Showing papers on "Rice bran oil published in 2001"

Rice bran oil and gamma-oryzanol in the treatment of hyperlipoproteinaemias and other conditions.

Abstract: Diet is the first (and sometimes the only) therapeutic approach to hyperlipoproteinaemias. Rice bran oil and its main components (unsaturated fatty acids, triterpene alcohols, phytosterols, tocotrienols, alpha-tocopherol) have demonstrated an ability to improve the plasma lipid pattern of rodents, rabbits, non-human primates and humans, reducing total plasma cholesterol and triglyceride concentration and increasing the high density lipoprotein cholesterol level. Other potential properties of rice bran oil and gamma-oryzanol, studied both in vitro and in animal models, include modulation of pituitary secretion, inhibition of gastric acid secretion, antioxidant action and inhibition of platelet aggregation. This paper reviews the available data on the pharmacology and toxicology of rice bran oil and its main components with particular attention to those studies relating to plasma lipid altering effects.

Rice-bran products: phytonutrients with potential applications in preventive and clinical medicine.

Abstract: This paper reviews phytonutrients from rice bran that have shown promising disease-preventing and health-related benefits in experimental research studies. Candidate products studied and under investigation include: inositol and related compounds, inositol hexaphosphate (IP6 or phytate), rice oil, ferulic acid, gamma-oryzanol, plant sterols, tocotrienols and RICEO, a new rice-bran-derived product. Diseases in which preventive and/or nutraceutical effects have been detected include: cancer, hyperlipidemia, fatty liver, hypercalciuria, kidney stones, and heart disease. In addition, rice-bran products may have potential applications as nutritional ingredients in the context of their utility in functional foods.

Effect of refining of crude rice bran oil on the retention of oryzanol in the refined oil.

Abstract: The effect of different processing steps of refining on retention or the availability of oryzanol in refined oil and the oryzanol composition of Indian paddy cultivars and commercial products of the rice bran oil (RBO) industry were investigated. Degumming and dewaxing of crude RBO removed only 1.1 and 5.9% of oryzanol while the alkali treatment removed 93.0 to 94.6% of oryzanol from the original crude oil. Irrespective of the strength of alkali (12 to 20° Be studied), retention of oryzanol in the refined RBO was only 5.4–17.2% for crude oil, 5.9–15.0% for degummed oil, and 7.0 to 9.7% for degummed and dewaxed oil. The oryzanol content of oil extracted from the bran of 18 Indian paddy cultivars ranged from 1.63 to 2.72%, which is the first report of its kind in the literature on oryzanol content. The oryzanol content ranged from 1.1 to 1.74% for physically refined RBO while for alkali-refined oil it was 0.19–0.20%. The oil subjected to physical refining (commercial sample) retained the original amount of oryzanol after refining (1.60 and 1.74%), whereas the chemically refined oil showed a considerably lower amount (0.19%). Thus, the oryzanol, which is lost during the chemical refining process, has been carried into the soapstock. The content of oryzanol of the commercial RBO, soapstock, acid oil, and deodorizer distillate were in the range: 1.7–2.1, 6.3–6.9, 3.3–7.4, and 0.79%, respectively. These results showed that the processing steps—viz., degumming (1.1%), dewaxing (5.9%), physical refining (0%), bleaching and deodorization of the oil—did not affect the content of oryzanol appreciably, while 83–95% of it was lost during alkali refining. The oryzanol composition of crude oil and soapstock as determined by high-performance liquid chromatography indicated 24-methylene cycloartanyl ferulate (30–38%) and campesteryl ferulate (24.4–26.9%) as the major ferulates. The results presented here are probably the first systematic report on oryzanol availability in differently processed RBO, soapstocks, acid oils, and for oils of Indian paddy cultivars.

Enzymatic process for extracting oil and protein from rice bran

Abstract: Enzymatic extraction of oil and protein from rice bran, using a commercial protease (Alcalase), was investigated and evaluated by response surface methodology. The effect of enzyme concentration was most significant on oil and protein extraction yields, whereas incubation time and temperature had no significant effect. The maximal extraction yields of oil and protein were 79 and 68%, respectively. Further, the quality of oil recovered from the process in terms of free fatty acid, iodine value, and saponification value was comparable with solvent-extracted oil and commercial rice bran oil, but the peroxide value was higher.

