Brown rice, barley, and buckwheat contain a variety of functional ingredients, such as vitamins, minerals, and dietary fibers. Germination is an effective technique for improving the digestion and absorption of the constituents in grains. In addition, germination could modify the chemical properties of grains and increase the content of biologically active substances. Many studies have reported that the intake of grains or germinated grains could ameliorate blood glucose level, stimulate the immune system, lower blood pressure, and result in anti-obesity effect. Therefore, grains and germinated grains are being utilized in a variety of functional products. The present study reviews the primary components and bio-functionalities of grains (brown rice, barley, and buckwheat) and germinated grains (germinated brown rice). The development of grain products for promoting health functional properties is also discussed.

서 론
 본 론
  곡류의 성분 특성
  발아 곡류의 성분 특성과 변화
  항당뇨 효과
  면역활성 및 항염증 효과
  항고혈압 및 지질대사 개선 효과
  항비만 효과
  제품 개발 방향
 결 론
 참고문헌

• 강스미(서울여자대학교 식품응용시스템학부 식품공학전공) | Smee Kang
• 송상훈(서울여자대학교 식품응용시스템학부 식품공학전공) | Sang Hoon Song Corresponding author