It’s been known that brown rice is healthier than white rice. A latest study reveals that black rice is even healthier than brown rice in terms of antioxidant content. Black rice was found to be rich in health-promoting anthocyanin antioxidants, which is also found in blackberries and blueberries. The difference between two is black rice is much cheaper source of your antioxidants.
About the study
Zhimin Xu, associate professor at the food science department at Louisiana State University Agricultural Center in Baton Rouge revealed in a news release from American Chemical Society that “Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants.”
Anthocyanin antioxidants have shown promise for fighting heart disease, cancer, and other diseases.
Researchers proposed that black rice can be used in the breakfast cereals, cakes, cookies and other foods products to enhance their antioxidant property. It could also be added to beverages, and may serve as food coloring agent, allowing food manufacturers to avoid artificial colorants. They further explained...
that pigments in black rice bran extracts can produce a variety of colors, from pink to black. In the past, several studies have linked some artificial colorants to cancer, behavioral problems in children, and other adverse health effects. The natural color of black rice bran will be an inexpensive option for food companies.
Xu said that black rice is used mainly in Asia, especially China for food decoration, noodles, sushi, and pudding, and he would like to see it should be eaten by more Americans.
Antioxidants have various roles in body as they help reducing blood levels of LDL (bad cholesterol), may fight heart disease and many more. I believe recent study shows potential inexpensive and effective option to enhance the antioxidant intake, which might be overlooked due to unaffordability of expensive products.