Tsuno Rice Fine Chemicals and Tohoku University Joint Research Receives 2026 Japan Vitamin Society Award for Planning, Technology, and Activity!
Key facts
- Tsuno Rice Fine Chemicals and Tohoku University Joint Research Receives 2026 Japan Vitamin Society Award for Planning, Technology, and Activity!
- Tsuno Rice Fine Chemicals and Tohoku University have jointly received the 2026 Japan Vitamin Society Award for Planning, Technology, and Activity for their research on rice bran oil rich in vitamins and biofactors. This research contributes to improving the oxidative stability and discovering new health functionalities of rice bran oil, and is expected to lead to food loss reduction and sustainable food resource utilization.
- Source: PR Times
- Date: June 9, 2026
Direct answer
Tsuno Rice Fine Chemicals and Tohoku University have jointly received the 2026 Japan Vitamin Society Award for Planning, Technology, and Activity for their research on rice bran oil rich in vitamins and biofactors. This research contributes to improving the oxidative stability and discovering new health functionalities of rice bran oil, and is expected to lead to food loss reduction and sustainable food resource utilization.
- Citation
- Tsuno Rice Fine Chemicals and Tohoku University Joint Research Receives 2026 Japan Vitamin Society Award for Planning, Technology, and Activity! (June 9, 2026), PR Times
- Source
- PR Times
- Date
- June 9, 2026
Tsuno Rice Fine Chemicals and Tohoku University have jointly received the 2026 Japan Vitamin Society Award for Planning, Technology, and Activity for their research on rice bran oil rich in vitamins and biofactors. This research contributes to improving the oxidative stability and discovering new health functionalities of rice bran oil, and is expected to lead to food loss reduction and sustainable food resource utilization.
📋 Article Processing Timeline
- 📰 Published: June 9, 2026 at 10:00
- 🔍 Collected: June 9, 2026 at 10:27 (27 min after Published)
- 🤖 AI Analyzed: June 12, 2026 at 16:52 (78h 24m after Collected)
"Rice bran oil is 'Tsuno Foods'." Tsuno Rice Fine Chemicals Co., Ltd. (Katsuragi Town, Ito District, Wakayama Prefecture, President and CEO: Fumi Tsuno https://www.tsuno.co.jp) is pleased to announce that it has received the 2026 Japan Vitamin Society Award for Planning, Technology, and Activity for its joint research with Tohoku University Graduate School of Agricultural Science (Professor Kiyotaka Nakagawa).
This award recognizes the research achievements and social activities related to rice bran oil, which is rich in vitamins and biofactors, by our company and the Tohoku University research team. We believe this research is an important achievement that contributes to the realization of a sustainable society and the solution of modern health challenges. The award ceremony and lecture were held at the 78th Annual Meeting of the Japan Vitamin Society on June 6th in Shimane Prefecture.
2026 Japan Vitamin Society Award for Planning, Technology, and Activity Received: Joint Research Achievements by Tohoku University and Tsuno Rice Fine Chemicals
■ Award Details
Award Title: "Elucidation of the Characteristics of Rice Bran Oil Rich in Well-Balanced Fatty Acid Composition, Vitamins, and Biofactors: Product Development and Market Creation Utilizing These Findings"
■ Research Background
Rice bran oil is a vegetable oil produced from rice bran, which is generated during the polishing of rice, Japan's staple food. While most vegetable oils rely on imported raw materials, rice bran oil is the only vegetable oil produced from domestic raw materials, contributing to food self-sufficiency. Rice bran oil is characterized by a well-balanced fatty acid composition containing moderate amounts of essential fatty acids, and is also rich in vitamins (tocopherols, tocotrienols) and biofactors (γ-oryzanol, sterols). The award recipients have accumulated scientific evidence regarding the oxidative stability and health functionalities brought about by these characteristics.
