Purple rice to help in fight against cancer
Print Edition
RESEARCHERS in China have created genetically modified purple rice that is rich in antioxidants and has the potential to reduce the risk of cancer and other diseases, according to the study published in the journal Molecular Plant.
The health benefits of the new rice come from high levels of anthocyanins, a group of antioxidant-boosting pigments that also provide the purple, red or blue colors of many fruits and vegetables.
Consumption of rice rich in anthocyanins can decrease the risk of certain cancers, cardiovascular disease, diabetes, and other chronic disorders, according to the journal.
Previous attempts to engineer anthocyanin production in rice failed because the underlying biosynthesis pathway is highly complex.
To address this challenge, Yao-Guang Liu, of the South China Agricultural University, and his colleagues first set out to identify which genes were related to anthocyanin production in different varieties of rice.
Then, the researchers developed what they called “a highly efficient, easy-to-use transgene stacking system” and used it to insert eight genes needed to produce anthocyanin into the japonica and indica rice varieties.
As expected, the resulting purple rice had high anthocyanin levels and antioxidant activity.
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