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CBD produced from industrial hemp is protected by the Farm Bill that was signed by Congress and the President of The United States and is legal for us to ship worldwide. Shake well before each use. Apply pumps to affected area no more than times daily.
Up to servings per bottle. Children under 2 years of age, consult with your physician. CBD has no serious side effects and you can start or stop taking it at any time. Use daily for maximum effectiveness. These statements on BuyLegalMeds. Always check with your physician before starting a new dietary supplement program. Contact us of you have further questions. Only logged in customers who have purchased this product may leave a review. It helps with my arthritis pain and I notice I have a lot less discomfort at night when I use it before bed.
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It works very well to relieve the joint pain in my hands and shoulders. I go to sleep every night with back pain but when using this I can finally sleep pain free through the night. My grandma just got this for her knee! Radiation using 10 kGy effected the oxidation, in which the peroxide value was Functional suitability of commercially milled rice bran in India for use in different food products.
Bread volume and cookie spread decreased but muffin volume increased with the addition of different types of bran to wheat flour, however, the cookie spread factor was not affected by addition of full fat rice bran. The yields of the extrudate were increased by the blending of full fat rice bran but were decreased by the addition of defatted rice bran. However, the full fat rice bran could not be used for production of extruded snack food. Optimization of biodiesel production from rice bran oil via Rice bran oil, biodiesel, response surface methodology, gas chromatography mass spectrometry, fourier transform infrared spectrum Physicochemical and sensory profile of rice bran roasted in microwave.
Full Text Available The purpose of this study was to evaluate the physical, chemical, and sensory changes in bran from three rice cultivars according to microwave roasting time. After applying the difference from control test, the rice brans with different characteristics aroma and flavor were selected: These samples were characterized by Free-Choice Profile descriptive sensory analysis, and their chemical composition was also determined.
The longer the roasting process, the higher the roasted flavor intensity and aroma. The IRG cultivar roasted for 12 minutes showed a sweeter flavor and aroma. After roasting, the brans remained rich in protein and lipid and presented higher fiber content and lower reducing sugar and phytic acid content. Microwave roasting for 12 minutes can be a viable option for improving the sensory functional and nutritional characteristics of the rice bran considering its use in food products.
The rice bran fermentation conditions for extraction of protein concentrate was enhanced by the use of baker's yeast at optimized conditions using response surface methodology RSM.
A central composite design with three independent variables: Some of these properties were combined for study on their effect on thermal conductivity which was one of the thermal properties studied. Mean values of the thermal conductivity determined ranged from 0. The two major varieties Dietary fibre enrichment from defatted rice bran by dry fractionation.
Defatted rice bran is excellent source of dietary fibre. The mostly used lab-scale method to extract dietary fibre is not very efficient; dry fractionation is a more energy efficient alternative at larger scale. Three separation routes were studied: This study investigated the physicochemical and antioxidant properties of rice bran oil RBO produced from the bran of three rice varities; Khao Dawk Mali white rice , Red Jasmine rice red rice and Hom-nin rice black rice using three extraction methods including cold-press extraction CPE , solvent extraction SE and supercritical CO 2 extraction SC-CO 2.
The RBO from the bran of red and black rice samples exhibited high antioxidant activities. In terms of extraction methods, SC-CO 2 provided better qualities of RBO as evidenced by their physicochemical and antioxidant properties. This study found that RBO produced from the bran of black rice samples using SC-CO 2 extraction method showed the best physicochemical and antioxidant properties.
Variation in levels of the flavone tricin in bran from rice genotypes varying in pericarp color. The flavone tricin has recently been shown to have numerous health benefits and has been proposed as a safe candidate for clinical trials of cancer prevention.
One dietary source of tricin is rice bran. Rice bran , which is removed from polished rice , consists of the pericarp, testa, and aleurone t This experiment was aimed to investigate the effect of rice bran supplementation on live weight gain LWG , the proportion of carcass meat, bone and fat of Thin Tail Rams. Twelve thin tail rams, aged about 12 months, weighed The treatments applied were levels of rice bran supplementation, i.
Napier grass ad libitum without rice bran T1 , Napier grass ad libitum and g rice bran T Isolation and identification of phenolic antioxidants in black rice bran. Black rice bran contains phenolic compounds of a high antioxidant activity.
Out of the 5 fractions, ethyl acetate fraction was subfractionated using the Sephadex LH chromatography. The antioxidant activity of phenolic compounds in the extracts was investigated by 2,2-diphenylpicrylhydrazyl DPPH radical assay, 2,2-azino-bis- 3-ethylenebenzothiozolinesulfonic acid ABTS radical cation assay, reducing power. The subfraction 2 from ethyl acetate fraction had the highest total phenolic contents TPC These results were 3.
The major phenolic acid in subfraction 2 was identified as ferulic acid Our finding identified ferulic acid as a major phenolic compound in black rice bran , and supports the potential use of black rice bran as a natural source of antioxidant. Comparison of the concentrations of metal elements and isotopes of lead found in rice and rice bran.
Very few studies have investigated the difference in the distribution of metal elements between rice and rice bran samples. A significant difference in concentrations of all elements except Ag and Cd was found between rice and bran P rice ratios of 1. High concentrations of metal elements, especially that of the heavy metal Cr, in bran samples present a potential safety issue for bran products, such as food and feed containing bran.
