WHITE, AND BROWN RICE- NUTRITIONAL VALUE AND HEALTH BENEFITS: ARSENIC TOXICITY IN RICE PLANTS

This literature review paper highlights the dietary importance, arsenic toxicity, and nutritional value of brown, white, basmati and pigmented rice varieties. Rice is one of the most widely consumed cereals in the world rich in dietary fiber, bioactive compounds such as Melatonin, and Gamma - aminobutyric acid (GABA). However, the edible brown rice is rarely consumed as the most human populations prefer the white polished rice for reasons connected to appearance, taste, palatability, ease of cooking, tradition, safety, and shorter shelf of brown rice which limits the market potential. Rice generally contains more arsenic than any other grains because of its anaerobic growing environment and unique physiology. Brown rice accumulates more arsenic than white rice because arsenic accumulates in the outer hard bran layer of the grain which is removed to make the white rice. Arsenic contamination is also reported in white rice. This also depends on the geographical location of the rice growing area. If the rice is grown in arsenic contaminated water with high arsenic levels, then brown rice accumulates high arsenic which is toxic to human health. Washing rice with water for 4 to 5 times before cooking could reduce arsenic levels in rice. Pigmented varieties of rice are considered valuable for their health benefits due to the presence of Melatonin but consumption is very less. India is the largest producer and exporter of basmati rice in the world. Basmati rice has a medicinal value and consumption is very high. Indian Basmati rice is a premium quality grain loved by people across the world. The chemical compound responsible for aroma in basmati rice is 2-acetyl-1-pyrroline and hence unique among other aromatic long grained rice.