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Current IssueEditorial BoardOnline First ArticlesArchive

volume 32 issue 3 (september 2011) : 222- 227

RICE - A NOVEL FOOD WITH MEDICINAL VALUE

K
K. Amudha1
N
N. Sakthivel
M
M. Mohamed Yassin
1Agricultural Research Station, TNAU, Bhavanisagar – 638 45, India

  • Submitted|

  • First Online |

  • doi

Cite article:- Amudha1 K., Sakthivel N., Yassin Mohamed M. (2025). RICE - A NOVEL FOOD WITH MEDICINAL VALUE. Agricultural Reviews. 32(3): 222- 227. doi: .

ABSTRACT

At present, rice is being seen under a different light – beyond its stereotype of staple food and primary source of carbohydrate or starch. Its mineral content, starch quality, glycemic index, and antioxidant activity has made rice unique among cereals. Positive qualities of high digestibility of starch, high biological value of amino acids, highcontent of essential fatty acids and selenium, and anti-hypertension effect have been confirmed scientifically.  Rice has got medicinal value too. Rice-based ORS is reported to be better than glucose based ORS, and has been included in WHO (World Health Organization) recommendations. Colored rices (black and red) are rich in minerals (iron and zinc) andpolyphenols and have antioxidant properties. Traditional varieties such as basmati have a low glycemic index and are useful in reducing the incidence of life style related diseases. Rice can therefore be described as a functional food with medicinal value.

REFERENCES

  1. Ahuja,U., Ahuja S.C., Thakrar R. and Singh R.K. (2008). Rice- a Neutraceutical . Asian Agri-History,2 : 93-108.
  2. Betres-Marquez,S.P., Jensen H.H. and Upton J.L. (2005). Trends in rice consumption and contribution of rice to the total diet of Americans. In: Abstract presented at Texas dietetic meeting , Apr, 2005.
  3. Attenburrow, M. , Williams C. and Odontiadis J. (2003). The effect of a nutritional source of tryptophan on dieting-induced changes in brain 5 HT function. Psychol Med. 33:1381-86.
  4. Chaudhary, R.C. and Tran D.V. (2001). Specialty rices of the world – a prologue In: Specialty Rices of the World:Breeding, Production, and Marketing (Chaudhary ,R.C and Tran, D,V, eds.). pp. 3–14.
  5. Das, D.K and Oudhia, P. (2000). Rice as a medicinal plant in Chhattisgarh, India NBPGR Newsletter, 122:46.
  6. Freedman,M. (2001). Popular Diets: A Scientific Review. Obesity Research, 9:1-15.
  7. Goldberg, J., Belury M., Elam P. (2004). The Obesity Crisis: Don’t Blame It on the Pyramid. J Am Diet Assoc., 104:141-47.
  8. Herber, D., Ashley J.M., Elashoff D.A. and Elashoff R.M. (1999). Cholesterol-lowering effect of a proprietary Chinese red rice yeast-dietary supplement Amer. J. Clinical Nutrition, 69:36–37.
  9. Hettiarachchi,P., Jiffery M.T.M, Jansz E.R. and Fernando D.J.S. (2001). Glycaemic index of different varieties of rice grown in Sri Lanka Ceylon Medical J., 46:11–14.
  10. Ling, W.H., Cheng Q.X., Ma J. and Wang T., (2001). Red and black rice decrease atherosclerotic plaque formation and increase antioxidant status in rabbits. Journal of Nutrition Journal of Nutrition, 131:1421–1426.
  11. Nagnur, S. , Channamma N. and Channal G. (2006). Indigenous pre-natal and post-delivery care practices of ruralwomen Asian Agri-History, 10:60–73.
  12. Oki, T.M. Masuda, Nagai S., Nishiba Y., Sugawara T., Suda I. and Sato T. (2004). Radical-scavenging activity of red and black rice In: Proc. of the World Rice Research Conference, 4–7 November Tokyo and Tsukuba, Japan pp. 256–259.Pal, D.C and Jain ,S.K. (1998). Tribal Medicine. 317 pp.
  13. Rahman, S , M.P. Sharma, S. Suman .(2006). Nutritional and medicinal value of some indigenous rice varieties. Indian Journal of Traditional Knowledge, 6:454–458.
  14. Raju, R.R. (1984). Telugu folk medicine. Folklore ,25(8):145–155.
  15. Rhoades. A. 2003. Basmati rice – the quality grain. (www.allcreatures.org).
  16. Shen ,M.Q.Z.S. Zhao, J.Chang H.X. Kun and Z.H. Wang. (1994). Analysis of medicinal components from Shangnong black rice Journal of the Shanghai Agricultural College 12(2):137–139.
  17. Strocchi , A. and Levitt , M.D. (1991). Measurement of starch absorption in humans. Canadian Journal of Physiologyand Pharmacology Canadian Journal of Physiologyand Pharmacolog ,69:108–110.
  18. US Dept of Agriculture (2005) www.healthierus.gov/dietaryguidelines.
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    volume 32 issue 3 (september 2011) : 222- 227

    RICE - A NOVEL FOOD WITH MEDICINAL VALUE

    K
    K. Amudha1
    N
    N. Sakthivel
    M
    M. Mohamed Yassin
    1Agricultural Research Station, TNAU, Bhavanisagar – 638 45, India

    • Submitted|

    • First Online |

    • doi

    Cite article:- Amudha1 K., Sakthivel N., Yassin Mohamed M. (2025). RICE - A NOVEL FOOD WITH MEDICINAL VALUE. Agricultural Reviews. 32(3): 222- 227. doi: .

