by Rhowell Jr. Tiozon, Erstelle Pasion-Uy, Shem Gempesaw, Joel Tolentino, Alisdair R. Fernie and Nese Sreenivasulu
IRRI researchers have discovered that pigmented rice sprouts (PRS) with superior haplotypes are rich in antioxidants and beneficial fatty acids that have enriched antioxidant and anticancer properties. This research opens up possibilities for developing nutrient-rich rice varieties with improved health benefits by identifying the key genes responsible for lipid breakdown during germination.
Though half of the world’s population consumes rice, not many people know the nutritional benefits pigmented rice sprouts provide. When rice seeds germinate, stored lipids are converted to fatty acids and other compounds that supply energy to the developing plant. This process benefits the plant and also contributes to a healthier diet for humans. Recognizing this potential, a group of scientists at the International Rice Research Institute (IRRI), led by Dr. Nese Sreenivasulu, Principal Scientist and Head of Consumer-driven Grain Quality and Nutrition Research Unit, Rice Breeding Innovations, explored pigmented rice sprouts (PRS) for their antioxidant and anticancer properties.
How It Was Done
To understand how PRS compares to regular white rice, IRRI scientists studied 293 rice varieties, including red, purple, and other pigmented types. After germination, they used advanced techniques to examine the lipids and how they contribute to antioxidant activities and explored, on a genetic level, the factors that influence the production of these beneficial lipids. Moreover, the team examined how the lipids extracted from rice sprouts react to cancer cells in inhibiting the growth of cancer cell lines.
Key Findings of the Research Study
As rice seeds germinate, enzymes break down the stored lipids and release higher levels of health-beneficial unsaturated fatty acids and carotenoids. These unsaturated fatty acids are essential in protecting cells from oxidation. Consuming PRS can help strengthen the body’s natural defenses against these non-communicable diseases.
In addition to the benefits gained during germination, IRRI scientists have confirmed that superior PRS contained higher levels of potent antioxidant properties, particularly unsaturated fats like triglycerides (TAGs) and diglycerides (DAGs), which help neutralize free radicals in the body. Moreover, these PRS are rich in carotenoids, the same antioxidants found widely in fruits and vegetables.
Additionally, IRRI scientists also revealed that certain rice lines, particularly the Indica rice group, have genes (OsGELP102 and OsGELP107) that are important for breaking down stored lipids during germination. This opens the door for developing rice varieties with higher antioxidant levels and other health benefits.
The Potential of Rice as a Cancer-Fighting Superfood
Rice is a staple food in many regions of the world, and the right innovations can improve nutrition and overall health. By developing more nutrient-dense rice varieties through PRS, IRRI continues to research how rice might be used to address some of the most challenging global health issues.
The Next Steps
IRRI is currently validating genes associated with enhanced anti-cancer properties in rice, aiming to incorporate these traits into breeding programs for metabolite-enriched varieties with potential health benefits. Ongoing initiatives include collaborations with medical experts from local and international institutions to facilitate future clinical trials, providing scientific evidence for rice’s role in reducing the risk of diet-related cancers.
This work is being carried out in collaboration with the Max Planck Institute of Molecular Plant Physiology and UP Mindanao.
To learn more about this study, refer to Tiozon, R., Pasion-Uy, E., Alseekh, S., Sartagoda, K. J. D., Gempesaw, S., Tolentino, J. H. G., Fernie, A. R., & Sreenivasulu, N. (2025). Lipidomics-based association study reveals genomic signatures of anti-cancer qualities of pigmented rice sprouts. Frontiers in Plant Science, 16, Article 1533442. https://doi.org/10.3389/fpls.2025.1533442
Reference Cited:
Tiozon, R. N. Jr., Alseekh, S., Fernie, A. R., Bonto, A. P., Yu, J., Buenafe, R. J. Q., & Sreenivasulu, N. (2024). Comprehensive lipidomic insights of differentially accumulating lipids in large pigmented rice sprout collection and the changes in the starch composition upon germination. Food Chemistry, 460(2), 140677. https://doi.org/10.1016/j.foodchem.2024.140677