Enzyme-assisted aqueous extraction of rice bran oil

Abstract: In the present study, rice brain oil was extracted by enzyme-assisted aqueous extraction under optimized aqueous extraction conditions using mixtures of ProtizymeTM (protease; Jaysons Agritech Pvt. Ltd., Mysore, India), PalkodexTM (α-amylase; Maps India Ltd., Ahmedabad, India), and cellulase (crude cellulase; Central Drug House, Delhi, India). The optimal conditions used were: mixtures of amylase (80 U), protease (368 U), and cellulase (380 U), with 10 g of rice brain in 40 mL distilled water, pH 7.0, temperature 65°C, extraction time 18 h with constant shaking at 80 rpm. Centrifugation of the mixture at 10,000×g for 20 min yielded a 77% recovery of the oil.

Thermal gradient deacidification of crude rice bran oil utilizing supercritical carbon dioxide

Abstract: The effect of isothermal and temperature gradient operation of a supercritical fluid fractionation column on the composition of rice brain oil (RBO) fractions has been studied. Application of a temperature gradient along the column was found to be beneficial in reducing the triacylglycerol (TAG) lost in the extract fraction. Utilization of higher temperature in the stripping section improved free fatty acid (FFA) removal from crude RBO. FFA acid content of the extract increased, and TAG content decreased with respect to time during the fractionation runs. Increasing the CO2 flow rate from 1.2 to 2 L/min did not affect the extract composition significantly. By using the above approach, it is possible to obtain RBO fractions with similar total sterol ester content [∼23 high-performance liquid chromatographic area (HPLC) %, ferulic plus fatty acid esters] to that of the commercially available sterol ester-enriched (ca. 21 HPLC area % fatty acid esters) margarines/spreads.

Oxidative stability and vitamin elevels increased in restructured beef roasts with added rice bran oil1

Abstract: Crude rice bran oil 0, 1%, and 2% (w/w), was added to restructured beef roasts that were stored at 4C and analyzed at 0, 7, and 14 days to determine nutritional properties and oxidative stability. The saturated fatty acid to unsaturatedfatty acid (SFA/UFA) ratio and the content of 7-ketocholesterol decreased (p < 0.05) whereas vitamin E vitamers increased (p < 0.05) in the product with 2% rice bran oil. TBARs numbers were lower (p < 0.05) in roasts with rice bran oil after 7 days of storage. The addition of 2% rice bran oil (w/w) was effective in improving both oxidative stability and vitamin E levels.

Inhibition of cholesterol autoxidation by the nonsaponifiable fraction in rice bran in an aqueous model system

Abstract: The inhibition of cholesterol autoxidation by nonsaponifiable fraction from rice bran oil (700, 1400, and 2100 ppm) was studied in an aqueous model system for 16 h at pH 5.5 and 80°C. Antioxidant effectiveness was investigated by following the loss of cholesterol and the formation of 7-keto-cholesterol. The changes in levels of vitamin E vitamers and γ-oryzanol in the system were determined during cholesterol autoxidation. The 2100 ppm treatment produced a 92% reduction of 7-ketocholesterol, 1400 ppm an 82% reductions and 700 ppm a 64% reduction after 16 h, whereas without the nonsaponifiable fraction, the samples showed almost complete degradation of cholesterol. Vitamin E vitamers decreased (P<0.05) in all treatments, but γ-oryzanol was not significantly (P<0.05) reduced in the 2100 ppm treatment.

Feeding unsaponifiable compounds from rice bran oil does not alter hepatic mRNA abundance for cholesterol metabolism-related proteins in hypercholesterolemic rats.

Abstract: The hypocholesterolemic effect of rice bran oil (RBO) is defined in human and animal experiments which indicate the presence of active component(s) in the unsaponifiable fraction, but the detailed mechanism is not known yet. Exogenously hypercholesterolemic (ExHC) rats were fed for 2 weeks on a 0.5% cholesterol diet supplemented with 10% each of RBO, RBO-simulated oil (RBOSO) in its fatty acid composition, or RBOSO plus 0.25% unsaponifiable compounds (UC) from RBO. Rats fed RBO or the UC resulted in lowing serum and liver cholesterol concentration and preventing reduction of high density lipoproteinic-cholesterol. Dietary RBO or the UC led to an elevation of fecal neutral sterol excretion, but no significant change in fecal bile acid excretion or in hepatic abundance of mRNAs for 3-hydroxy-3-methylglutaryl-CoA reductase, cholesterol-7α-hydroxylase, and low density lipoprotein receptor. Besides, serum and liver α-tocopherol concentrations were lowered in RBO or the UC-fed rats. These results show that the ...