Pb isotope Pb, Pb, Pb, and Pb ratios also were determined. Proanthocyanidins could only be detected in red rice bran but not in black rice bran.
The antioxidative activities of the free fraction of the colored rice bran were attributed to the proanthocyanidins in red colored rice and anthocyanins in black rice , while that of the bound fraction was mainly due to the phenolic acids.
Emerging evidence supporting chronic disease fighting properties of rice bran has advanced the development of stabilized rice bran for human use as a functional food and dietary supplement.
A global and targeted metabolomic investigation of stabilized rice bran fermented with Saccharomyces boulardii was performed in three rice varieties. Global metabolite profiling revealed significant differences in the metabolome that led to discovery of candidate compounds modulated by S.
These data support that integration of global and targeted metabolite analysis can be utilized for assessing health properties of rice bran phytochemicals that are enhanced by yeast fermentation and that differ across rice varieties.
Heavy metals screening of rice bran oils and its relation to composition. Rice bran oil contains beneficial compounds that contribute to the high stability of the oil itself, as well as the health of consumers. As a result, rice bran oil has been growing in popularity and is now widely used in many countries. However, concerns have surfaced in recent years related to the Full Text Available A scientific consensus on the relationship between obesity, obesity related diseases, and diet has emerged.
One of the factors is overconsumption of the red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E. In this study, goat meat sausages were formulated to contain 0, 1. Data were analyzed using a fixed effects model. The fat percentage in the goat meat sausages increased in response to increasing rice bran percentages P rice bran percentages P rice bran percentages P rice bran P rice bran.
A scientific consensus on the relationship between obesity, obesity related diseases, and diet has emerged. Effect of rice bran on the quality of vermicompost produced from food waste. The results of this study showed that composting and vermicomposting process can be used as a potential tool for bio convert rice bran and food waste. However, it is suggested that the rice bran can be amended with food waste to ensure better quality of vermicompost. Rice bran is a functional food that has shown protection against major chronic diseases e.
Food metabolomics uses multiple chromatography and mass spectrometry platforms to detect and identify a diverse range of small molecules with high sensitivity and precision, and has not been completed for rice bran. This study utilized global, non-targeted metabolomics to identify small molecules in rice bran , and conducted a comprehensive search of peer-reviewed literature to determine bioactive compounds.
A scientific literature search revealed 65 compounds with health properties, 16 of which had not been previously identified in rice bran. Rice bran metabolite profiling revealed a suite of biochemical molecules that can be further investigated and exploited for multiple nutritional therapies and medical food applications.
These bioactive compounds may also be biomarkers of dietary rice bran intake. The medicinal compounds associated with rice bran can function as a network across metabolic pathways and this. Gamma-amino butyric acid GABA synthesis of Lactobacillus in fermentation of defatted rice bran extract. This research focused on the synthesis of GABA by Lactobacillus bacteria in fermentation of defatted rice bran extract without adding glutamate.
Total dissolved solid TDS , free amino acids AA and reducing sugar RS contents in fermentation of defatted rice bran extract with two strains also significantly decreased. Rice bran oil RBO especially from colored rice is rich in phytochemicals and has become popular in food, cosmetic, nutraceutical and pharmaceutical applications owing to its offering health benefits. RBOs were found to be the rich source of oryzanols, phytosterols, Toc and T3. Rice varieties had a greater effect on the phytochemicals concentrations than extraction methods.
HN rice showed the significantly highest concentration of all phytochemicals, followed by RJM and KDML rice , indicating that colored rice contained high concentration of phytochemicals in the oil than non-colored rice. Means to increase biological value of rice bran can do with decrease of highly crude fiber. Treatment that to do with fermentation use rumen fluid from cows.
Rumen fluid potential is easy to find in slaughterhouse, this rumen fluid much to never utilization. This purpose of the research for evaluation of rice bran nutrition value that fermentating used rumen fluid, with different levels and long time incubations for get lower crude fiber and Rice bran , a by-product derived from processing rice , is a rich source of bioactive compounds.
Recent studies have suggested that the fermentation can improve their biological activities. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs.
Four kinds of bran , which are milled from important rice cultivators in Taiwan, have high contents of dietary fiber, fat and protein. The use of rice bran in Kung-wan, an emulsified pork meatball, was investigated. It was found that protein and fat contents, and white index of meatballs decreased as the amount of bran increased.
A texture profile analysis TPA also indicated the hardness, gumminess and chewiness of the Kung-wan decreased. The bran 's particle size profoundly affected the sensory and physico-chemical properties of the meat products.
Meatballs enriched with smaller bran particles possessed higher TPA indices and sensory scores than those added with larger ones. No significant differences in proximate composition, cooking yield, color and sensory quality were found among emulsified meatballs enriched with four different kinds of bran. Protective effects of black rice bran against chemically-induced inflammation of mouse skin.
We investigated the inhibitory effects of black rice cv. We also determined the effects of the bran Full Text Available Rice bran is a solid residue from rice polishing that is used in animal nutrition and rice oil production. This work presents the preliminary results of the chemical and rheological studies of a bath pasteurized rice bran beverage.
