Black rice is mainly used in Asia for food decoration, noodles, sushi and desserts.

The study

Scientists from Louisiana State University analysed samples of bran from black rice grown in the southern US. They found boosted levels of water-soluble anthocyanin antioxidants. Black rice is low in sugar but packed with healthy fibre and plant compounds that combat heart disease and cancer, according to the scientists.

It's the colour that matters

Anthocyanins provide the dark colours of many fruits and vegetables, such as blueberries and red peppers. They are what makes black rice 'black'. Research suggests that the dark plant antioxidants, which mop up harmful molecules, can help protect arteries and prevent the DNA damage that leads to cancer.

Food scientist Dr Zhimin Xu said, "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 fibre and vitamin E antioxidants. If berries are used to boost health, why not black rice and black rice bran? Especially, black rice bran would be a unique and economical material to increase consumption of health-promoting antioxidants."

Food manufacturers could potentially use black rice bran or bran extracts to make breakfast cereals, beverages, cakes, biscuits and other foods healthier, said Dr Xu.

When rice is processed, millers remove the outer layers of the grains to produce brown rice or more refined white rice - the kind most widely consumed in the West. Brown rice is said to be more nutritious because it has higher levels of healthy vitamin E compounds and antioxidants.

According to Dr Xu's team, varieties of rice that are black or purple in colour are healthier still. They added that black rice could also be used to provide healthier, natural colourants. Studies linked some artificial colourants to cancer and behavioural problems in children.

Pic: Wikipedia.org