

How do you choose?
Check three things: First, check if a whole grain is the first item on the ingredient list; second, check the percentage of whole grain content; and third, check for excessive additives such as white sugar or non-dairy creamer.

Special populations
Children, the elderly, and those with sensitive digestive systems should consume smaller portions and cook the grains until they are soft and tender. Individuals with gluten intolerance should choose buckwheat, quinoa, or brown rice, while avoiding wheat and rye.

Conclusion
From national health concerns raising a red flag to the inclusion of whole grains in national dietary guidelines, and from the quiet "homeostatic repair" occurring in your gut to the food that finally lands in your bowl—don't dismiss whole grains simply because of their "coarse" texture. Just think: what you might have casually discarded could be the rice germ, the bran, or the embryo—the most nourishing parts of the entire rice grain.

Starting today, why not begin with a bowl of brown rice, germ rice, or rice with added germ/bran—or simply add a small spoonful of rice germ, bran, or instant rice bran to your meal? Treat your gut a little better, and good health will follow. References:

[1] National Health Commission. *Report on Nutrition and Chronic Disease Status of Chinese Residents (2020)*.

[2] Chinese Nutrition Society. *Dietary Guidelines for Chinese Residents (2022)*.

[3] Healthy China Initiative (2019–2030); National Nutrition Plan (2017–2030).

[4] Wang X, Liang H, et al. *Critical Reviews in Food Science and Nutrition*, 2026.

[5] Sung-Young Huh et al. *The American Journal of Clinical Nutrition*, 2025.

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1 month ago | [YT] | 0

Mizhen Biotech

Rice Dietary Fiber | Say Goodbye to "Hangry" and Eat Your Way to a Better Mood

01 Blood Sugar Rollercoaster, Emotional Seesaw

Have you ever experienced a moment like this? It’s 4 or 5 PM; your stomach is growling, and you still have a mountain of work to finish. A colleague casually asks, "Is the proposal ready?" and you instantly fly off the handle, snapping back with a fiery tone. Afterward, you wonder: "I’m usually so mild-mannered—why did I just explode like that?"

Don't be too hard on yourself; this isn't a bad temper or a character flaw. It is a physiological phenomenon with a scientific name: "Hangry" (a portmanteau of "hungry" and "angry"). The term appeared in psychology papers as early as 1956 and was officially added to the *Oxford English Dictionary* in 2018.

Simply put, being "hangry" is your body sounding an alarm: blood sugar is critically low, and emotional control is slipping away!

Why do we get irritable when hungry? The reason is simple: during prolonged fasting, glucose levels in the body drop continuously. Significant fluctuations in blood sugar directly disrupt the endocrine and central nervous systems, triggering abnormal secretions of adrenaline and stress hormones, and causing an uncontrollable surge of negative emotions like anxiety, irritability, and a sense of grievance.

Therefore, the key to getting to the root of this "hair-trigger" state is stabilizing blood sugar and nurturing gut health.

02 The Gut is the "Second Brain"—Emotions Actually "Grow" in the Belly

You might not realize it, but the human gut is often called the "second brain." The stomach, small intestine, and large intestine constantly transmit signals to the brain—hunger, fullness, bloating, or discomfort—via a dedicated communication channel known as the "gut-brain axis." Crucially, 80% of the nerve fibers in this pathway are responsible for relaying signals from the gut to the brain, directly influencing our emotional state. In other words, how your gut feels plays a major role in determining your mood.

Even more surprising is the fact that the "happiness molecules" we often talk about—serotonin and dopamine—are largely produced in the gut; in fact, over 90% of serotonin and more than 50% of dopamine are synthesized by gut microbiota. Serotonin is responsible for soothing anxiety and stabilizing mood, while dopamine brings a sense of pleasure and motivation. A healthy gut microbiome ensures a steady supply of these "happiness messengers"; conversely, an imbalance leads to reduced production of these mood-regulating neurotransmitters, making one prone to sensitivity, low mood, and poor sleep.

