Rice bran

Stabilized rice bran and oat bran lower cholesterol in humans
Ph.D.Maren Hegsted, Ph.D., R.D.Marlene M. Windhauser, M.S.S. Kay Morris and Susan B. Lester
School of Human Ecology, Louisiana State University, Louisiana Agricultural Center, Baton Rouge, LA 70803 USA

Dietary fibers such as cereal brans may be used as a tool to reduce blood cholesterol in hypercholesterolemic individuals. This study compared the effects of rice bran and oat bran in eleven human subjects with moderately-high blood cholesterol levels. In a 10-week controlled feeding trial, subjects consumed 100 g/day stabilized rice bran or 100 g/day oat bran for two 3-week periods in a crossover design. Prior to each bran phase, a control diet without bran was provided for 2 weeks. Total cholesterol levels decreased 7.0% when subjects consumed rice bran or oat bran. The decrease was primarily the result of a reduction in LDL-cholesterol. HDL- and VLDL- cholesterol, in addition to triglycerides were not significantly changed by either bran source. Rice bran was equally effective as oat bran in lowering blood cholesterl levels.

Nutrition Research - Volume 13, Issue 4, April 1993, Pages 387-398

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gluten free, standard and customized granulometries, with no impurities
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Stabilized rice bran
gluten free rice bran
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gluten free, high viscosity, neutral taste and colour
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neutral sensorial outline, high point of smoke
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