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bran

(bran),
A by-product of the milling of wheat, containing approximately 20% of indigestible cellulose; a bulk cathartic, usually taken in the form of cereal or special bran products.

bran

(bran) the meal derived from the outer covering of a cereal grain; a source of dietary fiber.

bran

a coarse outer covering or coat (seed husk) of cereal grain, such as wheat or rye. Bran provides a source of dietary fiber, B vitamins, iron, magnesium, and zinc. When separated from the meal or flour portion of a grain, it is less nutritious.

bran

A byproduct of milled wheat, which contains ± 20% indigestible cellulose, acting as a bulk laxative; it has been recommended for cardiovascular disease, constipation, diarrhoea, diverticulosis, haemorrhoids and inflammatory bowel disease.

bran

Clinical nutrition A byproduct of milled wheat, which contains ± 20% indigestible cellulose, acting as a bulk laxative; it has been recommended for cardiovascular disease, constipation, diarrhea, diverticulosis, hemorrhoids, and IBD. See Dietary fiber, Oat bran. Cf Water-soluble fiber.

bran

(bran)
The outer coatings of grains, which are rich in nutrients and fiber.

bran

The fibrous outer coat of wheat grain normally removed in milling to make the flour more attractive to many palates. Bran is valuable in the treatment of constipation and other disorders of the large bowel.

bran

the outer layers of cereal grain seeds plus the inner, protein-rich aleurone layer. A bulky, slightly laxative food, highly prized as a supplementary feed for horses and cattle, and a basic feed for poultry. It has a high concentration of phosphorus but is low in calcium.

bran mash
an important item in the traditional mystique of nursing sick horses. Two double handfuls of bran and a tablespoon of salt are quickly mixed with sufficient boiling water to make a crumbly mash. This is covered with a sack for 15 minutes and then fed. The aroma is delicious.
References in periodicals archive ?
5%) observed in the mean value of Random Blood Glucose (RBG) of the diabetic rats fed on Wheat Bran Diet for the period of six weeks.
Two of the four cereal brans included in the research--rye and Spring Triticale--were more abundant in levels of total phenolics and exhibited higher properties as free radical scavengers.
Rice bran, an outer layer of whole grain rice, is a rich source of the phytochemical known as gamma-oryzanol and of two forms of vitamin E--the tocopherols and the tocotrienols.
We count bran (wheat, corn, or oat) as a whole grain, since it contains much of the good stuff that's lost when grains are refined.
Leo Gingras, Chief Operating Officer of NutraCea, commented, "Wheat bran is typically used as animal feed at a price of approximately $130 per ton, while wheat flour in today's market is approaching $600 per ton for standard baking flour and as much as $1,000 per ton for higher value semolina flour.
The processed oat bran exhibited more reduction as compared to raw oat bran.
The researchers found that the water absorption values of the flours increased in proportion with the amount of wheat bran in the flours.
It's possible that people feel full after eating bran so they don't eat as much," suggests Rimm.
Storch, in an experiment using healthy MIT students, was able to show that when oat bran is added to the diet, cholesterol levels drop by about 5 percent.
With eight grams of fiber in each 3/4-cup serving, Kashi beats Quaker Oat Bran (six grams), and it's within striking distance of Kellogg's Ali-Bran (10 grams) or Ali-Bran Extra Fiber (13 grams).
If a bread doesn't have "whole wheat" or some other whole grain like oats as the first ingredient, much of its vitamin- and mineral-rich germ and bran and its fiber have been stripped away.
Its seeds are high in soluble fiber, the same type of fiber that earned oat bran nutritional acclaim.