Nutritional Components and Bioactive Substances of Colored Rice: From Molecular Formation, Nutritional and Health Benefits to Industrial Application Prospects

Colored rice is a type of functional cereal rich in bioactive substances such as anthocyanins. This article systematically reviews its molecular formation, nutritional quality, health effects, and industrial applications. At the molecular level, the biosynthesis of pigments such as anthocyanins is regulated by transcription factors including MYB and bHLH, and is influenced by environmental conditions such as light, temperature, and fertilization. Nutritional analysis shows that, compared to white rice, colored rice contains higher levels of resistant starch, high-quality protein, dietary fiber, minerals, and vitamins. In addition, it is rich in various phenolic compounds and gamma-aminobutyric acid (GABA). These bioactive components have functional food applications in chronic diseases such as diabetes, cardiovascular diseases, and cancer through multiple mechanisms. These mechanisms include antioxidant and anti-inflammatory activities, regulation of glucose and lipid metabolism, and modulation of the gut microbiota. Despite the advancements in molecular breeding and precision cultivation technologies that have driven variety improvement and diversified product development, the industry still faces challenges such as the contradiction between nutrient retention and processing palatability, as well as insufficient market recognition. In the future, it is necessary to integrate multidisciplinary technologies to promote the development of colored rice. This may contribute to modulating risk factors associated with chronic diseases based on precision nutrition evidence.