Pigmented Rice: From Nutritional Richness to Therapeutic Application

Abstract

Pigmented rice varieties, such as black, red, and purple, have gained increasing attention for their high content of bioactive compounds and nutritional value. Unlike white rice, these colored grains retain their bran layers, which are rich in anthocyanins, phenolic acids, flavonoids, Ɣ -Oryzanol, dietary fiber, and essential minerals. These compounds contribute to various health-supporting properties including antioxidant, anti-inflammatory, and glycemic regulation potential. This review presents recent findings on functional relevance of pigmented rice, highlighting its role in health-oriented food development. In addition to their nutritional advantages, pigmented rice varieties support clean label formulations and provide natural color enhancement in food products. However, factors such as processing-related degradation, consumer acceptance, and lower yield compared to white rice continues to pose challenges