Aharame Aushadham

Ancient Indian Life Sciences

Food is the best Medicine

Today in so called modern chaotic life for majority having plenty of

HURRY CURRY

WORRY BURRY

We must constantly put

efforts to maintain good health as the

popular saying goes “Prevention is always better

than cure”

There is no pill for all ills but there is an ill

followed by the use of every pill

Prof BM Hegde. MB, MD, FCCP,FCCP, FCCPFormer VC Manipal Health University

We must watch the factors likeAIR WATERAttitudeFOODEXERCISESLEEP

Good Family Relations

Ancient Indian Wisdom said you are what you think and also what you eat. Right food will give proper health. Today cooking medium plays a very vital role in our life

For good health we need four major constitutes of food like Carbohydrates, Vitamins, Minerals & Fats. Fats in limited qty. are very essential to carry on vital body bio-chemical activities

Latest dietary Recommendations

with special reference to

RICE BRAN OIL

Types of Fatty Acids

Saturated (SFA) Unsaturated (UFA)

Poly MonoUnsaturated

Unsaturated

PUFAMUFA

All SFAs are solid at room temp. Eg. Ghee, Palm Oil, Vanaspathi•They raise our total Cholesterol Levels•Have high Oxidation stability•They can be in small quantity in our food•Excess disturbs our health

All MUFAs are liquid at room temp.Eg. Olive Oil, Mustard Oil, Rice Bran OilLower Bad Cholesterol, Improve Good Cholesterol Good Oxidation StabilitySo they should in reasonable qty. as cooking media for our food

All PUFAs are liquid at room temp.Eg. Sunflower Oil, Saffola Oil, Soya Oil, Corn OilThey Lower Total CholesterolPoor Oxidation StabilityLimited use is OK

Negative effects of sole & prolonged use of PUFA Oils.Reduction of good cholesterol-HDLProduction of more free radicals

As per recommendations of National Institute of Nutrition NIN- HyderabadIndian Counsel of Medical Research-ICMR

Fat Composition1. SFA 27-33% PUFA 27-33% MUFA 33-40%2. Omega 6/ Omega 3 5-10%3. Maximum Natural Oxidants

Report of NIN-WHO workshop on dietary fats & non communicable diseases, July 7-8,

2005, Hyderabad

Rice Bran Oil

Rice Bran is an layer between the paddy husk

and white rice

Recommended SFA 27-33% PUFA 27-33% MUFA-33-40% Omega-6 /

Omega-3.

5-10%

Natural Oxidants

Ghee/ Butter 67 03 30 2 ----

Vanaspathi 60 --- 40 - ----

Palm Oil 50 10 40 - Tocopherols, Tocotrienols

Sunflower Oil 12 69 19 68 Tocopherols

Soyabean Oil 15 61 24 08 Tocopherols

Corn Oil 13 59 28 58 Tocopherols

Cotton Seed Oil 26 55 19 54 Tocopherols

Mustard Oil 03 29 68 1 Tocopherols

Olive Oil 16 11 73 10 Tocopherols

Ground Nut Oil 22 33 45 32 Tocopherols

Rice Bran Oil

22 35 43 22Tocopherols Tocotrienols

Oryzanol

Fatty Acids % by weight Ratio of Essen. F A Source NIN-WHO workshopHyd July 7-8, 2005

Processing of Oils: 2 Types1.Chemical Process2. Physical ProcessIn conventional chemical refining Acids, Alkalis/ Caustic soda are used to make oils cooler, lighter this destroys antioxidants, medicinal properties so it is not good for our health

Latest physical Refining process no harsh chemicals are used, this will retain natural anti-oxidants, medicinal properties and is good for our health

Physical Properties of

RBO•Golden yellow colour•Odourless•Tasteless maintains food natural taste•Uptake is less by 5-15%

CFTRI- Mysore compared Hypocholestremic effects of Physically refined RBO & Chemically refined RBO and Ground Nut OilParameters

Mg/100 ml

Ground Oil Chemically Refined

RBO

Oryzanol rich Physically

refined RBO

HDL

Good Cholesterol

33.08

+/- 6.69

38.58

+/- 7.14

50.57

+/- 3.57

LDL

Bad Cholesterol

23.48

+/- 8.51

26.73

+/-7.71

15.75

+/- 6.68

Triglycerides 272.8

+/-59.7

140.0

+/-51.5

118.7

+/-34.55

Human trails NIN shows reduction in total cholesterol, triglycerides by using RBO as compared to conventional cooking oils.

Subject Cholesterol mg/dl Triglycerides1. Control Group

Basal244.0+/- 14 295.5+/-33

After 30 days 249.6+/-16 286.3+/-35

% of change from basal

2.3 -3.1

2. Experimental

Group Basal 247.3+/- 10.5 349.8+/-42.4

30 days after RBO 182.7+/-8.4 212.9+/-20.0

% Of change Decrease

After 30 days 26.1% 39.1%

Japanese Journal of Nutrition Vol. 20, No. 4, page 11-13 says that RBO lowers cholesterol faster than PUFA rich edible oils

Japan National Research Institute of Brewing to conclude “ Rice bran fractions have beneficial dietary component that reduces Hypertension, Hyperlipidemia & Hyperglyceremia

Pennington Research Center Europe found that with the addition of 7% Oryzanol Rice Bran Oil (RBO) concentrate to the diets found reduction of bone loss in rats (Osteoporosis)

Oryzanol present only in RBO is a powerful Cholesterol balancing agent, reduces GI Disorders including stress induced gastric and duodenal ulcers

Oryzanol is sold abroad as an agent for body building in humans, nervous stability and menopause problems

Tocotrienols present in RBO are

•Reduces Cholesterol•Powerful anti-oxidants•Anti Cancer•Anti Ageing•Anti Thrombotic

RBO is already enjoying popularity in Japan, Korea, Taiwan and Thailand. Japanese call RBO as HEART OIL. In USA RBO acquired the status of HEALTH FOOD

Some Indian brands

Sundrop- Using 80% RBO - 20% Sunflower Oil

Saffola- Using 80% RBO- 20% Kardi Oil

Pepsico India’s Frito-Lay snack division which is having 80%+ share Rs. 2000 Cr. of Indian salty snack market has eliminated 5000 TPA saturated fats and switched to RBO in 2008

R C M Right Concept Marketing socially highly responsible, customer centered, quality oriented company sharing profits with consumers

“What looks similar need not be same. Chemical equivalency is never same as physical utility of any product” RCM offers the best product with lot of responsibility right from selection of raw material, type of processing, preserving

Is committed to reduce the disease burden of society by launching healthy cooking oil

100% Rice Bran Oil

Health Guard

Reduce your waist line &Increase your Life lineBy choosing right cooking

medium RCM’s 100%Rice Bran Oil

India’s 100% RBO

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Vide P. No. 194862

of 12/01/01

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