The Nutritional Value and Application of Black Rice-A Review
The Nutritional Value and Application of Black Rice-A Review
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黑米的营养价值及应用综述
DOI：
10.32861/jbr.74.63.72
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发表时间：
2021-09
期刊：
影响因子：
--
通讯作者：
Quan-Xiu Wang
中科院分区：
文献类型：
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作者：
Bo Peng;An-Qi Lou;Xiao-Dong Luo;Rui Wang;Shuang Tu;Zi-Yi Xue;Jing Qiu;Xia-Yu Tian;Fang Yang;Yan-Ming Zhang;Ya-Qin Huang;Yan-Yang Sun;Ping-Li Chen;Wei Zhou;Quan-Xiu Wang
黑米是特种稻家族的主要成员，也是我国珍贵的粮油作物资源。黑米具有特殊的药用成分和较高的营养价值。近年来，黑米的营养价值和应用研究已成为一个重要方向，并取得了一系列重要进展。本文综述了黑米的营养及其影响因素、改善食用品质的主要途径、黑米的保健和药用功能。同时对黑米的应用前景进行了展望。因此，本文的综述将为黑米的遗传改良和新品种选育提供重要的理论依据。
Black rice is the main member of the special rice family, and it is also a rare grain and oil crop resource in China. Black rice has special medicinal components and high nutritional value. In recent years, the research on the nutritional value and application of black rice has become an important direction, and a series of important progress has been made. In this paper, the nutrition and its influencing factors of black rice, the main ways to improve eating quality, the health care and medical functions of black rice were reviewed. Meanwhile, the application prospect of black rice has also been prospected. Therefore, this review will provide an important theoretical basis for genetic improvement and breeding of new varieties of black rice.