Research from the University of Arkansas at Pine Bluff (UAPB) reveals that a compound derived from rice bran, when delivered using nanotechnology, may provide protection against age-related cellular damage. This study, published in the peer-reviewed Journal of Functional Foods on March 4, 2026, highlights an innovative approach to enhancing the efficacy of nutrients derived from food.
Led by Dr. Sankar Devarajan, an associate professor of nutrition at UAPB, the research investigates how nano-encapsulated gamma-oryzanol can effectively reduce oxidative stress in models of aging cells. Gamma-oryzanol is recognized for its antioxidant and anti-inflammatory properties, but its low solubility in water has previously limited its application in cellular health research.
The study received funding from the U.S. Department of Agriculture’s National Institute of Food and Agriculture, indicating a significant interest in the potential health benefits of this rice-derived compound. “Beyond the laboratory, this question matters because aging-related cell damage affects everyday health, including skin and tissue function,” Dr. Devarajan noted. He emphasized that incorporating food-based strategies for slowing aging could lead to healthier aging and preventive measures against diseases.
Cells continuously face damage from reactive oxygen species, commonly referred to as free radicals. This oxidative stress is a significant factor in the aging process and contributes to chronic health issues such as cardiovascular disease and metabolic disorders. The study utilized a nano-encapsulated formulation of gamma-oryzanol, which allowed for more efficient delivery during laboratory experiments aimed at simulating cellular aging.
The findings showed that this formulation not only significantly reduced oxidative stress in cells but also decreased levels of harmful reactive oxygen species. Furthermore, it enhanced cellular resilience and promoted fibroblast cell growth and migration—key processes for tissue repair and wound healing. “When gamma-oryzanol was delivered in this nano form, it effectively protected cells from aging-related stress,” Dr. Devarajan explained. “It reduced harmful oxidative molecules, helped cells maintain function, and even supported repair in cell models.”
This research was conducted using an in vitro cellular aging model, a preliminary approach for examining how compounds influence aging-related biological processes. The results set a foundation for future studies involving animal and human trials, potentially paving the way for the development of advanced functional foods and nutraceuticals aimed at supporting healthy aging.
The collaboration between UAPB and the University of Arkansas for Medical Sciences (UAMS) highlights the integration of expertise from nutrition science, pharmacology, and biomedical research. Dr. Shengyu Mu, a professor at UAMS, remarked, “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.”
By improving the delivery mechanism of gamma-oryzanol through nanotechnology, the research team demonstrated how a naturally occurring, food-derived compound could effectively mitigate oxidative stress and enhance cellular repair mechanisms.
The implications of this study extend beyond academic interest. Unlocking new health applications for rice-derived bioactive compounds could create additional value for rice, one of the world’s most widely produced staple crops. As researchers continue to explore the health benefits of such compounds, consumers may soon benefit from new dietary strategies aimed at improving health and longevity.
Founded in 1873, the University of Arkansas at Pine Bluff serves as the state’s oldest and only public land-grant Historically Black College and University (HBCU). With a commitment to academic excellence and cultural pride, UAPB prepares students to become leaders of change, offering a wide range of affordable academic programs that emphasize career readiness and success.
