Pigmented Rice is a Putative Source of Bioactive Chemicals
Anubhuti Dwivedi *
Department of Food Science Technology and Nutrition, Sambalpur University, Odisha - 768019, India.
Solemon Behera
KISS-Kalinga Institute of Social Science Department of Food Science and Technology, India.
Nikita Sharma
Department of Dairy Science and Food Technology, Banaras Hindu University, Uttar Pradesh - 221002, India.
Ankit Kumar Deshmukh
ICAR-National Dairy Research Institute, Karnal, Haryana - 132001, India.
Ankur Trivedi
Department of Dairy Technology College of Post-Harvest Technology and Food Processing, Sardar Vallabhbhai Patel University of Agriculture and Technology, Modipuram, Meerut, Uttar Pradesh - 250110, India.
*Author to whom correspondence should be addressed.
Abstract
Pigmented rice varieties have gained considerable attention due to their high content of bioactive compounds and associated health benefits. Unlike white rice, pigmented rice grains are rich in phenolic compounds, anthocyanins, flavonoids, γ-oryzanol, carotenoids, vitamins, and essential micronutrients, which are mainly concentrated in the outer layers of the grain. These bioactive constituents exhibit strong antioxidant properties and play a significant role in reducing oxidative stress, a major contributor to the onset of chronic diseases such as cardiovascular disorders, diabetes, cancer, and inflammatory conditions. Several studies have reported that anthocyanins and proanthocyanidins present in pigmented rice demonstrate anti-inflammatory, anti-atherosclerotic, anti-diabetic, and antitumor activities. This review highlights the nutritional composition, major bioactive compounds, and potential health benefits of pigmented rice, emphasizing its importance as a functional food for promoting human health.
Keywords: Pigmented, phenolics, flavanones, c– oryzanol