Scientists develop ‘cancer-fighting’ rice

Purple rice with the potential to combat cancer and heart disease has been developed by scientists testing a new advance in genetic engineering.

The rice owes its unusual colour to high levels antioxidant-boostingpigments called anthocyanins.

Its ability to counteract oxidation damage to cells could reduce the risk of certain cancers, cardiovascular disease, diabetes and other chronic disorders, claim researchers from South China Agricultural University.

You will not find purple rice in supermarkets any time soon, however. It was only created to demonstrate a new technology that allows many genes to be delivered into a plant at once.

The scientists intend to evaluate the safety of the rice as a biofortified food, and hope to create other “purple” cereals by introducing anthocyanins into seeds.