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The Nutritional Value and Application of Black Rice-A Review

Author

Listed:
  • Bo Peng

    (College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China)

  • An-Qi Lou

    (College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China)

  • Xiao-Dong Luo

    (Extension Center of Agricultural Technology, Agricultural and Rural Bureau of Luoshan County, Xinyang, China)

  • Rui Wang

    (Quyang Neighborhood Committee Office, Suiping County, Zhumadian, China)

  • Shuang Tu

    (College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China)

  • Zi-Yi Xue

    (College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China)

  • Jing Qiu

    (College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China)

  • Xia-Yu Tian

    (College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China)

  • Fang Yang

    (State Key Laboratory of Hybrid Rice, College of Life Sciences, Wuhan University, Wuhan, China)

  • Yan-Ming Zhang

    (State Key Laboratory of Hybrid Rice, College of Life Sciences, Wuhan University, Wuhan, China)

  • Ya-Qin Huang

    (College of Biological and Pharmaceutical Engineering, Xinyang Agriculture and Forestry University, Xinyang, China)

  • Yan-Yang Sun

    (College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China)

  • Ping-Li Chen

    (Guangdong Key Laboratory of New Technology in Rice Breeding, The Rice Research Institute of Guangdong Academy of Agricultural Sciences, Guangzhou, China)

  • Wei Zhou

    (College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China)

  • Quan-Xiu Wang

    (College of Life Sciences and Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang, China)

Abstract

Black rice is the main member of the special rice family, and it is also a rare grain and oil crop resource in China. Black rice has special medicinal components and high nutritional value. In recent years, the research on the nutritional value and application of black rice has become an important direction, and a series of important progress has been made. In this paper, the nutrition and its influencing factors of black rice, the main ways to improve eating quality, the health care and medical functions of black rice were reviewed. Meanwhile, the application prospect of black rice has also been prospected. Therefore, this review will provide an important theoretical basis for genetic improvement and breeding of new varieties of black rice.

Suggested Citation

  • Bo Peng & An-Qi Lou & Xiao-Dong Luo & Rui Wang & Shuang Tu & Zi-Yi Xue & Jing Qiu & Xia-Yu Tian & Fang Yang & Yan-Ming Zhang & Ya-Qin Huang & Yan-Yang Sun & Ping-Li Chen & Wei Zhou & Quan-Xiu Wang, 2021. "The Nutritional Value and Application of Black Rice-A Review," Journal of Biotechnology Research, Academic Research Publishing Group, vol. 7(4), pages 63-72, 10-2021.
    • Handle: RePEc:arp:rjbarp:2021:p:63-72
    DOI: 10.32861/jbr.74.63.72
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