Rice bran oil
From Wikipedia, the free encyclopedia
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. It is popular as a cooking oil in several Asian countries, including Japan and China.[1]
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:[2]
| Fatty acid | Percentage |
|---|---|
| Palmitic | 15.0% |
| Stearic | 1.9% |
| Oleic | 42.5% |
| Linoleic | 39.1% |
| Linolenic | 1.1% |
| Arachidic | 0.5% |
| Behenic | 0.2% |
The oil may also offer some health benefits, as it contains oryzanol, an antioxidant that may help prevent heart attacks;[3] phytosterols, compounds believed to help lower cholesterol absorption; [4][5] and relatively high amounts of vitamin E.
[edit] See also
[edit] References
- ^ California Rice Oil Company. Health Benefits of Rice Bran Oil. Retrieved on 2006-10-09.
- ^ Rice Bran Oil. Retrieved on 2006-10-09.
- ^ 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. Retrieved on 2006-10-09.
- ^ Jeanie Lerche Davis (June 07, 2002). Vegetable Oil Helps Reduce Cholesterol. WebMD. Retrieved on 2006-10-09.
- ^ University of Rochester Medical Center (May 12, 2005). Can Rice Bran Oil Melt Away Cholesterol?. Science Daily. Retrieved on 2006-10-09.
