RBO and RBO Blends. Prof Shashank R. Joshi MD, DM, FACP, FACE, FRCP

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Hospitals President,Indian Academy of Diabetes President

Society for Study of Diabetes in India(RSSDI) Past President,

1 RBO and RBO Blends Prof Shashank R. Joshi MD, DM, FACP, FACE, FRCP Endocrinologist, Lilavati & Bhatia Hospital Dept. of Endocrinology, Grant Medical College& Sir JJ Group of Hospitals President,Indian Academy of Diabetes President Elect,Endocrine Society of India Past President, Research Society for Study of Diabetes in India(RSSDI) Past President, All India Association for Advancement of Research in Obesity Past President, Association of Physicians of India, Emeritus Editor, JAPI Chapter Chair,AACE India Chapter

2 Conflict of Interest Grants, Research Support,Adboard, Consultant or Speaker support: Abbott ltd MSD,Novartis,BI,PHFI,NovoNordisk,Sanofi,USV,Sun,Ranbaxy,USV,M arico,uptodate(wk),cmed, Serdia, Pfizer, Johnson and Johnson, DRL,E -Merck, Cipla, Zydus, Bayer Zydus, Takeda.

3 Indian Scenario Asian Indians have one of the highest rates of heart disease in the world Asian Indians have very high levels of the blood fat triglyceride and low levels of HDL Asian Indians are predisposed to develop type 2 diabetes, proatherogenic metabolic abnormalities (metabolic syndrome, insulin resistance syndrome) and CHD Source: Misra A, Luthra K, Vikram NK. Dyslipidemia in Asian Indians : Determinants and Significance. JAPI;2004:52 Genetic Link to Asian Indian Heart Disease University of Maryland Medical Center

4 ICMR-INDIAB Study Primary Objective: To study the pattern and prevalence of dyslipidemia in a large representative sample of four selected regions in India Study Design: Cross sectional Survey Phase I areas: Tamil Nadu, Maharashtra and Jharkhand and one Union Territory [Chandigarh] Subject Number: n = 16,607 (5,112 urban and 11,495 rural) : anthropometric measurements and oral glucose tolerance test In addition, in every 5th subject (n = 2042) : fasting venous sample for lipid testing & semi food frequency questionnaire (Dietary fat and oil intake was assessed)

5 Overlap of individual abnormalities 7.7% of adult population had 3 lipid abnormalities (high cholesterol, high TG and low HDL)

6 Presence of at least one lipid abnormality Prevalence in % Population in million Tamil Nadu Maharashtra Jharkhand Chandigarh

7 Edible Oils: Integral Part of Your Meal Functional Lipids are concentrated sources of energy (9 kcal/g) Storage form of energy Structural components of bio membranes Building blocks of glycolipids and phospholipids Helps in absorption of fat soluble vitamins Sensorial Satiety value Preservation Palatability Crispiness, Taste

8 Vegetable Oils: Composition (95% to 99% triglycerides + micronutrients) Triacylglycerols or Triglycerides (TG) make up 99% of dietary lipid intake Minor Components Antioxidant Anti-inflammatory Anti-atherosclerotic Saturated Fatty Acids (SFA) Fatty Acids Unsaturated Fatty Acids (UFA) Monounsaturated Fatty Acids (MUFA) Polyunsaturated Fatty Acids (PUFA)

9 Role of fats In Body Essential constituent of every body cell Fat stored in adipocytes in adipose tissues Energy Reserve Regulator of body functions In Diet Concentrated source of energy Satiety value Carrier of fat soluble vitamins Palatability Insulator Protector

10 Fatty acids Saturated Fatty acids (Negative) Part of cellular membranes Needed for important signaling processes in the body. Unsaturated fatty acids: (Neutral) Monounsaturated (MUFA) Oleic acid (Omega 9) Concentrated source of energy Unsaturated fatty acids: (Positive) Polyunsaturated (PUFA) Important Biological Role Major part of cell membrane and skin layers.

