Health Benifits

Eat Purple For Your Health!
Blanca Isabel

Blanca Isabel Purple Rice is a nutritious variety rich in antioxidants, anthocyanins, catechins, and resveratrol, known for their health benefits. Research highlights its potential to improve cholesterol levels, blood glucose management, and offer anti-inflammatory and anti-cancer properties. Studies have shown that these compounds may reduce the risk of chronic diseases, including heart disease, diabetes, and certain cancers. Ongoing research at institutions like LSU, Pennington Biomedical Research Center, and the USDA explores its role in enhancing human health, focusing on its antioxidant capacity and bioactive components.

Compounds Naturally Found In Blanca Isabel

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Studies conducted by Dr. Agnes M. Rimando, a research chemist for the USDA, revealed that Blanca Isabel contains the following antioxidant compounds:

  • Cyanidin-3-O-Glucoside and Peonidin-3-O-Glucoside
  • Catechins
  • Resveratrol

Cyanidin-3-O-Glucoside and Peonidin-3-O-Glucoside

Anthocyanins from plants are known to have positive health effects on test animals and humans. In vitro and in vivo studies have suggested that anthocyanins have an array of health-promoting benefits, including anti-oxidative and anti-inflammatory actions, and the capacity to improve plasma cholesterol levels.

Catechins

Catechins are polyphenolic antioxidant plant metabolites that belong to the flavonoid family. They are abundant in teas and some chocolates. Catechin and epicatechin have been shown to reduce the risk of major health issues like stroke, heart failure, cancer, and diabetes.

Resveratrol

Resveratrol, found in Blanca Isabel Purple Rice, has been reported to have important health benefits. It is known for its antioxidant and anti-cancer properties. Studies have shown resveratrol’s potential in reducing the risk of neurodegenerative diseases and cardiovascular issues.

Research

Louisiana State University, Agricultural Center

Luis Alfaro, a PhD candidate at LSU, developed and evaluated a frozen yogurt with nano-emulsions of purple rice bran oil (NPRBO). The U.S. frozen dessert business, including retail and foodservice markets, is the largest in the world. There is a growing demand for desserts with better nutritional attributes, such as antioxidants. Purple rice bran oil (PRBO) is an excellent source of natural antioxidants, including tocopherol, tocotrienol, and oryzanol. Adding NPRBO to products like frozen yogurts can significantly enhance their nutritional profile by increasing antioxidant content, potentially expanding the market for these products.

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Pennington Biomedical Research Center

Dr. Frank Greenway, Professor and Chief of Outpatient Clinic, is conducting experiments to determine if consuming Blanca Isabel purple rice twice daily can improve blood glucose levels and lower cholesterol more effectively than brown rice.

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United States Department of Agriculture (USDA)

Dr. Stephen Boue

Dr. Stephen Boue, a scientist at the USDA’s Southern Regional Research Center (SRRC) in New Orleans, is researching the bioactives in Blanca Isabel purple rice.

Objective

Objective 1: Develop methods for enhancing bioactives in rice to promote health in human diets.

Objective 2: Utilize rice starch as a matrix for delivering lipophilic bioactive compounds (e.g., Vitamin A, gamma oryzanol, Co-Q10, omega 3-DHA, lycopene, polyphenols) through the development of various encapsulation systems.

Objective 3: Test the performance of these starch encapsulates in model food systems.

A continuous extraction system scalable for industrial production will be designed using subcritical water. This system will also allow the separation of lipids with their associated bioactive compounds, high-demand lecithin, hydrolyzed starch, and fiber fractions for incorporation into food and beverage products.

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Dr. Agnes M. Rimando

Dr. Agnes M. Rimando, a research chemist at the USDA’s Natural Products Utilization Research Unit at the University of Mississippi, studied the phenolic compounds in Blanca Isabel Purple Rice. She discovered anthocyanins like cyanidin-3-O-glucoside and peonidin-3-O-glucoside, as well as catechin, epicatechin, and resveratrol in the rice. Dr. Rimando’s research was the first to identify resveratrol in purple rice.