The Journal of Nutrition Vol. 127 No. 3 March 1997, pp. 521S-524S
Copyright ©1997 by the American Society for Nutritional Sciences

Rice Bran Oil and Cholesterol Metabolism

Laboratory of Food Science, Kyushu University School of Agriculture, Fuluoka 812-81 and ^* Kawasaki University of Medical Welfare, Kurashiki 701-01, Japan

A range of human and animal studies have shown that rice bran oil (RBO) is an edible oil of preference for improving serum cholesterol levels and lipoprotein profiles with similarity to the more commonly used vegetable oils such as corn oil and safflower oil. Of particular interest is the observation that blending RBO with safflower oil at a definite proportion (7:3, wt/wt) magnifies the hypocholesterolemic efficacy, compared with the effect of each oil alone. Although the mechanism underlying this effect is not apparent at present, the blending may have a practical significance. The blending effect was reproduced in rats fed a cholesterol-enriched diet, and there was also a decrease in liver cholesterol. The occurrence of peculiar components such as -oryzanol and tocotrienols could be responsible for the hypocholesterolemic effect of RBO.

Key words: rice bran oil, cholesterol, -oryzanol, humans, rats.