In its natural state, raw rice bran is unstable and becomes rancid within hours of milling due to the presence of enzymes such as lipases and lipoxygenases. With the recent advancement of unique non-chemical extrusion and stabilizing processes, stabilized rice bran (SRB) has been brought to the forefront of the commercial food ingredient market as a safe and effective functional food dietary supplement.
Rice bran is produced from the outer layers of brown rice, and contains 15% of high nutritional value protein, 20% of high quality fat with omega-3 and omega-6 fatty acids, and nutritional dietary fiber. In addition to several phytonutrients, rice bran contains vitamins and minerals, and over 100 potent antioxidants have been identified to date.
Several scientific papers reported the analysis and bioavailability of rice bran nutrients. Various chemical studies demonstrated the biological effect of the nutrients found in rice bran. These nutrients appear, as part of a healthy diet and lifestyle, to have a potential role in health maintenance and disease prevention. So far, more than 200 scientific publications are available on rice bran. To mention a few, are the studies carried out by Robin Saunders of USDA Western Regional Laboratories(1), clinical studies carried out by Robert Nicolosi of the University of Lowell, MA, USA(2), studies from India by Rukmini Cheruvanky(3), and studies from Japan by Sugano(4) are some of the classical examples that establish the striking medicinal properties of rice bran products.
Rice bran fiber has a profound effect on the gastrointestinal health, and improves bowel function. Rice bran fiber, along with the phytonutrients, was demonstrated to reduce cholesterol and lipid levels and maintain cardiovascular function(5,6). It may also have beneficial effects on kidney and urinary tract health(7). Rice bran fiber is helpful in weight in management and fiber replacement diets.
The rice bran product, RiSolubles™, was demonstrated to improve glucose metabolism(8). It is rich in B-vitamins, and has potent water-soluble, non-starchy polysaccharides, water-soluble antioxidants, and concentrated phytonutrients and minerals. It helps to support the overall health of the immune system, and helps to support the liver function. RiSolubles also provides instant energy and is useful to the elderly and post-operative and convalescent patients, and can be delivered as a drink. Rice bran protein is hypoallergenic and complete in all the essential amino acids.
Rice bran oil is another product of rice bran, which concentrates all the fat-soluble phytonutrients in it, making is a health-promoting oil. Several clinical studies on cardiovascular health and cholesterol metabolism were carried out using rice bran oil.
Stabilized rice bran and its products are safe for human and animal consumption. The microbiological safety and rigorous quality control practices merits its use as a nutritional and dietary supplement for overall health maintenance and, as part of a healthy diet and lifestyle, contributes to the reduction of certain diseases and health-related conditions.
Rukmini Chervanky, Ph.D., is Chief Science Officer at NutraStar. She is distinguished as the world's leading researcher in the therapeutic effects of rice bran and rice bran oil for the past 30 years. Dr. Cheruvanky has extensive experience and expertise in nutritional biochemistry, nutritional toxicology, natural product chemistry, and food safety, and she guided PhDs in each field. Dr. Cheruvanky spent 27 years on the faculty of the premiere National Institute of Nutrition in Hyderabad, India, and served as its Deputy Director. Dr. Cheruvanky was awarded the prestigious World Health Organization Senior Fellowship for her significant contribution to nutrition. She has had more than 80 peer reviewed papers published in reputable national and international journals.
References for the Healthcare Professional
1. Saunders, R.M (1986) "Rice bran composition and potential food uses." Food Rev. Int.8: 415-498.
2. Nicolosi, R.J., Ausman, L.M., and Hegstead, M (1991) "Rice bran oil lowers serum and LDL lipoprotein cholesterol and apo B levels in non-human primates." Atherosclerosis. 88(2-3) 133-142.
3. Rukmini, C., and Raghuram, T.C., (1991) "Nutritional and biochemical aspects of the hypolipidemic action of rice bran oil: A review." J. Amer. Coll. Nutrition. 10: 366-375.
4. Sugano, M., and Tsuji, E., (1997) "Rice bran oil and cholesterol metabolism." Jl of Nutrition 127(3): 521S-524S.
5. Gerhardt, A.L., and Gallo,N.B.,"Full-fat rice bran and oat bran similarly reduce hypocholesterolemia in humans." Journal of Nutrition, 128: (5): 865-869.
6. Cheruvanky, R., McPeak, P., Cherukuri, R.S, and Lynch, I., (2000)"Method for treating hypercholesterolemia, hyperlipidemia and atherosclerosis." US Patent 6,126,943 and US Patent 6,350,473 B1.
7. Ohkawa, T., Ebisuno, S., Kitagava, M., Morimoto, S., Miazaki, Y., and Yasukava, S., (1984): "Rice bran treatment for patients with hypercalciuric stones: Experimental and Clinical studies."The Journal of Urology, 132: 1140-1145.
8. Qureshi, A.A., Sami, S.A., and Khan, F.A., (2002)"Effects of stabilized rice bran, its soluble and fiber fractions on blood glucose levels and serum lipid parameters in humans with diabetes mellitus Type1 and Type11." J. Nutritional Biochem 13:175-187.
DR. WEEKS' COMMENT:
Protein is so important for health and cancer prevention but what protein is good for us in this polluted, stressful world?
Dairy is out (see http://www.notmilk.com) and unfermented soy is out (see http://www.truthaboutsoy.com) so what is left? We still have man's oldest friend - the humble rice. But not just the rice grain (though we love the carbo hit of the rice grain), but what we really need is the nutrient-dense rice BRAN.
See http://www.nutrastar.com for the only stabilized rice bran protein on the market and the one which, in my opinion, will bringus closest to ending world hunger.