2025 Volume 25 Issue 5 Pages 191-197
γ-Oryzanol is abundantly contained in rice bran and rice bran oil, which is extracted and refined from rice bran, and is well known as a physiologically active ingredient with many beneficial functions. Since γ-oryzanol is a mixture of ferulic acid esters of either triterpene alcohols or phytosterols, it has been studied as a mixture and few studies have focused on individual γ-oryzanol molecular species. Recent studies have revealed that each γ-oryzanol exhibits unique functionalities, and it is important to develop analytical methods for individual γ-oryzanol molecular species and to clarify the relationship between their chemical structures and biological activities. In recent years, as interest in functional foods increases against the backdrop of regulations such as Foods for Specified Health Uses (FOSHU) and Foods with Functional Claims, research focusing on these γ-oryzanol molecular species is expected to make progress. In this review, we will focus on the latest analytical techniques for γ-oryzanol molecular species in foods. Some examples of their applications (evaluation of absorption and metabolism of individual γ-oryzanol molecular species) will also be introduced.