Influence of rice bran oil on serum lipid peroxides and lipids in human subjects.

Abstract: To study the effect of rice bran oil (RBO) on serum lipids and lipid peroxides in human volunteers. Nine healthy volunteers, aged between 42 to 57 years were given 75 ml of RBO thrice daily as the cooking medium with break fast, lunch and dinner for a period of 50 days. At the beginning and at the end of 50 days, 5 ml of blood were drawn from an ante cubital vein. Serum lipids and lipid peroxides levels were estimated from the blood sample. There was a significant decrease in the levels of lipid peroxides, triglycerides, LDL, VLDL, and total cholesterol in human volunteers who switched over to RBO. RBO has evidently antioxidant and antilipidemic activities' in human subjects.

Rice bran oil and method for producing the same

Abstract: PROBLEM TO BE SOLVED: To provide high-quality rice bran oil containing a physiologically active ingredient effective in rice bran in a high concentration and a method for producing the rice bran oil. SOLUTION: This method for producing rice bran oil containing γ-orizanol comprises extracting raw oil from rice bran raw material and purifying the raw oil through a degumming step, a dewaxing step and a deacidification step of the raw oil. The method is characterized in that the deacidification step is a distillative deacidification step for removing a free fatty acid in the raw oil by distilling the raw oil in vacuum state. This method for producing rice bran oil containing at least one kind of tocopherol, tocotrienol and stroll comprises extracting a raw oil from rice bran raw material and purifying the raw oil through a degumming step, a dewaxing step and a deodorization step of the raw oil. The method is characterized in that the extraction step of the raw oil is a step for breaking cells by kneading raw bran under pressure and extracting the raw oil from the raw bran at low temperature and the deodorization step is a step for removing odor ingredient by distilling the raw oil under reduced pressure at <=250 deg.C.

Process for the preparation of rice bran oil low in phosphorous content

Abstract: The present invention relates to a simple, and economical process for the preparation of rice bran oil low in phosphorous content (<10 ppm) by treatment of crude rice bran oil to substantially remove the phosphoglycolipids responsible for the residual phosphorus in degummed rice bran oil, said process comprising: a) treating the crude rice bran oil at ambient temperature with 5% of boiling water and separating the sludge formed to obtain a clarified oil, b) treating the clarified oil thus obtained with 0.5% to 10% of a reagent selected from the group consisting of mono-, di- or triethanolamine to obtain said low phosphorous content oil.

Studies on the stability of some edible oils and their blends during storage

Abstract: Edible oil blends namely refined rice bran oil : unrefined groundnut oil and refined soybean oil: unrefined groundnut oil were prepared in the proportion of 80:20 v/v and stored in sealed tin containers at room temperature (15-34°C). Both the oil blends remained stable for 15 months without development of perceptible off-flavour or odour. Peroxide, thiobarbituric acid, total carbonyls and anisidine values increased during storage and the changes correlated linearly with the storage period. Free fatty acids increase in raw edible oil was more rapid than in refined oils during storage. In general, the oil blends showed a good stability. However, pooris fried in soybean oil blend were less acceptable when sensory analysis was done on a 9 point Hedonic scale. Des melanges d'huiles alimentaires (huile de son de riz raffinee / huile d'arachide non raffinee; huile de soja raffinee / huile d'arachide non raffinee) sont preparees dans une proportion 80:20 v/v et stockees dans des conteneurs scelles a temperature ambiante (15-34°C). Les 2 melanges restent stables pendant 15 mois sans developpement de flaveurs ou d'odeurs indesirables. Des Pooris frits dans le melange a l'huile de soja sont moins acceptables que dans le melange a l'huile de son de riz.

