Black Rice – The New Superfood

The new superfood is on the way to consumers: black rice. Only a spoonful of the “forbidden rice” is enough to get a real health boost – it contains more health-promoting antioxidants than a spoonful of blueberries. And, less sugar and more fiber and vitamins.

In ancient China the nobles to seized every grain, and ordinary people were forbidden to eat the black rice. But now it may end up on everyone’s lips as the new superfood.

Researchers in the United States have found high levels of water-soluble antioxidant anthocyanins in the rice, which gives many fruits and berries their dark color. Anthocyanins may protect arteries and prevent DNA damage leading to cancer, research has indicated.

Today, black rice, is mainly used for decoration on your food, noodles, sushi and desserts in Asia.

According to PubMed who investigated the inhibitory effects of black rice: “Feeding mice a standard diet with added 10% black rice bran also significantly suppressed DNFB-induced allergic contact dermatitis on the skin of the mice. By contrast, a nonpigmented brown rice bran extract did not inhibit the TPA-induced edema and failed to significantly suppress production of pro-inflammatory biomarkers (mediators). These in vivo findings further demonstrate the potential value of black rice bran as an anti-inflammatory and antiallergic food ingredient and possibly also as a therapeutic agent for the treatment and prevention of diseases associated with chronic inflammation.”