In an article published by Seeker, Rice was genetically engineered by biologists from the South China Agriculture University in order to produce an antioxidant-rich pigment called anthocyanin. The pigment was instilled through the endosperm of the rice by "gene stacking." Since black rice already contains anthocyanin, it would be more convenient for the pigment to be infused in white rice since it is more commonly eaten. In doing so, genetically engineering this type of rice, would vastly progress in delivering the essential antioxidants that fight off illnesses (i.e. diabetes, chronic disorders, cancer, and cardiovascular diseases). Scientists, like Yao-Guang Liu, senior author, have found the correct combination that was needed to play a role in altering the genes. Although, stated in the article, more studies need to me made in order to completely verify that the rice is safe to consume. The reason being could either for its unique color or because of the publics concern it is genetically modified.