Genetics, Biochemistry and Biophysical Analysis of Anthocyanin in Rice (Oryza sativa L.)

Rice (Oryza sativa L.) is the primary staple food for half of world population. It generally classified based on grain color into black, red, purple, brown, green, and white. These colored rice are determined by composition concentration anthocyanin pigments in different layers aleurone, pericarp, seed coat. Anthocyanins also accumulated various tissues plants, mostly grain, but presents leaves, leaf sheath, floral organ, hull. The type anthocyanins influenced cultivars developmental stages. Anthocyanin-enriched related to health effects, including antioxidant, antibacterial, anti-inflammation activities that potentially use as functional ingredients, dietary supplements, natural colorants. Structural regulatory genes involved biosynthesis rice. Various molecular biology techniques have been applied improve productivity, nutritional contents, market value pigmented This review focused genetics, biochemistry biophysical analysis will facilitate breeding program develop new high-yield varieties.