ReviewTAG. Theoretical and applied genetics. Theoretische und angewandte Genetik2020
Improving nutritional quality of rice for human health.
Review in TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 60 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
60 citing papers in PubMed.
- Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods.Comprehensive reviews in food science and food safety · 2026Review
- Genomic dissection of iron toxicity tolerance in rice identifies key loci, candidate genes, and associated haplotypes.Scientific reports · 2026Article
- Process optimization of microwave drying for rice based on response surface methodology.PloS one · 2026Article
- A major qualitative trait locus increases antioxidant activity in testaless peanut seeds.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2025Article
- OsNAC74 modulates rice growth and salt tolerance via hormone signaling pathways.Scientific reports · 2025Article
- Zinc biofortification and yield enhancement in rice with nano- primed seeds and foliar sprays.Scientific reports · 2025Article
- Genotypic Variation and Genetic Control of Phenolic Compounds and Antioxidant Activity in Shanlan Upland Rice Landrace.International journal of molecular sciences · 2025Article
- What do we know about acrylamide levels in rice and rice products? A general overview.Food chemistry: X · 2025Review
- Comparative techno functional, physio chemical and pasting properties of pigmented (Kavuni) rice land races of India.Scientific reports · 2025Article
- Allelic value in gene regulation-implications for gene editing.Annals of botany · 2025Article
- Boron bioavailability enhanced by foliar applied fulvic acid to improve grain yield and quality of fine basmati rice.Scientific reports · 2025Article
- TheInternational journal of molecular sciences · 2025Article
- Effect of granular and molecular structure of starch on physicochemical properties and digestibility of dough- and mature-stage rice.Food chemistry: X · 2025Article
- Foliar application of nano zero-valent iron improves the fruit quality of 'Yanfu No.6' apple.BMC plant biology · 2025Article
- Biological, dietetic and pharmacological properties of vitamin BNPJ science of food · 2025Review
- Genetic improvement of eating and cooking quality of rice cultivars in southern China.Plant biotechnology journal · 2025Article
- Article
- Regulation of Rice Grain Quality by Exogenous Kinetin During Grain-Filling Period.Plants (Basel, Switzerland) · 2025Article
- Study of the rice yield variations under water saving scenarios using DSSAT crop model.PloS one · 2025Article
- Agrobacterium-Mediated Genetic Transformation of Indica Rice.Methods in molecular biology (Clifton, N.J.) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
Abstract
key messageThis review surveys rice nutritional value, mainly focusing on breeding achievements via adoption of both genetic engineering and non-transgenic strategies to improve key nutrients associated with human health. Rice (Oryza sativa) is an essential component of the diets and livelihoods of over 3.5 billion people. Polished rice is mostly consumed as staple food, fulfilling daily energy demands and part of the protein requirement. Brown rice is comparatively more nutritious, containing more lipids, minerals, vitamins, dietary fiber, micronutrients, and bioactive compounds. In this article, we review the nutritional facts about rice including the level of γ-aminobutyric acid, resistant starch, lysine, iron, zinc, β-carotene, folate, anthocyanin, various carotenoids, and flavonoids, focusing on their synthesis and metabolism and the advances in their biofortification via adoption of both conventional and genetic engineering strategies. We conclude that besides representing a staple food, rice has the potential to become a source of various essential nutrients or bioactive compounds through appropriate genetic improvements to benefit human health and prevent certain chronic diseases. Finally, we discuss the available, non-genetically engineering strategies for the nutritional improvement of rice, including their main strengths and constraints.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.