Rice bran oil
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Rice bran oil is the oil extracted from the germ and inner husk of rice. It is notable for its very high smoke point of 490°F (254°C) and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying.^[1] It is popular as a cooking oil in several Asian countries, including Japan and China.^[2]

Rice bran oil contains a range of fats, with 47% of its fats monounsaturated, 33% polyunsaturated, and 20% saturated. The fatty acid composition of rice bran oil is:^[3]

Rice bran oil is rich in vitamin E, γ-oryzanol (an antioxidant that may help prevent heart attacks^[4]), and phytosterols (compounds believed to help lower cholesterol absorption^[5][6]), which may provide associated health benefits.

Rice bran oil was traditionally used in Southern India for cooking. A decline in usage has occurred for the last three decades. This decline is gaining momentum due to the increasing number of restaurants.

See also

• Rice bran wax

References

1. ^ Tophé Rice Bran Oil Company. "Rice Bran Oil Benefits". Retrieved on 2007-08-27.
2. ^ California Rice Oil Company. "Health Benefits of Rice Bran Oil". Retrieved on 2006-10-09.
3. ^ "Rice Bran Oil". Retrieved on 2006-10-09.
4. ^ A.F. Cicero, A. Gaddi (2001). "Rice bran oil and gamma-oryzanol in the treatment of hyperlipoproteinaemias and other conditions". Phytother Res 15: 277–286. doi:10.1002/ptr.907. Retrieved on 2006-10-09. 
5. ^ Jeanie Lerche Davis (June 7, 2002). "Vegetable Oil Helps Reduce Cholesterol". WebMD. Retrieved on 2006-10-09.
6. ^ University of Rochester Medical Center (May 12, 2005). "Can Rice Bran Oil Melt Away Cholesterol?". Science Daily. Retrieved on 2006-10-09.

External links

• BranFacts. com - Rice Bran Oil health information, research abstracts, article links and manufacturer information

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