Rice - A Nutraceutical

Abstract

Rice is known as the grain of life, and is synonymous with food for Asians. In addition to being a staple food and an integral part of social rites, rituals, and festivals in almost all Asian countries, it has a medicinal value too, which was clearly recognized by the medicine systems of the region centuries ago. Rice is the main constituent of life-saving oral rehydration solutions (ORS), and has been used for this purpose since time immemorial. Ancient Ayurvedic treatises laud the Raktashali red rice as a nutritive food and medicine. The medicinal value of other rices such as Sashtika, Sali, and parched rice have been documented in the Charaka Samhita (c. 700 BC) and the Susruta Samhita (c. 400 BC), in the treatment of various ailments such as diarrhea, vomiting, fever, hemorrhage, chest pain, wounds, and burns. Even today, certain varieties with medicinal value are used in Karnataka, Madhya Pradesh, Kerala, Tamil Nadu, Uttar Pradesh, the Western Ghats, and Himachal Pradesh to treat skin diseases, blood pressure, fever, paralysis, rheumatism, and leucorrhea, as well as a health tonic and for lactation. The famous Nivara rice of Kerala is widely employed in Ayurvedic practice as a body enriching item, to exclude toxins and delay premature ageing. Colored rices (black and red) are rich in minerals (iron and zinc) and polyphenols and have antioxidant properties. Traditional varieties such as basmati have a low glycemic index and are useful in weight-reducing diets. Rice-based ORS is reported to be better than glucosebased ORS, and has been included in WHO (World Health Organization) recommendations. Indian medicinal rice varieties need to be clinically validated. More importantly, efforts must be made to conserve such varieties, through public awareness programs and aggressive marketing. The last 20 years have witnessed a major change in the disease pattern in India, which clearly follows a generalized global trend. The shift from communicable diseases to lifestyle-related diseases is apparent not only in urban India, but in rural India too. Lifestyle-related diseases such as heart attack, diabetes, and cancer have begun to assume epidemic form over the last two decades, with experts attributing it to bad genes. International studies have shattered this myth, putting the blame on sloppy lifestyles, faulty diets, and high stress levels. Over the last decade, globalization and rampant consumerism have triggered a flood of culinary ideas from all parts of the world, resulting in a never-before platter of gourmet delights. While this has satisfied the taste buds of Indian consumers, it has also brought in its wake a disturbing increase in lifestyle-related diseases. The alarm bells have already started ringing for diabetes and heart problems. Newly developed medicines are costly, have side effects, and burden the state exchequer. Lifestyle-related diseases therefore represent a serious problem that is expensive to control, apart from the heavy out-of-pocketexpenditure burden on the common man. Indian nutritionists have often raised a hue and cry against the growing public inclination towards junk food, and have been constantly recommending the use of green, healthy, and functional food. A number of advertisements nowadays promote wheat flour ( atta ) noodles and brown wheat bread in the place of maida (white refined flour) bread. Extensive studies are being made to find novel food-based approaches