Compared with integral defatted milk, soy extracts, and brown rice low-fat milk, the rice bran beverage studied in this work presents itself as an important source of minerals and unsaturated lipids. All essential amino acids were found in this product. Glutamic and aspartic acids were predominant. Bath pasteurization at boiling water temperature for 15 and 30 min was adequate for microbiological safety.
Refrigeration storage for 20 days, evaluated by pH and acidity variations, was ideal for assessment of the beverage conservation time. The beverage viscosity was of the Newtonian standard behavior, and its viscosity during storage was not a good parameter to evaluate shelf life.
Sensory preference tests showed positive perspectives for this new beverage. In vitro fermentation patterns of rice bran components by human gut microbiota. Whole grain rice is a rich source of fiber, nutrients, and phytochemicals that may promote gastrointestinal health, but such beneficial components are typically removed with the bran during polishing.
Characterization of rice bran wax policosanol and its nanoemulsion formulation. Therefore, there is a need to improve its bioavailability, and one of the ways of doing this is by nanoemulsion formulation. Different droplet size distributions are usually achieved when emulsions are formed, which solely depends on the preparation method used. Mostly, emulsions are intended for better delivery with maintenance of the characteristics and properties of the leading components.
In this study, policosanol was extracted from rice bran wax, its composition was determined by gas chromatography mass spectrophotometry, nanoemulsion was made, and the physical stability characteristics were determined. The results showed that policosanol nanoemulsion has a nanosize particle distribution below nm The stability of policosanol nanoemulsion confers the potential to withstand long storage times. Effects of yeast and bran on phytate degradation and minerals in rice bread.
Rice bread is a potential alternative to wheat bread for gluten-sensitive individuals. Incorporation of rice bran into bread made from white rice flour adds flavor but also phytic acid, which can reduce the bioavailability of minerals.
Breads with varied amounts of defatted bran and yeast were prepared to determine their effects on the phytate and mineral contents of the bread. A completely randomized factorial design was used with bran levels of 3. The bran contributed substantial amounts of magnesium, iron, and zinc. Breads with the lowest level of bran had phytate-to-zinc molar ratios between 5 and 10, which suggest medium zinc bioavailability. Rice bread is a tasty and nutritious food that is a good dietary source of minerals for people who cannot tolerate wheat bread.
Biodiesel development from rice bran oil: Transesterification process optimization and fuel characterization. Increased environmental awareness and depletion of resources are driving industry to develop viable alternative fuels from renewable resources that are environmentally more acceptable. Vegetable oil is a potential alternative fuel. The most detrimental properties of vegetable oils are its high viscosity and low volatility, and these cause several problems during their long duration usage in compression ignition CI engines.
The most commonly used method to make vegetable oil suitable for use in CI engines is to convert it into biodiesel, i. Rice bran oil is an underutilized non-edible vegetable oil, which is available in large quantities in rice cultivating countries, and very little research has been done to utilize this oil as a replacement for mineral Diesel.
In the present work, the transesterification process for production of rice bran oil methyl ester has been investigated. The various process variables like temperature, catalyst concentration, amount of methanol and reaction time were optimized with the objective of producing high quality rice bran oil biodiesel with maximum yield.
The optimum conditions for transesterification of rice bran oil with methanol and NaOH as catalyst were found to be 55 deg. C reaction temperature, 1 h reaction time, 9: Rice bran oil methyl ester thus produced was characterized to find its suitability to be used as a fuel in engines. Results showed that biodiesel obtained under the optimum conditions has comparable properties to substitute mineral Diesel, hence, rice bran oil methyl ester biodiesel could be recommended as a mineral Diesel fuel substitute for compression ignition CI engines in transportation as well as in the agriculture sector.
Dietary supplements provide a novel population based health approach for treating hyperlipidemias. Red yeast rice is known to have lipid lowering effects. Combination of red yeast rice with various oils is taken by different population around the world. In this present work, we aimed to compare the effects of red yeast rice with different oil coconut, rice bran and sunflower oil supplementations on lipid levels and oxidative stress in rats fed on hypercholesterolemic diet.
A Randomized controlled study was conducted on 28 male Sprague Dawley rats. At the end of one month, serum cholesterol, triglycerides, MDA and paraoxonase was measured. The mean values of analytes between the different groups were compared using student 't-' test.
The rats fed with red yeast rice and rice bran oil combination showed significantly lower levels of serum cholesterol, triglycerides and MDA when compared to the controls. The serum paraoxonase levels were significantly higher in this group when compared to the controls. The rats fed with red yeast rice and coconut oil combination showed significantly lower serum cholesterol and MDA levels when compared to the controls.
The mean triglyceride and paraoxonase levels did not show any statistically significant difference from the controls. The rats on red yeast rice and sunflower oil combination did not show any statistically significant difference in the lipid levels and oxidative stress parameters. The food combination which had best outcome in preventing the development of hyperlipidemia and oxidative stress in rats fed with hypercholesterolemic diet was red yeast rice and rice bran oil.
Combining red yeast rice with coconut oil and sunflower oil gave suboptimal benefits. Effect of microwave and air drying of parboiled rice on stabilization of rice bran oil. Full Text Available Two rice varieties, Giza short grain and Giza long grain were partDoiled by soaking the grains at room temperature for 20 hours and steaming for 15 min then dried either at room temperature or by microwave. The results indicated that air and microwave drying significantly increased oil extraction in both rice bran varieties.
