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2018, Ars Artium, Vol. 6
Black rice consumption gains its popularity in the modern world because of its various health benefits. It is a type of the rice species, Oryza sativa L. Its colour is black due to the presence of anthocyanin, an antioxidant in the pericarp (Outer Part) of the kernel. This rice is also known as forbidden rice or Emperor's rice, because in China, it was only consumed by the royals and believed that consumption of black rice would increase the life span of the king. It was not allowed or forbidden for use of the ordinary people. It is rich in nutrients and antioxidants. It reduces the incidence of diabetes, heart attack, allergy, inflammation, obesity, cancer, improves digestive system, and have antioxidant activity. Since black rice has various health benefits, it is also called the Super Food of modern world.
Reviews: Journal of Food Science & Technology. 2022; 11(3): 27–35p.,
Nutraceutical Potentials of Black RiceBlack rice has a mild, nutty flavour comparable to brown rice and often turns dark purple when cooked. It is high in iron, vitamins, and antioxidants and is also known as "forbidden rice". Rice (Oryza sativa L. indica) is the world's most primary grain, providing consistent food for about half of the world's population. More than two billion people in Asia consume 80% of their energy through rice, which has 356 kcal of energy starch, 8.89 g of protein, 3.3 g of fat, and 2.2 g of fibre per 100 g. It has become useful to derive medication from functional food. Black rice, Oryza sativa, is a very nutritious rice species that is black-hued, sticky, nutty-enhanced, and pressed with high levels of supplements. The presence of hyper identified as "anthocyanins", which are ground breaking cancer-preventive agents similar to those found in blueberries and blackberries, causes the black colour of this rice. The health benefits of black rice are widely accepted, and empirical data on the physiological and pharmacological activity of black rice strikingly supports the use of black rice in nutritional therapy. Hence Black rice is a thicker, higher-fibre, and antioxidant-rich alternative to white and brown rice.
Super Foods and Its Importance in Our Daily Diet
Nutraceutical Properties of Indian Black Rice and its Wide Impact on Indian Agriculture2022 •
Rice (Oryza sativa L.) is considered as the staple food almost half of the globe. Traditional white rice is rich in carbohydrate and causes in increases in sugar content of blood. The colored rice varieties, especially black rice is rich in many nutritional and bioactive components which have potential health benefits and can be replaced in diet system in place of white rice. The presence of essential amino acids, functional lipids, Phytosterols, tocopherols, Phytic acid can also increase the health benefits if consumed regularly. The consumption of black rice directly or its processed products like bran oil, bakery products, powder soup etc. can reduce multiple risks like hypertension, digestive problems, cancer, neurological disorders etc. Antioxidants, a potential component of black rice has made it more preferable for patients. It is regarded as an excellent substitute of white rice.
Background: There are many local black rice cultivars in Indonesia, yet only a few of these are formally described in the literature. It has been reported that black rice has many phytochemical variants which may contribute to its use as a functional food, including nutraceuticals and secondary metabolites such as anthocyanin, oryzanol, and more. The purpose of this article was to review literature describing black rice cultivars from Indonesia, with a particular focus on its potential use as a functional food. Our literature search revealed several articles that describe black rice in relation to its nutraceutical properties and its role in reducing non-communicable diseases. Other studies describe the diversity of local pigmented rice and its potential for lowering the risk of hyperlipidemia, hyperglycemia, and for cancer prevention. Black rice has been described as a functional food in several countries; however, there is great diversity among cultivars and further research on Indonesian varieties will determine whether local variants are candidates as well for the development of functional foods.
Journal of Chemistry
Photochemistry, Functional Properties, Food Applications, and Health Prospective of Black Rice2022 •
This review investigates black rice’s photochemistry, functional properties, food applications, and health prospects. There are different varieties of black rice available in the world. The origins of this product can be traced back to Asian countries. This rice is also known as prohibited rice, emperor’s rice, and royal’s rice. Black rice is composed of different nutrients including fiber, protein, carbohydrates, potassium, and vitamin B complex. It contains an antioxidant called anthocyanin and tocopherols. Antioxidants are found mostly in foods that are black or dark purple. Due to its nutritious density, high fiber level, and high antioxidant content, black rice is a good alternative to white and brown rice. Utilizing black rice in various foods can enhance the nutritional value of food and be transformed into functional food items. Many noncommunicable diseases (NCDs) can be prevented by eating black rice daily, including cancer cells, atherosclerosis, hypertension, diabetes, osteoporosis, asthma, digestive health, and stroke risk. This review aim was to discuss the role of nutritional and functional properties of black rice in the formation of functional food against different noncommunicable diseases.
Oryza-An International Journal on Rice
Comparative analyses of the nutraceutical potentialities of selected Indian traditional black rice (Oryza sativa L.) landracesThe present investigation aims to explore the importance of some traditional black rice varieties with their nutraceutical properties. The beneficial properties of these varieties remain unknown to the majority of the population due to the inadequate data. Decorticated rice grains of four black rice varieties were evaluated and compared with two commonly consumed white rice varieties - Gobindabhog (traditional aromatic) and BPT 5204 (modern high yielding variety). The sugars and total lipid levels were similar in Gobindabhog and BPT 5204. The black rice varieties, however, had considerably greater protein, thiamin, riboflavin, pantothenic acid, pyridoxine, and antimicrobial activities compared to the two selected white rice varieties. The ICPMS analysis of black rice grains showed that the former also had higher levels of Mn, Fe, and Zn than the white rice varieties. However, BPT 5204 contained a greater amount of Cu than the black rice varieties. Total flavonoid and phenolic conten...
European Food Research and Technology
Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varietiesSSRN Electronic Journal
Quantitative Biochemical Comparison between Black Rice and White Rice Variety2022 •
International Journal for Research in Applied Science & Engineering Technology (IJRASET)
Health Benefits of Black Wheat: A Review2022 •
Black wheat, instead of a whole grain, is a type of seed that is consumed as food. Their specialty is that they do not grow on grass like other cereals. These are included in the group of other common pseudocellular grains quinoa and amaranth. Even though people often do not like the color of chapati made from black wheat flour due to being dark brown in appearance, but it is much more nutritious than ordinary wheat and it is kept equal to the fruit called Blueberries. Black wheat is very beneficial for diabetes, blood pressure and heart patients. Compared to normal wheat, where it has more anti-glucose elements, due to which it is beneficial for sugar patients, while it also maintains normal blood circulation, which also keeps the heart healthy. Black wheat has a high amount of anthocyanin pigment, due to which it appears black. The amount of anthocyanin in white wheat is 5 to 15 ppm while in black wheat its amount is 40 to 140 ppm. Anthocyanin (a natural anti-oxidant and antibiotic) is found in abundance in black wheat, which proves to be very effective in diseases like heart attack, cancer, diabetes, mental stress, knee pain, anemia. Black wheat contains more antioxidants than regular wheat which keep up the immune system and is also effective in protecting eyes from vision loss and any damage due to free radicals.
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