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Darker Rice Richer in Antioxidants
Scientists in Portugal studied diﬀerent varieties of rice to determine which components might be linked to lower incidence of some chronic diseases in rice-consuming regions of the world. After building a database compiling information from 316 papers, they determined that black rice had the highest level of antioxidants, followed in descending order by purple, red and brown rice. Based on their ﬁndings, they advised that “rice should be preferentially consumed in the form of bran or as whole grain.” They also found, however, that many other cereal grains had higher levels of most antioxidants than rice.
Food Science & Nutrition. 2014 Mar;2(2):75-104. (Goufo et al.)