    ABSTRACT

    At present, rice is being seen under a different light – beyond its stereotype of staple food and primary source of carbohydrate or starch. Its mineral content, starch quality, glycemic index, and antioxidant activity has made rice unique among cereals. Positive qualities of high digestibility of starch, high biological value of amino acids, highcontent of essential fatty acids and selenium, and anti-hypertension effect have been confirmed scientifically.  Rice has got medicinal value too. Rice-based ORS is reported to be better than glucose based ORS, and has been included in WHO (World Health Organization) recommendations. Colored rices (black and red) are rich in minerals (iron and zinc) andpolyphenols and have antioxidant properties. Traditional varieties such as basmati have a low glycemic index and are useful in reducing the incidence of life style related diseases. Rice can therefore be described as a functional food with medicinal value.

    REFERENCES

    1. Ahuja,U., Ahuja S.C., Thakrar R. and Singh R.K. (2008). Rice- a Neutraceutical . Asian Agri-History,2 : 93-108.
    2. Betres-Marquez,S.P., Jensen H.H. and Upton J.L. (2005). Trends in rice consumption and contribution of rice to the total diet of Americans. In: Abstract presented at Texas dietetic meeting , Apr, 2005.
    3. Attenburrow, M. , Williams C. and Odontiadis J. (2003). The effect of a nutritional source of tryptophan on dieting-induced changes in brain 5 HT function. Psychol Med. 33:1381-86.
    4. Chaudhary, R.C. and Tran D.V. (2001). Specialty rices of the world – a prologue In: Specialty Rices of the World:Breeding, Production, and Marketing (Chaudhary ,R.C and Tran, D,V, eds.). pp. 3–14.
    5. Das, D.K and Oudhia, P. (2000). Rice as a medicinal plant in Chhattisgarh, India NBPGR Newsletter, 122:46.
    6. Freedman,M. (2001). Popular Diets: A Scientific Review. Obesity Research, 9:1-15.
    7. Goldberg, J., Belury M., Elam P. (2004). The Obesity Crisis: Don’t Blame It on the Pyramid. J Am Diet Assoc., 104:141-47.
    8. Herber, D., Ashley J.M., Elashoff D.A. and Elashoff R.M. (1999). Cholesterol-lowering effect of a proprietary Chinese red rice yeast-dietary supplement Amer. J. Clinical Nutrition, 69:36–37.
    9. Hettiarachchi,P., Jiffery M.T.M, Jansz E.R. and Fernando D.J.S. (2001). Glycaemic index of different varieties of rice grown in Sri Lanka Ceylon Medical J., 46:11–14.
    10. Ling, W.H., Cheng Q.X., Ma J. and Wang T., (2001). Red and black rice decrease atherosclerotic plaque formation and increase antioxidant status in rabbits. Journal of Nutrition Journal of Nutrition, 131:1421–1426.
    11. Nagnur, S. , Channamma N. and Channal G. (2006). Indigenous pre-natal and post-delivery care practices of ruralwomen Asian Agri-History, 10:60–73.
    12. Oki, T.M. Masuda, Nagai S., Nishiba Y., Sugawara T., Suda I. and Sato T. (2004). Radical-scavenging activity of red and black rice In: Proc. of the World Rice Research Conference, 4–7 November Tokyo and Tsukuba, Japan pp. 256–259.Pal, D.C and Jain ,S.K. (1998). Tribal Medicine. 317 pp.
    13. Rahman, S , M.P. Sharma, S. Suman .(2006). Nutritional and medicinal value of some indigenous rice varieties. Indian Journal of Traditional Knowledge, 6:454–458.
    14. Raju, R.R. (1984). Telugu folk medicine. Folklore ,25(8):145–155.
    15. Rhoades. A. 2003. Basmati rice – the quality grain. (www.allcreatures.org).
    16. Shen ,M.Q.Z.S. Zhao, J.Chang H.X. Kun and Z.H. Wang. (1994). Analysis of medicinal components from Shangnong black rice Journal of the Shanghai Agricultural College 12(2):137–139.
    17. Strocchi , A. and Levitt , M.D. (1991). Measurement of starch absorption in humans. Canadian Journal of Physiologyand Pharmacology Canadian Journal of Physiologyand Pharmacolog ,69:108–110.
    18. US Dept of Agriculture (2005) www.healthierus.gov/dietaryguidelines.
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