The continued demand for edible oils by the ever increasing population makes it pertinent to explore new sources. In this direction, two new edible oils namely palm oil and rice bran oil have been subjected to nutritional and toxicological evaluations of their chemicals constituents. An attempt has been made in this article to assess the acceptability of the two oils based on the various investigations that have been carried out so far.
Key words: Palm oil, rice bran oil, anti-oxidants, cholesterol fatty acids, phospholipids, tocopherols, oryzanol, cardiovascular diseases.
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