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”.