| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539044 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Tocochromals comptised mainly α-tocopherol and γ-tocotrienol in rice bran lipids. ⺠Triacylglycerols were major components, followed by free fatty acids and phospholipids. ⺠Oleic and linoleic acids were rich in rice bran lipids. ⺠Rice bran lipids could be a good source of utraceuticals with positive health benefits. ⺠These lipids may be well incorporated into our daily diet.
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Authors
Hiromi Yoshida, Takaaki Tanigawa, Naoko Yoshida, Isoko Kuriyama, Yuka Tomiyama, Yoshiyuki Mizushina,