Joha Rice Can Prevent Diabetes and Lower Blood Sugar Level
New Delhi: Joha rice, a fragrant rice grown in India’s northeastern region, is excellent in lowering blood glucose levels and delaying diabetes onset, making it an effective nutraceutical of choice in diabetes care.
Joha is a short-grain winter rice with a distinctive flavour and flavour. Traditional assertions that Joha rice users have a low incidence of diabetes and cardiovascular disease needed scientific proof.
Scientists from the Institute of Advanced Study in Science and Technology (IASST), an autonomous institute of the Department of Science and Technology, investigated the nutraceutical qualities of aromatic Joha rice in this direction. Rajlakshmi Devi and Paramita Choudhury investigated the nutraceutical effects of aromatic Joha rice in their study.
They discovered two unsaturated fatty acids, linoleic acid (omega-6) and linolenic acid (omega-3), through in vitro laboratory investigation. These necessary fatty acids (which humans cannot make) can aid in the maintenance of a variety of physiological states. Diabetes, cardiovascular disease, and cancer can all be avoided by eating omega-3 fatty acids. Joha has also been shown to be useful in decreasing blood glucose levels and avoiding diabetes in diabetic rats.
The researchers also discovered that scented Joha rice had a better balanced omega-6 to omega-3 ratio than the commonly consumed non-scented version. The ratio of omega-6 to omega-3 essential fatty acids (EFA) required by humans to sustain a healthy diet is around one. They used this Joha rice to create rice bran oil, a patented product that they believe is useful in the management of diabetes.
Furthermore, Joha rice is high in antioxidants, flavonoids, and phenolics. Oryzanol, ferulic acid, tocotrienol, caffeic acid, catechuic acid, gallic acid, tricin, and other bioactive substances have been shown to have antioxidant, hypoglycemic, and cardioprotective properties.
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