The Amazing Anti- Inflammatory Properties of Black Rice
Published on Oct 21, 2010
Inflammation is the human body’s response to the presence of harmful bacteria, pathogens, viruses or substances; and it is one of the reasons that the body is able to heal itself. Occasionally, inflammation will become acute or chronic and won’t subside easily (or at all). While there are specific drugs that can be used to treat these conditions, they tend to be expensive and come with possible side effects. The best method for avoiding inflammation is prevention, but until now there weren’t many options to choose from; enter black rice.
While the full results are still being studied, recently conducted research suggests that black rice can protect against (chemically induced and possibly other types of) inflammation. The full breadth of uses and possible applications for Black Rice are still being studied as we speak. Black Rice is proving to be one of the most amazing and beneficial ‘super foods’ available.
This research may very well lead to the possible development of new drugs and / or treatment therapies for a wide range of ailments. In fact, there are more than a few research teams all over the world that are studying the potential medicinal uses of black rice, most of this research will most likely lead to the development of new and safer drugs to treat a wide range of conditions.
Here is an excerpt from a recently published report on the subject:
“Feeding mice a standard diet with added 10% black rice bran also significantly suppressed DNFB-induced allergic contact dermatitis on the skin of the mice. By contrast, a non-pigmented brown rice bran extract did not inhibit the TPA-induced edema and failed to significantly suppress production of pro-inflammatory biomarkers (mediators). These in vivo findings further demonstrate the potential value of black rice bran as an anti-inflammatory and anti-allergic food ingredient and possibly also as a therapeutic agent for the treatment and prevention of diseases associated with chronic inflammation.”
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