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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.