Parboiling followed by air or microwave drying produced a slight change on protein, fiber and ash content of rice bran and reduced the development of free fatty acids F. Microwave samples have less F. Oils from the cold stored rice bran presented lower F. Dos variedades de arroz, Giza grano corto y Giza grano largo se precocieron mediante la puesta en remojo de los granos a temperatura ambiente durante 20 horas y cocimiento al vapor durante 15 minutos, luego se secaron a temperatura ambiente o por microondas.
Las muestras secadas en microondas tuvieron un menor contenido en F. Full Text Available Several lipases from microbial and plant, i.
For hydrolysis reaction, the rice bran and CPL lipases showed the lowest hydrolytic activity of the tuna oil, whereas the R. On the contrary, the C. For acidolysis reaction, all the lipases showed ability to incorporate n-3 PUFA into tuna and palm oils. This study proved that rice bran and CPL lipases also had transesterification activity and showed the feasibility of the rice bran lipase to be a biocatalyst for n-3 PUFA-rich glyceride production.
Therefore, the lipases were easier to incorporate n-3 PUFA into palm oil than tuna oil, since the TAG molecules of palm oil was not as complex as tuna oil. It could be suggested that the lipases did not only have acyl chain and positional specificity, but also the whole glyceride structure specificity.
Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate. Rice bran is a by-product obtained from the rice milling industry. The aims of this research were to add value to rice bran by preparation of enzymatic hydrolyzed rice bran protein concentrate HRPC as a flavoring agent and the flavoring which was produced by HRPC has not been investigated. Different drying methods freeze-drying and spray-drying and fructose additions were studied for improvement of rice bran protein sensorial aroma characteristics.
Volatile compounds, such as aldehydes, pyrazines and ketones, were significantly increased in HRPC powders in which fructose was added before spray-drying SHP-F. Higher amounts of 2-methylbutanal, 3-methylbutanal, phenylacetaldehyde, 2,5-dimethylpyrazine, vanillin, 2-acetylpyrrole and maltol were detected in SHP-F.
Moreover, these compounds had high odor active values, which accounted for the cocoa-like, sweet, nut-like, and milk-powder-like characteristics of SHP-F. These findings could lead to the creation of desirable aroma characteristics of rice bran protein concentrate by different preparation methods.
Nutritional composition of rice bran submitted to different stabilization procedures. Full Text Available In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of rice bran in the human diet.
The following homemade heat treatments were applied: Os seguintes tratamentos caseiros por calor foram aplicados: Rice bran oil RBO possesses a plasma cholesterol-lowering activity, while effect of wheat bran oil WBO on plasma cholesterol remains unknown.
Fifty-four male hamsters were divided into seven groups fed either a noncholesterol diet NCD or one of six high-cholesterol diets, namely HCD diet 0. Glucose obtained from rice bran by ultrasound-assisted enzymatic hydrolysis. Full Text Available In this work ultrasound-assisted solid-state enzymatic hydrolysis of rice bran to obtain fermentable sugars was investigated. For this purpose, process variables such as temperature, enzyme concentration and moisture content were evaluated during the enzymatic hydrolysis with and without ultrasound irradiation.
The enzyme used is a blend of amylases derived from genetically modified strains of Trichoderma reesei. Kinetic of the enzymatic hydrolysis of rice bran at the constant-reaction rate period were measured.
A comprehensive review on anti-diabetic property of rice bran. It is a composite of carbohydrates, lipids, proteins, fibers, minerals, and trace elements such as phosphorus, potassium, magnesium, calcium and manganese. The bioactive components of RB have been reported for exhibiting antioxidant, anti-inflammatory, hypocholesterolemic, anti-cancer, anti-colitis, and antidiabetic properties. In vitro and in vivo studies, and clinical trials in human volunteers revealed the anti-hyperglycemic activity of RB derived compounds.
An updated comprehensive review on the antidiabetic property of RB and its derivative is required to appraise the current knowledge in the particular field. Thus, the present paper covered the composition and bioactivities of RB, and influence of extraction methods on the biological property of rice bran oil and rice bran extract.
And the current review also focused on the reported anti-hyperglycemia activity of rice bran derivatives, and its probable mechanism. Cassava leaves in combination with sera onggok and rice bran as supplements in buffaloes ration.
Two experiments have been undertaken to evaluate the utilization of cassava leaves in combination with sera onggok or rice bran as supplements in buffalo ration under traditional village condition. In experiment 1, 16 buffaloes were divided in four groups, each receiving a different ration ranging from mixed forage alone to mixed forage supplemented with a combination of cassava leaves and sera onggok or rice bran.
Changes in dry metter consumption, daily weight gain, feed convertion ratio and incom over feed cost were assesed. Experiments 2 covered an in vitro study on the changes in rumen fermentation as affected by different rations. The results of experiment 1 indicated the lack of differences in dry matter consumption. However, the daily weight gain, feed convertion ratio and income over feed cost IOFC higher in animal receiving mixed forage suplement with cassava leaves in combination with either sera onggok or rice bran as compared to those of animal receiving mixed forage or mixed forage supplemented with cassava leaves.
