Black rice: A comprehensive review on its bioactive compounds, potential health benefits and food applications

Abstract

Rice is a staple food consumed by almost half of the planet. Understanding of rice's nutritional value and health advantages are essential for encouraging people to include it in their regular diets. Black rice is a good source of vitamins, amino acids and bioactive compounds viz flavanoids, phenolic compounds, minerals, α –tocopherol, γ -tocopherol, γ –oryzanols etc. This paper focuses on the history of black rice, as well as its significance, chemical components, health advantages, and use in the food industry because it is gluten-free and packed with antioxidants. It gets its name ‘black rice’ due to the presence of anthocyanin pigments (cyanidin-3-glucoside and peonidin-3- glucoside) in the bran which makes black rice a good source of antioxidants. Black rice is also a non-glutenous food that is a good source of fibre. Thus, black rice has a wealth of health benefits. Black rice has promising positive effects against constipation, carcinogenesis, tumor, coronary heart disease, atherosclerosis, inflammations, nephrological disorders, type 2 diabetes, anemia, hyperglycemia, hypertension, obesity etc. So, the aim of our study is to understand black rice and its positive effect on human health in a brief.