So, emotional stability is something you can truly "eat" your way to—the key lies in whether what you consume effectively nourishes those "little workers" in your gut.

03 Rice Dietary Fiber: Eating Your Way to Emotional Stability

As a staple food with a millennia-old legacy, rice is an energy source deeply ingrained in the dietary DNA of Eastern populations. Rice dietary fiber (also known as rice fiber)—derived directly from the grain—is a natural, gentle, and high-quality fiber perfectly suited to the local digestive system. It is an excellent choice for regulating blood sugar and supporting the gut-brain axis.

Smoothing blood sugar fluctuations for lasting satiety and reduced irritability. Upon entering the stomach, rice dietary fiber absorbs water to form a protective gel layer. This layer encapsulates starch granules, slowing down carbohydrate breakdown and glucose absorption. This prevents "rollercoaster" blood sugar spikes and crashes, prolongs the feeling of fullness, and wards off the hunger-induced hypoglycemia that triggers "hangry" outbursts.

Nourishing gut probiotics to sustain the production of happiness neurotransmitters. Rice dietary fiber is not fully digested in the small intestine; instead, it travels to the colon to serve as exclusive fuel for probiotics. Through fermentation, it produces short-chain fatty acids that optimize the gut microbiome and boost beneficial bacterial populations. A healthy microbiome continuously synthesizes serotonin and dopamine, transmitting calming signals via the gut-brain axis; long-term consumption can help alleviate irritability and low mood.

Eat well and choose the right fiber—let a good mood grow from rice dietary fiber. After all, a gut that is treated gently nurtures a calm and composed soul.

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2 months ago | [YT] | 0

Mizhen Biotech

High-Fiber Diet: Rice Fiber — The Core of Gut Health Rooted in the Wisdom of Whole Grains

01 The Modern Dilemma: When “Refinement” Comes at the Cost of Health

Today, our dining tables are more abundant than ever before, yet our bodies have become heavier than at any other time in history. Amid the widespread consumption of processed foods and sugar-sweetened beverages, obesity, type 2 diabetes, dyslipidemia, constipation, and irritable bowel syndrome (IBS)—the so-called "diseases of modern civilization"—are increasing at an unprecedented rate. According to the World Health Organization, fewer than 30% of the global population meet the recommended daily intake of dietary fiber, while the average intake among Chinese residents remains well below the recommended level.

A long-term low-fiber diet deprives the gut microbiota of the fuel they depend on for survival, leading to microbial imbalance, impaired intestinal barrier function, and chronic low-grade inflammation. These changes create fertile ground for metabolic disorders and immune dysfunction. Beneath the appearance of nutritional abundance, we must ask ourselves: Are we experiencing another form of "hidden hunger"?

02 Returning to the Source: Ancient Wisdom Meets Modern Science

A high-fiber diet represents a return to the fundamental principles of human nutrition. It bridges cutting-edge research on the gut microbiome with the ancient wisdom recorded in the Huangdi Neijing (The Yellow Emperor's Inner Canon): "Grains nourish the body, fruits provide support, meats offer benefit, and vegetables complete the diet."

At its core, this dietary approach seeks to establish an eating pattern rooted in Eastern agricultural traditions, aligned with human evolutionary biology, and capable of meeting the challenges of modern lifestyles.

When individuals consume adequate dietary fiber every day (the World Health Organization recommends at least 25–35 grams daily), a quiet revolution begins within the gut.

First, the composition of the gut microbiota improves significantly. The ratio of Firmicutes to Bacteroidetes (F/B ratio) decreases—an important indicator associated with improved metabolic health. Meanwhile, beneficial bacteria such as Bifidobacterium and Lactobacillus increase in abundance, while emerging beneficial microbes such as Akkermansia muciniphila (Akk bacteria) also flourish.

These microorganisms ferment dietary fiber into biologically active short-chain fatty acids (SCFAs), particularly butyrate, the primary energy source for intestinal epithelial cells. As a result, the intestinal barrier is strengthened, systemic inflammation is reduced, and immune homeostasis is better maintained.

