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United States Department of Agriculture

Agricultural Research Service

Title: Rice Bran: a Health-Promoting Ingredient

Authors
item Kahlon, Talwinder
item Smith, Gordon

Submitted to: Cereal Foods World
Publication Type: Review Article
Publication Acceptance Date: May 10, 2004
Publication Date: July 19, 2004
Citation: Kahlon, T.S., Smith, G.E. 2004. Rice bran: a health-promoting ingredient. Cereal Foods World Journal. 49, 4:188-194

Interpretive Summary: Stabilized rice bran has been shown to possess cholesterol-lowering activity in hypercholesterolemic animals and human subjects. The active component of rice bran is contained in the unsaponifiable matter and other fractions of this cereal bran. Currently only a small fraction of the rice bran produced worldwide is stabilized and sold as health food. Rice bran and rice oil are sold over $3 and $6, respectively. The stabilized rice bran even at $1 per Kg would have a potential market value of $60-$72 billion dollars per year. It would be utilized as a food ingredient and its full healthful potential realized.

Technical Abstract: Stabilized rice bran has been shown to possess cholesterol-lowering activity in hypercholesterolemic animals and human subjects. The active component of rice bran is contained in the unsaponifiable matter and other fractions of this cereal bran. A possible mechanism of cholesterol lowering in rice bran is the reduced absorption and increased excretion of fat, cholesterol and bile acids. Soluble fiber and viscosity do not play a significant role in the cholesterol lowering activity of rice bran. Currently only a small fraction of the rice bran produced worldwide is stabilized and sold as health food. Rice bran and rice oil are sold for $2.61-13.95 and $5.86-12.12, respectively. If all the rice bran and rice oil produced were sold as health food, its price would fall, (e.g., $1.0 per Kg). The stabilized rice bran at $1 per Kg would have a potential market value of $60-$72 billion dollars per year (World Production = $60-$72 billion Kg). It would be utilized as a food ingredient and its full healthful potential realized.

Last Modified: 10/25/2014
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