Biofortified and functional rice: A critical review of nutritional enhancement and health benefits

Rice, the staple food for more than half of the world’s population, is predominantly consumed in polished form, which lacks essential micronutrients and contributes to hidden hunger. This review examines biofortification and functional rice development as sustainable methods to improve the nutritional and health-enhancing attributes of rice. Evidence from conventional breeding, genetic engineering, agricultural practices, and microbiological interventions is consolidated, focusing on the biofortification of iron, zinc, and vitamin A. Functional rice enriched with anthocyanins, resistant starch, proteins, and prebiotic or probiotic traits is also discussed, alongside nutrient bioavailability and the influence of processing methods such as fermentation, germination, and parboiling. Findings indicate that biofortified rice can helps mitigate micronutrient deficiencies, while functional rice provides additional advantages for the management of diabetes, cardiovascular disease, and gastrointestinal health. Nonetheless, challenges persist, particularly in nutrient absorption, regulatory approval, and consumer acceptance. Current evidence is restricted by insufficient biomarkers, contradictory findings in zinc studies, and an absence of long-term intervention trials, underscoring the need for further research and socio-economic integration.