Rice Bran
Rice bran and its oil contain large concentrations of several
compounds that could potentially prevent chronic diseases such as coronary heart
disease and cancer.
In the past, human consumption of rice bran has been limited,
primarily because rice bran spoils quickly, but methods to preserve rice bran
have been developed. This is what we call Stabilized Rice Bran.
Studies with rice bran focused on stabilizing the lipid
degradation that leads to flavor problems. Studies found that rice bran
contained high levels of both tocopherols and tocotrienols, which compromise
vitamin E and act as antioxidants. High levels of a mixture of compounds
referred to collectively as oryzanol were also found within rice bran.
Oryzanol components are complex compounds that can act as an
antioxidant to improve solubility in cell membranes and potentially lower
cholesterol by competitive inhibition of absorption and synthesis.
The three components of the oryzanol are:
• Cycloartenyl ferulate
• 24-methylene cycloartanyl ferulate
• Campesteryl ferulate
The antioxidant activities of four of the vitamin E components
and the three oryzanol components exhibited significant antioxidant capacity and
inhibited cholesterol oxidation. All three oryzanol components had higher
antioxidant capability than any of the four vitamin E components.
Interest in rice bran grew when studies showed that the
inclusion of oat bran in the diet lowers serum cholesterol.
In a 10-week controlled feeding trial, rice bran was as
effective as oat in lowering blood cholesterol concentrations in men and women
with moderately high blood cholesterol concentrations. Rice bran consumption has
shown to be successful in reducing cholesterol levels in pigs, hamsters, rats,
humans, and primates.
Powdered Rice Bran Solubles
Rice Bran Supplements
Rice Bran lowers blood pressure in rats
Rice Bran Oil Lowers Cholesterol
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