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]
| Fatty acid | Percentage |
|---|---|
| Palmitic | 15.0% |
| Stearic | 1.9% |
| Oleic | 42.5% |
| Linoleic | 39.1% |
| Linolenic | 1.1% |
| Arachidic | 0.5% |
| Behenic | 0.2% |
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. Following decline in usage for last three decades this is gaining momentum due to number of increasing restaurants.
[edit] See also
[edit] References
- ^ Tophé Rice Bran Oil Company. Rice Bran Oil Benefits. Retrieved on 2007-08-27.
- ^ 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. doi:.
- ^ Jeanie Lerche Davis (June 7, 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.
[edit] External links
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