University research studies from around the globe, on the anti-inflammatory healing powers of Black Rice

University research studies into the anti-inflammatory healing effects of black rice powder

Currently there are a lot of international, academic research efforts focussed on the anti-inflammatory healing effects of black rice powder, especially in the areas of Type II diabetes, colitus and colon cancer or colorectal cancer. This is primarily due to the anti-inflammatory healing properties of the high levels of anthocyanins in Black Rice.

Some of these academic papers are published below and we will add new research papers as they are published.

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Black rice (Oryza sativa L.) processing: Evaluation of physicochemical properties, in vitro starch digestibility, and phenolic functions linked to type 2 diabetes

Halah Aalim, Di Wang, Zisheng Luo

From the journal Food Research International, Volume 141, March 2021, 109898

Rice (Oryza sativa L.) is a fundamental source of calorie intake and energy hemostasis. Black rice is a whole grains type that is not only a source of carbohydrate and fibers but also characterized by substantial contents of diverse classes of bioactive metabolites include phenolic acids, flavonoids, anthocyanins, proanthocyanidins, and tocotrienols (Melini et al., 2019, Zaupa et al., 2015). Accumulating epidemiological studies advocate for the numerous health-promoting qualities of black rice phenolics, including ameliorating oxidative stress and chronic diseases such as cancer, cardiovascular diseases, and progressive metabolic disorders such as type 2 diabetes and obesity (Deng et al., 2013).

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Anthocyanin extract from black rice attenuates chronic inflammation in DSS-induced colitis mouse model by modulating the gut microbiota

Yanmei Li , Fahu Yuan , Xiaohong He , Shaohua Fu and Bolin Fan 

From the journal Open Chemistry


There is substantial evidence for the probiotic activity of anthocyanins, but the relationship between anthocyanins involved in the regulation of microbiota and intestinal inflammation has not been fully elucidated. The aim of this study was to investigate the regulatory effects of black rice anthocyanin extract (BRAE) on intestinal microbiota imbalance in mice with dextran sulfate sodium (DSS)-induced chronic colitis. ……….  The results showed that BRAE significantly suppressed DSS-induced colonic inflammatory phenotypes and maintained colon length in mice. In addition, BRAE reduced intestinal permeability and improved intestinal barrier dysfunction in mice with colitis. 

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Anti-Inflammatory evaluation of black rice extract

Fadjar Kurnia Hartati, Simon Bambang Widjanarko, Tri Dewanti Widyaningsih & Muhaimin Rifa’i

Food and Agricultural Immunology

Inflammation is one of the main responses of the immune system against infection and irritation. It is promoted by chemical factors such as histamine, bradykinin, serotonin and the prostaglandins. Prolonged inflammation (called chronic inflammation) can lead to various diseases such as autoimmune diseases, diabetes mellitus, cardiovascular diseases, pulmonary diseases and cancer.

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Investigation of flavonoid components and their associated antioxidant capacity in different pigmented rice varieties

Xiaoqiong Chena, Ying Yanga, Xiaoli Yanga, Guoxu Zhua, Xuanzong Lua, Feng Jiaa, Binqian Diaoa, Shicong Yua, Asif Alia, Hongyu Zhanga, Peizhou Xua, Yongxiang Liaoa, Changhui Suna, Hao Zhoua, Yutong Liua, Yuping Wanga, Jun Zhua, Qianju Xiangb, Xianjun Wua

Food Research International      Nov 2022


  • There was inconsistent results between UPLC and metabolome analysis.

  • The content and types of flavonoids in black rice (BR) varieties were high.

  • Different flavonoids have different antioxidant capacities.

  • Both red rice (RR) and BR were found to possess significant antioxidant capacity.

  • Quercetin and catechin had peak antioxidant capacity in BR and RR, respectively.

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Black Rice: A review of its historical aspects, chemical composition, nutritional and functional properties, and applications and processing technologies

Vivian Christina Ito,  Luiz Gustavo Lacerda

Food Chemistry Research International      Nov 2022

“Black rice … contains numerous nutritional and bioactive components, including essential amino acids, functional lipids, dietary fibre, vitamins, minerals, anthocyanins, phenolic compounds, γ-oryzanols, tocopherols, tocotrienols, phytosterols and phytic acid. There have been several studies of black rice due to its alleged beneficial health effects when consumed regularly. This review focuses on the historical aspects, chemical composition, and nutritional and functional properties of black rice.”

