Rice bran
Rice bran contains primarily insoluble fiber (cellulose) and soluble fiber (hemicellulose). Insoluble fiber adds bulk to the gastrointestinal (GI) track in humans causing more frequent stools that pass through the system more quickly, requiring less pressure to expel, and absorbing more bile acids thereby preventing their re-entry into circulation. This lowers the amount of bile absorption/reabsorption of dietary and or endogeneous lipid by the lower intestinal tract and promotes the synthesis of more bile acids from available cholesterol. Lowering serum cholesterol levels in the blood, specifically the low-density lipoprotein (LDL) fraction, aids in cardiovascular health and tends to lessen
gallstone formation.
Rice bran is potentially valuable source of natural antioxidants such as tocopherols, tocotrieols, and oryzanols. Increased concern over the safety of synthetic antioxidants like butylated hydroxynisole (BHA) and butylated hydroxytoluene (BHT) has increased the interest in finding effective and economical antioxidants. Antioxidants extracted from rice bran potentially could satisfy this demand.
Defatted rice bran contains an increased percentage of fiber ranging from 35 - 48%, and can be used in speciality high - fiber products and baked goods. Rice bran fractions also possess emulsifying and foaming properties for baked products, meringues and whipped toppings. These fractions reportedly provide other benefits, such as leavening and texturization.