The Best Edible Oil in the World Rice Bran Oil

1. Dr. Arvind Singh Panwar, M.D.
Pharmacologist, Medical Advisor & Trainer,
Rice Bran Oil
VIGHNA-HARTA
By Using
Prepared and Presented by
Fat
to
FIT
Dhanwantari distributors pvt.ltd

2. Effect of Modern Life Style
In 19th century , the leading causes of deaths were
infectious diseases like:
• Tuberculosis, Influenza, Small pox etc.
While in 21st century the leading causes of deaths are:
• Heart diseases, Stroke, Cancer, Diabetes etc.

3. Why ?
Why there is increased incidences of:
• Heart diseases like hypertension, angina, MI and
stroke etc.
• Diabetes
• Cancers etc..

4. Responsible factors:
Junk or dead food eating habit
High Cholesterol
• High bad cholesterol (LDL)
• Low good cholesterol (HDL)
Cigarette Smoking
Obesity
Sedentary ( modern) life style
Stress (Distress)
The largest contributor to
this is TRANS FAT.

5. Most Imp. responsible factor for
HEART DISEASES:
Atherosclerosis due to
 High Cholesterol
• High bad cholesterol (LDL)
• Low good cholesterol (HDL)

6. Cholesterol: The Culprit
Sr.
No.
Cholesterol Type Normal or
Safe range
Range (Risky)
1. Total Cholesterol 150 – 180 mg / dL > 200 mg / dL
2. LDL (Bad cholesterol) 90 – 120 mg / dL > 130 mg / dL
3. HDL (Good Cholesterol) 40 – 60 mg / dL < 30 mg / dL
As per according to National Institute of Health in United State
As per according to National Institute of Health in United State

7. A myth:
Fat / oil make you fat, Increases your
cholesterol ……… hence
Say NO to OIL /FAT
No

8. Actual fact:
1. First, fat provides calorie density to the diet.
2. Secondly, fats are essential in the diet for the
absorption and mobilization of fat-soluble vitamins
such as vitamin A, E, & K and fat-soluble
antioxidants.
3. Thirdly, vegetable oils are the only sources of
Essential Fatty Acids to the body i.e. Omega6 and
Omega3 .
4. Fourthly, fat in the diet imparts certain textural
qualities, taste and palatability of the food.

9. What happens in absence or deficiency of
fat in diet
1. First, caloric density of the diet reduced.
2. Secondly, there occurs deficiency of fat-soluble
vitamins such as vitamin A, E, & K and fat-soluble
antioxidants and therefore various vit. dif. Disorders.
3. Thirdly, deficiency of Prostaglandin like substances
as EFA’s are the precursors of Prostaglandins that
are synthesized in the body and therefore PG def.
disorders.
4. Fourthly, Food with NO textural qualities, taste and
palatability.

10. Low fat diet…………….
Hampers digestion and nutrients
absorption leading to “mineral
deficiencies”

11. Recent Scientific facts
regarding recommendations and use of Cooking oil in our diet.
• Therefore it is very essential to use oil / fat in
the diet
But you have to be very particular about its
QUALITY and QUANTITY.

12. Ideal Quantity of Fat:
20-30 grams/day (average)
Max upto 50 grams / day depending upon physical activity
Reference: Report of WHO-NIN Workshop on Dietary Fats and Non-
Communicable Diseases, July 7-8, 2005, held at NIN, Hyderabad

13. Latest Guidelines :
According to Latest Guidelines issued by ICMR based
National Institute of Nutrition, Hyderabad, India:
.
The use of hydrogenated fat (Vanaspati) should be
strictly avoided as it is now considered much more
harmful than any other oil as they contain trans fatty
acid which are known for increasing bad cholesterol
and reducing good cholesterol.

14. Quality of oil / fat : 1
Intake of Saturated fatty acids (SFA):
In general, SFAs are known to increase serum
cholesterol levels, therefore SFA intake should not
exceed 8 – 10% of total energy.

15. Quality of oil / fat : 2
Intake of Polyunsaturated fatty acid (PUFA):
Intake should be 8–10% of total energy intake which must be
split into
Omega6 (N6)or LA: 6–8% of total energy intake
Omega3 (N3) or ALNA: 1-2% of total energy intake
Note: The ideal ratio between N6/N3 should lie in between 5 - 10

16. Quality of oil / fat : 3
Intake of Monounsaturated fatty acid
(MUFA): The intake should be 10 -12% of the total
energy intake
Additional natural anti-oxidants :
Tocopherol, Tocotrinols and Oryzanol should be there etc
(The antioxidant stability of the oil should be maintained even when
heated at frying temperature).

