A Narrative Review on Antioxidant Potential of Locally Available Rice Varieties in Sri Lanka

Abstract

Sri Lanka is a country rich in diverse range of traditional rice varieties known for their functional properties beyond nutrition. This review paper highlights the antioxidant potential of reported grains, showing their bioactive compounds and health benefits. Traditional rice varieties (Oryza sativa L.), such as “Rath Kadha”, “Sudu Heenati”, and “Beheth Heenati”, have shown high total phenolic content, flavonoid content, and free radical scavenging activities in 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP) assays. Reported literature showed red rice varieties namely “Kurulu Thuda” and “Pachchaperumal” as grains possessing higher antioxidant potential than that of white rice due to the presence of anthocyanins and other bioactive compounds. The bioactive compounds in reported grains, namely phenolic compounds, flavonoids, and proanthocyanidins, play a vital role in combating oxidative stress and minimizing the risks of chronic diseases such as diabetes, cardiovascular diseases, and cancer. This review summarizes that Sri Lankan rice varieties are important in promoting natural, antioxidant-rich dietary patterns for improving public health and minimizing non-communicable diseases. These research findings emphasize focus on expanding further research into investigating the antioxidant potential of local rice varieties and utilize them in functional food systems.

KEYWORDS:   Rice, Antioxidant potential, Bioactive compounds, Health benefits, Functional foods