Rice bran, a by-product of milled rice, has been used in a limited manner for a long time but in the recent years, consumption of RBO has picked up due to its health benefits attributed to its unsaponifiable constituents. Such health enhancing and therapeutic actions are due to its antioxidant, anti-cancer, anti-diabetic and anti-atherogenic properties along with its effect on lipid metabolism and immune function. RBO contains many bioactive phytochemicals which compromise its less than five percent unsaponifiable fraction. RBO, post refining, is having attractive color, mild flavor and high smoking point, which make it suitable for use in diverse cooking methods. RBO contains various antioxidants such as gamma-oryzanol, tocotrienols, tocopherol and squalene. Vitamin E and oryzanol have antioxidant effects. Oxidation of linoleic acid and cholesterol is even much inhibited by oryzanol than that from vitamin E, the established antioxidant. Thus, over the years, sagacity and scientific endeavour have succeeded in extracting a nutritional nugget named RBO, from a hitherto regarded waste byproduct formed during rice shelling.
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