Bac Huong, or Bắc Hương, is a premium rice variety from Northern Vietnam, known for its aromatic qualities (similar to pandan or jasmine rice) and soft texture. Its light fragrance and soft, sticky texture make it ideal for pairing with various Vietnamese dishes, from savory stir-fries to soups.
If you've been researching luteolin-rich foods online, you may have stumbled across this rice variety, as one vendor website claims it has a high luteolin concentration, which can help with weight loss.
The truth is, we couldn't find substantial scientific research to back up how much luteolin Bắc Hương rice contains, and while the flavonoid luteolin has been studied for many potential health benefits, "weight loss" isn't one of them.
Is there Luteolin in Bac Huong Rice?
It's possible that Bac Huong rice contains luteolin because rice, particularly the outer brand layers, contains luteolin. However, the amount can vary depending on how it's processed. This means that whole-grain rice or minimally processed rice is more likely to contain luteolin compared to polished white rice [1].
Bac Huong rice is white rice and doesn't belong to the pigmented rice category, so while it might contain luteolin, it's likely in lower quantities than red, black, or purple rice.
The claim that Bac Huong rice is rich in luteolin to help in weight loss is likely a marketing gimmick.
Rice Varieties with High Luteolin Content
Research indicates that pigmented rice varieties, such as black and red rice, contain higher levels of flavonoids, including luteolin.
In a study analyzing various rice types, luteolin accounted for approximately 14% of the total flavonoid content. This suggests that the luteolin content in these pigmented rice varieties is around 18.4 mg per 100 g [2].
Preserving Luteolin Content While Cooking Rice
Cooking can lead to the degradation of luteolin and other flavonoids. To minimize nutrient loss, presoaking black rice for 1 hour before cooking has been shown to help retain anthocyanin content, which may also aid in preserving luteolin levels [3].
Another thing you can do to minimize the breakdown of luteolin and other beneficial compounds in your rice is to cook it at a steady temperature. You can do this using a rice cooker — rather than boiling it on a stovetop, as high heat could break down the delicate compounds.
What Does Bac Huong Luteolin Do?
While the fragrant rice from North Vietnam is delicious and aromatic, white rice varieties like Bac Huong typically don’t have high luteolin content.
Luteolin, a flavinoid with antioxidant and anti-inflammatory properties, is typically found in the outer bran layers of rice, which are removed during milling to create white rice. If you’re specifically looking for luteolin, you'll find much higher concentrations in red, black, or purple rice, as these retain their nutrient-rich bran layer.
There have been some marketing claims suggesting Bac Huong rice is high in luteolin and that it may help with weight loss. However:
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No solid evidence supports these claims.
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Luteolin itself isn’t directly linked to weight loss. While it may support metabolic health indirectly, it’s not a magic ingredient for shedding pounds.
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Rice isn’t an ideal source of luteolin. Even in pigmented varieties, the luteolin content is relatively low compared to other foods or supplements.
To increase your luteolin intake, you might want to explore luteolin supplements or foods naturally high in luteolin, such as celery, parsley, or radicchio. While Bac Huong rice is a great addition to your meals for its taste, it’s not a significant source of luteolin or a solution for weight loss.
Resources:
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Apea-Bah, F. B., Li, X., & Beta, T. (2021). Phenolic composition and antioxidant properties of cooked rice dyed with sorghum-leaf bio-colorants. Foods, 10(9), 2058.
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Singh, N. K., Rani, M., Sharmila, R. T., & Yadav, A. K. (2017). Flavonoids in rice, their role in health benefits. MOJ Food Process. Technol, 4(3), 96-99.
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Hiemori, M., Koh, E., & Mitchell, A. E. (2009). Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR). Journal of agricultural and food chemistry, 57(5), 1908-1914.
