Rice bran oil
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.
See also
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. http://www.findarticles.com/p/articles/mi_m0FDN/is_5_6/ai_80490897. Retrieved 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.
