Bran

Bran is present in cereal grain, including rice, corn (maize), wheat, oats, barley, rye, and millet.

The high oil content of bran makes it subject to rancidification, one of the reasons that it is often separated from the grain before storage or further processing.

[citation needed] This fraction contains tocotrienols (a form of vitamin E), gamma-oryzanol, and beta-sitosterol; all these constituents may contribute to the lowering of the plasma levels of the various parameters of the lipid profile.

[3] Bran is often used to enrich breads (notably muffins) and breakfast cereals, especially for the benefit of those wishing to increase their intake of dietary fiber.

[4] As with cereal fibers and whole grain consumption, bran is under preliminary research for the potential to improve nutrition and affect chronic diseases.

The authors recommended that heat treatment should be sufficient to achieve selective lipase inactivation, but not so much as to render the polar lipids oxidizable upon prolonged storage.