数字农科院2.0

Nutrients in rice bran oil and their nutritional functions: a review

文献类型： 外文期刊

作者： Tian, Xuan;Wang, Xueyan;Fang, Mengxue;Yu, Li;Ma, Fei;Wang, Xuefang;Zhang, Liangxiao;Li, Peiwu

作者机构：

关键词： Bioactive components;gamma-oryzanol;nutritional functions;rice bran oil

期刊名称： CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

ISSN： 1040-8398

年卷期： 2024 年

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Rice is an important food crop throughout the world. Rice bran, the outer layer of rice grain, is a by-product generated during the rice milling process. Rice bran oil (RBO) is extracted from rice bran and has also become increasingly popular. RBO is considered to be one of the healthiest cooking oils due to its balanced proportion of fatty acids, as well as high content of gamma-oryzanol together with phytosterols, vitamin E, wax ester, trace and macro elements, carotenoids, and phenolics. The existence of these compounds provides RBO with various functions, including hypotensive and hypolipidemic functions, antioxidant, anticancer, and immunomodulatory functions, antidiabetic function, anti-inflammatory and anti-allergenic functions, hepatoprotective activity function, and in preventing neurological diseases. Recently, research on the nutrients in RBO focused on the detection of nutrients, functions, and processing methods. However, the processing and utilization of rice bran remain sufficiently ineffective, and the processing steps will also affect the nutrients in RBO to different degrees. Therefore, this review focuses on the contents and nutritional functions of different nutrients in RBO and the possible effects of processing methods on nutrients.

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