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Nutritional and Health Benefits of Rice Bran Oil

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Abstract

Rice bran oil (RBO) is gaining popularity among other traditionally used cooking oils because of its better cooking quality, prolonged shelf life and well-balanced fatty acid composition as well as the presence of many antioxidant components. RBO has lower viscosity and relatively high smoke point, which make it as healthy cooking oil. RBO is rich in vitamin E (both tocopherols and tocotrienols) and bioactive phytonutrients, which include phytosterols, γ-oryzanol, squalene and triterpene alcohols. All of these compounds exhibit high antioxidant, anti-inflammatory, hypocholesterolaemic, antidiabetic and anticancer activities. The dietary intake of RBO has been reported to lower the levels of blood cholesterol, blood pressure and blood glucose and can help to reduce inflammation and symptoms of metabolic syndrome. RBO helps to boost the immune system and prevent the process of premature ageing and age-related neurodegenerative diseases. Because of its cardiac-friendly phytochemicals and antioxidant potentials, RBO has been categorized as healthy edible oil for human consumption and has attained the status of “heart-healthy oil”. As per scientific evidences, it is suggested that a daily intake of 50 g of RBO besides dietary and lifestyle modifications may be considered enough to attain its beneficial effects in reducing the risk of chronic diseases, in particular the cardiovascular diseases. This chapter discusses the nutritional and phytochemical components of RBO, their mechanism of action as well as health benefits in the prevention and management of chronic diseases.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, POB 34, Al-Khoud 123, Muscat, Sultanate of Oman

    Amanat Ali

  2. Nutrition & Dietetics Program, Department of Human Sciences, University of Arkansas at Pine Bluff, Pine Bluff, 71601, Arkansas, USA

    Sankar Devarajan

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  1. Amanat Ali
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  2. Sankar Devarajan
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Correspondence to Amanat Ali .

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Editors and Affiliations

  1. School of Engineering, University of Guelph, Guelph, Ontario, Canada

    Annamalai Manickavasagan

  2. College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman

    Chandini Santhakumar

  3. Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu, India

    N. Venkatachalapathy

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Ali, A., Devarajan, S. (2017). Nutritional and Health Benefits of Rice Bran Oil. In: Manickavasagan, A., Santhakumar, C., Venkatachalapathy, N. (eds) Brown Rice. Springer, Cham. https://doi.org/10.1007/978-3-319-59011-0_9

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