image
Sed ut perspiciatis unde omnis iste natus error sit voluptatem accusantium doloremque. Perspiciatis unde omnis iste natus error sit voluptatem accusa.
Search
 

RICE

RICE

Rice, and rice bran oil in particular, is one of the substances selected by I Coloniali to create its lines. The moisturising and nourishing power of rice bran oil was selected for the Regenerating & Velveting body care line. A complete cleansing and care line which is designed to regenerate the skin and nourish it intensively.

A real natural tonic which helps to increase the skin’s elasticity, maintain its hydration and reduce the appearance of wrinkles. Rice bran oil it is also a natural organic compound which helps in the synthesis of cholesterol and vitamin D through the natural regeneration of the skin.

Rice bran extracts help to protect the skin from external aggressors such as wind, cold, the urban environment, pollution and sun damage.

INDEX:

Rice: beneficial properties

The oil extracted from rice bran is an anti-ageing beauty secret jealously guarded for centuries by Asian peoples. Rice produces a smooth, unlined and luminous skin. The extract contains large quantities of antioxidants including gamma-oryzanol, ferulic acid and, the most potent, the tocopherols.

Rice bran wax is used in cosmetics as a substitute for Carnauba wax. Rice bran oil is a great source of vitamin B, antioxidants and moisturising proteins and thus has a nourishing effect and can produce deep hydration. Since rice oil is light and penetrates easily, it is suitable for all skin types.

As well as the bran extract, the low molecular weight peptides obtained from the teas extracted from rice seeds are a very effective natural alternative in the formulation of skin and hair care products.

Clinical studies demonstrate that some chronic diseases have a lower incidence in regions where rice is consumed and this has been associated with the powerful antioxidant effect of rice grains. Of the four types of rice grains (classified by colour), the black varieties have the highest antioxidant potential, followed by the red and black varieties.

The substances possessing a high antioxidant activity, such as the flavonoids, phenolic acids, anthocyanins and tocopherols, are mostly found in the rice bran.

Since rice grains are the staple food of more than half of the world’s population, they have been extensively studied from the point of view of their chemical composition and nutritional qualities. They are classed as a healthy and highly caloric food.

Rice grains also contain minerals such as calcium, selenium, magnesium, manganese, phosphorus, potassium, sodium, zinc, iron and group B vitamins. Over the years, rice’s antioxidant compounds have been identified and quantified. The amount of these compounds depends on the species and the method of extraction. The highest quantities of phenolic acids are found in rice bran. This is mainly ferulic acid, sinapic acid, gallic acid, vanillic acid and syringic acid, together with minor constituents such as the chlorogenic acids, cinnamic acid and ellagic acid.

Of the flavonoids, the main compound is tricin, followed by luteolin, apigenin, quercetin, isorhamnetin, kaempferol and myricetin. The tocotrienols and rice tocopherols also mainly found in the rice bran.

In addition to its high nutrition value, rice is also known as a medicinal plant; ancient texts praise its healing properties. In China, the medicinal value of rice was known as early as 2,800 BC, when royal doctors were using it to restore tranquillity and inner peace. In traditional medical texts, boiled rice mixtures used to be prescribed as eye lotions.

Rice bran has a high vitamin B content. In India, ancient Ayurvedic medical practices prescribe rice as a treatment for inflammation. In addition, some specific rice crops are grown exclusively for healing purposes in certain Indian states.

Because of its low fat content, low cholesterol content and low salt content, rice is the best diet for hypertension, while the low fibre content helps with disorders of the digestive system.

Rice: origins and history

Rice, in particular Oryza Sativa, is one of the most cultivated plants on earth. It is one of the most effective and most ancient forms of sustenance in many Asian countries, where it is the main source of food. Its cultivation began in China began 10,000 years ago although it is also cultivated in other continents. Thousands of varieties of rice have since been developed.

For many people in Asia rice is synonymous with life and has shaped their culture. The genus Oryza sativa includes more than 22 species, two of which are cultivated species whilst the rest are wild. Sativa, originally from China, is now cultivated all over the world. It is a semi-aquatic plant grown in five different ecosystems, namely low pressure and upland environments.

Rice is an annual plant with a system of fibrous roots and erect stems forming nodes and long, flat leaves. It grows in a clump of upright stems which can reach up to two metres, depending on the species. The harvested grain, also known as paddy rice, is wrapped in a husk which is removed during milling. It is divided into thousands of different varieties depending on its colour, size and shape of the grains, as well as its environmental intolerances and growing season. All these varieties  are divided, on the basis of their life cycle, into short-lived varieties, which mature in 105–120 days, and long-lived varieties, which take more than 150 days to mature.

Source: Dossier