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.^[1] It is popular as a cooking oil in several Asian countries, including Japan and China.^[2]

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:^[3]

The oil may also offer some health benefits, as it is rich in both vitamin E and γ-oryzanol, an antioxidant that may help prevent heart attacks;^[4] phytosterols, compounds believed to help lower cholesterol absorption; ^[5][6] and relatively high amounts of vitamin E.

See also

• Rice bran wax

References

1. ^ Tophé Rice Bran Oil Company. Rice Bran Oil Benefits. Retrieved on 2007-08-27.
2. ^ California Rice Oil Company. Health Benefits of Rice Bran Oil. Retrieved on 2006-10-09.
3. ^ Rice Bran Oil. Retrieved on 2006-10-09.
4. ^ 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. Retrieved on 2006-10-09. 
5. ^ Jeanie Lerche Davis (June 07, 2002). Vegetable Oil Helps Reduce Cholesterol. WebMD. Retrieved on 2006-10-09.
6. ^ University of Rochester Medical Center (May 12, 2005). Can Rice Bran Oil Melt Away Cholesterol?. Science Daily. Retrieved on 2006-10-09.

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