Genetic analyses of rices differing in glycemic index (GI)

Rice feeds more than half of the world’s population. Therefore, rice with low glycemic index (GI) values and good palatability contribute to the prevention and management of chronic diseases including type II diabetes which is now assuming epidemic proportions around the globe. A combination of genetic, transcriptomic and protein expression analysis of the tested rice lines obtained from our study provides insights on how to develop low GI rice lines more rapidly.