Nutritional, Functional and Therapeutic Potential of Traditional Rice Varieties (Oryza sativa) with Special Reference to Andhra Pradesh: A Comprehensive Review
Abstract
Rice (Oryza sativa L.) is a staple cereal that sustains more than half of the global population, particularly in Asia. In addition to its role as a primary energy source, rice exhibits considerable variation in nutritional composition, glycaemic response, and functional properties depending on varietal diversity and processing methods. This review critically synthesizes existing literature on rice diversity, nutritional composition, glycaemic index, and bioactive compounds, with special emphasis on traditional rice varieties of Andhra Pradesh, India. Evidence indicates that traditional and semi-polished rice varieties possess higher dietary fibre, micronutrients, antioxidants, and lower glycaemic index compared to refined rice. Pigmented rice varieties such as red rice demonstrate enhanced phenolic content and improved metabolic health benefits. However, the widespread shift toward polished rice has reduced nutritional intake and increased diet-related disorders. This review highlights the importance of conserving traditional rice germplasm and promoting their consumption to enhance nutritional security and sustainable agricultural practices.
References
Agricultural Statistics Division. (2017). Third advance estimates of production of food grains for 2016–17. Department of Agriculture, Government of India.
Ahuja, S. C., & Ahuja, U. (2006). Rice in religion and tradition. Proceedings of the International Rice Congress.
Ahuja, U., Ahuja, S. C., Thakrar, R., & Singh, R. K. (2008). Rice—a nutraceutical. Asian Agri-History, 12(2), 93–108.
Aguilar-Garcia, C., Gavino, G., Baragaño-Mosqueda, M., Hevia, P., & Gavino, V. C. (2007). Correlation of tocopherol, tocotrienol, γ-oryzanol, and total polyphenol content in rice bran with antioxidant capacity. Food Chemistry, 102(4), 1228–1232.
Bhattacharya, U. (2022). Rice cultivation in India: Challenges and environmental effects. Proceedings of NLP in Agriculture.
Bhat, F. M., & Riar, C. S. (2015). Health benefits of traditional rice varieties. Journal of Food Science and Technology, 52(2), 1033–1045.
Calpe, C. (2006). Rice International Commodity Profile. FAO, Rome.
Chaudhari, P. R., Tamrakar, N., Singh, L., Tandon, A., & Sharma, D. (2018). Rice nutritional and medicinal properties. Journal of Pharmacognosy and Phytochemistry, 7(2), 150–156.
Chanana, A. (2001). Economic condition of farmers in India. Agricultural Economics Review,
13(1), 45–52.
Devi, G. N., Padmavathi, G., Babu, V. R., & Waghray, K. (2015). Proximate nutritional evaluation of rice. Journal of Rice Research, 8(1), 23–32.
FAO. (2017). Rice Market Monitor. Food and Agriculture Organization of the United Nations.
Fresco, L. O. (2005). Rice is life. Journal of Food Composition and Analysis, 18(4), 249–253.
Fuller, D. Q., Qin, L., & Harvey, E. (2007). Evidence for early agriculture. Routledge Studies.
Ghasemzadeh, A., Jaafar, H. Z., & Rahmat, A. (2018). Bioactive compounds in rice. International Journal of Molecular Sciences, 19(2), 1–15.
Gnanamanickam, S. S. (2009). Rice and its importance to human life. Biological Control of Rice Diseases, 1–11.
Gomez, K. A. (2001). Rice: The grain of culture. Siam Society Lecture Series.
Goffman, F. D., & Bergman, C. J. (2004). Rice kernel components. Cereal Chemistry, 81(3), 319–325.
Huang, S. H., & Lai, Y. J. (2016). Bioactive compounds in pigmented rice. Food Chemistry, 204, 1–10.
Kennedy, G., Burlingame, B., & Nguyen, V. N. (2002). Nutritional contribution of rice. FAO.
Kowsalya, P., Sharanyakanth, P. S., & Mahendran, R. (2022). Traditional rice varieties: A review. Journal of Food Composition and Analysis, 114, 104742.
Kris-Etherton, P. M., et al. (2002). Bioactive compounds and health. American Journal of Medicine, 113(9), 71–88.
Laxmi, J., & Rekha, R. (2024). Festivals of Andhra Pradesh: Telugu people's festivals. In V. Nambiar (Ed.), Festive foods of India: A textbook of Indian knowledge system as per NEP 2020 (pp. 93–131). Manglam Publishers.
Limtrakul, P., et al. (2019). Pigmented rice and antioxidant activity. Journal of Cereal Science, 85, 1–7.
Moongngarm, A., et al. (2012). Rice bran bioactive compounds. Food Chemistry, 131(3), 751–758.
Panda, K. K., et al. (2023). Nutritional analysis of rice landraces. Food Science & Nutrition, 12(1), 1–10.
Possehl, G. L. (2002). The Indus Civilization. AltaMira Press.
Rondanelli, M., et al. (2019). Nutraceutical properties of rice. Nutrients, 11(7), 1–20.
Sen, S., et al. (2020). Therapeutic properties of rice compounds. Phytotherapy Research, 34(6), 1–15.
Tewari, R., et al. (2008). Early farming evidence. Pragdhara, 18, 347–373.
Tuncel, N. B., & Yılmaz, N. (2011). Functional foods and health. Food Reviews International, 27(2), 1–15.
Verma, D. K., et al. (2017). Nutritional composition of rice. Rice Science, 24(1), 1–10.
Yosida, S. (1981). Climatic environment and rice production. IRRI.
Downloads
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
