Rice bran oil is the oil extracted from the hard outer brown layer of rice called bran. Rice bran oil is a pale yellow, odourless, nutty-flavoured oil with a sweet taste. It is free from trans-fat and contains antioxidants like γ-oryzanol, tocotrienols, squalene, tocopherols, etc. It is known for its high smoke point of 232°C and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. The RBO has been indicated to reduce the harmful LDL without reducing the good HDL level. In addition, RBO does not produce any allergenic reactions when ingested and has a good shelf-life compared to other cooking oils because of the presence of antioxidants. In Japan, it is called ‘Heart Oil’.