Experiment 2 revealed that amonia concentration and volatile fatty acid production were able to support a higher microbil activity supplemented with cassava leaves in combination with either sera onggok or rice bran as compared to those receiving the other two rations. In conclusion it is obvious that cassava leaves in combination with either sera onggok or rice bran used as supplements could promote a better production in animal in the villages.
Antioxidant activities and skin hydration effects of rice bran bioactive compounds entrapped in niosomes. Bioactive compounds [ferulic acid F , gamma-oryzanol O and phytic acid P ] in rice bran have been widely used as antioxidants in skin care products.
However, one of the major problems of antioxidants is the deterioration of their activities during long exposure to air and light. Niosomes have been used to entrap many degradable active agents not only for stability improvement, but also for increasing skin hydration. The objective of this study was to determine antioxidant activities [by in vitro ORAC oxygen radical absorbance capacity and ex vivo lipid peroxidation inhibition assay] and in vivo human skin hydration effects of gel and cream containing the rice bran extracts entrapped in niosomes.
Human sebum treated with these formulations showed more lipid peroxidation inhibition activity than with no treatment of about 1. This study has demonstrated the antioxidant activities and skin hydration enhancement of the rice bran bioactive compounds when entrapped in niosomes and incorporated in cream formulations.
Methodical characterization of rice Oryza sativa bran oil from Pakistan. Full Text Available The hexane-extracted oil content of four varieties of rice Oryza sativa viz. Super Kernel, , and Basmati, bran was ranged Other physical and chemical parameters of the extracted oils were as follow: The major sterol fractions of the oils consisted of campesterol ranged The investigated varieties Super Kernel, , and Basmati of rice bran oil were found to contain high levels of oleic acid The contents of myristic, stearic and arachidic acids was 1.
A number of parameters of the investigated rice bran oils indigenous to Pakistan were comparable to those of typical rice bran and some other vegetable oils, reported in the literature. The results of the present analysis as compared with those of different vegetable oils demonstrated rice bran to be a potential oil source and thus could be useful.
Full Text Available 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 hours at 37oC.
In the optimum wet heating process, rice bran was heated at oC and held for 3 minutes before cooling for both varieties. Stable rice bran contained 3. The content of g-oryzanol varied and was depended on the degree of milling ranged from The content of soluble dietary fiber varied and was depended on the degree of milling which ranged from 3. The content of insoluble dietary fiber varied and was depended on the degree of milling which ranged from Parametric optimization of rice bran oil extraction using response surface methodology.
Full Text Available Use of bran oil in various edible and nonedible industries is very common. In this research work, efficient and optimized methodology for the recovery of rice bran oil has been investigated.
The present statistical study includes parametric optimization, based on experimental results of rice bran oil extraction. In this study, three solvents, acetone, ethanol and solvent mixture SM [acetone: Response surface methodology RSM, an optimization technique, was exploited for this purpose. A five level central composite design CCD consisting four operating parameter, like temperature, stirring rate, solvent- bran ratio and contact time were examined to optimize rice bran oil extraction.
Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran. Full Text Available Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation.
O farelo de arroz desengordurado e o farelo de trigo foram inoculados com esporos de Rhizopus sp. Effect of hemicellulose from rice bran on low fat meatballs chemical and functional properties. The paper study the functional properties of hemicellulose B RBHB and rice bran insoluble dietary fibre RBDF to develop an acceptable low fat meat product enriched with high content fibre from defatted rice bran. The total trans fatty acids were lower and the ratio of total unsaturated fatty acids to total saturated fatty acids was higher in the samples with added RBHB than in the control meatballs.
Meatballs containing RBHB had lower concentrations of total fat and total trans fatty acids than the control samples. This confirms that the RBHB preparation from defatted rice bran has great potential in food applications, especially in development of functional foods including functional meat products. An alkali catalyzed trans-esterification of rice bran , cottonseed and waste cooking oil.
Full Text Available In this research work, biodiesel production by trans-esterification of three raw materials including virgin and used edible oil and non edible oil has been presented. A two step method following acidic and alkali catalyst was used for non edible oil due to the unsuitability of using the straight alkaline-catalyzed trans-esterification of high FFA present in rice bran oil.
The acid value after processing for rice bran , cottonseed and waste cooking oil was found to be 0. The influence of three variables on percentage yield i. Cottonseed oil, waste cooking oil and rice bran oil showed a maximum yield of Fuel properties of the three biodiesel satisfied standard biodiesel fuel results.
GDSL lipases modulate immunity through lipid homeostasis in rice. Lipids and lipid metabolites play important roles in plant-microbe interactions. Despite the extensive studies of lipases in lipid homeostasis and seed oil biosynthesis, the involvement of lipases in plant immunity remains largely unknown.
The proper cellular localization of OsGLIP proteins is indispensable for their functions in immunity. Comprehensive lipid profiling analysis indicated that the alteration of OsGLIP gene expression was associated with substantial changes of the levels of lipid species including monogalactosyldiacylglycerol MGDG and digalactosyldiacylglycerol DGDG.
Taken together, our study indicates that OsGLIP1 and OsGLIP2 negatively regulate rice defense by modulating lipid metabolism, thus providing new insights into the function of lipids in plant immunity.
