Research progress on low-glycemic index functional rice

doi:10.14088/j.cnki.issn0439-8114.2026.08.004

Abstract

Abstract: Low-glycemic index (low-GI) functional rice refers to rice varieties with a glycemic index (GI) of no more than 55. Its core characteristic lies in regulating the starch anabolism pathway by increasing the content of resistant starch (RS). This slows down the glucose release rate during rice digestion, thereby resulting in a steady postprandial blood glucose response. The research advances in genetic mechanisms and breeding of low-GI functional rice were reviewed, and the industrialization challenges including technical bottlenecks in variety breeding, inadequate market regulations and difficulties in cultivation promotion were analyzed. Corresponding countermeasures were further proposed, such as strengthening multi-omics combined analysis, establishing unified national standards and certification systems for low-GI rice, and optimizing cultivation patterns. It was expected to provide references for future research on low-GI functional rice.

Key words: glycemic index (GI), functional rice, low-GI, high resistant starch content

CLC Number:

S511

DENG Qiu-yu, TU Jun-ming, CHEN Jie, ZHANG Sheng, LI Xing-hua, CAI Xing-xing, ZHANG Wen-chao, WANG Huan, CAO Zhi-gang. Research progress on low-glycemic index functional rice[J]. HUBEI AGRICULTURAL SCIENCES, 2026, 65(8): 19-23.

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