International Journal of Health Sciences and Research

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Review Article

Year: 2018 | Month: February | Volume: 8 | Issue: 2 | Pages: 241-248

Role of Black Rice in Health and Diseases

B. Thanuja, R. Parimalavalli

Dept. of Food Science & Nutrition, Periyar University, Salem, Tamilnadu, India

Corresponding Author: R.Parimalavalli


Black rice is a type of rice species Oryza sativa L. and is consumed as functional food due to the usefulness to health. Black rice contains higher levels of proteins, vitamins and minerals than common white rice. Black rice contains essential amino acids like lysine, tryptophan; vitamins such as vitamin B1, vitamin B2, folic acid; and it is a good source of minerals including iron, zinc, calcium, phosphorus and selenium. It contains the highest amount of antioxidants, protein and dietary fiber of all rice varieties, besides it has phenolics, flavonoids, and anthocyanins. Antioxidants are first line of defense against free radical damage, and are critical for maintaining optimum health and well- being. These antioxidant compounds have tremendous health benefits and can reduce the risk of developing various chronic diseases. This rice enhances health and longevity, protects heart health, reduces atherosclerosis, controls hypertension, improves digestive system, has anti-inflammatory action, reduces allergy, detoxifies the body, improves lipid profile , reduces risk of diabetes, helps in weight management, reduces growth of cancer, boost cognitive function and increases quality of life . Hence Black rice is an excellent alternative to white and brown rice, due to its nutrient density, high fiber content, and rich antioxidant content.

Key words: Black rice, Dietary fiber, Phenolics, Flavonoids, Anthocyanins, Antioxidant content, Free radicals.

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