There is an age-old debate surrounding rice and whether it’s good or bad for you. There have been arguments for both over the years, but scientists have made strides to push it into the “good” category firmly. Jing-Jing Xu, Yuan Lei, Xiao-Fan Zhang, Shuai Zhan, Caixia Gao, and Xiao-Ya Chen recently published a paper covering their extensive research and subsequent discovery of a gene editing methodology to modify the native Coq1 genes of rice and wheat to produce CoQ10.
Using sequence variation, these researchers have found promising development in creating more dietary sources of the compound ubiquinone. It naturally occurs in the body as a crucial part of energy production and plays a vital role in protecting the heart as a fat-soluble antioxidant. Many products use this for skincare benefits, but it has much potential for creating a more sustainable solution for healthy plant-based living.
Coenzymes as the key to health
Various coenzymes work together to keep the body in top form, and dietary sources of nutrition are essential in maintaining said form. A significant portion of the global population suffers from deficiencies in different micronutrients, so it’s worth trying to address this problem through easy and accessible solutions.
Although the body naturally produces CoQ10, this production slows down after turning 20. This slowing doesn’t consider other medications and lifestyle choices that may impact the body. The scientists behind this study have noted how side chains can determine distribution patterns, making gene editing an effective way to make plants synthesize the right coenzyme. Using this approach, the team maintained its crop yield and produced rice that remained stable while being cooked.
CoQ10 has many notable aspects, making it a great cofactor for the body’s health needs. Because of its anti-inflammatory properties, it is often used against cardiovascular disease. Various applications include migraine protection, cancer prevention, degenerative muscular disease management, and reducing fatigue and cardiometabolic symptoms.
The rise of rice in human consumption
Developing a healthier rice variant is more relevant than ever, as global rice consumption has increased over the last decade. In 2024 alone, the world consumed around 523.8 million metric tons of rice. Statista states this is an increase from the 437.18 million metric tons of rice consumed in the 2008/2009 crop year. Since rice is generally more affordable and accessible than other familiar sources of carbs, it’s unlikely that consumption will slow down anytime soon.
Aside from the affordability of different rice varieties, it also comes down to how convenient the preparation is. An article by the New York Post found that a large majority of Americans avoid cooking simply because they are too tired. This makes the uncomplicated yet flexible and filling rice an easy go-to for dishes.
Contributing writer Hui Yin from WeKnowRice further explains that most people have an easier time making rice because of the advent of rice cookers. Instead of taking time to boil grains in a hot pot as in traditional methods, the essential kitchen appliance has simplified cooking and minimized errors. Yin notes how the market has grown so much that different rice cookers even come with special features and functions, from the gas power of a Rinnai 55 to the 7-in-1 cooking ability of the Instant Pot Duo.
Even a cheap rice cooker does the job easily, resulting in perfectly acceptable outcomes even when using more affordable grains. Whether you are a novice cook or simply too busy, rice is easy. This is why it’s incorporated into daily meals by over half of the world.
Scientists’ ability to transform one of the most popular daily food sources into a healthier one is a promising sign for the future. This latest advancement in genetically modified grains isn’t the first and certainly won’t be the last. The Plant Biotechnology Journal previously covered biofortified rice as an answer to micronutrient deficiency. Researchers from the University of Geneva (UNIGE), ETH Zurich, and National Chung Hsing University (NCHU) developed a rice line enhanced with vitamin B1 without compromising its readiness for consumption or crop yield.
With gene editing and continuous strides forward in food-safe technologies, it’s thrilling to see what science can do to address all kinds of health concerns over time. For now, it’s best to let these scientists cook.
This article was written for WHN by RUTH ANN JOHN, a freelance writer who enjoys writing about health, wellness, and sustainability. When she’s not typing away at her keyboard, you can find her completing an oil painting or doing DIY projects.
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