Rice bran oil has been tested on a limited basis and found to potentially have cholesterol lowering properties. More research is needed with rice bran oil to determine whether it has a consistent effect in lowering cholesterol levels. I have listed some of the studies done a few years ago with this supplement on cholesterol levels. As of 2014, I have seen few informative clinical studies. Rice bran oil contains gamma-oryzanol. Another option in keeping cholesterol levels low is to eat less. Another healthy addition to one's regimen is curcumin, used as an anti-inflammatory. Nattokinase can act as a blood thinner.
Rice Bran Oil and cholesterol, lipid research
J Indian Med Association. 2010. LDL-cholesterol lowering activity of a blend of rice bran oil and safflower oil (8:2) in patients with hyperlipidaemia: a proof of concept, double blind, controlled, randomised parallel group study. Thus, the substitution of usual cooking oil with a blend of rice bran oil and safflower oil (8:2) was found to exert beneficial effects on the LDL-C levels shifting them to low-risk lipid category.
Use of rice bran oil in patients with hyperlipidaemia.
Natl Med J India. 2005; St John's National Academy of Health Sciences, Bangalore, Karnataka, India.
The quantity and type of dietary fat is known to affect plasma lipid concentration and hence the choice of cooking oil is important to lower the risk of coronary heart disease. Rice bran oil, which was not popular worldwide, is slowly being recognized as a 'healthy' oil in India. We assessed if rice bran oil had lipid lowering effects in subjects with elevated lipid levels. The use of rice bran oil as the main cooking oil significantly reduced serum cholesterol and triglyceride levels. The use of rice bran oil together with dietary and lifestyle modifications may have implications for reducing the risk of cardiovascular disease.
Similar cholesterol-lowering properties of rice bran oil, with varied gamma-oryzanol,
in mildly hypercholesterolemic men*.
Eur J Nutr. 2005.
The cholesterol lowering properties of rice bran oil containing differing amounts of non-saponifiable components have not been studied in humans, to our knowledge. To evaluate cholesterol lowering effects of rice bran oil, with low and high amounts of gamma-oryzanol (ferulated plant sterols) in mildly hypercholesterolemic men. Rice bran oil supplementation at ca. 50% total fat intake improved lipoprotein pattern in mildly hypercholesterolemic men. Methylated sterols in gamma-oryzanol are thought to be largely ineffective at inhibiting dietary cholesterol absorption, but could enhance cholesterol-lowering ability of 4-desmethylsterols. Assuming all ferulated sterols become de-ferulated in the gut, low and high gamma-oryzanol containing rice bran oil provided intestinal loads of 453 and 740 mg/d free 4-desmethylsterols, respectively. This intestinal load of 453-740 mg/d of efficacious free plant sterol equivalents had identical effects on lipoproteins.
Rice bran oil, not fiber, lowers cholesterol in humans.
Am J Clin Nutr. 2005.
Division of Functional Foods Research, Pennington Biomedical Research Center, Louisiana State University, Baton Rouge, LA
The cholesterol-lowering abilities of rice bran's fiber and oil apart from its fatty acid composition remain unclear. The objective of the study was to assess the effects of defatted rice bran and rice bran oil in an average American diet on blood lipids in moderately hypercholesterolemic persons. Twenty-six healthy volunteers consumed a diet with 13-22 g dietary fiber/d for 3 wk, and then 13 of the volunteers were switched to a diet with defatted rice bran to double the fiber intake for 5 wk. Study 2 was a randomized, crossover, 10-wk feeding study performed in 14 volunteers who consumed a diet with rice bran oil (1/3 of the total dietary fat) substituted for an oil blend that had a fatty acid composition similar to that of the rice bran oil. Serum lipids and factor VII were measured in both studies. Defatted rice bran did not lower lipid concentrations. In study 2, total cholesterol was significantly lower with consumption of the diet containing rice bran oil than with consumption of the control diet. Moreover, with consumption of the rice bran oil diet, LDL cholesterol decreased by 7% (P < 0.0004), whereas HDL cholesterol was unchanged. Rice bran oil, not fiber, lowers cholesterol in healthy, moderately hypercholesterolemic adults. There were no substantial differences in the fatty acid composition of the diets; therefore, the reduction of cholesterol was due to other components present in the rice bran oil, such as unsaponifiable compounds.
immune response in mice consuming rice bran
Eur J Nutr. 2005;
Polyunsaturated fatty acids play a key role in a number of biological functions. Rice bran oil is rich in linoleic acid, an essential n-6 fatty acid. n-6 fatty acids are said to have proinflammatory effects as a result of an increase in n-6 fatty acidderived eicosanoids. Rice bran oil is also rich in gamma-oryzanol, a compound from the unsaponifiable fraction, with antioxidant properties. Our results suggest that although gamma-oryzanol may modulate the immune system, it is not responsible for the overall immunostimulation effect seen for Rice bran oil . Rice bran oil -enriched diets could be useful in situations where a potentiation of the immune response was required. The fatty acids composition, more than the unsaponifiable fraction, might be responsible for this effect.