The effects of radiation on phytic acid content of rice bran. The study of the effect of radiation on the phytic acid content of rice bran was carried out. Cisadane in plastic bag was radiated gamma Co at a dose of 0, 2, 4, 6, 8, and 10 kGy. The objective of the research is to examine the mixtures of palm kernel cake and rice bran of fermented by Trichoderma viride. Completely randomized design in factorial pattern 4 x 4 was used in this experiment.
The treatment each of three replicate. Rice bran oil RBO is healthy gift generously given by nature to mankind. RBO is obtained from rice husk, a byproduct of rice milling industry and is gaining lot of importance as cooking oil due to presence of important micronutrient, gamma oryzanol.
Its high smoke point is beneficial for its use for frying and deep frying of food stuff. It is popular because of balanced fatty acid profile most ideal ratio of saturated, monounsaturated and polyunsaturated fatty acids , antioxidant capacity, and cholesterollowering abilities.
Rice bran wax which is secondary by-product obtained as tank settling from RBO is used as a substitute for carnauba wax in cosmetics, confectionery, shoe creams etc. It can be also used as a source for fatty acid and fatty alcohol.
The article is intended to highlight for the importance of RBO and its applications. Full Text Available Two experiments were conducted to determine the digestible energy DE and metabolizable energy ME content of 19 rice bran samples and to develop prediction equations for DE and ME based on their chemical composition. The 19 rice bran samples came from different rice varieties, processing methods and regions.
The basal diet was formulated using corn and soybean meal The 19 experimental diets based on a mixture of corn, soybean meal and The treatment 1 was the control group which was fed with basal diet. The treatments 2 to 18 were fed with experimental diets. A control diet and two rice bran diets were fed to 18 growing barrows The control and experimental diets formulations were the same as diets in Exp.
The results showed that the DE ranged from Cosmeceutical potentials and bioactive compounds of rice bran fermented with single and mix culture of Aspergillus oryzae and Rhizopus oryzae. Full Text Available In the present study, rice bran , one of the most abundant agricultural by-products in Malaysia, was fermented with single and mixed cultures of Aspergillus oryzae and Rhizopus oryzae. The fermented rice bran extracts were tested for their functional properties and compared to the non-fermented counterparts.
Antioxidant activities as well as phenolics and organic acid contents were evaluated. Skincare-related functionalities were also tested by evaluating tyrosinase and elastase inhibition activities. Tyrosinase inhibition activity, measured to determine the anti-pigmentation effect of extracts, was found to be the highest in the extract of rice bran fermented with A. In determining the anti-aging effect of fermented rice bran extracts, the same extract showed the highest elastase inhibition activity with a value of Antioxidant activities were found to be highest in the mix-cultured rice bran extract.
The results of phenolic and organic acid content were varied; the major phenolic acid detected was ferulic acid with a value of On the other hand, citric acid was the major organic acid detected, with the highest content found in the same extract The results of this study suggest that the fermented rice bran extracts may have the potential to be further exploited as ingredients in cosmetics as well as in antioxidant-rich products.
Full Text Available The objective of the research is to examine the mixtures of palm kernel cake and rice bran of fermented by Trichoderma viride.
Fermentation was conducted at temperature 28 oC as long as 9 days. Determining the best of the mixtures be based on the crude protein increased and the crude fibre decreased.
The results showed that the combination of product mix is the best fermentation inoculums doses 0. Anti-oxidant and anti-inflammatory effects of rice bran and green tea To investigate the anti-inflammatory and anti-oxidant properties of an enzyme bath of Oryza sativa rice bran and Camellia sinensis O.
Kuntz green tea fermented with Bacillus subtilis OCB. In situ ruminal degradation of phytic acid in formaldehyde treated rice bran. Rice bran has a very high content of phytic acid IP6 , which is a nutritional antagonist of Ca. Microbial phytase degrades IP6, but ruminal degradation of nutrients can be reduced by formaldehyde treatment.
Milk fever in dairy cows can be prevented by reducing available dietary Ca to stimulate Ca. Antioxidative effects of stabilized and unstabilized defatted rice bran methanolic extracts on the stability of rice bran oil under accelerated conditions.
The effects of the extracts 0. El efecto de los extractos 0. Rice bran is a nutritionally valuable by-product of paddy milling. In this study an experimental infrared IR stabilization system was developed to prevent rice bran rancidity. The free fatty acid content of raw and IR-stabilized rice bran samples was monitored every 15 days during 6 months of storage.
In addition, energy consumption was determined. IR stabilization was found to be comparable to extrusion with regard to energy consumption. IR stabilization was effective in preventing hydrolytic rancidity of rice bran.
By optimizing the operational parameters of IR stabilization, this by-product has the potential for use in the food industry in various ways as a value-added commodity. Raw and irradiated full-fat rice bran at dose levels of 10, 15, 20 and 25 kGy were used in the diets of growing rats to evaluate their effect on plasma and liver lipid profile.
Comparison was also done with the use of a standard casein diet. After 49 days of feeding trail, food intake and wt gain were found to be highest with rats received casein diet in comparison with those fed on rice bran diets.
Raw and irradiated full-fat rice bran diets, fed to rats caused a significant reduction in the level of total cholesterol TC , triglycerides TG , and low-density lipoprotein cholesterol LDL-c , while a significant elevation in the level of high-density lipoprotein cholesterol HDL-c in plasma was recorded compared to those fed on casein diet.
