What are the health benefits and comprehensive uses of red rice?

Colored rice is a kind of special rice resource that has color due to pigment deposition on the pericarp of brown rice. China is a large cultivator of colored rice, accounting for more than 90% of the world’s output.
China’s cultivation of colored rice, to red rice as the first, widely distributed in Yunnan, Guangxi, Hunan, Jiangxi and Anhui and other places.
Red rice skin is red, endosperm is white or transparent, there are indica, japonica, glutinous and other varieties, of which indica-type sticky rice accounted for 73.8%. Red rice is rich in protein, amino acids, vitamins, trace elements and functional ingredients.
Nutritional value of red rice
Research shows that the protein content of red rice is about 11%, much higher than the 7% of common rice; at the same time, the content of glutamic acid, aspartic acid and leucine in red rice is relatively high, and the essential amino acids/total amino acids and essential amino acids/non-essential amino acids of red rice are 35.92% and 56.06%, respectively, which are close to the recommended pattern of FAO/WHO.
Lysine is the first limiting essential amino acid of rice, and its content determines the quality of rice protein. The lysine content of red rice is 2.14 times higher than that of common rice.
The contents of Zn, Fe, Cu, Mn and other trace elements in red rice were significantly higher than those in common rice, and the contents of selenium and organic germanium were 330.77% and 20.00% higher than those in common rice, respectively. In addition, the unsaturated fatty acid content of red rice is higher than that of white rice, and the main fatty acids are palmitic acid (18.34%), oleic acid (36.85%) and linoleic acid (38.04%). Health effects of red rice
Studies have shown that the intake of colored rice can reduce the incidence of chronic diseases such as cardiovascular disease, type 2 diabetes and obesity.
2.1 Reducing cholesterol Chen Qixuan et al. added red rice and common rice to high-fat and high-cholesterol mixed feed for New Zealand rabbits, and found that red rice could promote cholesterol reversal, remove cholesterol from the body, and reduce the area of aortic lipid plaques.
2.2 Hypoglycemic effects of red rice have been reported to be affected by different processing methods, Kaur et al. pointed out that the addition of ghee to red rice during or before cooking could increase the content of resistant starch and inhibit postprandial glycemic elevation, Somaratne et al. investigated the effect of degree of polishing on the glycemic index of red and white rice, and found that the glycemic index of red rice was significantly lower than that of white rice and the degree of polishing was positively correlated with the glycemic index of red rice. It was found that the glycemic index of red rice was significantly lower than that of white rice, and the degree of polishing was positively correlated with glycemic index.
2.3 Weight loss Red rice has the effect of controlling body weight, on the one hand, because red rice contains about 1.11% of dietary fiber, which is higher than ordinary rice, giving people a stronger sense of satiety; on the other hand, polyphenols contained in red rice also have the effect of inhibiting fat absorption.
2.4 Anti-inflammatory and antioxidant effects Callcott et al. found that the polyphenol extract of red rice can reduce the plasma concentrations of malondialdehyde and TNF-α in obese people to play an anti-inflammatory and antioxidant effects. Comprehensive utilization of red rice
3.1 Formula rice formula is generally to improve the sensory quality and rich nutritional properties as the goal, by different varieties of rice mixed in a certain proportion. Red rice is rich in protein, amino acids, minerals and other nutrients, especially rich in phenolic substances, nutritional value is higher than refined white rice. Therefore, red rice and white rice compounding, can improve the red rice taste harder, poor adhesion and other organoleptic properties at the same time, improve the nutritional value of compounded rice, generally the ratio of red rice and refined rice for 15:85 or 10:90.
3.2 Sprouted red rice Sprouted red rice is the red rice in certain conditions for cultivation, germination to a certain extent after inactivation and drying of the product.
In the process of germination, endogenous enzymes of red rice are activated, which greatly increase the content of nutrients and biologically active substances, and at the same time, the cortex is partially decomposed and the texture is softened, which can effectively improve its digestibility.
