Rice bran oil (RBO) is unique among edible vegetable oils because of its unique fatty acid composition, phenolic compound (γ-oryzanol, ferulic acid) and vitamin E (tocopherol and tocotrienol). It has become a great choice of cooking oil because of its very high burning point, neutral taste and delicate flavour. Non-conventional methods of RBO extraction are more efficient and environmentally friendly than conventional extraction methods. Advances in RBO extraction using innovative extraction strategies like super/sub-critical CO₂, microwave-assisted, subcritical H₂O, enzyme-assisted aqueous and ultrasound- assisted aqueous extraction methods have proven to significantly improve the yields along with improved nutritional profile of RBO. The compositions and strategies for stabilization of RBO are well discussed. The constituents are present in the RBO contribute to antioxidative, anti-inflammatory, antimicrobial, anti- diabetic and anti-cancerous properties to RBO. This has helped RBO to become an important substrate for the application in food (cooking oil, milk product and meat product) and non-food industries (polymer, lubricant, biofuel, structural lipid and cosmetic). This review provided comprehensive information on RBO extraction methods, oil stabilization, existing applications and health benefits.

米糠油（RBO）在食用植物油中是独特的，因为它具有独特的脂肪酸组成，酚类化合物（γ-谷维素，阿魏酸）和维生素E（生育酚和生育三烯酚）。由于其极高的燃烧点，中性的味道和细腻的风味，它已成为食用油的绝佳选择。RBO提取的非常规方法比常规提取方法更高效，更环保。使用创新的萃取策略（例如超/亚临界CO ₂，微波辅助的亚临界H _2）进行RBO萃取的进展O，酶辅助水提取和超声辅助水提取方法已被证明可以显着提高产量，并改善RBO的营养状况。稳定RBO的组成和策略已得到很好的讨论。成分存在于RBO有助于抗氧化，抗-炎症，抗微生物剂，抗-糖尿病和抗-癌性质RBO。这使RBO成为食品（烹饪油，奶制品和肉制品）和非食品行业（聚合物，润滑剂，生物燃料，结构脂质和化妆品）的重要基材。这篇综述提供了有关RBO提取方法，油稳定性，现有应用和健康益处的全面信息。