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Artículos Generales
y-Oryzanol: un importante componente del aceite de salvado de arroz
Eliete Malfatti Serra Scavariello, Daniel Barrera Arellano
Universidade Estadual de Campinas, Brasil.
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SUMMARY
y-Oryzanol: an important component in rice bran oil
y-Oryzanol, a mixture of ferulic acid esters of sterol and triterpene alcohols, it occurs in rice bran oil at al evel of 1 to 2%, where it serves as natural antioxidant.
Recent research has shown that y-Oryzanol can lower the cholesterol levels in the blood, lowering the risk of coronary heart disease, besides that, also has been used in Japan like natural antioxidant in foods, beverages and cosmetics.
This review refers to aspects about y-Oryzanol, like its physicochemical properties, its presence in the rice bran oil, its antioxidant and hypocholesterolemic activity, as well as, identification, quantitation and extraction methods.
Key words: Rice, bran, cholesterol, antioxidant.
Recibido: 11/04/1997
Aceptado: 22/12/1997
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
Urbanización Santa María, primera transversal, No. 417-214, Planta Alta
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