Wang Yan et al. found that, with the increase of germination time, the free amino acid content continued to rise, and reached the maximum value at 96 h. The percentage of essential amino acids in the total free amino acids increased from 20.3% to 48.0%, lysine content increased from 1.4% to 5.3%, and GABA was 14.2 times higher than that of the ungerminated red rice; and further study of antioxidant activity of the germinated red rice found that, compared with ungerminated red rice, the antioxidant activity of red rice was higher than that of ungerminated red rice, while the antioxidant activity of red rice was lower than that of ungerminated red rice. Further study of the antioxidant activity of germinated red rice revealed that, compared with ungerminated red rice, the total phenol content and DPPH scavenging rate of germinated red rice were increased by 1.1-fold, and the contents of ferulic acid and p-coumaric acid were significantly increased.

3.3 Red Rice Bran Rice bran is composed of the husk and embryo shed during the milling process of brown rice, and most of the minerals, pigments and bioactive substances in red rice are found in the husk and embryo. Wang Jinying et al. found that the Se, Cu, Fe, Zn, Ca, Mn in red rice bran is 2.35, 6.20, 10.36, 3.22, 4.85, 12.44 times of that in polished rice respectively. Red Rice Food Development
In recent years, people are more and more concerned about healthy food, and more and more food products are made by using red rice as raw material. Infancy is a critical stage of human growth and development, research has found that the active oxidizing substances are prone to cause cell damage and disease in infants, adding red rice flour to the rice flour consumed by infants aged 4-6 months can give them antioxidant effects.
Estuti et al. developed a creamy soup for menopausal women using black beans and red rice, which contained 162.59 μg/g of total isoflavones, 254.58 μg/g of anthocyanins, and 723.73 mg/100 g of antioxidant capacity.
Zhang Xiaohua et al. used red rice as auxiliary material to make beer, which not only retained the taste of beer, but also increased the content of flavonoids and niacinamide in beer.
Li Min et al. studied the process of red rice wine with red rice and raisins as raw materials, and the red rice wine with the highest sensory score was obtained with 20% raisins, 30% red rice, 1.0% inoculum, and fermentation at 28℃ for 48h with reddish color, mellow taste and aroma.
Wei Zhencheng et al. produced a red rice drink, high temperature amylase addition of 0.04%, 100 ℃ enzyme digestion for 12min to get a light red, good taste, uniform and non-layered beverage, stabilizer for agar 0.05%, sodium alginate 0.05%, xanthan gum 0.05% and alginate propylene glycol ester 0.05.
Yu Fei and other researchers obtained the optimal process of red rice and pumpkin composite beverage for the red rice additive 5%, pumpkin additive 9.4%-9.5%, milk additive 18%, sucrose additive 8.0%-8.15%, composite stabilizer 0.5%.
Hu Hai’e studied the process of red rice and pumpkin porridge and found that 60g of sugar, 80g of red rice, 80g of glutinous rice, 1.0g of compound stabilizer, 1,000mL of water and 200g of pumpkin could produce pumpkin and red rice porridge with sweet, soft and homogeneous shape and pure aroma. Conclusion and Prospect
At present, the comprehensive utilization of red rice is not extensive enough, there are still the following aspects of the problem: ① red rice contains bioactive substances are mainly distributed in the outer cortex, which has a high content of cellulose, in the processing of the use of one hand, hindering the entry of water into the starch, so that it can not be fully pasted, on the other hand, due to the presence of fibers leading to the deterioration of its taste. Therefore, how to use processing technology or bio-enzyme technology to improve the sensory quality of red rice, while retaining the functional components of red rice remains to be studied.
Red rice has been reported to have a variety of health effects, but most of them are still at the level of animal experiments, and there are few reports on human trials. In view of the human digestive system and animals have certain differences, the use of human trials to prove the health effects of red rice needs to be studied.
③ Red rice pigment is a natural antioxidant, the main role of the anthocyanosides, the stability of the poor, how to improve the stability of red rice pigment in the food to be further studied.