Bioactive compounds in colored Rice: Exploring natural agents for Cancer prevention in vitro and rodent model studies

Pigmented rice varieties, including red, black, and purple rice, are rich in bioactive compounds like anthocyanins, flavonoids, and phenolic acids, which exhibit antioxidant, anti-inflammatory, and anticancer properties. This review explores their phenolic composition, mechanisms in cancer prevention, and stability during food processing. Anthocyanins in black rice inhibit tumor growth and metastasis by targeting pathways such as RAF/MEK/ERK and downregulating matrix metalloproteinases (MMPs). Proanthocyanidins in red rice modulate NF-κB signaling, reducing inflammation and cancer cell invasion. These compounds also induce apoptosis, arrest the cell cycle, and inhibit angiogenesis, offering multifaceted cancer prevention strategies. Additionally, pigmented rice bioactives mitigate oxidative stress and inflammation, key contributors to carcinogenesis. While their potential is promising, further research is needed to validate clinical efficacy and optimize processing stability. Pigmented rice represents a valuable dietary intervention for reducing cancer risk and promoting overall health. • Pigmented rice is rich in bioactive compounds with health benefits. • Black rice anthocyanins suppress tumor growth by targeting RAF/MEK/ERK pathways. • Red rice proanthocyanidins reduce inflammation and cancer cell invasion via NF-κB. • Pigmented rice compounds induce apoptosis and inhibit metastasis in various cancers.