Nutraceutical Properties of Joha Rice

Joha rice, a variety cultivated in the Northeastern region of India, has gained attention for its distinct aroma and notable taste. Beyond its sensory appeal, Joha rice has been traditionally associated with health benefits, including a low incidence of diabetes and cardiovascular diseases. In recent years, scientists at the Institute of Advanced Study in Science and Technology (IASST) have conducted research to explore the nutraceutical properties of this unique grain.  

Unveiling Joha Rice’s Nutraceutical Potential  

Researchers at the IASST have made significant strides in unraveling the nutraceutical properties of Joha rice. Through their studies, they identified two essential fatty acids: linoleic acid (omega-6) and linolenic acid (omega-3). These fatty acids, which are not produced by the human body, play a vital role in maintaining various physiological conditions. Notably, omega-3 fatty acids have been linked to the prevention of metabolic diseases such as diabetes, cardiovascular diseases, and cancer. 

Balanced Ratio and Patented Rice Bran Oil  

The scientists discovered that scented Joha rice exhibits a more balanced ratio of omega-6 to omega-3 essential fatty acids compared to the widely consumed non-scented variety. This finding suggests that the scented variety may offer enhanced nutritional benefits. Building upon this, the scientists utilized Joha rice to create a patented rice bran oil, which has demonstrated efficacy in the management of diabetes.

Antioxidants and Bioactive Compounds  

Joha rice is not only rich in essential fatty acids but also contains a range of beneficial compounds. It boasts antioxidants, flavonoids, and phenolics, which contribute to its potential health advantages. Among the identified bioactive compounds present in Joha rice are oryzanol, ferulic acid, tocotrienol, caffeic acid, catechuic acid, gallic acid, and tricin. These compounds have been associated with antioxidant, hypoglycemic, and cardio-protective effects. 



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