Similar cholesterol-lowering properties of rice bran oil, with varied
gamma-oryzanol, in mildly hypercholesterolemic men
Eur J Nutr. 2004
The cholesterol lowering properties of rice bran oil containing differing amounts of non-saponifiable components have not been studied in humans, to our knowledge. To evaluate cholesterol lowering effects of Rice bran oil, with low and high amounts of gamma-oryzanol (ferulated plant sterols) in mildly hypercholesterolemic men. Mildly hypercholesterolemic men, 38-64 y, starting cholesterol 4.9-8.4 mmol/l ( n = 30), consumed 50 g/d peanut oil (PNO) in vehicles for 2 wks during a run-in period, then, without wash-out, were randomly equilibrated (based on initial level of cholesterol) into two groups to consume 50 g/d Rice bran oil low (0.05 g/d) or high (0.8 g/d) gamma-oryzanol for 4 wks, in a randomized, controlled, parallel design study. Subjects were free-living and consumed habitual diets with some restrictions. Plasma concentrations of total, LDL-,HDL-cholesterol and triacylglycerol were measured at base line and after 2, 4, and 6 wks. The two Rice bran oil types were not significantly different with respect to effects on various cholesterol parameters, at 2 and 4 wks, including total cholesterol, LDL-, HDL- and LDL/HDL cholesterol ratio. Low and high gamma-oryzanol containing Rice bran oil feeding for 4 wks lowered total plasma cholesterol (6.3 %), LDL-C (10 %) and the LDL-C/HDL-C ratio (19%). Rice bran oil supplementation at ca. 50% total fat intake improved lipoprotein pattern in mildly hypercholesterolemic men. Methylated sterols in gamma-oryzanol are thought to be largely ineffective at inhibiting dietary cholesterol absorption, but could enhance cholesterol-lowering ability of 4-desmethylsterols. Assuming all ferulated sterols become de-ferulated in the gut, low and high gamma-oryzanol containing Rice bran oils provided intestinal loads of 453 and 740 mg/d free 4-desmethylsterols, respectively. This intestinal load of 453-740 mg/d of efficacious free plant sterol equivalents had identical effects on lipoproteins.
Influence of rice bran oil on serum lipid peroxides and lipids in human
Indian J Physiol Pharmacol. 2001.
To study the effect of rice bran oil (RBO) on serum lipids and lipid peroxides in human volunteers. Nine healthy volunteers, aged between 42 to 57 years were given 75 ml of RBO thrice daily as the cooking medium with break fast, lunch and dinner for a period of 50 days. At the beginning and at the end of 50 days, 5 ml of blood were drawn from an ante cubital vein. Serum lipids and lipid peroxides levels were estimated from the blood sample. There was a significant decrease in the levels of lipid peroxides, triglycerides, LDL, VLDL, and total cholesterol in human volunteers who switched over to RBO. RBO has evidently antioxidant and antilipidemic activities in human subjects.
Diets rich in rice bran oil may lower cholesterol
New research findings pinpoint the specific component of rice bran responsible for its heart-healthy effects. Two small studies show that it is the oil, and not the fiber, that helps lower cholesterol. "The findings provide evidence of the fact that plants contain compounds that are beneficial to our health," lead study author Dr. Marlene M. Most, an associate professor at the Pennington Biomedical Research Center in Baton Rouge, Louisiana told Reuters Health. "Rice bran oil is a good example of functional food with a beneficial effect -- lowering cholesterol to reduce risk for cardiovascular disease," she added. Previous research has also pointed to the heart-healthy effects of rice bran and rice bran oil, which is most commonly available in Japan and India, but may also be found in some specialty stores in the United States. In one study, the researchers found that adding rice bran to the diet of men and women with moderately high cholesterol lowered cholesterol levels just as effectively as an oat bran-containing diet did. In the other study, investigators found that middle age and elderly study participants who substituted rice bran oil for their usual cooking oils experienced decreases in their cholesterol levels. In the first study, 26 men and women were randomly assigned to a low-fiber diet, in which they consumed up to 22 grams of fiber per day, or a high-fiber diet with defatted rice bran, in which they consumed twice as much fiber as the other group. The defatted rice bran was used in muffins, cookies and breads. At the end of the five-week study, none of the patients experienced great changes in their overall blood cholesterol levels. An unexpected finding was that subjects in the defatted rice bran group had higher levels of low-density lipoprotein cholesterol -- the artery-clogging "bad" cholesterol. In the second study, 14 participants followed two different diets for five weeks each. During the first five-week period the study participants consumed one third of their total daily dietary fat in the form of a blend of peanut oil, olive oil, corn oil, canola oil, palm oil and butter. During the second five-week period, the oil blend was replaced with rice bran oil. The oil blend had a fatty acid composition similar to that found in rice bran oil, the researchers note. Rice bran is high in saturated fatty acids, which has been shown to have deleterious effects on cholesterol levels. Thus, a diet consisting of rice bran oil would not be expected to lower cholesterol, Most said. At the end of the study, however, Most and her team found that the study participants' cholesterol levels -- LDL cholesterol in particular -- were lowest when their diet consisted of rice bran oil. The findings from both studies show that "it is the rice bran oil, and not the fiber, that lowers blood lipids in men and women with borderline high total cholesterol," Most and her team write. American Journal of Nutrition, January 2005.
5-htp is used for mood elevation and balance
Now Foods buy Rice Bran Oil,
16 fl oz (473 ml)
* 100% Pure
* Made from Non-Genetically Engineered Rice Bran
Rice Bran Oil is a high-grade vegetable oil with some very unique and health-promoting characteristics that is excellent for use on salads or as a cooking oil. It doesn't require hydrogenation for stability and has a high percentage of fatty acids (Oleic 46%, Linoleic 36%, and Linolenic 1%). It has a pleasant, nutty aroma and taste that complements the flavor of many foods, and its excellent cooking characteristics (high flash point and low smoke) make it ideal for frying and stir-frying applications. Many gourmet Asian restaurants have switched to Rice Bran Oil for these reasons.
Buy Rice Bran Oil supplement on sale or find out the composition.
Refrigerate this product. Cold pressed rice bran oil is used in foods, cosmetics, and pharmaceuticals due to its desirable health and functional attributes. The storage of CPRBO emulsion at room temperature shows that lipid oxidation markers gradually increases after 30 days of storage, which is correlated to a decrease in gamma oryzanol content and antioxidant activity.