New Study Finds Black and Green Rice More Beneficial

 New Study Finds Black and Green Rice More Beneficial

Black and green rice were found to raise blood sugar levels more slowly compared to white rice. Because the starch in these varieties digests slowly, glucose enters the bloodstream gradually. This helps improve heart health and reduce the risk of type 2 diabetes.

Rice is a staple food for more than half of the world's population. The rice consumed by people consists of over 85 percent starch, along with 10 percent protein and 2 percent fat.

Rice also contains vitamins and other nutrients. Historically, less attention was paid to the fat content in rice because the levels are low; however, fat influences nutrition, flavor, and quality.

Researchers at Hokkaido University conducted a study on Japonica rice. Once cooked, Japonica rice becomes soft and slightly sticky; it accounts for 15 percent of global rice consumption.

The team tested 56 varieties of Japonica rice from across Japan, including brown, red, green, and black rice. The findings have been published in the journal *Food Research International*.

"Even though the fat content in rice is low, it plays a crucial role in determining nutritional value," said lead author Associate Professor Siddabasave Gowda. "It helps maintain cell membrane integrity, store energy, and transmit essential signals within the body."

The researchers utilized liquid chromatography and mass spectrometry techniques, identifying 196 different types of lipid molecules in the Japonica rice. These lipid molecules are categorized into five main groups.

Higher levels of health-promoting lipids were found in black and green rice. These rice varieties contained beneficial fats known as FAHMFA and LNAPE.

These lipids help reduce inflammation and improve metabolic health. This marks the first time FAHMFA has been identified in rice.

Researchers conducted tests by simulating the environment of the human digestive system in the laboratory. They added enzymes to cooked rice and measured the rate at which starch was digested; this indicates how quickly blood sugar levels rise after a meal.

It was found that black and green rice caused a slower rise in blood sugar compared to white rice. Because the starch in these rice varieties digests slowly, glucose enters the bloodstream gradually. This helps improve heart health and reduce the risk of type 2 diabetes.

The research team is currently searching for new bioactive lipids.

"Our research team has discovered new bioactive lipids in Japanese fish, herbal tea, and seaweed," added Gouda. "This has helped highlight lipid-rich food sources in Japan."

These findings will assist consumers in selecting the right type of rice.

"People may be interested in learning about the health benefits of different colored rice varieties and choosing the one that best suits their needs," said Gouda. "We hope our findings will facilitate the development of new functional rice products to help manage diabetes and other diseases."