Nutritional and Medicinal Value of Red Rice

Abstract

Background: Various varieties of rice (Oryza sativa) have been exploited for a variety of purposes since ancient times, with the integration into foods, cosmetics, and pharmaceutical products. A huge diversity is seen in the cultivated rice variety based on regions, area, and climatic conditions responsible for variation in chemical composition leading to enriched supplements beneficial for health conditions. Among the varieties available, red rice extract is now increasingly recognized for its antioxidant, anti-inflammatory activity, anti-diabetic, anti-hyperlipidemic activity, and bone formation. Objective: There is a need to validate the nutritional and supplement values through appropriate analytical and pharmacological studies and create awareness for the end users regarding the value of red rice. Results: In the present article attempt is done to reviewthe variety of red rice based on geographical origin, and the impact on nutritional and medicinal value. Further elaborating the extraction techniques which can help optimize the extraction efficiency of polyphenols known for their antioxidant properties. Polyphenolic phytoconstituents belonging to phenolic acids, and flavonoids include, flavonols, flavones, flavanols, flavanones, and isoflavones, to name a few. Anthocyanins, and proanthocyanidins make the pigment part of the outer layer and bran of the rice and contain the monomers of catechin, epicatechin, gallocatechin, and epigallocatechin units. The quantification of the phytoconstituents using chromatographical methods can help in evaluation of the red rice for its quality and design formulation with desired efficacy. Conclusion: With the vast varieties of red rice available, quantification of important bio-actives can help in maintaining quality of final product. Various targeted pharmacological actions reported include anti-inflammatory, antihyperlipidemic, antidiabetic, anticancer and antioxidant produced by the rice, mainly by virtue of the polyphenolic content, contribute in achieving a value to rice as nourishment and a safe therapeutic product which can be consumed as a nutraceutical or pharmaceutical ingredient.