Development of deep frying edible vegetable oils

Abstract: Refined soybean and rice-bran oils have been selected as base oils for preparation of frying oils. Hexane and acetone fractionation of nontraditional tree seed oils (NTOs) such as sal, mango, mahua and palm fats was carried out at 5–20C. Chemical and chromatographic parameteres were used to fractionate each oil (NTOs) in order to obtain olein-rich and stearin-rich fractions. The stearin fraction obtained at 10 and 15C from hexane and acetone were identical and hence mixed together. The stearin fraction obtained from all the four NTOs were incorporated at 10% level with the conventionally refined (market sample) and physically refined (laboratory sample) soybean and rice-bran oils in order to obtain frying oils. Heat stability parameters of the oils, namely free fatty acids (FFA%), peroxide value (PV), and iodine value (IV) were determined for base oils and frying oils after heating. Values for oil samples changed as follows: A (refined soybean oil and frying oils containing it) % FFA from 0.18 to 0.17–0.19, PV from 3.6 to 4.6–6.0 and IV from 125.3 to 109.2–115.8; B (refined rice-bran oil and frying oils containing it) from 0.21 to 0.19–0.23 for % FFA, 4.0 to 4.6–6.7 for PV and 99.4 to 87.6–92.8 for IV; C (physical refined soybean oil and frying oils containing it) from 0.36 to 0.33–0.36 for % FFA, 5.7 to 7.4–11.2 for PV and 126.9 to 108.9–113.2 for IV; and D (physical refined rice bran oil and frying oils containing it) from 0.79 to 0.75–0.79 for % FFA, 7.1 to 8.2–11.3 for PV and 101.4 to 88.6–93.7 for IV, respectively. However, when base oils were heated as such, their deterioration was much faster. Fatty acid composition, determined by gas chromatography, also supported the results obtained by chemical means. These frying oils showed improved heat stability compared to their base oils.

Process for the isolation of glycolipids

Abstract: The present invention relates to a process for the isolation of a glycolipid enriched fraction from rice bran oil by subjecting crude rice bran oil to at least two steps of dewaxing/degumming, treating sludge obtained as a byproduct of the second said dewaxing/degumming to hexane extraction, and separating the glycolipid fraction. The glyolipid fraction so obtained can be further purified.

Enzymatic processing of rice bran to produce edible products

Abstract: This invention relates to novel processes for treating rice bran utilizing enzymatic digestion to separate the constituents of rice bran. These processes advantageously bypass several expensive, time-consuming and potentially hazardous conventional rice bran processing steps. The processes of this invention may be used to produce a variety of useful and valuable rice bran-derived products, including rice bran oil, rice bran fiber, rice bran protein and rice bran juice.

Dietary factors in relation to the distribution of duodenal ulcer in India as assessed by studies in rats

Abstract: Background: The prevalence of duodenal ulcer is less in the northern wheat-eating regions of India and China than in the southern rice-eating areas.Methods and Results: Experiments were conducted on rat peptic ulcer models in which controls were fed on either known ulcerogenic rice or rice plus tapioca diets or on non-ulcerogenic stock diet. By using an ulcerogenic diet and pyloric ligation, unrefined wheat, wheat bran and their respective oils were protective against ulceration. Refined wheat, wheat germ and its oil were not protective. Freshly milled rice and unmilled rice were protective, but stored rice bran and its oil increased the ulceration. Fresh rice bran oil was not ulcerogenic, but on storage, it became ulcerogenic. By using stock diet and alcohol-induced ulceration, the findings with whole wheat oil, wheat bran and wheat germ oil were confirmed. Rats fed on the stock diet subjected to pyloric ligation developed ulcers following intragastric injection of stored rice bran oil. This ulcerogenicity was counteracted by whole wheat oil.Conclusion: These results suggest that the factor of diet may well explain the regional differences in the prevalence of duodenal ulceration between North and South India and China where other etiologic factors are similar. (C) 2001 Blackwell Science Asia Pty Ltd.

Chemical Composition of Soybean Oil Extracted from Hypocotyle-Enriched Soybean Raw Material and Its Cholesterol Lowering Effects in Rats

Abstract: Soybean oil (termed Soybean-germ oil to distinguish it from normal soybean oil) was extracted from hypocotyle-enriched (37%) soybean raw material and its chemical composition was analyzed. The total sterol content in Soybean-germ oil was 1.7% which is higher than that in soybean oil (0.4%), corn oil (1.1%) and rice bran oil (1.0%). The ratio of Campesterol to the total sterols of Soybean-germ oil was 8.1% that was lower than those of soybean oil (20.2%), corn oil (20.5%) and rice bran oil (15.7%), respectively. The sum of Δ7-Stigmastenol, Δ7-Avenasterol and Citrostadienol in Soybean-germ oil was 517mg/100g which was higher than in corn oil (30mg) and rice bran oil (230mg), respectively. Its cholesterol lowering effects in rats were evaluated. Between the rats fed test feeds containing 0.5% cholesterol and 10% test oils, the increases in the serum and liver cholesterol levels were more suppressed in the rats fed Soybean-germ oil than in those fed soybean oil. The higher sterol content in Soybean-germ oil may be related to its enhanced cholesterol lowering effects.

