A natural component of rice bran oil lowers cholesterol in rats, and ongoing research also shows it may have potential as an anti-cancer and anti-infection agent in humans, according to a University of Rochester scientist who has studied the antioxidant since 1996.
The latest findings from Mohammad Minhajuddin, Ph.D., and colleagues, are reported in the May 2005 Food and Chemical Toxicology journal. They show that total cholesterol levels in animals dropped by 42 percent, and LDL or "bad cholesterol" levels dropped up to 62 percent, after their diets were supplemented with a concentrated form of Vitamin E called tocotrienol rich fraction or TRF isolated from rice bran oil.
Vitamin E, which has been widely studied for its health benefits, consists of both tocopherols and tocotrienols. Much research has focused on the tocopherols derived from corn, wheat and soybean. But the tocotrienols (TRF) seem to have greater antioxidant properties and are becoming more noteworthy in scientific research, Minhajuddin says. TRF is derived from barley, oats, palm and rice bran.
Leslie Orr | EurekAlert!
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