Rice bran oil

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Rice Bran Oil

Rice bran oil (pronunciation: /ˈraɪs bræn ˈɔɪl/) is the oil extracted from the hard outer brown layer of rice called chaff (rice husk). It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. It is popular as a cooking oil in several Asian countries, including Bangladesh, Japan, India, and China.

Etymology

The term "rice bran oil" is derived from the English words "rice", "bran", and "oil". "Rice" is a grain that is cultivated in many parts of the world. "Bran" refers to the hard outer layers of cereal grains, which are rich in nutrients. "Oil" is a viscous liquid derived from plants, animals, or synthetic fats.

Composition

Rice bran oil is notable for its high level of fatty acids, including oleic acid, linoleic acid, and palmitic acid. It also contains tocopherols and tocotrienols, two forms of vitamin E, and oryzanol, a compound believed to have numerous health benefits.

Health Benefits

Rice bran oil has been associated with a variety of health benefits. It is known to have cholesterol-lowering properties due to the presence of phytosterols. It is also rich in antioxidants, which can help protect the body against damage from free radicals. Some studies suggest that rice bran oil may have potential benefits for heart health and diabetes management.

Related Terms

  • Rice: The grain from which rice bran oil is extracted.
  • Bran: The hard outer layers of cereal grains, including rice.
  • Oil: A viscous liquid derived from plants, animals, or synthetic fats.
  • Fatty acids: The primary components of oils and fats.
  • Tocopherols and tocotrienols: Two forms of vitamin E found in rice bran oil.
  • Oryzanol: A compound found in rice bran oil that is believed to have numerous health benefits.
  • Phytosterols: Compounds found in plants that can help lower cholesterol levels.

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