Process for the isolation of oryzanols from rice bran oil soap stock

Abstract: The present invention relates to a process for the isolation of oryzanols from rice bran oil soap stock by (a) saponifying the oil present in soap stock with an alkali followed by neutralisation of the excess alkali, (b) converting the soap stock into anhydrous, porous soap noodles, (c) extracting the soap noodles with an organic solvent, (d) crystallising the crude unsaponifiable matter to remove impurities, (e) subjecting the residue to column chromatography to obtain an oryzanol rich fraction, and (f) recrystallising the oryzanol rich fraction using an organic solvent to obtain pure oryzanol.

Effect of blending on sensory odor profile and physico-chemical properties of select vegetable oils.

Abstract: Current trends in globalization and nutritional enrichment have led to increased interest in the use of blended oils. In this study, 3 types of vegetable oils commonly consumed in India (groundnut, sunflower and mustard oils) were used as base oils which were blended with 20% sesame, rice bran or refined palm oil, and analysed for changes in sensory profile, colour and viscosity. With regard to the 3 base oils, mustard oil had a strong sulphury and pungent flavour note which did not decrease significantly in the blends, whereas the characteristic aroma of groundnut and sunflower oils decreased in intensity upon blending. Blends containing refined palm oil were positively correlated with a+ (redness) values, while sesame oil blends were positively correlated with b+ (yellowness) values; rice bran blends were more green in colour. Sensory colour perception values and CIE colour values for L* a* and b* were negatively correlated for lightness (L*) and sensory redness, while a positive correlation existed between a* and sensory redness values. Apparent viscosity of the oil blends indicated a pseudoplastic shear thinning behaviour. Apparent viscosity of the base oil increased slightly with addition of sesame or rice bran oil, whereas it decreased upon blending with refined palm oil.

Health-care oil for regulating blood fat

Abstract: The present invention relates to a blood fat regulating and health-care oil, and its raw materials include rice bran oil 30-70%, scabish oil 10-50%, and safflower seed oil 10-40%, and it is made up through metering, filtering, blending, filtering, nitrogenating, and packaging into product. Said health-care oil can also be made into capsule. The invented health-care oil can reasonably regulate thecomposition of fatty acid of oil and utilize some high nutritive oil to achieve the aim of regulating blood fat of human body.

Rice Bran Stabilization and y-Oryzanol Content of Two Local Paddy Varieties "IR 64" and "Cisadane Muncul"

Abstract: An autoclaving procedure was developed to produce stable rice bran from two local paddy varieties IR 64 and Cisadane Muncul. The stable rice bran showed no significant increase in free fatty acid content for 144 hours at 37 o C. In the optimum wet heating process, rice bran was heated at 121 o C and held for 3 minutes before cooling for both varieties. Stable rice bran contained 3.8 % moisture and the content of total tocopherol was not much changed by heating process, i.e., 209.8 mg/100 g rice bran oil and 279.8 for control (without heating process) of IR 64 variety and 227.4 mg/100 g rice bran oil and 248.8 for control of Cisadane Muncul variety, respectively. The content of g-oryzanol varied and was depended on the degree of milling ranged from 39.1 to 147.7 mg/100 g rice bran oil for both of IR 64 and Cisadane Muncul rice varieties. The content of soluble dietary fiber varied and was depended on the degree of milling which ranged from 3.56 to 8.76 % for both of IR 64 and Cisadane Muncul rice varieties. The content of insoluble dietary fiber varied and was depended on the degree of milling which ranged from 15.00 to 25.38 % for both of IR 64 and Cisadane Muncul rice varieties. Keywords : rice bran, autoclave, stabilization, g-oryzanol, total tocopherol, dietary fiber.

Oil and fat for fry

Abstract: PROBLEM TO BE SOLVED: To obtain both oils and fats for fry capable of making coating of fried food into a crispy palatability and maintaining the crispy feeling immediately after frying or in a state of preservation of fried food and a fried food using the oils and fats. SOLUTION: The oils and fats for a fried food are characterized in that orizanol is added to oils and fats. The oils and fats contain preferably >=0.5 mass % orizanol and the orizanol is derived from a rice bran oil.

Feed additive for chicken

Abstract: PROBLEM TO BE SOLVED: To provide a chicken feed additive for improving the qualities of the eggs of hens, improving the meat qualities of broilers and coping with the chronic diseases and neogenetic diseases of chickens. SOLUTION: This feed additive for chickens, characterized by mixing the dry powder of dunaliella alga cells with effective amounts of rice bran, rice bran oil, vitamin D3, and vitamin E, and then granulating the mixture into a pellet or granule-like shape.

