Rice bran oil (RBO) is also called rice bran extract or in the Indonesian language is known as rice bran oil. Bran oil is oil derived from the embryo extract and rice husk (bran). Fatty acid composition of RBO consisted of 47% monounsaturated fatty acids (monounsaturated fatty acids), 33% polyunsaturated fatty acids (polyunsaturated fatty acids) and 20% saturated fatty acids. Rice bran oil has a smoke point (smoke point) is high (254oC) and a mild flavor making it suitable to use for stir-frying or (deep frying). However, it would be healthier if consumed without going through a heating process such as a mixed salad because this oil is rich in vitamin E (tocotrienols), gamma-oryzanol and phytosterols, which can suffer damage to the heating process.
Tocotrienol is one type of vitamin E that has some health benefits of protecting brain cell damage, prevent cancer, and lowering cholesterol. Tocotrienols have antioxidant properties better than the tocopherols (vitamin E is another type). In experiments using diabetic rats showed improvement in blood glucose, blood lipid composition and stress caused by oxidation. This can prevent the progression of changes in blood vessel walls in diabetics. Read the rest of this entry