Also, similar changes were observed in liver. Relative liver wt of rats fed on raw and irradiated full-fat rice brain up to 25 kGy was lower compared to those fed on control diet casein diet.
The casein group had the highest total plasma and liver total protein TP compared to the other experimental groups. Among the experimental groups, raw and processed full-fat rice brain up to 25 kGy, induced no significant effect on TP content of plasma and liver.
Among the fermented rice brans , the Haedam rice bran contained the highest level of total phenol content Stability of gluten free sweet biscuit elaborated with rice bran , broken rice and okara.
Full Text Available Abstract A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work aimed to study the stability of gluten-free sweet biscuits developed with soybean okara, rice bran and broken rice.
The formulations were elaborated with increasing percentages of these ingredients and compared with the standard commercial sweet biscuit for ten months. The experimental sweet biscuits had characteristics of color, weight, volume and diameters internal and external very similar to the commercial, whereas texture, lipids and energy value decreased, and aw, moisture and protein increased during storage. The sweet biscuits showed the same stability when compared to the standard, and the.
The results obtained by these two different quantification methods were compared by paired t-test. Both assays provided good linearity, accuracy, reproducibility and selectivity for dete Self-enhancement of GABA in rice bran using various stress treatments.
Gamma-aminobutyric acid GABA may be synthesized in plant tissues when the organism is under stressful conditions. Utilisation of an electrolyzed oxidizing water EOW, pH 3. The use of EOW also prevented bacterial growth by decreasing the colony counts almost by half. However, the expense of purification limits their potential use. This study examined the tocotrienol-rich fraction of rice bran TRFRB isolated from rice bran deodorizer distillate, a rice oil refinement waste product, to determine its protective effects against IR induced oxidative damage and H2O2.
To determine the radioprotective capacity cells were analyzed for morphology, mitochondrial bioenergetics, clonogenic survival, glutathione oxidation, cell cycle, and migration rate. TRFRB displayed similar antioxidant activity compared to pure tocotrienols. TRFRB effectively protects normal cells against IR induced injury suggesting that rice bran distillate may be an inexpensive and abundant alternate source.
The innate immune response is an important host primary defense system against pathogens. The physicochemical properties of the catalyst material were characterized by x-ray diffraction XRD , FTIR and surface acidity measurement. Activity test of materials in biodiesel conversion of rice bran oil was used by reflux method and microwave MW assisted method.
Reaction variables studied in the investigation were the effect of catalyst weight and time of MW irradiation compared with the use reflux method.
The influence of the amylose: The structural, mechanical, optical and barrier properties of the films were analyzed after 1 and 5 weeks. The high content of amylose gave rise to stiffer, more resistant to fracture, but less stretchable films, with lower oxygen permeability and greater water binding capacity. Although no changes in the water vapour permeability values of the films were observed during storage, their oxygen permeability decreased.
Throughout storage, films became stiffer, more resistant to break, but less stretchable. Rice bran with the smallest particles improved the elastic modulus of the films, especially in high amylose content films, but reduced the film stretchability and its barrier properties, due to the enhancement of the water binding capacity and the introduction of discontinuities.
Full Text Available Due to its high oil content, this research proposes the use of an agroindustrial byproduct rice bran as a sustainable option for the synthesis of corrosion inhibitors.
From the crude rice bran oil, the synthesis of fatty amide-type corrosion inhibitors was carried out. The corrosion inhibitory capacity of the fatty amides was evaluated on an API X steel using electrochemical techniques such as real-time corrosion monitoring and potentiodynamic polarization curves. As a corrosive medium, a CO2-saturated solution 3. The results demonstrate that the sustainable use of agroindustrial byproducts is a good alternative to the synthesis of environmentally friendly inhibitors with high corrosion inhibition efficiencies.
Biochemical changes in full fat rice bran stabilized through microwave heating and irradiation treatment. The effect of microwave heating and irradiation treatments on proximate composition, lipoxygenase LOX activity, free fatty acid FFA and fatty acids profile of full fat rice bran were examined.
Full fat raw rice bran FRB Water, protein, fat, ash and crude fiber contents did not change significantly in raw, microwave heated and irradiated samples before and after storage. An exception for this general observation was observed for the moisture content of FRB processed through microwave heating where heating FRB for 4 min dropped the level of moisture to Storage of both raw and processed samples had significant P rice bran before and after storage.
The results suggested that microwave heated or irradiated full fat rice bran packed in polyethylene bags can be stored at room temperature for six months without adverse effect on proximate, fatty acid composition quality and could prevent oxidative and hydrolytic rancidity.
However, gamma irradiation treatment at 25 KGy was more effective in this respect. Therefore, it could be concluded that gamma irradiation contributed to optimal processing conditions for FRB stabilization. New cultive medium for bioconversion of C5 fraction from sugarcane bagasse using rice bran extract.
Full Text Available The use of hemicellulosic hydrolysates in bioprocesses requires supplementation as to ensure the best fermentative performance of microorganisms. However, in light of conflicting data in the literature, it is necessary to establish an inexpensive and applicable medium for the development of bioprocesses.
