Photo © Steven Foster
Introduction
Rice is a thick, upright annual grass with branching clusters of flowers followed by the rice seeds.1 It grows approximately two to five feet tall and is thought to have originated in Asia (India and China) where it was grown in wetland areas.1 It is now grown in more than 110 countries in varying climates and environments.2 The rhizomes, seeds,1 bran, and bran oil are used.3,4,5,6,7 Rice bran is the layer directly under the hull, or outer covering of the seed. The hull is inedible and must be removed. However, removing the bran layer is optional. Of the many nutrients in rice, the bran layer contains fiber, B vitamins, and vitamin E.2,8 History and Cultural Significance
The principal use of rice is as a food source; it is the staple food of nearly half the world.2 In China, rice has historically symbolized happiness, nourishment, and fertility.8 It was so highly valued that during the planting season even the emperor had to plant rice. The overturning of a bowl of rice was considered a bad omen. In countries where rice is the staple food, it must be served as part of the meal, or it is not considered a meal. Rice was traditionally thrown at newlyweds to wish them luck and the birth of many children. In Japan, the folk festival known as Hatsuuma is held every February to pray for a bountiful rice crop.8 Eating rice was a traditional treatment for improving the function of internal organs.8 At one time it was a fad for women and girls to chew raw white rice because it was thought to promote a creamy, white complexion.9 A cooked rice poultice (a plant compress usually in warm flannel) or finely powdered rice flour was, traditionally, used externally to soothe burns and scalds.9 While there is not much information available specifically on rice bran, it has been used as an animal feed, as a garnish and food additive, and, in Japan, for pickling foods.2 Modern Research
Rice bran oil has been investigated for its possible effect on lowering cholesterol.6,7 One study has reported that adding rice bran broth to bath water may help people with certain skin conditions.10 Future Outlook
There is currently no concern regarding the ability of commercial rice growers to meet the world’s demand for rice.2 Not only can rice now be grown most anywhere, but varieties that produce a higher yield have been developed and improvements in yield are continuing to be developed. The bran that is removed from the ever-popular white rice is also available for other commercial uses.2 References
1 Bown D. The Herb Society of American New Encyclopedia of Herbs and Their Uses. London: Dorling Kindersley Ltd; 2001. 2 Davidson A. The Oxford Companion to Food. New York: Oxford University Press Inc; 1999. 3 Jariwalla RJ. Rice-bran products: phytonutrients with potential applications in preventive and clinical medicine. Drugs Exp Clin Res. 2001;27(1):17-26. 4 Scavariello EM, Arellano DB. Gamma-oryzanol: an important component in rice bran oil. Arch Latinoam Nutr. 1998;48(1):7-12. 5 Sugano M, Koba K, Tsuji E. Health benefits of rice bran oil. Anticancer Res. 1999;19(5A):3651-3657. 6 Raghuram TC, Rukmini C. Nutritional significance of rice bran oil. Indian J Med Res. 1995;102:241-244. 7 Webb G. Cholesterol-lowering Candy Bar. HerbClip. January 8, 1996 (No. 012461-079). Austin, TX: American Botanical Council. Review of Candy bar lowers cholesterol by Haney D. Austin American Statesman. 1995. 8 Onstad D. Whole Foods Companion. White River Junction, VT: Chelsea Green Publishing Co; 1996. 9 Grieve M. A Modern Herbal. New York: Dover Publications; 1971. 10 Fujiwaki T, Furusho K. The effects of rice bran broth bathing in patients with atopic dermatitis. Acta-Paediatr-Jpn. 1992;34(5):505-510.
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