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The Anti-cancer activity and potential clinical application of Rice Bran extracts….

Yonghui YuJingjie ZhangJing Wang & Baogao Sun

Royal Society of Chemistry

Rice bran is the main by-product of rice processing and contains approximately 64% of the nutrients in rice. Its various nutrient elements include rice bran proteins, oil, oryzanol, vitamins, polysaccharides, etc… Rice bran extracts and fermentation products serve a critical role in the anti-inflammatory reaction, reducing the plasma lipid effect and increasing anti-cancer activity. Moreover, few review studies have been reported on the anti-cancer activity and potential mechanism of action of rice bran extract and its fermentation products. In this review, we focused on the anti-cancer function, mechanisms, and potential clinical usage of rice bran extracts and fermentation products in the adjuvant therapy of cancer patients.

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Research reveals rice bran could reduce risk of intestinal cancer

Medical Press

A study by biomedical scientists at the University of Leicester has revealed for the first time that rice bran could reduce the risk of intestinal cancer….  The results of a controlled laboratory study in a preclinical model of gastrointestinal adenoma demonstrated that consumption of a daily dose of stabilized rice bran caused an average 51% reduction in the number of precancerous adenomas in the intestinal tract.

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Protective Effects of Black Rice Bran against Chemically-Induced Inflammation

Journal of Agricultural and Food Chemistry


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,” said Zhimin Xu, Associate Professor at the Department of Food Science at Louisiana State University Agricultural Center

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Germinated Thai Black Rice Extract Protects Experimental Diabetic Rats from Oxidative Stress and Other Diabetes-Related Consequences

Chaiyavat Chaiyasut,Bhagavathi Sundaram Sivamaruthi, Noppawat Pengkumsri, Waranya Keapai, Periyanaina Kesika, Manee Saelee, Parichart Tojing, Sasithorn Sirilun, Khontaros Chaiyasut, Sartjin Peerajan, and Narissara Lailerd

Chiang Mai and Chiang Mai Rajabhat Universities

Germination enhanced the GABA content of BR, and GBRE (Germinated Black Rice extract) intervention improved the total antioxidant capacity and antioxidant enzymes levels in diabetic rats. The plasma glucose, cholesterol, triglyceride levels, insulin resistance and glucose tolerance were reduced, and the degree of insulin secretion in rat plasma was significantly increased upon GBRE treatment. Both pre and post-treatment approaches showed the anti-diabetic ability of GBRE.

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Different Localization Patterns of Anthocyanin Species in the Pericarp of Black Rice Revealed by Imaging Mass Spectrometry

Yukihiro Yoshimura, Nobuhiro Zaima*, Tatsuya Moriyama, Yukio Kawamura

Department of Applied Biological Chemistry, Graduate School of Agriculture, Kinki University, Nara, Japan

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Phenolic Profiles and Antioxidant Activity of Black Rice Bran of Different Commercially Available Varieties

Ming Wei Zhang, Rui Feng Zhang, Fang Xuan Zhang and Rui Hai Liu
Department of Food Science, Cornell University, Ithaca, New York 14853-7201
Bio-Technical Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, People’s Republic of China 510610
Institute of Comparative and Environmental Toxicology, Cornell University, Ithaca, New York 14853-7201
Black rice bran has higher content of phenolics, flavonoids, and anthocyanins and has higher antioxidant activity when compared to white rice bran. Knowing the phytochemical profile and antioxidant activity of black rice bran gives insights to its potential application to promote health.

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Effect of Feeding Cyanidin 3-glucoside (C3G) High Black Rice Bran on Nutrient Digestibility, Blood Measurements, Growth Performance and Pork Quality of Pigs

D. Y. Kil, S. N. Ryu, L. G. Piao, C. S. Kong, S. J. Han and Y. Y. Kim

Department of Agricultural Science, Korea National Open University, Seoul, 110-480, Korea

These results suggested that C3G high black rice bran might have an effect on serum cholesterol concentration and lipid stability of pork. It is supposed that these effects might be due to high concentration of antioxidative compounds, C3G in black rice bran.

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