11 Rice Bran: Some Fundamentals Rice bran is composed of the aleurone layer of the rice kernel and some part of the endosperm and germ, which are rich sources of proteins, lipids, vitamins, and trace minerals Rice bran oil and unsaponifiable lipid content is high compared with other grains Unrefined rice bran oil consists of 20% saturated, 40% monounsaturated, and 40% polyunsaturated fatty acids and contains tocotrienols, γ-oryzanol, and β-sitosterol. Rice bran and its oil contain large concentrations of several compounds that could potentially prevent chronic diseases such as coronary heart disease and cancer

12 Rice Bran: Some Fundamentals Their initial studies with rice bran focused on stabilizing against lipid degradation that leads to flavor problems Rice bran contains: - high levels of both tocopherols and tocotrienols, - vitamin E and act as antioxidants in the body - high levels of a mixture of compounds referred to collectively as oryzanol were identified within rice bran Oryzanol: complex compounds that can act as an antioxidant, improving solubility in cell membranes and potentially lowering cholesterol by competitive inhibition of absorption and synthesis Methods of separating the individual components of the oryzanol mixture have come about, leading to the identification of 3 major fractions of oryzanol:cycloartenyl ferulate, 24-methylene cycloartanyl ferulate,campesteryl ferulate

13 Physico-Chemical Properties Of RBO Appearance Color value F.F. Acid Guns (%) Wax (%) Unsap Matter (%) Brownish/DarkBrow n

14 Refining Of RBO Physical refining of RBO Filtration & Hydration (27-75 C) Add CaCl2 Solution Cool from 75 C to 0.4C/Min. Centrifugation at 20 C Vacuum dehydration Bleaching by Activated bleaching earth Filtration & Adjustment of ph Filtration & De-acidification Deodorization at 1 torr & Polishing Chemical refining of RBO Pelletization Solvent treatment Crude RBO de-waxing De-gumming Treatment of alkali Refined oil Bleaching & Deodorization Pure RBO

15 Chemical Characterisation Of RBO Characteristics Chemically refined Physically refined Oryzanol Phytosterols methylSterols Triterpene Alcohol Squalene & Tocopherols

16 Chemical Composition Of RBO Triglycerides Di-glycerides Mono-glycerides Free Fatty acid Orayzanol Phosphatides 80.5 (%) 4.8 (%) 1.7 (%) 6.8 (%) 2.0 (%) 1.3 (%)

17 Micronutrients In RBO Micronutrients Tocopherol Tocotrienol Oryzanol Lipoic acid Phytic acid Advantage Antioxidant, Free radical scavenger, Reduces risk of CVD, Arthritis, Cancer, Cataract, Protective against LDL oxidation Cholesterol reduction, Anticancer, Tumor suppression, Antioxidant, Enhanced immune system, Inhibitor for prostaglandin Increases HDL, Decreases LDL, Treats nerve imbalance & Menopause disorder, Retards ageing effect, Anti dandruff and anti etching agent, Inhibit platelet aggregation, Increases bile excretion. Stabilizes blood sugar, Detoxifies tissues of heavy metal in liver, Unlock energy from food. Prevention of hyperlipidemia, Anticoagulant, Prevent kidney stone.

18 Advantages Of RBO Longer shelf life: Nutritionally intact for 6months. Economical: 15% less absorption during frying. Frying takes less time & saves energy. RBO is more stable at high temperature. Gives better taste & aroma to food items. Helps to increase HDL level. Anticancer & antithromic properties due to Vitamin E. Reduces total cholesterol.

19 Rice Bran Oil (RBO) & Cholesterol Reduction The antioxidant activities of four of the vitamin E and three oryzanol components purified from rice bran were investigated in a chemical model of cholesterol oxidation All components exhibited significant antioxidant capacity in the inhibition of cholesterol oxidation! All three oryzanol components were higher than any of the four vitamin E components In the past, human consumption of rice bran has been limited, primarily because of the rapid onset of rancidity in rice bran, but methods to stabilize rice bran and to extract its oils have been developed Interest in rice bran grew from the determination that the inclusion of oat bran in the diet lowers serum cholesterol Rice bran contains less total dietary fiber and less soluble fiber than oat bran Components found in rice bran which could be responsible for its cholesterollowering effects: The fiber that is present The Fatty acid composition Or the Unsaponifiables present Oryzanol, phytosterols PBRC (campesterol 2005 and β-sitosterol)