17. Fat composition desired to ensure
recommended fat intake:
Saturated Fatty Acids (SFA) : 27-33%
of total fat intake
Poly-Unsaturated Fatty Acids(PUFA) : 27-33%
of total fat intake
Mono-Unsaturated Fatty Acids(MUFA): 33-40%
of total fat intake

18. Agenda of the Presentation :
Why to use only Rice Bran Oil?

19. FAT COMPOSITION OF COMMON EDIBLE OILS
Vis - a- Vis
CURRENT RECOMMENDATIONS
Recommended
by National
Institute of
Nutrition,
Hyderabad
Fatty Acids % by Weight
Remarks
Saturated
Fat ( SFA)
27-33%
Poly-
unsaturated Fat
(PUFA) 27-33%
Mono-
unsaturated
Fat ( MUFA)
33-40%
Palm Oil 50 10 40 High SFA
Butter Fat/ Desi
Ghee
67 03 30
Very high SFA, Contains
undesirable cholesterols.
Hydrogenat-ed
fat/ Vanaspati
Ghee
60 00 40
Very high SFA, Contains
undesirable Trans-Fatty
Acids

20. Recommende
d by National
Institute of
Nutrition,
Hyderabad
Fatty Acids % by Weight
Remarks
Saturat
ed Fat
( SFA)
27-33%
Poly-
unsaturated
Fat (PUFA) 27-
33%
Mono-
unsaturated Fat (
MUFA) 33-40%
Kardi
Oil/Safflower
Oil
9 78 13 Very high PUFA
Sunflower Oil 12 69 19 Very high PUFA
Corn Oil 13 59 28 Very high PUFA
Cotton Seed
Oil
26 55 19 Very high PUFA
Sesame Oil 13 46 41 High PUFA
Soya bean Oil 15 61 24 Very High PUFA

21. Recommend
ed by
National
Institute of
Nutrition,
Hyderabad
Fatty Acids % by Weight
Remarks
Saturated
Fat
( SFA) 27-
33%
Poly-
unsaturated
Fat (PUFA)
27-33%
Mono-
unsaturated
Fat
(MUFA) 33-
40%
Mustard Oil 3 29 68
High levels of undesirable
Erucic acid
Canola Oil 6 32 62
Very high Omega-3, hence not
good for frying
Olive Oil 16 11 73
Low smoke point, hence not
good for frying
Groundnut
Oil
22 33 45
Ideal fat composition, better
frying stability
Rice Bran Oil 24 34 42
Ideal fat composition, better
frying stability and unique
nutrients i.e. Oryzanol and
Tocotrienols
Note :- Value of Fat composition of different oils are based upon literature values.

22. What externally appears?
Out of available cooking oil in the table, on the
basis of comparative data:
Kardi /safflower, sunflower oil,
Soya-bean oil,
Mustard oil,
Canola oil,
Olive oil,
Groundnut oil and
RICE BRAN OIL appears to be best

23. Actual Fact: 1
Latest studies show, use of
cooking oil containing high level
of Poly unsaturated fatty acid
(PUFA) as a sole cooking oil
such as kardi /safflower,
sunflower oil, soya bean oil
may cause many health
complications such as
ARTHRITIS and even
CANCER.
TOO MUCH PUFA MAY CAUSE
CANCER
Edible oil ads on
cholesterol –free trails to
be barred.
-CFTRI Professor
-[ Central food and Technology
Research Institute, Maysore ]

24. Actual Fact: 2
Recent studies also suggest that
Olive oil has very low smoke point (1800C) and
Canola oil contains very high content of unstable alpha
linolenic fatty acid (10%),
therefore both olive oil and canola oil are not good for
frying. Hence these oils are not suitable in Indian context,
as we mainly use edible oils for frying and not for salad
dressings as in Europe.
For reference: John Campen in the USA Rice federation's Houston offoice (713) 270-
6699. www.usarice.com/branoil.html

25. Actual Fact: 3
Recent ICMR based
studies and few European
studies suggest a link
between use of mustard oil
and heart attack as Indian
mustard oil contain high
levels of
erucic acid (48%)
…………… ref. next slide
The law
A breach of the 1977 Erucic Acid in Food Regulations
applies when:
(a) Erucic acid is more than 5% of the fatty acid content of
any oil or fat or mixture of the two, or
(b) for foods with more than 5% total fat content, the
Erucic acid comprises more than 5% of the fatty acid
content of all the oil or fat in the case of a food to
which oil and/or fat has been added.
(c) where a product to which oil and/or fat have been
added is aimed explicitly or implicitly at young children
and infants, the same conditions in (b) apply except
there is no minimum fat level, all such foods must
comply irrespective of total fat content.
All the following products in the latest Food Alert are
subject to a trade withdrawal.

