Enzyme-assisted Aqueous Extraction of Oil from Rice Germ and its Physicochemical Properties and Antioxidant Activity.
Wang H, Geng H, Tang H, Wang L, Yu D, Wang J, Song Y.
J Oleo Sci. 2019 Aug 14. doi: 10.5650/jos.ess19060.

Differential effects of red yeast rice, Berberis aristata and Morus alba extracts on PCSK9 and LDL uptake.
Lupo MG, Macchi C, Marchianò S, Cristofani R, Greco MF, Dall'Acqua S, Chen H, Sirtori CR, Corsini A, Ruscica M, Ferri N.
Nutr Metab Cardiovasc Dis. 2019 Jun 14. pii: S0939-4753(19)30229-7. doi: 10.1016/j.numecd.2019.06.001

Enzyme-assisted Aqueous Extraction of Oil from Rice Germ and its Physicochemical Properties and Antioxidant Activity.
Wang H, Geng H, Tang H, Wang L, Yu D, Wang J, Song Y.
J Oleo Sci. 2019 Aug 14. doi: 10.5650/jos.ess19060

Black rice (Oryza sativa L.): A review of its historical aspects, chemical composition, nutritional and functional properties, and applications and processing technologies.
Ito VC, Lacerda LG.
Food Chem. 2019 Dec 15;301:125304. doi: 10.1016/j.foodchem.2019.125304.

High-throughput method for preliminary screening of high dietary fiber rice.
Sun J, Zhang N, Ye H, Wu D, Shu X.
Food Chem. 2019 Dec 1;300:125192. doi: 10.1016/j.foodchem.2019.125192.

Effects of different storage conditions on the metabolite and microbial profiles of white rice (Oryza sativa L.).
Lee JI, Kim DW, Jang GJ, Song S, Park KJ, Lim JH, Kim BM, Lee HJ, Chen F, Ryu YB, Kim HJ.
Food Sci Biotechnol. 2018 Nov 26;28(3):623-631. doi: 10.1007/s10068-018-0520-0

Functional Mechanisms Underlying the Antimicrobial Activity of the Oryza sativa Trx-like Protein.
Park SC, Kim IR, Hwang JE, Kim JY, Jung YJ, Choi W, Lee Y, Jang MK, Lee JR.
Int J Mol Sci. 2019 Mar 20;20(6). pii: E1413. doi: 10.3390/ijms20061413.

Analysis of Selected Phenolic Compounds in Organic, Pesticide-Free, Conventional Rice (Oryza sativa L.) Using LC-ESI-MS/MS.
Prabakaran M, Chung IM, Son NY, Chi HY, Kim SY, Yang YJ, Kwon C, An YJ, Ahmad A, Kim SH.
Molecules. 2018 Dec 25;24(1). pii: E67. doi: 10.3390/molecules24010067.

Breeding

Global survey data on rice breeders' characteristics and willingness to adopt alternative breeding methods.
Lenaerts B, Collard BCY, de Mey Y, Demont M.
Data Brief. 2019 Feb 27;23:103782. doi: 10.1016/j.dib.2019.103782.

Rice is a grass and one of the most common and oldest foods. Just think that its history dates back 7,000 years.

It is harvested from September to October from a small plant called Oryza, which is fed by flooded soil.

The genus Oryza has many species, here some of the best known:

• Oryza sativa, white rice grown all over the world
• Oryza glaberrima, cultivated in Africa
• Oryza officinalis, cultivated in Vietnam
• Oryza australiensis, cultivated in Australia
• Oryza rhizomatis
• etc.

Italy is the first European producer with crops in the provinces of Vercelli, Novara, Pavia, Biella, Milan, Lodi and others.

The rice is composed of the grain and its husk and husk wrapper.

Once harvested, it is not edible and must be worked to remove the husk and other parts.

After the processing that is called dehusking you get the

• brown rice, edible

Wholemeal rice, with a subsequent refining process, is used to produce the

• refined rice, edible

The varieties of rice are numerous, over 100,000 and each has different taste and cooking times.

In general, rice contains more than 100 bioactive substances mainly in its bran layer including phytic acid, isovitexin, gamma-oryzanol, phytosterols, octacosanol, squalene, gamma-aminobutyric acid, tocopherol and derived from tocotrienol (1), antioxidants.

It does not contain beta carotene (provitamin A) and has a very low iron and zinc content (2).

In rice bran there are bioactive phytochemicals that exert protective actions against cancer that involve the metabolism of the host and the intestinal microbiome. A diet based on rice bran has shown positive effects in reducing the risk of colon cancer (3).

Rice studies

Allergies: Be careful, rice contains a certain amount of lactose.

The most common types of rice used are :

• Arborio : large grains,  the most common in Italy
• Ribe : elongated grains.
• Thaibonnet : medium, elongated and fine grains
• Rome : large grains
• Basmati : thin and elongated grains. Grown in Pakistan and India
• Carnaroli : large grains
• Vialone nano : large, round grains
• Original or Balilla : small round grains
• Jasmine : fine grains of Asian origin
• Red : red, small and narrow grains
• Wild : Zizania palustris
• Baldo : large, shiny grains
• Ganges : from India
• Footboard : releases a lot of starch
• Venus : from China and the Po Valley
• Patna : from Thailand. Long and narrow grains
• Sant'Andrea : Thick and long grains. Releases a lot of starch

Rice viruses and pests: Pseudomonas aeruginosa, Rice yellow mottle virus, Magnaporthe oryzae , Rice Tungro Bacilliform Virus , Lissorhoptrus oryzophilus Kuschel, Oebalus pugnax, Xanthomonas oryzae

References____________________________________________________________________

(1)  Bidlack W. Phytochemicals as bioacive agents. Lancaster, Basel, Switzerland: Technomic Publishing Co., Inc; 1999. pp. 25–36.

(2) Single genetic locus improvement of iron, zinc and β-carotene content in rice grains.   -   Singh SP, Gruissem W, Bhullar NK.   -   Sci Rep. 2017 Jul 31;7(1):6883. doi:10.1038/s41598-017-07198-5.

(3) Modulation of plasma and urine metabolome in colorectal cancer survivors consuming rice bran.  Zarei I, Oppel RC, Borresen EC, Brown RJ, Ryan EP.  Integr Food Nutr Metab. 2019 May;6(3). doi: 10.15761/IFNM.1000252.