A Review of Nutraceutical and Medicinal Properties of Rice (Oryza sativa L.)

Abstract

Rice is the life of Asia and in many region of the world rice is an important part of their diet. For Sri Lankans rice is not just staple food and is embodied in the culture, religion, local ecology, biodiversity, health and nutrition. Rice is rich in genetic diversity and thousands of varieties grown around the word. However, with the introduction of high yielding fertilizer dependent rice very few varieties are grown around the world only considering yield and appearance of end product. Recently health benefits of rice attracted attention with the increase of life style related diseases like cancer, heart diseases and diabetics. Many laboratory studies have shown that rice products may have anti-cancer properties and the potential to treat other conditions such as diabetes, kidney stones and heart disease. This paper very briefly reviews the nutraceutical and medicinal properties of rice. Although, rice is considered as starchy food it comprises proteins with essential amino acids, fatty acids, fiber, several minerals and vitamins which are essential for normal body functions. Further it does not consist of cholesterols and salt and therefore rice is an excellent inclusion in healthy diet for hypertension person who have been advised to restrict to eat low salt diets. Researchers have been identified ancient medicinal systems in Sri Lanka as well as in other rice growing countries clearly identified medicinal properties of rice. Rice is the main constituent of oral rehydration solution for sick people from very ancient time to date and it has been showed that fice based rehydration solutions are better than glucose based solutions. In addition rice is use to treat varies ailments such as diarrhea, vomiting, fever, skin diseases, stomach upsets, indigestion, blood pressure, diabetics, chronic constipation, cancer etc. Some of traditional uses of rice are supported by scientific studies. As an example antioxidant properties of rice have abilities to prevent cancer and low glycemic index of some traditional rice can reduce blood glucose levels and diabetics. Rice starch extracts and bran oil also use in range of cosmetics and hygiene products due to its nourishing and moisturizing effects on skin and hair. All these nutracutical and medicinal properties of rice widely vary depending on varieties and studies showed that coloured rice like red and black rice and in traditional varieties are far better than high yielding rice cultivated today. Therefore, increasing micro nutrient levels of high yielding varieties combining traditional methods of growing and modern biotechnology will help to rice consumers for healthier, longer lives.