This paper evaluates the fermentative performance of Scheffersomyces Pichia stipitis and Candida guilliermondii growth in sugarcane bagasse hemicellulosic hydrolysate supplemented with different nitrogen sources including rice bran extract, an important by-product of agroindustry and source of vitamins and amino acids. Experiments were carried out with hydrolysate supplemented with rice bran extract and NH42SO4; peptone and yeast extract; NH42SO4, peptone and yeast extract and non-supplemented hydrolysate as a control.
Maximum ethanol production by S. Differently, the maximum xylitol formation by C. Together, these findings indicate that: The present study designed a fermentation medium employing hemicellulosic hydrolysate and provides a basis for studies about value-added products as ethanol and xylitol from lignocellulosic materials.
Navy beans and rice bran have demonstrated efficacy in regulating blood lipids in adults and children; however, their effects on modulating the child plasma metabolome has not been investigated and warrants investigation. Significant changes were determined for 18 plasma lipids in the navy bean group and 10 plasma lipids for the rice bran group compared to control, and 48 lipids in the navy bean group and 40 in the rice bran group compared to baseline.
These results support the hypothesis that consumption of these foods impact blood lipid metabolism with implications for reducing CVD risk in children. Navy bean consumption decreased free fatty acids associated with metabolic diseases palmitate and arachidonate and increased the relative abundance of endogenous anti-inflammatory lipids. Modulation of platelet functions by crude rice Oryza sativa bran policosanol extract.
Rice bran is bioactive-rich and has proven health benefits for humans. Moreover, its source, the brown rice has antioxidant, hypolipidemic and other functional properties that are increasingly making it a nutritional staple especially in Asian countries. Platelets play a vital role in pathogenesis of atherosclerosis and cardiovascular diseases, and their increased activities could potentially cause arterial thrombus formation or severe bleeding disorders.
Thus, in this study, platelet aggregation and adhesion of platelets to major components of basal lamina were examined in vitro. In addition, cellular protein secretion was quantified as a measurement of platelet activation.
Adenosine diphosphate ADP , collagen, and arachidonic acid AA -induced aggregation were studied using the microtiter technique. Rat platelets were pre-treated with various concentrations of policosanol extract, and the adhesion of platelets onto collagen- and laminin-coated surface extracellular matrix was studied using the acid phosphatase assay. The effect of crude policosanol extract on released proteins from activated platelets was measured using modified Lowry determination method.
Rice bran policosanol extract significantly inhibited in vitro platelet aggregation induced by different agonists in a dose dependent manner. The present study showed that crude rice bran policosanol extract significantly inhibited platelet adhesion to collagen in a dose dependent manner.
Conversely, at a low concentration of In addition to the alteration of cell adhesive. Effect of saponification on composition of unsaponifiable matter in rice bran oil. The objectives of the present study were to identify and quantify the constituents in USM. The changes that the unsaponifiables undergo during saponification were also quantitatively investigated.
While analyzing the percentage of all constituents, the percentage of sterol get increased from The results also revealed the presence of four additional classes of compounds that were quantified in USM policosanol, fatty aldehydes, triterpene alcohols and potassium salt of oryzanols.
Among the four classes of compounds, policosanol contributed high percentage in USM, Fatty aldehydes, triterpene alcohols and potassium salt of oryzanols together contributed The research aimed to study the characteristic and yield of Mozzarella cheese produced by using rennin enzyme from Mucor miehei which is grown at rice bran and molasses medium.
The popularity of Mozzarella cheese in Indonesia is increased caused by the spreading of western foods in Indonesia such as pizza and spaghetti that use Mozzarella cheese for ingredient. In producing Mozzarella cheese, rennin enzyme is always used as milk coagulant.
Even now, Indonesia has not produced the rennin enzyme yet. The rennin enzyme from Mucor miehei growing at rice bran and molases medium which have the availability can be managed purposively within short period of time.
The completly randomized design methode used to get the best crude extracts of Mucor miehei rennin enzyme, then is employed to produce mozzarella cheese.
With that characteristic it is concluded that rennin enzyme from Mucor miehei grown at rice bran molasses medium has the potential to alternatively subtitute calf rennin to produce Mozzarella cheese, and the characteristics fulfill the standart.
Effect of feeding rumen-protected rice bran on mineral status of non-lactating dairy heifers. Adapting Ca homeostasis of dairy cows before calving can prevent milk fever.
Rice bran , treated with formaldehyde to prevent ruminal degradation of phytic acid, was fed to heifers to study its effect on Ca homeostasis. For 3 weeks 18 heifers were supplemented 3 kg of two feeds: Evaluation of the antioxidant activity of rice bran extracts using different antioxidant assays. Additionally, crude concentrated rice bran extracts were added into the sunflower oil samples and stored under ambient conditions.
The extent of oxidative deterioration was followed by the measurement of peroxide-, p-anisidine-, conjugated diene-, and triene- values. The results of the present comprehensive analysis demonstrate that rice bran extracts of the Super Kernel variety indigenous to Pakistan are a viable source of natural antioxidants and might be exploited for functional foods and nutraceutical applications.
Super Kernel- mediante diferentes ensayos y utilizando aceite de girasol como substrato. El orden de la eficacia antioxidante. Antioxidant potential of brans of twenty-nine red and white rice Oryza sativa L. Full Text Available Objective:
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