03 Rice Dietary Fiber: A Premium Fiber Source from the King of Grains

1. Definition and Origin of Rice Dietary Fiber

As the staple grain for Chinese populations for thousands of years, rice has long occupied the center of the traditional diet. Rice dietary fiber, commonly referred to as rice fiber, is a naturally occurring, high-quality dietary fiber derived from rice, making it one of the fiber sources most compatible with the dietary heritage and physiological characteristics of East Asian populations.

Rice dietary fiber is primarily extracted from the rice bran and rice germ, two nutrient-rich layers that are largely removed during conventional rice milling. Unlike synthetic fibers, rice fiber is naturally derived, low in allergenic potential, gluten-free, and suitable for long-term consumption by most individuals.

2. Key Functional Components

Cellulose and Hemicellulose

These insoluble fibers form the structural framework of rice bran. They increase stool bulk, mechanically stimulate intestinal peristalsis, and shorten the residence time of waste products in the colon, functioning as the gut's natural "cleaning system."

Arabinoxylan and β-Glucan

These soluble fibers possess excellent water-holding capacity and viscosity. They form a gel-like matrix in the digestive tract that slows carbohydrate digestion, delays glucose absorption, and binds bile acids and cholesterol, thereby supporting healthy blood glucose and lipid metabolism.

Ferulic Acid

Although not classified as dietary fiber, ferulic acid naturally coexists with rice bran fiber. It is a potent antioxidant that helps reduce oxidative stress within the intestine and protects intestinal epithelial cells from free radical damage.

3. Unique Advantages of Rice Dietary Fiber

Gentle and Well-Suited to Eastern Diets

Compared with coarse fibers such as wheat bran, rice dietary fiber has a finer particle structure, making it gentler on the digestive tract while producing less gastrointestinal irritation and gas. This contributes to better long-term compliance.

Dual Mechanism of Action

Rice dietary fiber naturally contains an optimal balance of insoluble and soluble fibers. Insoluble fiber promotes intestinal motility and regular bowel movements, while soluble fiber acts as a prebiotic substrate that nourishes beneficial gut bacteria and supports SCFA production. Together, they provide both mechanical cleansing and biological regulation.

A Modern Interpretation of Food-Medicine Harmony

Rice dietary fiber aligns with the Traditional Chinese Medicine concept of "strengthening the spleen and resolving dampness." Its effects on bowel regularity and fluid balance may also be understood through modern physiological mechanisms involving intestinal water and electrolyte regulation.

04 Zhunong Mizhen: Bringing Rice Fiber from the Fields to the Table Through Innovation

Although rice dietary fiber naturally exists within every grain of rice, conventional milling removes most of these valuable nutrients. How can this "lost nutrition" be restored to everyday diets? This is the question addressed by Zhunong Mizhen.

Built upon advanced grain-processing technologies, Zhunong Mizhen applies multi-stage scientific processing to rice, transforming what were once considered milling by-products—rice bran and rice germ—into high-value nutritional ingredients.

Leveraging AI-assisted precision separation technology, the company fractionates functional components within rice bran, including dietary fiber, proteins, and lipids, enabling the extraction of highly purified and biologically active rice dietary fiber.

Through scientifically designed formulations, rice dietary fiber is then blended with other whole-grain ingredients to develop nutritious, flavorful whole-grain products, challenging the long-held perception that "high-fiber foods are difficult to enjoy."

From a single grain of rice to a serving of rice fiber, Zhunong Mizhen has accomplished more than technological innovation—it has reimagined the philosophy of grain processing. Every part of each grain is recognized, utilized, and valued.

This represents not only progress in the food industry but also a modern response to the ancient principle that "grains are the foundation of nourishment." By harnessing technology to restore the full nutritional potential of rice, Zhunong Mizhen helps bring the natural goodness of the fields back to dining tables around the world.

