Nutrients in rice bran oil and their nutritional functions: a review.

Xuan Tian, Xueyan Wang, Li Yu, Fei Ma, Liangxiao Zhang, Peiwu Li, Mengxue Fang, Xuefang Wang

Journal: Critical reviews in food science and nutrition 2025;65(14):2840-2857

PMID: 38856105

Abstract

Rice is an important food crop throughout the world. Rice bran, the outer layer of rice grain, is a by-product generated during the rice milling process. Rice bran oil (RBO) is extracted from rice bran and has also become increasingly popular. RBO is considered to be one of the healthiest cooking oils due to its balanced proportion of fatty acids, as well as high content of γ-oryzanol together with phytosterols, vitamin E, wax ester, trace and macro elements, carotenoids, and phenolics. The existence of these compounds provides RBO with various functions, including hypotensive and hypolipidemic functions, antioxidant, anticancer, and immunomodulatory functions, antidiabetic function, anti-inflammatory and anti-allergenic functions, hepatoprotective activity function, and in preventing neurological diseases. Recently, research on the nutrients in RBO focused on the detection of nutrients, functions, and processing methods. However, the processing and utilization of rice bran remain sufficiently ineffective, and the processing steps will also affect the nutrients in RBO to different degrees. Therefore, this review focuses on the contents and nutritional functions of different nutrients in RBO and the possible effects of processing methods on nutrients.

Address: Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs; Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs; Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs; Oil Crops Research Institute, Chinese Academy of Agricultural Sciences,Wuhan, China.; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs; Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs; Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs; Oil Crops Research Institute, Chinese Academy of Agricultural Sciences,Wuhan, China.; Hubei Hongshan Laboratory, Wuhan, China.; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China.; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang, China.; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs; Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs; Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs; Oil Crops Research Institute, Chinese Academy of Agricultural Sciences,Wuhan, China.; Hubei Hongshan Laboratory, Wuhan, China.; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China.; Xianghu Laboratory, Hangzhou, China.

DOI: 10.1080/10408398.2024.2352530

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MeSH Terms: Rice Bran Oil, Humans, Phytosterols, Antioxidants, Nutritive Value, Nutrients, Oryza, Food Handling, Fatty Acids, Phenylpropionates, Vitamin E, Carotenoids, Phenols