Rice Bran fatty acid

The major fatty acids in rice bran oil are oleic acid, linoleic acid, and palmitic acids (typically, 42%, 32%, and 20%, respectively). Activity of lipase during rice bran oil extraction leads to an increase in the amount of FFA, mono-, and diacylglycerols. Rice bran (RB) is a nutrient-rich by-product of the rice milling process. It consists of pericarp, seed coat, nucellus, and aleurone layer. RB is a rich source of a protein, fat, dietary fibers, vitamins, minerals, and phytochemicals (mainly oryzanols and tocopherols), and is currently mostly used as animal feed. Rice bran oil is also an excellent source of poly- and mono-unsaturated fats (the “good fats”). Studies have shown that consuming these unsaturated fats can improve blood cholesterol levels, which can decrease your risk of heart disease and type 2 diabetes.