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    The genetic basis and nutritional benefits of pigmented rice grain

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    Journal Article (2.613Mb)
    Date
    2020-03-13
    Author
    Mbanjo, E.G.N.
    Kretzschmar, T.
    Jones, H.
    Ereful, N.
    Blanchard, C.
    Boyd, L.A.
    Sreenivasulu, N.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    Improving the nutritional quality of rice grains through modulation of bioactive compounds and micronutrients represents an efficient means of addressing nutritional security in societies which depend heavily on rice as a staple food. White rice makes a major contribution to the calorific intake of Asian and African populations, but its nutritional quality is poor compared to that of pigmented (black, purple, red orange, or brown) variants. The compounds responsible for these color variations are the flavonoids anthocyanin and proanthocyanidin, which are known to have nutritional value. The rapid progress made in the technologies underlying genome sequencing, the analysis of gene expression and the acquisition of global ‘omics data, genetics of grain pigmentation has created novel opportunities for applying molecular breeding to improve the nutritional value and productivity of pigmented rice. This review provides an update on the nutritional value and health benefits of pigmented rice grain, taking advantage of both indigenous and modern knowledge, while also describing the current approaches taken to deciphering the genetic basis of pigmentation.
    https://dx.doi.org/10.3389/fgene.2020.00229
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/7688
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.3389/fgene.2020.00229
    IITA Subjects
    Agronomy; Genetic Improvement; Nutrition
    Agrovoc Terms
    Rice; Nutrition; Flavonoids; Metabolites; Genetics
    Hubs
    Headquarters and Western Africa Hub
    Journals
    Frontiers in Genetics
    Collections
    • Journal and Journal Articles4835
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