20 Rice Bran Oil (RBO) & Cholesterol Reduction Evidence from 2 well-controlled studies at Pennington Biomedical Research Center confirms that it is the rice bran oil (RBO), and not the fiber, that lowers blood lipids in men and women with borderline high total cholesterol Although RBO does contain about 20% saturated fatty acids and approximately equal amounts of oleic and linoleic fatty acids, its cholesterol lowering ability is due to its unsaponifiable components more so than by its fatty acid composition In a recent study, by matching the fatty acids of the rice bran oil with a control oil blend, it was shown that the effect of RBO on serum cholesterol concentrations is due to the unsaponifiables present in it and not to its fatty acid profile It is believed that RBO containing these compounds could become an important functional food with cardiovascular health benefits

21 So Why Rice Bran Oil (RBO) Plus?

22 Rice Bran Oil & Other Oils

23 International Lipid Guidelines Association AHA Managing Abnormal Blood Lipids American Family Physician TLC Dietary guidelines for Americans USDA Dietary guidelines for Americans Daily Nutrient Goals Used in the DASH Studies Lipid Guidelines Saturated fat are 8% to 10%5,60 and an additional 3% to 5% when dietary cholesterol is reduced ( 200 mg/day). Limit saturated dats to less than 7 percent of calories eliminate trans fat. Replace saturated fats and trans fats with polyunsaturated and monounsaturated fats. Less than 7 percent of your daily calories from saturated fat Less than 200 mg a day of cholesterol percent of daily calories from total fat (includes saturated fat calories) Consume less than 10 percent of calories from saturated fatty acids and less than 300 mg/day of cholesterol, and keep trans fatty acid consumption as low as possible. Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils. Consume less than 10 percent of calories from saturated fatty acids by replacing them with monounsaturated and polyunsaturated fatty acids. Consume less than 300 mg per day of dietary cholesterol. Keep trans fatty acid consumption as low as possible, especially by limiting foods that contain synthetic sources of trans fats, such as partially hydrogenated oils, and by limiting other solid fats. Total fat 27% of calories, Saturated fat 6% of calories, Cholesterol 150 mg Source: 1. American Heart Association.Fats and Oils: AHA Recommendations. Recommendation_UCM_316375_Article.jsp. 2. Management of Dyslipidemia in Adults. AFP / Vol. 57/No. 9(May 1, 1998) 3. Lowering Your Cholesterol With TLC U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Heart, Lung, and Blood Institute.4. Dietary Guidelines for Americans 2005 U.S. Department of Health and Human Services U.S. Department of Agriculture 5. U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, th Edition.6. What Is the DASH Eating Plan?

24 International Lipid Guidelines Association WHO Lipid Guidelines All individuals should be strongly encouraged to reduce total fat and saturated fat intake (1+, A). Total fat intake should be reduced to about 30% of calories, saturated fat intake should be limited to less than 10% of calories and trans-fatty acids eliminated. Most dietary fat should be polyunsaturated (up to 10% of calories) or monounsaturated (10 15% of calories). (1+, A) ESC/EAS To improve plasma lipid levels, saturated fat intake should be lower than 10% of the total caloric intake. The optimal intake of SFAs should be further reduced (,7% of energy) in the presence of hypercholesterolaemia. The intake of n-6 PUFAs should be limited to,10% of the energy intake, both to minimize the risk of lipid peroxidation of plasma lipoproteins and to avoid any clinically relevant HDL-C decrease.supplementation with pharmacological doses of n-3 fatty acids (.2 3 g/day) reduces TG levels, but a higher dosage may increase LDL-C; not enough data are available to make a recommendation regarding the optimal n-3/n-6 fatty acid ratio. The cholesterol intake in the diet should ideally be,300 mg/day. Limited consumption of foods made with processed sources of trans fats provides the most effective means of reducing intake of trans fats below 1% of energy. TLC/ ATP III /NCEP Nutrient Recommended intake: Saturated fat* <7% of total calories, Polyunsaturated fat Up to 10% of total calories, Monounsaturated fat Up to 20% total calories, Total fat 25% 35% of total calories,cholesterol <200 mg./day NICE Advise people at high risk of or with CVD to eat a diet in which total fat intake is 30% or less of total energy intake, saturated fats are 7% or less of total energy intake, intake of dietary cholesterol is less than 300 mg/day and where possible saturated fats are replaced by monounsaturated and polyunsaturated fats. Source: 1. Prevention of cardiovascular disease : guidelines for assessment and management of total cardiovascular risk. World Health Organization Z Reiner et.al., ESC/EAS Guidelines for the management of dyslipidaemias. European Heart Journal (2011) 32, doi: /eurheartj/ehr Jo Ann S. Carson, Frances M. Burke, Lisa Hark. Cardiovascular Nutrition: Disease Management and Prevention. American Dietetic Association, 01-Jan Medical pages Lipid modification: cardiovascular risk assessment and the modification of blood lipids for the primary and secondary prevention of cardiovascular disease Issued: July 2014 last modified: September 2014 NICE clinical guideline 181 guidance.nice.org.uk/cg181

