Black rice has a rich cultural history; called "Forbidden" or "Emperor's" rice, it was reserved for the

Emperor in ancient China and used as a tribute food. In the time since, it remained popular in certain
regions of China and recently has become prized worldwide for its high levels of antioxidants. Despite its
long history, the origins of black rice have not been clear. Black rice cultivars are found in locations
scattered throughout Asia. However, most cultivated rice (species Oryza sativa) produces white grains,
and the wild relative Oryza rufipogon has red grains.

The color of rice grains is determined by which colored pigments they accumulate (or fail to accumulate,
in the case of white rice). For instance, the pro-anthocyanidins that give wild rice grains their
characteristic red color are not produced in white rice due to a mutation in a gene controlling pro-
anthocyanidin biosynthesis. The color in black rice is known to be due to anthocyanin pigments, but how
these came to be made in the grains was not known.

A paper to be published this week in The Plant Cell reveals the answer to the long-standing question of
how black rice became black and, moreover, traces the history of the trait from its molecular origin to its
spread into modern-day varieties of rice. Researchers from two institutions in Japan collaborated to
meticulously examine the genetic basis for the black color in rice grains. They discovered that the trait
arose due to a rearrangement in a gene called Kala4, which activates the production of anthocyanins.
They concluded that this rearrangement must have originally occurred in the tropical japonica
subspecies of rice and that the black rice trait was then transferred into other varieties (including those
found today) by crossbreeding.

According the study's lead scientist, Dr. Takeshi Izawa, "The birth and spread of novel agronomical traits
during crop domestication are complex events in plant evolution." This new work on black rice helps
explain the history of domestication of rice by ancient humans, during which they selected for desirable
traits including grain color.

Story Source:

Materials provided by American Society of Plant Biologists. Note: Content may be edited for style and
lengt

AsianScientist (Sep. 30, 2015) – Japanese scientists have traced the genetic origins of black rice to natural
crossbreeding. Their work has been published in The Plant Cell. Black rice has a rich cultural history; called
‘Emperor’s rice’, it was reserved for the Emperor in ancient China and used as a tribute food. In the time since, it
remained popular in certain regions of China and recently has become prized worldwide for its high levels of
antioxidants. Despite its long history, the origins of black rice have not been clear. Black rice cultivars are found in
locations scattered throughout Asia. However, most cultivated rice species (Oryza sativa) produces white grains, and
the wild relative Oryza rufipogon has red grains. The color of rice grains is determined by which colored pigments
they accumulate (or fail to accumulate, in the case of white rice). For instance, the pro-anthocyanidins that give wild
rice grains their characteristic red color are not produced in white rice due to a mutation in a gene controlling pro-
anthocyanidin biosynthesis. The color in black rice is known to be due to anthocyanin pigments, but how these came
to be made in the grains was not known. The authors of the paper answered the long-standing question of how black
rice became black and, moreover, traces the history of the trait from its molecular origin to its spread into modern-day
varieties of rice. Researchers from two institutions in Japan, National Institute of Agrobiological Sciences and
Forestry and Fisheries Research Center, collaborated to examine the genetic basis for the black color in rice grains.
They discovered that the trait arose due to a rearrangement in a gene called Kala4, which activates the production of
anthocyanins. They concluded that this rearrangement must have originally occurred in the tropical japonica
subspecies of rice and that the black rice trait was then transferred into other varieties (including those found today)
by crossbreeding. “The birth and spread of novel agronomical traits during crop domestication are complex events in
plant evolution,” said Dr. Izawa Takeshi, lead scientist of the study. This new work on black rice helps explain the
history of domestication of rice by ancient humans, during which they selected for desirable traits including grain
color. The article can be found at: Oikawa et al. (2015) The Birth of a Black Rice Gene and Its Local Spread by
Introgression. ——— Source: American Society of Plant Biologists; Photo: storebukkebruse/Flickr/CC. Disclaimer:
This article does not necessarily reflect the views of AsianScientist or its staff. Read more from Asian Scientist
Magazine at: https://www.asianscientist.com/2015/09/in-the-lab/origins-black-rice/

Black Rice: the Emperor's Rice

It's kind of difficult to imagine the archaic times of the ancients when comfortable living was reserved
for royalty or only a few lucky individuals. Yes, it's very hard to picture a time when something as simple
as stealing a few handfuls of Black Rice would result in being put to death. Yet that's exactly the way it
was according to the history books. Black Rice is also known as "forbidden rice", and as the name might
imply, consuming it without approval from the proper authorities can have life threatening
consequences for those involved. Luckily, we no longer live in times of Black Rice prohibition.

The natural healing power and goodness of black rice has been very well noted in modern times. Loaded
with antioxidants, Vitamin E, Fiber, and valuable anti-inflammatory properties, this special rice is truly
remarkable in its abilities. In ancient China Black Rice was set aside specifically for the Emperor and / or
the royal family, regular people weren't allowed anywhere near the stuff. Much has been written
recently about the studies linking antioxidants to anti-aging. What's really incredible about Black Rice is
the fact that it contains even more antioxidants (per serving) than blueberries; which are famous for
their anti-aging properties.

The Emperor says, "Hands off the black rice! It's mine."

In ancient times, Emperors reserved this wonderfully nutty rice for their own consumption because it
was thought that it would extend their lives; actually, it seems they weren't that far off the mark. Black
rice does provide many health benefits that we are just finding out about now; including prevention and
treatment of very serious ailments. Avoiding diseases and conditions such as heart disease, cancer,
diabetes, high blood pressure, and others is surely a great way to extend the length and quality of your
life.
In addition to its healing and nutritious qualities, it would seem that Black Rice was also considered to be
somewhat of an aphrodisiac at one time. It is highly likely that the Emperors down throughout the ages
probably shared their Black Rice stock with their consorts or concubines.

Black Rice is surely 'one of the'... if not 'the most' special breeds of rice that are cultivated on Earth. Its
special, near medicinal values are truly stunning, even today with all of our medical knowledge and tools
Black Rice is the kind of food that can save your life. Now every time you set down to enjoy a few
servings of this awesome super food, you can remind yourself that you are eating something specifically
reserved for kings.