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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.
Farlex Partner Medical Dictionary © Farlex 2012

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.
Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.

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.
McGraw-Hill Concise Dictionary of Modern Medicine. © 2002 by The McGraw-Hill Companies, Inc.

bran

(bran)
The outer coatings of grains, which are rich in nutrients and fiber.
Medical Dictionary for the Health Professions and Nursing © Farlex 2012

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.
Collins Dictionary of Medicine © Robert M. Youngson 2004, 2005
References in periodicals archive ?
The researchers found that the water absorption values of the flours increased in proportion with the amount of wheat bran in the flours.
"We found that bran seems to lower the risk of heart disease more strongly than whole grains," says researcher Eric Rimm the Harvard School of Public Health in Boston.
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.
Wheat bran fractions enriched in phenolics and antioxidants can be obtained by debranning and used as functional food ingredients or nutrient supplement [8, 14].
Wheat bran and Maize bran diets prepared after the modification of Purified Diet AIN-93G
Friedman, "Antitumor effects of dietary black and brown rice brans in tumor-bearing mice: relationship to composition," Molecular Nutrition and Food Research, vol.
The brans significantly decreased levels of CML compared to the control.
Rice is categorized into seven color classes based on bran color: white, light brown, speckled brown, brown, red, variable purple, and purple.
The team used several assays and analytical methods to determine the profiles of tocopherols, tocotrienols, and gamma-oryzanol in five color classes of bran: white, light brown, brown, red, and purple.
Therefore, this study was aimed at production of protein and fiber enriched biscuit form wheat-soybean-rice bran composite flour.
The recent publication of a small (20 subjects) but well-controlled study by Swain et al[10] has raised some questions regarding the benefits of oat bran in managing hyperlipidemia.