'aleurone' originates from Greek, specifically the word 'aleuron,' where the root meant 'flour' or 'meal'; 'reduced' originates from Latin via Old French, ultimately from 'reducere' meaning 'to lead back' and later 'to make smaller.'

'aleurone' entered scientific English in the 19th century from Neo-Latin 'aleuron' (from Greek), while 'reduced' developed from Latin 'reducere' through Old French into Middle English 'reduce' and the past participle 'reduced'; the compound/phrase 'aleurone-reduced' is a modern technical formation combining these elements.

Initially 'aleuron' referred to 'flour' or 'meal' in Greek; in botanical/scientific use it came to name a specific protein-rich layer of cereal grain. 'Reduce' originally meant 'to lead back' and evolved to mean 'make smaller' or 'diminish'; together the modern term means 'having the aleurone layer diminished.'