25 Indian Lipid Guidelines National Institute of Nutrition Guidelines Total Fat calories between 15% to 30% Nutrient RDA Saturated Fatty Acid (SFA) <10% Polyunsaturated Fatty Acid (PUFA) 6-10% Monounsaturated Fatty Acid (MUFA) By difference Recent RDA for Indians developed by National Institute of Nutrition (NIN), India; suggests that one should use a correct combination / blend of 2 or more vegetable oils to achieve intake of all kinds of fatty acids Source: Nutrient Requirements and Recommended Dietary Allowances for Indians. National Institute of Nutrition,2010.

26 Why is PUFA required from Dietary Source Daily Caloric requirement for sedentary man = 2320 kcal Calories coming from fat (25%) = 576 kcal Grams of fat consumed (g) per day = 64 g (approx. 60g) Grams of PUFA consumed (g) per day = 25g 60 g of Fat Invisible Fat (35g) PUFA = 14g i.e. 40% PUFA Visible Fat (25g) Remaining deficit 11g PUFA i.e. 44% PUFA Hence, the oil consumed should have equivalent amount of MUFA & PUFA

Fate of Edible Oil Frying Conditions: Food is subjected to High Temperature with humid conditions and atmospheric oxygen Increased Oxidation

27 Fate of Edible Oil Frying Conditions: Food is subjected to High Temperature with humid conditions and atmospheric oxygen Increased Oxidation Increased free radical generation + Secondary products generation Hence, it becomes important to prevent deterioration of oils during Frying

Preventing Degradation of Oil On Shelf: Free radicals caused due to oxygen around the product

During Cooking: Free radicals formation accelerates during heating at high temperatures.

In vivo: Free radicals are produced constantly in body due to metabolism. They cause cell damage.

"Oxidative stress and vascular disease." Arteriosclerosis, thrombosis, and vascular biology 25, no.

28 Preventing Degradation of Oil On Shelf: Free radicals caused due to oxygen around the product affect the freshness of oils. Thus, oil starts deteriorating. During Cooking: Free radicals formation accelerates during heating at high temperatures. These lead to formation of harmful secondary oxidation products. In vivo: Free radicals are produced constantly in body due to metabolism. They cause cell damage. Source: 1. Madamanchi, Nageswara R., Aleksandr Vendrov, and Marschall S. Runge. "Oxidative stress and vascular disease." Arteriosclerosis, thrombosis, and vascular biology 25, no. 1 (2005): Pashkow, Fredric J. "Oxidative stress and inflammation in heart disease: do antioxidants have a role in treatment and/or prevention?." International journal of inflammation (2011).

29 Blending: Need of the hour Blending provides not only physiological benefits but also provides sensorial benefits to consumers Improved Nutritional Profile No single oil has ideal ratio of fatty acids in it Improved Culinary Attributes Taste, Aroma Improved shelf life Frying (PUFA are oxidation prone) Fried Food Keeping Quality Allowed under Indian Regulatory framework (FDA/PFA) Blend of 2 Oils (should be minimum 20% ) National Institute of Nutrition (NIN), India recommends that one should use a correct combination/blend of 2 or more vegetable oils to achieve intake of all kinds of fatty acids.

30 Synergistic blend of Rice bran oil and Safflower oil Safflower Oil: High PUFA oil known for its LDL lowering potential- Cardioprotective Rice bran Oil: Provides balance of MUFA & PUFA and contains Oryzanol, Tocopherols, Tocotrienols and cycloartenols - Cardioprotective Research shows that blending rice bran oil with safflower oil magnify the hypocholesterolemic efficacy compared with the effect of each oil alone A synergistic blend A synergistic blend of safflower and rice bran oil when RBO is 20-30% showed significant reduction in plasma cholesterol Source: Rice bran oil and cholesterol metabolism, 1997.