#ZhunongMizhen #RiceInnovation #WholeGrainFoods #FoodTechnology #AIProcessing #HealthyEating #SustainableNutrition #FromFarmToTable

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3 months ago | [YT] | 0

Mizhen Biotech

🌾 Low-GI Staples Are Becoming the New Everyday Essential

As consumers focus more on blood sugar management and healthier eating, Low-GI foods are rapidly moving into the mainstream. With China’s new GI labeling standards raising requirements for both glycemic control and nutritional quality, the Low-GI market is entering a new stage of growth.

At Hunan Zhunong Mizhen Biotechnology, we provide a complete Low-GI staple food solution — from ingredients and formulations to processing and OEM services.

Our product portfolio includes:
• Low-GI rice
• Mizhen Low-GI baked foods
• Mizhen Low-GI noodle products
• Mizhen Low-GI rice noodles

Developed with advanced grain processing technology and high-quality rice resources, our products combine:
✔ Stable blood sugar response
✔ Better nutrition balance
✔ Great taste and texture

Designed for modern consumers seeking healthier daily diets, weight management, and long-term wellness.

Together with leading national research institutes, we continue to drive innovation in Low-GI foods and help partners capture new opportunities in the fast-growing health nutrition market. 🌱

#LowGI #HealthyFood #FunctionalIngredients #FoodInnovation #NutritionScience #HealthyLiving #ZhunongMizhen

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4 months ago | [YT] | 0

Mizhen Biotech

🌾 Rice Bran: A Hidden Superfood for Gut & Skin Health

Rice is a daily staple—but what’s often removed during processing, rice bran, is actually a powerful nutrition source.
Rich in antioxidants, dietary fiber, B vitamins, and essential minerals, rice bran supports:
• Gut health and digestion
• Cholesterol and blood sugar balance
• Skin nourishment and anti-aging
At Hunan Zhunong Mizhen Biotechnology, we unlock the full value of rice bran through advanced processing—transforming it from a by-product into functional ingredients for food, nutrition, and wellness.
Beyond food, rice bran is widely used in:
• Dietary supplements
• Rice bran oil for cooking & skincare
• Functional food formulations
From “waste” to wellness, rice bran is redefining healthy living—while supporting sustainable agriculture and rural development. 🌱

#RiceBran #Superfood #GutHealth #SkinHealth #FunctionalIngredients #SustainableFood #FoodInnovation #ZhunongMizhen

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5 months ago | [YT] | 0

Mizhen Biotech

❤️ Dietary Fiber: Your Heart’s “Invisible Bodyguard”

With modern lifestyles making late nights unavoidable, protecting heart health has never been more important.

A recent study published in the European Journal of Epidemiology shows that every additional 1g of dietary fiber per day can reduce coronary heart disease risk by 0.6%.

Even more striking:

• ~15g/day may offset occasional sleep disruption

• ~19g/day can help neutralize risks from regular night shifts

Dietary fiber is not just for digestion — it plays a key role in cholesterol reduction, blood sugar control, and anti-inflammatory support via the gut–heart axis.

🌾 Rice dietary fiber stands out as a clean, plant-based option with excellent compatibility for daily diets, helping:

• Lower LDL cholesterol

• Stabilize glucose levels

• Support beneficial gut microbiota

As global research increasingly calls for fiber to be treated as an essential nutrient, it’s time to rethink its role — from optional to fundamental.

For consumers and food innovators alike, fiber is no longer a supplement — it’s a foundation for future health. 🌱

#DietaryFiber #HeartHealth #LowGI #FunctionalIngredients #NutritionScience #HealthyLiving #FoodInnovation


Visit our website: www.mizhenbiotech.com/
Email us at: fanxia@mizhenbiotech.com
Contact us at: +86-18516029915

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5 months ago (edited) | [YT] | 0

Mizhen Biotech

🚀 Hunan Zhunong Mizhen Showcases Low-GI Food Solutions at the 30th Feidian Conference

