Rice Bran Compound Shows Promise in Aging Cell Protection

Research from the University of Arkansas at Pine Bluff (UAPB) has revealed that a rice bran compound, when delivered through nanotechnology, may protect aging cells from oxidative stress. This study, which received funding from the U.S. Department of Agriculture’s National Institute of Food and Agriculture, was published in the peer-reviewed Journal of Functional Foods on March 4, 2026.

The research, led by Dr. Sankar Devarajan, an associate professor of nutrition at UAPB, focused on how nano-encapsulated gamma-oryzanol, a bioactive compound in rice bran, can enhance cellular resilience. While gamma-oryzanol is known for its antioxidant properties, its limited solubility in water has hampered its effectiveness in reaching cells.

Dr. Devarajan emphasized the broader implications of this research, stating, “Beyond the laboratory, this question matters because aging-related cell damage affects everyday health, including skin and tissue function.” He noted that incorporating food-based strategies could lead to healthier aging and reduce disease risk.

Inside the body, cells are constantly exposed to reactive oxygen species, or free radicals, which can damage proteins, lipids, and DNA. Over time, this oxidative stress is linked to accelerated aging and various chronic health issues, including cardiovascular disease and metabolic disorders.

The study utilized a nano-encapsulated formulation of gamma-oryzanol to address its solubility challenge. This innovative approach allowed for more efficient delivery during laboratory experiments simulating cellular aging. The findings indicated that the nano-formulation significantly reduced oxidative stress within cells, decreased harmful reactive oxygen species, and improved cellular resilience under stress conditions associated with aging.

Moreover, the study demonstrated that the nano-encapsulated gamma-oryzanol enhanced fibroblast cell growth and migration, essential processes for tissue repair and wound healing. Dr. Devarajan remarked, “When gamma-oryzanol was delivered in this nano form, it effectively protected cells from aging-related stress.”

The research employed an in vitro cellular aging model, a valuable method for exploring how compounds influence biological processes related to aging. These findings lay the groundwork for future studies in animal models and humans, potentially leading to the development of next-generation functional foods and dietary strategies aimed at promoting healthy aging.

The collaborative effort involved researchers from both UAPB and the University of Arkansas for Medical Sciences (UAMS), combining expertise from nutrition science, pharmacology, and biomedical research. Dr. Shengyu Mu, a professor at UAMS, noted, “This study is an excellent example of how nutrition science and biomedical research can work together to address fundamental questions about aging and cellular health.”

As scientists explore new health applications for rice-derived bioactive compounds, the research could create additional value for one of the world’s most widely produced staple crops. With the potential to unlock significant health benefits, this study represents a promising step toward innovative dietary solutions for age-related health challenges.

Founded in 1873, the University of Arkansas at Pine Bluff is the state’s oldest public land-grant Historically Black College and University (HBCU). With a commitment to academic excellence and affordable education, UAPB offers more than 70 academic programs and aims to prepare students to be leaders of change in Arkansas and beyond.