Effects of plant sterols and olive oil phenols on serum lipoproteins in humans

Abstract: The studies described in this thesis investigated whether minor components from vegetable oils can improve health by decreasing cholesterol concentrations or oxidative modification of low-density-lipoprotein (LDL) particles. The plant sterolsβ-sitosterol and sitostanol are known to decrease cholesterol concentrations, but it is not clear whether other chemically related structures have similar effects. We examined the cholesterol-lowering effects of concentrates ofβ-sitosterol and 4,4'-dimethylsterols from rice bran oil and triterpene alcohols from sheanut oil. Plant sterols from rice bran oil lowered serum LDL cholesterol by 9%. This was probably due toβ-sitosterol rather than the 4,4'-dimethylsterols. Triterpene alcohols did not affect serum cholesterol concentration. Oxidative modification of LDL is hypothesised to play a role in the development of atherosclerosis. Extra virgin olive oil contains phenols with antioxidant activity that could prevent oxidative modification of LDL. Three weeks of consumption of phenol-rich olive oil or a single dose of olive oil phenols did not decrease LDL oxidisability, neither in fasting plasma nor postprandial plasma samples. We showed that olive oil phenols reduce LDL oxidisability in vitro , but only in amounts that are much higher than can be reached by olive oil consumption in vivo . The first requirement for an in vivo action of a dietary antioxidant in humans is that it enters the blood circulation. We therefore studied the absorption and urinary excretion of olive oil phenols in humans. We found that apparent absorption of the ingested olive oil phenols was more than 55-66 mol%. Absorption was confirmed by the urinary excretion of at least 5 mol% tyrosol and hydroxytyrosol. A further requirement for a dietary antioxidant to prevent oxidative modification of LDL is that it becomes present in the circulation or in LDL in a form with antioxidant activity. In the body olive oil phenols are extensively metabolised. The antioxidant activity of these phenol metabolites is unknown. To determine the antioxidant activity of olive oil phenols in vivo future studies should focus on the antioxidant activity of the metabolites actually present in plasma rather than on the in vitro antioxidant activity of the phenols as present in the olive oil. In conclusion, although the olive oil phenols are well absorbed, the amount of phenols in olive oil and their consequent attainable plasma concentration in humans is probably too low to reduce LDL oxidisability. Furthermore, our studies provide no evidence that 4,4'-dimethylsterols from rice bran oil or triterpene alcohols from sheanut oil are able to decrease cholesterol concentrations. Thus, there are no indications that the minor components from vegetable oils described in this thesis have important effects on serum lipoproteins.

Animal and human studies on the role of soybean, rice and nuts consumption in hypercholesterolemia and atherosclerosis

Abstract: Soybean, rice and nuts are the staple foods in South East Asia. In order to clarify the function of these foods in relation to coronary heart diseases, we have done a series of experiments using animals and humans. Soybean protein preparations (SPI) in comparison with an animal protein, casein (CAS), resulted in reducing atherosclerotic lesion development in apolipoprotein (apo) E deficient mice that develop an advanced lesion similar to that in humans. This action was attributed to the protein, since the ethanol-extracted SPI (EE-SPI), from which isoflavones and saponins removed, lowered the lesion development in apo E-deficient mice. However, The EE-SPI, compared to the SPI, resulted in a decrease of mRNA for key proteins of cholesterol metabolism (low density lipoprotein receptor and cholesterol 7α-hydroxylase) in hypercholesterolemic rats, followed by an elevation of the serum cholesterol level, indicating a contribution of isoflavones to the serum cholesterol level. Rice protein (RPI) was also effective to lower the lesion development in apo E deficient mice. Both the SPI and RPI led to an increased level of the serum NO ₂/NO₃, metabolites of NO. This effect appeared to be attributed to their high content of arginine. Besides, C57BL/6J mice fed a diet containing whole grain rice had an elevation of the serum high-density lipoprotein cholesterol. Furthermore, rice bran oil and the unsaponifiable fraction that is rich in plant sterols were effective to lower serum cholesterol levels in hypercholeserolemic rats. Finally, we tested if walnuts consumption would be hypocholesterolemic for Japanese. A diet containing walnuts effectively lowered the serum total and low density lipoprotein cholesterol in Japanese men and women. These animal and human experiments would be relevant to advocate publics to keep consuming diets including soybean, rice and nuts for their healthful life.