Black Rice

Full text

AMRITA KUMARI
Ph.D. Scholar, Department of Genetics and Plant Breeding,
BCKV, Mohanpur, West Bengal-741252
Black rice/Forbidden rice as a superfood
Introduction
Black rice, also called forbidden rice or "emperor's rice," with a thin layer of black bran, is
gaining popularity for its high levels of antioxidants and superior nutritional value. Forbidden
rice earned its name because it was once reserved for the Chinese emperor to ensure his health
and longevity, and forbidden to anyone else. It was found to be of short duration, photo
insensitive, non-responsive and low productive towards the fertilizer doses.
Origin and cultivation
Despite its long history, the origins of black rice have not been clear. Black rice cultivars are
found in locations scattered throughout Asia. In India, black rice variety is cultivated in
Manipur and the name “Chakhao Amubi” originates from the Manipuri language, “Chakhao”
means delicious and “Amubi” means black, thus translating the name to ‘Delicious Black
Rice’.Black rice, however, is unique. Its purplish-black color is a result of its high
concentration of anthocyanin. Japanese researchers found that a change in a gene that controls
anthocyanin rearranged to create black rice; this mutation occurred in a subspecies of rice.
Since then, the rice has been replicated and transferred to other rice species through cross-
breeding. The grain is cultivated in Southeast Asian countries such as India, Indonesia,
Thailand, and China. Owing to its popularity in Western countries, it is now also grown in
small amounts in the Southern United States as well.
Fig 1: Black rice in field condition

Types and variety:
Black Japonica Rice: It is a combination of black short-grain rice and mahogany medium-
grain rice grown together in the same field. It has an earthy flavor with a mild, sweet
spiciness. Black Glutinous Rice: - It also known as black sticky rice is short-grain rice with
a sweet flavor and sticky texture. The grains are unevenly colored and are often used to make
sweet dishes in Asia.
Italian Black Rice: - It is long-grain rice that combines Chinese black rice with Italian rice.
It has a rich, buttery flavor.
Kalabhat Kalanamak Manipuri black rice
Thai Black Jasmine Rice: - It is medium-grain rice from Thailand that combines Chinese
black rice with jasmine rice. It has a subtle floral aroma when cooked.
Fig 2: Different varieties of black rice
Nutritional quality
Table 1: Nutritional superiority of black rice over all the other types of rice (Serving size:
100 g)
Rice Protein Iron Fiber
Polished White Rice 6.8 g 1.2g 0.6g
Brown Rice 7.9 g 2.2.g 2.8 g
Red rice 7.0 g 5.5 g 2.0 g
Black rice 8.5 g 3.5g 4.9 g
Black contains a high amount of protein and fiber over all the other types of rice
Black rice contains 18 different amino acids, copper, carotene and several other essential
vitamins. It is often considered a superfood because of its high nutritional content, in addition
to the fact that it’s naturally high in anthocyanins, which are the antioxidant pigments that
give the rice it is unique coloring.

Health benefits:
Rich source of antioxidants
Deep black purplish color, in black rice, indicates the high antioxidant properties.
Additionally, it also contains important antioxidant, vitamin E, which is useful in maintaining
eye, skin, and immune health.
Protects heart health
Black rice decreases dangerous atherosclerotic plaque formation in the arteries. This is very
important for keeping arteries clear and preventing heart attacks and strokes.
Helps in liver detoxification
Consuming black rice can help detox the body and cleanse the liver from harmful toxic
buildup. Antioxidant activity of the black rice extract regulated the metabolism of fatty acids
and reduced the levels of triglyceride and total cholesterol, thus reducing the risk of fatty liver
disease
Prevent diabetes
In black rice fiber takes longer to digest, it makes sure that the sugar in the grain is absorbed
over a longer period, maintaining normal blood sugar levels. Thus, it helps to prevent insulin
levels from spiking up and can help prevent type 2 diabetes.
Protects from high blood pressure
The dietary fiber that we get from black rice (or any whole grains in general) has been found
to protect cardiovascular health by not only maintaining normal blood pressure but also by
reducing lipid levels, regulating body weight, improving glucose metabolism, and reducing
chronic inflammation
Fights cancer
The anthocyanin content of black rice lends it an anti-cancer characteristic. An experimental
study conducted by the Third Military University in China found that an anthocyanin-rich
extract of black rice successfully suppressed tumor growth and spread of breast cancer cells
in mice
Breeding

More than 200 types of black rice varieties are found around the world. Most agricultural
black rice is planted in China, followed by Sri Lanka, Indonesia, and India. Few studies have
described the genetic diversity and nutraceutical properties of the black rice of Manipur. The
black glutinous aromatic rice of Manipur have been characterized for 34 morphological
characters. These for eleven morpho-agronomic characters along with reaction to major
diseases and pests of local importance. Black rice cultivation has agronomic qualities like
stable grain yield in marginal lands, stress tolerance, and pest and disease resistance.
Conclusion
Black rice also called forbidden rice or emperor’s rice, is a healthier alternative to white rice
that can be used in all of the same ways. The most notable and beneficial antioxidant in black
rice is anthocyanin. Black rice also possesses anticarcinogenic properties. It is also
traditionally served to pregnant women to reduce complexity during childbirth and used as
medicine by diabetic patients. However, the cultivation of black rice is mostly limited in the
Manipur region. It should not be limited to a particular region and needs to explore other
parts of India. However, a more detail study is required on agronomy, protection, quality and
breeding aspects before going to commercialization.
References
Asem, I.D., Imotomba, R. K., Mazumder, P. B., Laishram, J. M.,(2015). Anthocyanin content
in the black scented rice (Chakhao): its impact on human health and plant defense,
Symbiosis, 66 (1):47-54.
Chen, P. N., Kuo, W. H., Chiang, C. L., Chiou, H. L., Hsieh, Y. S., Chuc, S. C. (2006). Black
rice anthocyanins inhibit cancer cells invasion via repressions of MMPs and u-PA expression.
Chemico-Biological Interactions, 163: 218–229.
Devi, J. (200). Cultural history of Manipur, Mittal Publications, New Delhi, India.
Shipp, J. and Abdel-Aal, E. S. M. (2010). Food applications and physiological effects of
anthocyanins as functional food ingredients. The Open Food Science Journal, 4: 7-22.