Researchers at Hokkaido University in Japan have identified unique lipid compounds in various strains of Japanese Japonica rice, suggesting that pigmented varieties – particularly black and green rice – may offer greater health benefits than white rice. The findings, published in January 2026 in Food Research International, detail a comprehensive analysis of 56 cultivars, including brown, red, green and black rice.
While lipids constitute a modest percentage of rice composition, they are crucial for cell membrane integrity, energy storage, and signaling processes within the body, according to Professor Siddabasave Gowda, the study’s lead author. Advances in analytical technologies, such as liquid chromatography and mass spectrometry, enabled the team to identify 196 different lipid molecules belonging to five major groups within the rice samples.
The research revealed that pigmented Japonica rice varieties contain potentially beneficial fats, including FAHMFA (fatty acid hydroxy fatty acid esters) and LNAPE (N-acyl-lysophosphatidylethanolamines). FAHMFA were identified in rice for the first time through this study. Both compounds have been previously linked to anti-inflammatory effects and improved metabolic health in other biological systems.
To assess the impact of these pigmented rice varieties on blood sugar levels, the researchers simulated human digestion in a laboratory setting. They cooked samples of selected rice and exposed them to digestive enzymes, measuring the rate at which starches broke down – a key indicator of how quickly a particular rice type might raise blood sugar after consumption. The black and green Japonica rice varieties demonstrated a slower increase in blood sugar compared to typical white rice, indicating a slower digestion rate and a more gradual release of glucose into the bloodstream.
These findings suggest that pigmented rice varieties could be utilized in the development of food products designed to promote cardiovascular health, manage blood sugar levels, and potentially reduce the risk of lifestyle-related diseases such as type 2 diabetes. The global rice starch market is projected to reach $1.379 billion by 2034, growing at a rate of 8.16% annually between 2026 and 2034, according to a February 9, 2026 report from Fortune Business Insights. The report details market analysis by type, nature, and finish-use, including the food and beverage industry.
Gowda’s research group has previously identified novel bioactive lipids in Japanese foods, including fish, herbal teas, and edible algae, contributing to a growing understanding of under-explored lipid-rich food resources in Japan. “People may be interested in knowing the health benefits of different pigmented rice varieties and, based on this knowledge, choosing the type that best suits their needs,” Gowda stated. He also expressed hope that the results will support the development of new “functional” rice-based products for better diabetes management and the prevention of other lifestyle-related illnesses.