I. INTRODUCTION Many studies have been performed on the effect of various oils on serum cholesterol. An oil is often identified by its source such as rice, corn, soybean, or coconut oil. Often the oil is insufficiently characterized as to its composition, degree of oxidation, or nontriglyceride components. Only recently have investigators become more aware of the non triglyceride components beyond the fatty acid composition. This chapter attempts to bring together the composition of rice bran oil, the effect of processing on the non triglyceride components of the oil, and the health benefits derived from rice bran oil, including the oil as part of the diet.