Scientists Identify Pigmented Rice With Anti-Cancer Properties
Scientists Identify Pigmented Rice With Anti-Cancer Properties
IRRI researchers find rice varieties that selectively kill cancer cells, paving the way for cancer-fighting functional foods
In a potentially game-changing breakthrough, scientists at the International Rice Research Institute (IRRI) in the Philippines have identified six pigmented rice varieties that display strong antioxidant and anti-cancer properties offering hope for natural dietary interventions against colorectal and breast cancers.
Out of 132,000 rice varieties studied, researchers narrowed down their focus to 800 pigmented rice lines and ultimately pinpointed six exceptional ones. These rice varieties, including Indonesia’s Ketan Hitam and the Philippines’ Balatino and Kintuman red rice, were found to contain compounds that are cytotoxic specifically to cancer cells, while sparing healthy ones. This is a significant departure from conventional chemotherapy drugs, which often damage healthy tissue.
The IRRI team is now preparing to begin live trials on mice with colorectal cancer. If successful, human trials in collaboration with the biomedical community could follow. Researchers noted that even after cooking, these rice varieties retain up to 70% of their anti-cancer potency.
Additionally, the IRRI has developed a nutrient-rich rice bran extract supplement that has shown high anti-cancer efficacy in lab tests. Scientists are also mapping the genes responsible for the cancer-fighting traits, with the goal of transferring these to high-yielding rice varieties in the future.
This discovery not only reinforces rice’s nutritional significance but also opens the door to a new generation of functional foods, particularly crucial for Asia, where colorectal cancer rates are steadily rising.