31 PAV rise Marico Research Stability during frying Generation of free radicals Blend of RBO + SO + Antox Oxidation Product Generation Degradation of oxidised molecules in short as well as long chain moieties Blend Saffola of Total RBO Soybean Groundnut Sunflower Rice bran Olive Pomace Olive Extra + SO + Antox Virgin Canola Effective protection at RT as well as High temperatures

32 Totox Values Marico Research Saffola Total Soybean Sunflower Groundnut Pomace - Olive Extra Virgin- Olive Blend of RBO + SO + Antox Oil Stability Index Blend of RBO + SO + Antox was found to be more stable even post frying (4 times ) Day 0 Day 4

33 Oil Uptake (%) New Technology Reduced Uptake Oil Uptake of different Oils 10.0% 11.6% Losorb Technology 16.9% 18.2% Patented 20.2% 5 0 Blend of RBO + SO + Antox Extra virgin Olive Oil Pomace Olive Oil Sunflower Oil Soybea n Oil Canola Oil

34 Antioxidant Enzymes Concentration Research in vivo studies Recent Science on Reduction of Free Radical generation in paraquat induced Mice showed increase in Antioxidant activity with an oil having antioxidants 4% More 9% More Blend of RBO + SO + Antox 5% More Control Blend of RBO + SO + Antox Control Blend of RBO + SO + Antox Control GSH Enzyme Catalase Enzyme SOD Enzyme

35 hscrp Concentration (%) Research in vivo studies Control % Blend of RBO + SO + Antox In vivo studies show Reduction of high sensitivity C-reactive protein (hscrp) the inflammatory biomarker with an oil having antioxidants

36 Test Oil : Clinical Study Design: Randomized, Double blind, Parallel group, Proof of concept Study duration: 3 months PARALLEL (n=80) Test Group (n=39) Lifestyle changes + Saffola Total : (Patients were served food prepared in the test oil ) Control Group (n=41) Lifestyle changes + regularly consumed oil : (Patients were served food prepared in the regularly consumed oil ) Lifestyle changes : Diet and exercise counseling was done weekly Upadya H, Devaraju CJ, Joshi SR. Anti-inflammatory properties of blended edible oil with synergistic antioxidants. Indian J Endocr Metab 2015;19:511-9.

37 Fatty acid profile and other quality parameters of edible oils used in the clinical study Fatty Acid Profile Palm Oil Sunflower Oil Corn Oil TEST Saturated fat Monounsaturated fatty acid (MUFA) Polyunsaturated fatty acid (PUFA) Ratio 1:0.9:0.2 1:2.7:7 1:2.3:4.5 1:1.8:2.5 Upadya H, Devaraju CJ, Joshi SR. Anti-inflammatory properties of blended edible oil with synergistic antioxidants. Indian J Endocr Metab 2015;19:511-9.

Mean LDL Cholesterol (mg/dl) LDL Cholesterol 35% in LDL was seen in Test Group from baseline post 3 months intervention Comparison of changes in mean LDL cholesterol (mg/dl) 200 180 160 140 120 100

38 Mean LDL Cholesterol (mg/dl) LDL Cholesterol 35% in LDL was seen in Test Group from baseline post 3 months intervention Comparison of changes in mean LDL cholesterol (mg/dl) Baseline Reference Test Note: By ANOVA; * p< from baseline and # p < in between the groups Upadya H, Devaraju CJ, Joshi SR. Anti-inflammatory properties of blended edible oil with synergistic antioxidants. Indian J Endocr Metab 2015;19:511-9.

