Antioxidant Activity Highest in Sprouted Brown Rice
In an animal study in Malaysia, scientists compared the antioxidant activity in white rice, brown rice and sprouted brown rice. While brown rice fared better than white rice, it was the sprouted brown rice that was found to have the highest antioxidant activity. Additionally, researchers found that sprouted brown rice lowered the level of liver enzymes associated with liver toxicity (a side eﬀect of some cholesterol lowering medications).
Food Chemistry. 2013 November 15;141(2):1306-12. (Mohd Esa N et al.)