Indian rice variety shows promise for people with diabetes

A scented rice variety grown in India’s remote northeast, known as Joha rice, not only prevents type 2 diabetes but is also rich in unsaturated fatty acids, which work against heart disease.

A variety (Kola Joha) of aromatic Joha rice of Assam. Photo: Chiring Chandan/Wikipedia

Rice is a staple in many countries but it can affect blood sugar levels and increase the risk of diabetes.

Joha rice, a short-grain, winter variety known for its unique aroma and taste, drew the attention of researchers at India’s Institute of Advanced Study in Science and Technology (IASST) because of the popular belief that those who consume it regularly are spared diabetes and cardiovascular illnesses.

Investigations at the IASST showed the presence of two unsaturated fatty acids, linoleic acid (omega-6) and linolenic (omega-3) acid, which are important for human health and need to be included in diets because they are not naturally produced in the human body.

Joha rice also proved effective in lowering glucose levels and preventing the onset of diabetes in so-called “in vitro” tests in the laboratory and on rats.

The rice variety was found to contain valuable antioxidants making it a “nutraceutical of choice” in diabetes management, according to India’s Department of Science and Technology.

It says a number of bioactive compounds were found in Joha which are reported to have antioxidant effects, control blood sugar levels and protect the heart.

Several studies indicate that the aromatic compounds found in Joha rice not only enhance its flavour profile but also hold potential health benefits — the combination of aroma and beneficial nutrients makes it an appealing choice. (SciDev.Net)

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