39 LDL Cholesterol Other Oils Oil TC LDL Reference 1 Olive 10% 14% 2 Olive 7% 13% 3 Olive 14% 20% 4 Olive 2% 4% High monounsaturated fatty acid diets lower both plasma cholesterol and triacylglycerols concentrations. Am J Clin Nutr 1999:70: Effects of Canola, Corn, and Olive Oils on Fasting and Postprandial Plasma Lipoproteins in Humans as Part of a National Cholesterol Education Program Step 2 Diet, 1993 Effects of dietary fatty acids on the composition and oxidizability of low-density lipoprotein, 2002 Olive oil, corn oil, and n-3 fatty acids differently affect lipids, lipoproteins, platelets, and superoxide formation in type II hypercholesterolemia. The American journal of clinical nutrition, 56(1), Rice bran 17% Rice bran oil and cholesterol metabolism 6 Peanut no change 3% The effects of peanut oil on lipid profile of normolipidemic adults: a three country collaborative study. 7 Safflower 6.7% 15% The effects of peanut oil on lipid profile of normolipidemic adults: a three country collaborative study. 8 High Oleic Sunflower 7% 7% Comparison of plasma lipids and vitamin E in young and middle aged subjects on potato crisps fried in palmolein and high oleic sunflower oil 9 Almond 4% 6% Almonds and almond oil have similar effects on plasma lipids and LDL oxidation in healthy mean and women Upadya H, Devaraju CJ, Joshi SR. Anti-inflammatory properties of blended edible oil with synergistic antioxidants. Indian J Endocr Metab 2015;19:511-9.

cholesterol (mg/dl) 250 230 210 190 232.47 236.92 203.94 192.54 202.19 188.07 200.49 184.

40 Mean Total Cholesterol (mg/dl) Total Cholesterol 22.1 % in Total cholesterol was seen in Test Group from baseline post 3 months intervention Comparison of changes in mean total cholesterol (mg/dl) Reference Test Baseline Note: By ANOVA; * p< from baseline and # p < in between the groups Upadya H, Devaraju CJ, Joshi SR. Anti-inflammatory properties of blended edible oil with synergistic antioxidants. Indian J Endocr Metab 2015;19:511-9.

41 Mean Triglycerides (mg/dl) Triglycerides 29 % in Triglycerides was seen in Test Group from baseline post 3 months intervention Comparison of changes in mean Triglycerides (mg/dl) Reference Test 120 Baseline Note: By ANOVA; * p< from baseline and # p < in between the groups Upadya H, Devaraju CJ, Joshi SR. Anti-inflammatory properties of blended edible oil with synergistic antioxidants. Indian J Endocr Metab 2015;19:511-9.

42 Mean oxldl Ox- LDL 1.8 % in ox LDL was seen in Test Group from baseline post 3 months intervention Comparison of changes in mean oxldl Reference Test Baseline 90 Duration in Days Note: By student s t test; * p< from baseline; ~ p < in between the groups Upadya H, Devaraju CJ, Joshi SR. Anti-inflammatory properties of blended edible oil with synergistic antioxidants. Indian J Endocr Metab 2015;19:511-9.

43 Mean hscrp hscrp 24.1 % in hscrp was seen in Test Group from baseline post 3 months intervention Comparison of changes in mean hscrp Reference Test 2 Baseline 90 Duration in Days Note: By student s t test; ^ p < 0.05 in between the groups Upadya H, Devaraju CJ, Joshi SR. Anti-inflammatory properties of blended edible oil with synergistic antioxidants. Indian J Endocr Metab 2015;19:511-9.

44 Mean Homocysteine Homocysteine 11.2 % in Homocysteine was seen in Test Group from baseline post 3 months intervention Comparison of changes in mean Homocysteine Reference Test Baseline 90 Duration in Days Note: By student s t test; # p< 0.05 from baseline and ^ p < 0.05 in between the groups Upadya H, Devaraju CJ, Joshi SR. Anti-inflammatory properties of blended edible oil with synergistic antioxidants. Indian J Endocr Metab 2015;19:511-9.

45 Conclusion Choose an edible Oil which It is not only quantity but also quality of oil that matters. A balance of fatty acids (SFA/MUFA/PUFA) essential and 40% of it should be PUFA RBO and RBO blends are truly Indian oils with evidence base Manages Fatty acid composition with Blended Oils Provides right kind of antioxidants (exogenous + endogenous) Using a combination/blend of oils provides additional non glyceride components for better heart health. A blended oil with antioxidants could be one of the lifestyle changes recommended alongside physical activity.

Nutrition and Health Benefits of Rice Bran Oil. Dr. B. Sesikeran, MD, FAMS Former Director National Institute of Nutrition (ICMR) Hyderabad

Nutrition and Health Benefits of Rice Bran Oil Dr. B. Sesikeran, MD, FAMS Former Director National Institute of Nutrition (ICMR) Hyderabad 1 Fats are needed for life Energy 9 K Cals/g Low fat intakes in