Black rice: A review from its history to chemical makeup to health advantages, nutritional properties and dietary uses

Abstract

Rice is the most popular food variety globally and is consumed as a staple food due to its high nutritional value. It is primarily black rice because of its rich anthocyanin levels, carbs, lipids, proteins, dietary fibres and minerals. Consumers are increasingly more aware of consuming healthy foods to maintain good health. Because of the strong demand from consumers, cultivars are now more interested in developing black rice due to its high anthocyanin content. The rice appears black because of the presence of anthocyanin in rice bran. Lysine, tryptophan and other essential amino acids are found in black rice. It also contains many antioxidants, the first line that protects against free radical damage and helps maintain good health. This rice type offers several health advantages and may reduce the risk of several ailments, including chronic ones. There are several health benefits associated with eating black rice. Atherosclerosis is lessened, the digestive system is strengthened, high blood pressure is stabilized, allergies are lessened, the body is cleansed, diabetes is better controlled, weight loss is more manageable and cancer development is slowed. It is now used in different food industries as a substitute for wheat due to its high nutritional profile, increasing protein digestion and decreasing starch digestion. This variety is also gluten-free and gluten-sensitive consumers can consume it. Black rice's history, chemical makeup and nutritional and functional qualities are all examined in this study. Black rice scientifically verified therapeutic benefits are the focus of this study paper.

Preparation and evaluation of functional cocoa‐free spread alternatives from different sources

“…Furthermore, it strengthens the digestive system, stabilizes high blood pressure, reduces allergies, controls diabetes, and it can assist against problems such as heart diseases, Alzheimer's disease, and atherosclerosis. Therefore, black rice has many applications due to its antioxidant properties and attractive purple color, which makes it a valuable component in the food industry (Khalil & Elkot, 2020;Panda et al, 2022). Doum fruit (Hyphaene thebaica) reduces the serum's total cholesterol, total glyceride, and LDL as well as increases the HDL level due to its content of phytochemical compounds, which shows good antioxidant activity and scavenges free radicals (Abdullahi et al, 2022).…”

Integrative HPLC profiling and transcriptome analysis revealed insights into anthocyanin accumulation and key genes at three developmental stages of black rice (Oryza sativa. L) caryopsis

“…In ancient China, it was reserved only for Chinese royalty and used as an ingredient in Chinese traditional medicines ( Sati and Singh, 2019 ). At present, more than 200 types exist worldwide, distributed mainly in Southeast Asia and parts of Africa ( Panda et al., 2022 ). China is the richest source of black rice, with more than 54 modern black rice varieties, holding the highest number of black rice accession numbers (359) in the germplasm collection, and producing about 62% of global black rice ( Shinta et al., 2014 ; Kushwaha, 2016 ; Krishnan et al., 2020 ; Panda et al., 2022 ).…”

“…At present, more than 200 types exist worldwide, distributed mainly in Southeast Asia and parts of Africa ( Panda et al., 2022 ). China is the richest source of black rice, with more than 54 modern black rice varieties, holding the highest number of black rice accession numbers (359) in the germplasm collection, and producing about 62% of global black rice ( Shinta et al., 2014 ; Kushwaha, 2016 ; Krishnan et al., 2020 ; Panda et al., 2022 ). Black rice emerges as a great source of antioxidants, ranking first among the four types of colored rice cultivars (black, purple, red, and brown) owing to its high amount of anthocyanin ( Goufo and Trindade, 2014 ).…”

Chemically Synthesized AgNPs and Piriformospora indica Synergistically Augment Nutritional Quality in Black Rice

“…China accounts for 62% of the global production of black rice. Several ways have been employed throughout the years to increase the yield of black rice to meet the nutritional needs of the general population [ 30 ]. Endophytes can affect rice growth via phytohormone synthesis such as that of auxins (IAA) and gibberellins (GAs), the solubilization of inorganic phosphate, nitrogen fixation, and the inhibition of ethylene levels via the synthesis of ACC Deaminase.…”