26. Erucuc acid update:

27. Actual Fact: about Groundnut oil
Title
Contamination of cereal
products and animal feeds by
aflatoxins.
Authors
Lafont, P.; Lafont, J.
Journal
Food and Cosmetics Toxicology 1970 Vol. 8
pp. 403-408
Abstract
Aflatoxin was demonstrated by thin-layer
chromatography in 167 of 380 samples of
compound foods, or the primary materials,
from two factories. Compound foods
were more frequently
contaminated with aflatoxin Bi
than primary materials; among
the latter, Soya-bean cake and
Groundnut cake were most
frequently contaminated, maize
and wheat less frequently.
Aflatoxin, hepatitis and
worldwide liver cancer risks.
Henry SH, Bosch FX, Bowers JC.
Source
U.S. Food and Drug Administration, Washington, DC 20204, USA.
Abstract
Aflatoxins are among the most potent mutagenic and carcinogenic
substances known. Differential potency of Aflatoxins among species can
be partially attributed to differences in metabolism; however, current
information on competing aspects of metabolic activation and
detoxification of aflatoxin in various species does not identify an adequate
animal model for humans. Risk of liver cancer is influenced by a number
of factors, most notably carriage of hepatitis B virus as determined by the
presence in serum of the hepatitis B surface antigen (HBsAg+ or HBsAg-
). About 50 to 100% of liver cancer cases are estimated to be associated
with persistent infection of hepatitis B (or C) virus. The potency of aflatoxin
in HBsAg+ individuals is substantially higher (about a factor of 30) than
the potency in HBsAg- individuals. Thus, reduction of the intake of
aflatoxins in populations with a high prevalence of HBsAg+ individuals will
have greater impact on reducing liver cancer rates than reductions in
populations with a low prevalence of HbsAg+ individuals. The present
analysis suggests that vaccination against hepatitis B (or protection
against hepatits C), which reduces prevalence of carriers, would reduce
the potency of the aflatoxins in vaccinated populations and reduce liver
cancer risk.

28. Facts about Rice Bran Oil:
Refined Rice Bran Oil has the optimum PUFA/SFA ratio as
compared to any other oil - Page 29, CSE REPORT

29. Effect of lowering serum cholesterol level by various
vegetable edible oils
-40 -30 -20 -10 0
Different
Oils
percentage decrease of serum cholesterol
rice bran
safflower
corn oil
Sunflower
Facts about Rice Bran Oil:
This graph indicates the percentage decrease of serum Cholesterol concentrated against anti-ingestion after
Taking 60 grams of vegetable edible oil per day for a Week.
(Source:- Japanese Journal of Nutrition Vol 20,No 4, page 11-13)

30. Facts about Rice Bran Oil:
A Rice Bran Oil Diet Increases LDL-Receptor
and HMG-CoA Reductase mRNA Expressions
and Insulin Sensitivity in Rats with
Streptozotocin / Nicotinamide-Induced Type 2
Diabetes
Chia-Wen Chen* and Hsing-Hsien Cheng
* Graduate Institute of Pharmacy and School of Public Health
and Nutrition Science, Taipei Medical University, Taipei,
Taiwan, ROC
To whom correspondence should be addressed. E-mail:
chenghh@tmu.edu.tw .

31. Facts about Rice Bran Oil:
Physically Refined Rice Bran Oil showed greater
reduction in bad cholesterols as compared to Canola Oil.
Animal studies conducted by Reputed Scientists of Tufts University, Boston
and University of Massachusetts Lowell, Lowell, USA
(Source:- Journal of Nutritional Biochemistry 16 (2005) 521-529)
Rice Bran oil has significantly better cholesterol lowering
properties than popular Olive Oil.
Human clinical studies conducted in the University of Lowell, USA
(Source:- Arthrosclerosis, volume 88, Issues 2-3, June 1991, pages 133-142)

32. Rice Bran Oil: Actual facts
Human trial conducted in NIN, Hyderabad, have confirmed
significant reduction in total cholesterol by using RBO in just
30 days.
Studies conducted in Taipei Med. University, Taiwan, have shown
that rice bran oil (RBO) can help to control Type II diabetes.
Studies conducted in Japan have shown that some components
present in Rice Bran Oil (RBO) can help to lower high blood
pressure level.
Dr. K. K. Talwar, Director PGI (Chandigarh ) a leading
Cardiologist recommended use of only Rice Bran Oil (RBO)

33. Health benefits of Rice Bran Oil
Antioxidant stability
Studies have shown that the antioxidant
stability in rice bran oil remains almost
constant even when heated at frying
temperatures.

