Red rice, also known as red rice, is a kind of coarse grain with high nutritional value, slightly sour flavor and light taste. The outer skin of red rice is purplish-red, but its inner part is red, with very high nutritional value, containing special trace ingredients and high vitamins and minerals, etc. The nutritional value is higher than that of ordinary rice, which has the effect of replenishing blood, slowing down the aging process, lowering blood pressure, and lowering blood lipids, which is very suitable for children, pregnant women, the infirm, and the middle-aged and the elderly.

According to relevant research reports, red rice is rich in trace elements such as zinc, copper, iron, selenium, molybdenum, calcium and manganese content than ordinary rice (white) rice 0.5 ~ 3 times higher; red rice also contains flavonoids, alkaloids, phytosterols, and carotenoids and other pharmaceutical ingredients.

Modern medicine has proved that red rice has elevated plasma high-density lipoprotein cholesterol (HD) L and improve the body's antioxidant capacity; prevention and treatment of diseases caused by oxygen free radicals of the efficacy of inhibiting cancer cells, anti-tumor and immune-enabling effect; calcium for the elderly, children to increase the height of the long wisdom is beneficial to the strong muscles and strong bones, the efficacy of the blood and skin. Research shows that these trace elements and nutrients are mainly enriched in the pigment.

Expanded:

In the 21st century, through animal experiments and clinical trials, preliminary evidence that black rice, red rice and other special rice has a variety of physiological functions such as scavenging free radicals, delaying aging, improving iron-deficiency anemia, anti-stress response and immune regulation. Black rice pigment is also a natural pigment, no toxicity, and maintains the plant body rich in a variety of nutrients, not only as a food coloring agent, and has a variety of health functions.

The main physiological functions of the functional factor flavonoids in black rice are the role of Vp, i.e., to maintain the normal osmotic pressure of blood vessels, to reduce vascular fragility, to prevent vascular rupture and hemostasis; antimicrobial, to reduce blood pressure, which can play a role in the inhibition of cancer cells and anticancer; to improve myocardial nutrition, to reduce myocardial oxygen consumption and so on. Black rice pigment has a scavenging effect on hydrogen peroxide, but also able to scavenge the role of superhydroxyl radicals and scavenging the role of superoxide anion radicals.

Baidu Encyclopedia - Red Rice

Baidu Encyclopedia - Red Rice