From March 13–14, Hunan Zhunong Mizhen Biotechnology participated in the 30th Feidian Conference & Hangzhou Private Domain Expo at the Hangzhou International Expo Center, presenting its Low-GI healthy food solutions and attracting strong interest from industry partners and distributors.
With rising demand for sugar control and metabolic health, Low-GI foods are rapidly moving from niche products to mainstream nutrition choices.
At the event, Zhunong Mizhen showcased a range of products, including:
• Low-GI staple foods (rice noodles, vermicelli, noodles, bread)
• Functional meal replacements
• Rice germ oil and specialty health products
• One-stop Low-GI ingredient solutions for bakery, infant nutrition, and health food brands
By combining nutrition science, innovative processing, and high-quality rice resources, the company is helping partners develop healthier food products and capture new growth opportunities in the nutrition market. 🌾

#LowGI #HealthyFood #FoodInnovation #FunctionalIngredients #NutritionScience #ZhunongMizhen

Visit our website: www.mizhenbiotech.com/
Email us at: fanxia@mizhenbiotech.com
Contact us at: +86-18516029915

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6 months ago | [YT] | 0

Mizhen Biotech

As China advances its Healthy China 2035 strategy, the focus of healthcare is shifting from treatment to prevention through nutrition.

Once seen as a by-product, rice bran is now recognized as a powerful functional ingredient. It contains over 90% of the rice grain’s nutrients, including dietary fiber, antioxidants, and bioactive compounds that support gut health, metabolic balance, and chronic disease prevention.

Based in Nanxian, Hunan, Hunan Zhunong Mizhen works with national research institutes to unlock the value of rice bran, rice germ, and rice dietary fiber, creating natural ingredients for food, nutrition, and wellness industries.
From a single grain of rice to multiple high-value applications — driving health innovation and sustainable agriculture. 🌱

#HealthyChina2035 #RiceBran #FunctionalIngredients #FoodInnovation #WholeGrain #NutritionScience #SustainableFood

Visit our website: www.mizhenbiotech.com/
Email us at: fanxia@mizhenbiotech.com
Contact us at: +86-18516029915

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6 months ago (edited) | [YT] | 0

Mizhen Biotech

🌾 Rice Bran: Just 1g a Day, 49% Reduction in Depression Scores?

Depression is more than a mood disorder.
It is a complex global health challenge linked to cardiovascular disease, diabetes, and neurodegenerative conditions—affecting millions worldwide.
As demand grows for safe, natural, and scalable solutions, rice bran is emerging as an unexpected scientific breakthrough.
📊 A 2025 randomized, double-blind, placebo-controlled clinical trial published in the American Journal of Clinical Nutrition found that adults taking 1g of rice bran extract daily for 8 weeks experienced a 49% reduction in depression scale scores, with good safety outcomes.
✨ Why Rice Bran?
Although it accounts for only ~7% of the grain, rice bran is rich in:
γ-oryzanol – supports nervous system balance
Tocotrienols (Vitamin E family) – powerful neuroprotective antioxidants
Dietary fiber – activates the gut-brain axis
GABA, tryptophan, ferulic acid & other bioactive compounds
Together, these components contribute to mood regulation, anti-inflammatory support, and metabolic balance.
🔬 At Hunan Zhunong Mizhen, we focus on advanced extraction, stabilization, and functional innovation of rice bran ingredients. Our portfolio includes food-grade rice bran, rice bran oil, rice bran polysaccharides, waxes, and bioactive compounds—designed for nutrition, wellness, and health applications.
Nature provides the grain.
Science unlocks its potential. 🌱
👉 Interested in rice-derived solutions for emotional wellness and functional health? Let’s connect.

#RiceBran #MentalWellness #FunctionalNutrition #GutBrainAxis #NaturalIngredients #FoodScience #HunanZhunongMizhen #ClinicalResearch。

Visit our website: www.mizhenbiotech.com/
Email us at: fanxia@mizhenbiotech.com
Contact us at: +86-18516029915

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6 months ago | [YT] | 0