Nearly half of the world's population eats rice as a staple diet. Encouraging people to incorporate rice into their daily meals requires an understanding of its nutritional worth and health benefits. The anthocyanin pigments (cyanidin-3-glucoside and peonidin-3-glucoside) found in the bran give black rice its name and make it an excellent source of antioxidants among all varieties of rice available worldwide. Constipation, carcinogenesis, tumours, coronary heart disease, atherosclerosis, inflammations, nephrological disorders, type 2 diabetes, anaemia, hyperglycemia, hypertension, obesity, and other conditions are all potentially improved by consumption of black rice. Thus, our study's goal is to provide a brief understanding of black rice's beneficial effects on human health. Kalabati (Oryza sativa L.), an indigenous black rice variety from western Odisha, India, represents a unique genetic resource with exceptional nutritional and therapeutic properties. Black rice (Kalabati) is rich in anthocyanins, essential amino acids, and antioxidants, making it a promising functional food for combating malnutrition and preventing chronic diseases. However, current research on Kalabati remains fragmented, with limited biochemical characterisation, insufficient clinical validation of its health benefits, and inadequate exploration of its agronomic potential and value-added applications. Moreover, declining cultivation practices and a lack of awareness among farmers place this variety on the verge of extinction. Black rice (Kalabati) is gluten-free and rich in antioxidants, this paper focusses on biochemical and therapeutic potential, highlights its potential, and suggests strategies for the sustainable conservation and utilisation of this valuable genetic resource.
Payal Sharma1, Aparajita Priyadarshini*1, Pradeep Kumar Naik*2 (Sun,) studied this question.