Background: Globally, hot cooked refined rice is consumed in large quantities and is a major contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of hot and cold stored parboiled rice to widely available medium grain white rice. Method: Twentyeight healthy volunteers participated in a three treatment experiment where postprandial blood glucose was measured ov...

BACKGROUND Metabolic syndrome poses a serious health threat in Asian countries. Rice is a staple food in Korea, and carbohydrate intake is associated with the risk of MetS. We hypothesized that various rice-eating patterns in a carbohydrate-based diet would have different effects on the risk of MetS. METHODS Participants were 26,006 subjects enrolled in the Korean Genome and Epidemiology Stud...

Anthocyanins and proanthocyanidins, the major flavonoids in black and red rice grains, respectively, are mainly derived from 3',4'-dihydroxylated leucocyanidin. 3'-Hydroxylation of flavonoids in rice is catalyzed by flavonoid 3'-hydroxylase (F3'H: EC 1.14.13.21). We isolated cDNA clones of the two rice F3'H genes (CYP75B3 and CYP75B4) from Korean varieties of white, black, and red rice. Sequenc...

in order to study the gene actions and heritability of the physical and chemical characteristics associated with appearance and cooking quality of rice grain, generation mean analysis was performed using a cross between two iranian rice cultivars, deylamani and sepidroud, having different quality characters. seeds of the parental lines and f1, f2, bc1 and bc2 generations were grown in randomize...

Since rice is a staple food most consumed world-wide, there have been increasing health concerns regarding exposure to arsenic through rice consumption. Several studies have reported the accumulation of arsenic in rice grains cultivated in regions with elevated levels of arsenic in groundwater or contaminated soil. Therefore the principal aim of this study was determining the amount of arsenic ...

Here we report that the change from the red seeds of wild rice to the white seeds of cultivated rice (Oryza sativa) resulted from the strong selective sweep of a single mutation, a frame-shift deletion within the Rc gene that is found in 97.9% of white rice varieties today. A second mutation, also within Rc, is present in less than 3% of white accessions surveyed. Haplotype analysis revealed th...

Rice koji is considered a readily accessible functional food that may have health-promoting effects. We investigated whether white, yellow, and red koji have the anti-obesity effect in C57BL/6J mice fed a high-fat diet (HFD), which is a model for obesity. Mice were fed HFD containing 10% (w/w) of rice koji powder or steamed rice for 4 weeks. Weight gain, epididymal white adipose tissue, and tot...

The genetic mechanism involved in a transition from the black-colored seed hull of the ancestral wild rice (Oryza rufipogon and Oryza nivara) to the straw-white seed hull of cultivated rice (Oryza sativa) during grain ripening remains unknown. We report that the black hull of O. rufipogon was controlled by the Black hull4 (Bh4) gene, which was fine-mapped to an 8.8-kb region on rice chromosome ...

BACKGROUND Obesity has become one of the most important and the fastest growing health and nutritional problem, not only in developed but also in developing countries. White rice consumption causes an increase in postprandial blood glucose and could be a probable reason for obesity. This study was conducted to investigate the association between intake of white rice and central obesity in an Ir...