Black rice: A review from its history to chemical makeup to health advantages, nutritional properties and dietary uses
DOI:
https://doi.org/10.14719/pst.1817Keywords:
Anthocyanin, Aromatic compounds, Bioactive, Black rice, PhytochemicalsAbstract
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.
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