Abstract
Rice is a staple food for more than half of the world’s population and is grown in more than 100 countries in varied water regimes and ecological systems. In recent years, the perspective of rice has changed from staple food to its potential to be used as a functional food. Industrialization brought changes in lifestyle, leading to the consumption of milled rice, leaving aside the rice bran. Brown rice is a good source of energy, fats, vitamins, and minerals, and the colored rice grains have higher mineral content, antioxidants, and bioactive compounds; the polished rice is a poor source of nutrients. Challenges like climate change with elevated CO2, and drought and heat stress are also reducing the nutritional quality of rice. Enhancing the nutritive value of rice grain and promoting as a nutraceutical functional food could address nutrition security. Breeding interventions and the application of next-generation technologies can hasten the development of nutritive rice varieties with desired levels of the mineral, vitamin, and bioactive compounds and glycemic index. Landraces and wild species are the potential genetic donors aiding in the generation of the breeding material with the increased functionality of rice grain. The availability of enormous rice germplasm gives scope to identify new nutraceuticals and develop nutraceutical-rich varieties. Genomic regions and genes associated with nutritive function in grain are being identified by deploying sequencing, resequencing, genome-wide association, and biparental mapping. CRISPR-based genome editing appears to be the most potent tools for developing rice varieties with high grain nutrient levels.
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References
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Sundaram, R.M. et al. (2024). Redesigning Rice as a Promising Nutraceutical Functional Food. In: Kole, C. (eds) Compendium of Crop Genome Designing for Nutraceuticals. Springer, Singapore. https://doi.org/10.1007/978-981-19-3627-2_1-2
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Redesigning Rice as a Promising Nutraceutical Functional Food- Published:
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