34. Health benefits of Rice Bran Oil
• It has the ideal ratio of saturated, mono-
unsaturated and poly-unsaturated fatty
acids and is the closest to World Health
Organisation recommendation.

35. Health benefits of Rice Bran Oil
The rice bran oil component
γoryzanol is effective in relieving
hot flashes and other symptoms
of female menopause.
Researchers found that 90% of
the women found some form of
relief from hot flashes after taking
a rice bran oil supplement for 4–6
weeks.

36. Health benefits of Rice Bran Oil
It is good for skin.
It contains Squalene which improves
skin tone and delays wrinkle formation.
It has 4 hydroxy 3 methoxy Cinnamic
acid which stimulates hormonal
secretion and rejuvenates health.

37. Health benefits of Rice Bran Oil
It has additional natural anti-oxidants :
Tocopherol, Tocotrinols and Oryzanol
Which has antithrombotic and
ANTI-CANCER property

39. Physical Properties of Rice Bran Oil:
 Golden yellow color
 Absolutely odorless
 Tasteless as such maintains
natural flavor of food
cooked in it
 Uptake is less by 5-15 %

40. What is “VIGHNAHARTA”?
……. A unique cooking
Oil produced
From
RICE - BRAN
Vighnaharta is
Dhanwantari distributors pvt.ltd

41. How is refined RBO produced?
PADDY
DEHUSKING PROCESS
BROWN RICE PADDY HUSK
POLISHING PROCESS
WHITE RICE RICE BRAN
OIL EXTRACTION PLANT
CRUDE RICE BRAN OIL DEOILED RICE BRAN
REFINING PROCESS
REFINED RICE BRAN OIL

42. CRUDE RICE BRAN OIL
ENZYMATIC DEGUMMING
CONTINUOUS BLEACHING
DEWAXING
DEACIDIFICATION CUM DEODORISATION
WINTERIZATION
REFINED RICE BRAN OIL
Enzyme
PHYSICAL REFINING PROCESS

43. Cooking Advantages of
VIGHNAHARTA

45. International processing standards ensuring world class
food safety AND CERTIFIED as HACCP and ISO
9001:2008

46. Precautions for “Primary Oxidation”
• Primary Oxidation is caused by
the environmental oxygen
exposure of the oil at the time of
storage and packaging
• We are completely providing the
inert environment to the oil by
purging and blanketing the oil
with pure Nitrogen at the time of
refining, storage and packaging.
Nitrogen Generation Plant at A P
Organics PVT LTD

47. Precautions for “Secondary Oxidation”
 Secondary Oxidation is caused
by the Metal Contamination in the
Oil at PPM level
 We are maintaining the Minimal
levels of Metal contamination in
our product by Installing high
efficiency Metal Traps at each
level of refining and packaging.
High efficiency Metal Traps at A P
Organics PVT LTD

48. In-House Container making facility:
We have in-house container
making facility to zero in
chances of contamination in
the final product.
In-House container making facility at
A.P. Organics Pvt. Ltd.

49. Contract with Pest Control
(India)
Pvt. Ltd. (PCI)
We have contract
with PCI to ensure
zero rodents and
pests inside the
premises.

50. First National Award – 2007
Dr. A.R. Sharma,,
Receiving First
National Award – 2007
from Hon’ble Prime
Minister at Vigyan
Bhawan, New Delhi on
30th August, 2008

51. National Technology
Award-2009
Dr. A.R. Sharma,,
receiving the National
Technology Award-2009
from Hon’ble Dr. A.P.J.
Abdul Kalam on
Technology Day i.e. 11th
May, 2010 at New Delhi

52. First National Award-2009 for Outstanding
Efforts in Entrepreneurship
Dr. A.R. Sharma,,
receiving the First National
Award-2009 for
Outstanding Efforts in
Entrepreneurship from Her
Excellency Smt. Pratibha
Patil, Hon’ble President of
India on 31st August 2010
at New Delhi

53. What is needed?
Finally, in today’s "Health is Wealth"
scenario, Dhanwantari’s VIGHNAHRTA
Organic Rice Bran Oil "Heart friendly"
cooking Oil is the new way to effective heart
care.
The need of the hour is to promote this oil as
'Health Oil' in India

54. This is Dhanwantari Distributors
Pvt. Ltd.

55. Dhanwantari distributors Pvt. Ltd.
&
Welcome to the Happier, Healthier and Great
future with Dhanwnatari’s
Vighnaharta

56. Dhanwantari distributors Pvt. Ltd.
Contact For Detail & Purchase
Manish Rathod
9979878090
meet.brd@gmail.com
Vadodara