Scientists now in the hot pursuit of genes that are responsible for anti-cancer properties
Here’s a breakthrough that rice lovers would want to hear. Scientists at the Philippines-based International Rice Research Institute (IRRI) have identified a few rice varieties with anti-oxidant and anti-cancer properties.
The research outcome has been published in the scientific journal Food Hydrocolloids and Health. This could be a significant development, particularly in Asia, where colorectal cancer incidence is increasing in countries such as India and China. The scientists sifted through 1.32 lakh rice accessions collected from across the world, and zeroed in on six accessions of pigmented rice with potent antioxidant and anti-cancer properties.
The findings offer promising new avenues for developing functional foods and supplements to improve human health. Dr Nese Sreenivasulu, Principal Scientist and the Head of Consumer-driven Grain Quality and Nutrition Center at the institute, said the team initially selected 800 pigmented (coloured) rice varieties and conducted in-depth metabolite profiling and anti-oxidant properties, and screened for in vitro testing of extracts made from the six rice lines on two types of cell lines: colorectal cancer cell lines and breaster cancer cells.
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