The next time you're looking to sizzle up a stir-fry, you might do your brain a big favor by grabbing this oil from the Asian food aisle: rice bran oil.
Scientists have discovered that a particular type of vitamin E found in rice bran oil may have brain-protective powers.
All About E
Rice bran is derived from the husk of the rice kernel -- and an oil made from this bran is popular in Southeast Asian cooking. Rice bran oil is also great for stir-fries because it has a high smoke point -- meaning it's not likely to burn during this method of cooking. More importantly, rice bran oil is naturally rich in alpha-tocotrienols, a particular type of vitamin E. And scientists think this form of vitamin E could help protect the brain following a stroke. In animal studies, tocotrienols seem to save more brain cells in the event of a stroke, leaving the brain relatively intact. (Related: Here are two other tasty foods known to reduce stroke risk.)
Clearing Toxins
More research is needed to confirm the benefit in humans, but scientists think vitamin E may somehow turn on a gene that sweeps out the bad things created by strokes -- like toxin-triggering enzymes that kill neurons. And while we're waiting for more definite research in people, know that E vitamins -- a family of antioxidants -- are good for the heart, too, because of their LDL-cutting powers (that's the bad kind of cholesterol). And E vitamins may even have cancer- and infection-busting properties. (Related: Find out more about the different forms of vitamin E.)
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