Joha is a short-grain winter paddy known for its significant aroma and noteworthy taste. The traditional claims are that the consumers of Joha rice have low incidence of diabetes and cardiovascular diseases, but these needed scientific validation.
Joha rice is also rich in several antioxidants, flavonoids, and phenolics.
Some of the reported bioactive compounds are oryzanol, ferulic acid, tocotrienol, caffeic acid, catechuic acid, gallic acid, tricin, and so on, each with reported antioxidant, hypoglycaemic and cardio-protective effects.
In the research it is detected that two unsaturated fatty acids viz., linoleic acid (omega-6) and linolenic (omega-3) acid.
These essential fatty acids (which human cannot produce) can help maintain various physiological conditions.
Omega-3 fatty acid prevents several metabolic diseases such as diabetes, cardiovascular diseases, and cancer.
Joha has also proved to be effective in lowering the blood glucose and preventing diabetes onset in diabetic rats.
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