Black pericarp rice contains a beneficial compound called Cyanidin-3-Glucosides (C3G) that may help fight cancer. Researchers studied how to increase C3G levels in red and white rice and rice-based bakery products. They found that mixing black rice with red or white rice retained C3G levels during cooking. Using black rice in bakery products also preserved C3G content. By combining 25% black rice with 75% red or white rice, the nutritional quality of the food was improved. This could help in managing diseases like cancer for people who eat rice regularly.