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Joha rice

Joha rice, a variety cultivated in the Northeastern region of India, has gained attention for its distinct aroma and notable taste. Beyond its sensory appeal, Joha rice has been traditionally associated with health benefits, including a low incidence of diabetes and cardiovascular diseases. In recent years, scientists at the Institute of Advanced Study in Science and Technology (IASST) have conducted research to explore the nutraceutical properties of this unique grain. Researchers at the IASST have made significant strides in unraveling the nutraceutical properties of Joha rice. Through their studies, they identified two essential fatty acids: linoleic acid (omega-6) and linolenic acid (omega-3). These fatty acids, which are not produced by the human body, play a vital role in maintaining various physiological conditions. Notably, omega-3 fatty acids have been linked to the prevention of metabolic diseases such as diabetes, cardiovascular diseases, and cancer.

Balanced Ratio and Patented Rice Bran Oil 

Antioxidants and Bioactive Compounds 

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