Editorial: Animals and social interaction.

Rice ( L.) is one of the most widely consumed cereals worldwide, and based on postharvest processing, it is mainly classified into brown rice (BR) and white rice (WR). Depending on rice genotype, growing environment, and geographical origin, BR is generally characterized by higher concentrations of dietary fibers (DFs) and bioactive compounds compared to WR, as the bran and embryo are preserved during milling. These include functional lipids, amino acids, vitamins, phenolic compounds, ‐aminobutyric acid (GABA), phytosterols, and minerals []. Germinated brown rice (GBR) is produced by soaking the BR grain in water and has been investigated as a potential functional food due to the enhanced nutritional profile. Although depending on genotype, germination conditions, and analytical methodology, the germination of BR grains has been associated with increasing content of bioactive compounds, such as polyphenols, vitamins, inositol, GABA, and ‐oryzanol, whereas for minerals, the primary reported effect is an improvement in bioavailability []. GBR also contains fermentable DF, suitable as a substrate for the growth of beneficial gut microorganisms. Accumulating evidence, mainly derived from in vitro studies and animal models, suggests that GBR may be associated with various physiological benefits, including modulation of lipid metabolism, blood pressure regulation, glycemic control, and reduced risk of cardiovascular and metabolic disorders as well as potential antiproliferative effects [, ]. GBR has also been used to produce several value‐added foods, including beverages, bread, noodles, fermented products, and probiotic‐enriched foods [–]. The aim of the present narrative review is to summarize and critically discuss recent advances in research on GBR, with a focus on bioactive composition, potential health benefits, and current applications, while acknowledging the strengths and the limitations of the available scientific evidence.