Vol. 7, Issue 2 (2018)
Rice nutritional and medicinal properties: A review article
Author(s): Prabha R Chaudhari, Nishesh Tamrakar, Laxmi Singh, Ambika Tandon and Deepak Sharma
Abstract: Rice is most common cereal, serving as a stable food for approximately half of the global population. Over 2 billion people in Asia alone derive 80% of their energy needs from rice, which contains 80% carbohydrates, 7–8% protein, 3% fat, and 3% fibre. Drug molecule from food always been preferred. Natural molecule may have better physiological compatibility with lesser or no toxic effect. Several researches are going on different varieties of rice around the globe, number of publications from several countries showed the potent effect of different varieties of rice against diabetes, hyperlipidemia, cancer, inflammation etc. Rice possesses lesser antioxidant potency or has less antioxidant molecule compared with other cereals. Therefore, rice is a good candidate for natural sources of antioxidants and other medicinal properties and may hold the potential for the development of rice based functional foods, drugs, food preservative, pharmaceuticals and cosmetic products
How to cite this article:
Prabha R Chaudhari, Nishesh Tamrakar, Laxmi Singh, Ambika Tandon and Deepak Sharma. Rice nutritional and medicinal properties: A review article. Journal of Pharmacognosy and Phytochemistry. 2018; 7(2): 150-156.