The Nutritional Value and Application of Black Rice-A Review

Bo Peng, An-Qi Lou, Xiao-Dong Luo, Rui Wang, Shuang Tu, Zi-Yi Xue, Jing Qiu, Xia-Yu Tian, Fang Yang, Yan-Ming Zhang, Ya-Qin Huang, Yan-Yang Sun, Ping-Li Chen, Wei Zhou and Quan-Xiu Wang
Additional contact information
Bo Peng: College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China
An-Qi Lou: College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China
Xiao-Dong Luo: Extension Center of Agricultural Technology, Agricultural and Rural Bureau of Luoshan County, Xinyang, China
Rui Wang: Quyang Neighborhood Committee Office, Suiping County, Zhumadian, China
Shuang Tu: College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China
Zi-Yi Xue: College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China
Jing Qiu: College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China
Xia-Yu Tian: College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China
Fang Yang: State Key Laboratory of Hybrid Rice, College of Life Sciences, Wuhan University, Wuhan, China
Yan-Ming Zhang: State Key Laboratory of Hybrid Rice, College of Life Sciences, Wuhan University, Wuhan, China
Ya-Qin Huang: College of Biological and Pharmaceutical Engineering, Xinyang Agriculture and Forestry University, Xinyang, China
Yan-Yang Sun: College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China
Ping-Li Chen: Guangdong Key Laboratory of New Technology in Rice Breeding, The Rice Research Institute of Guangdong Academy of Agricultural Sciences, Guangzhou, China
Wei Zhou: College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China
Quan-Xiu Wang: College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China

Journal of Biotechnology Research, 2021, vol. 7, issue 4, 63-72

Abstract: Black rice is the main member of the special rice family, and it is also a rare grain and oil crop resource in China. Black rice has special medicinal components and high nutritional value. In recent years, the research on the nutritional value and application of black rice has become an important direction, and a series of important progress has been made. In this paper, the nutrition and its influencing factors of black rice, the main ways to improve eating quality, the health care and medical functions of black rice were reviewed. Meanwhile, the application prospect of black rice has also been prospected. Therefore, this review will provide an important theoretical basis for genetic improvement and breeding of new varieties of black rice.

Keywords: Black rice; Nutrition; Quality; Healthcare; Medical care. (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:arp:rjbarp:2021:p:63-72

DOI: 10.32861/jbr.74.63.72

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