Black rice as a functional food in Indonesia
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TLDR
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.Abstract:
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. Keywords : black rice cultivar, functional food, non-communicable diseases, nutraceutical, phytochemicalread more
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Recent advances on bioactivities of black rice.
TL;DR: It is confirmed that black rice should be considered as a promising source of health-promoting functional foods targeting a large set of noninfectious diseases and more clinical studies are needed to support the findings highlighted in this review.
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Anthocyanin, nutrient contents, and antioxidant activity of black rice bran of Oryza sativa L. ‘Cempo Ireng’ from Sleman, Yogyakarta, Indonesia
Pratiwi Apridamayanti,Rarastoeti Pratiwi,Yekti Asih Purwestri,Woro Anindito Sri Tunjung,Rumiyati Rumiyati +4 more
TL;DR: In this article, the anthocyanin, antioxidant activity, and macro-and micronutrients contents of black rice bran from Sleman, Yogyakarta were investigated.
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Establishment of a plant tissue culture system and genetic transformation for agronomic improvement of Indonesian black rice (Oryza sativa L.)
Febri Adi Susanto,Putri Wijayanti,Anisa Nazera Fauzia,Resta Dewi Komalasari,Tri Rini Nuringtyas,Yekti Asih Purwestri +5 more
TL;DR: It was found that the in vitro regeneration method established was able to generate fertile black rice plants and furthermore enabled the generation of transgenic plants and in vitro transformation was more efficient in terms of time taken and number of positive transformants than in planta transformation for genetic transformation of Indonesian black rice by Agrobacterium-mediated transformation.
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Antioxidant Activity of Pigmented Rice and Impact on Health
TL;DR: Various studies in vitro and in vivo prove that anthocyanin and proantocyanidine act as antioxidants and potency as a preventative for various diseases such as cardiovascular, diabetes mellitus, and etc.
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Genetic analysis on grain physical characteristics and grain color from the crosses of black × white rice genotypes
TL;DR: The result showed that maternal cytoplasmic effect was present in most F2 generations and their reciprocal crosses and the grain color did not follow the expected 1: 2: 1 ratio for incomplete dominance involving monogenic traits.
References
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Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka
TL;DR: In this paper, nine red and three black rice varieties from Thailand, China and Sri Lanka were analyzed to determine their proximate composition and their physicochemical and antioxidant properties, and four groups of rice varieties with different amylose contents were identified.
Journal Article
Characterization of Potentially Chemopreventive Phenols in Extracts of Brown Rice That Inhibit the Growth of Human Breast and Colon Cancer Cells
TL;DR: Brown rice and bran contain compounds with putative cancer chemopreventive properties and these phenols are present at much lower levels in white than in brown rice, suggesting the consumption of rice bran or brown rice instead of milled white rice may be advantageous with respect to cancer prevention.
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Phenolic Profiles and Antioxidant Activity of Black Rice Bran of Different Commercially Available Varieties
TL;DR: There are significant differences in phytochemical content and antioxidant activity among the different black rice varieties and black rice bran has higher content of phenolics, flavonoids, and anthocyanins and has higher antioxidant activity when compared to white riceBran.
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Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems.
TL;DR: In this article, a powder food colorant was obtained by co-current spray drying of O. stricta fruit juices with a bench-scale two fluid nozzle spray dryer.
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Cyanidin 3-glucoside and peonidin 3-glucoside inhibit tumor cell growth and induce apoptosis in vitro and suppress tumor growth in vivo.
TL;DR: Two bioactive compounds from O. sativa L. indica were identified and evidenced by their inhibition on the growth of Lewis lung carcinoma cells in vivo, and anthocyanin treatment resulted in a strong inhibitory effect on cell growth via G2/M arrest.