■ Research Achievements
Regarding oxidative stability, we analyzed the oxidation progression when rice bran oil was blended with other vegetable oils, examining the profiles related to oxidation and antioxidant activity, including the aforementioned vitamins and biofactors. As a result, we elucidated that in addition to the fatty acid composition, the antioxidant effects of tocopherols and γ-oryzanol contribute, and that these effects are temperature-dependent. Furthermore, we proposed a new mechanism by which γ-oryzanol regenerates antioxidant components. In terms of health functionalities, we discovered novel γ-oryzanol unique to rice bran oil, which is not present in the raw rice bran, and are clarifying the differences in functionality based on its structure.
■ Future Prospects
Since the oxidative stability during room temperature storage is significantly improved by merely blending a small amount of rice bran oil with other vegetable oils, this new oxidation stabilization technology is expected to be a powerful means of improving the long-term quality stability of processed foods, not just edible oils, and to contribute significantly to food loss reduction. Furthermore, by advancing the understanding of the relationship between the structure of γ-oryzanol and its physiological activity, it is expected to lead to the development of rice bran oil products with new health functionalities. The widespread adoption of rice bran oil is expected to contribute to the achievement of SDGs through the advanced utilization of rice bran, as well as to the promotion of sustainable food resource utilization in response to the increasing global food demand.
■ Award Comments
Shota Koishi, Manager, Planning and Development Department 1, Research and Development Division, Tsuno Rice Fine Chemicals Co., Ltd.
I am extremely delighted to receive this prestigious award. I feel that this award is the result of many years of effort with Professor Nakagawa of Tohoku University and many others. We hope to continue contributing to the world through fundamental research on rice bran oil and the application of its knowledge and technology.
2026 Japan Vitamin Society Award for Planning, Technology, and Activity Tsuno Rice Fine Chemicals Co., Ltd.
Rice bran oil is 'Tsuno Foods'.
Tsuno Rice Fine Chemicals Co., Ltd. has long researched the components of rice bran, the raw material for rice bran oil, and operates three businesses: "Rice Bran Oil Manufacturing Business," "Fine Chemicals Business," and "Oleochemicals Business."
Established: February 1, 1947
Representative: Fumi Tsuno, President and CEO
Head Office Location: 94 Shinden, Katsuragi Town, Ito District, Wakayama Prefecture
URL: https://www.tsuno.co.jp/
Commitment to Safety and Security: https://www.tsuno.co.jp/csr-info/safety/
Online Shop: https://shop.tsuno.co.jp/Default.aspx
YouTube: https://www.youtube.com/watch?v=5DFeBnhQbqM
This award recognizes the research achievements and social activities related to rice bran oil, which is rich in vitamins and biofactors, by our company and the Tohoku University research team. We believe this research is an important achievement that contributes to the realization of a sustainable society and the solution of modern health challenges. The award ceremony and lecture were held at the 78th Annual Meeting of the Japan Vitamin Society on June 6th in Shimane Prefecture.
2026 Japan Vitamin Society Award for Planning, Technology, and Activity Received: Joint Research Achievements by Tohoku University and Tsuno Rice Fine Chemicals
■ Award Details
Award Title: "Elucidation of the Characteristics of Rice Bran Oil Rich in Well-Balanced Fatty Acid Composition, Vitamins, and Biofactors: Product Development and Market Creation Utilizing These Findings"
■ Research Background
Rice bran oil is a vegetable oil produced from rice bran, which is generated during the polishing of rice, Japan's staple food. While most vegetable oils rely on imported raw materials, rice bran oil is the only vegetable oil produced from domestic raw materials, contributing to food self-sufficiency. Rice bran oil is characterized by a well-balanced fatty acid composition containing moderate amounts of essential fatty acids, and is also rich in vitamins (tocopherols, tocotrienols) and biofactors (γ-oryzanol, sterols). The award recipients have accumulated scientific evidence regarding the oxidative stability and health functionalities brought about by these characteristics.
■ Research Achievements
Regarding oxidative stability, we analyzed the oxidation progression when rice bran oil was blended with other vegetable oils, examining the profiles related to oxidation and antioxidant activity, including the aforementioned vitamins and biofactors. As a result, we elucidated that in addition to the fatty acid composition, the antioxidant effects of tocopherols and γ-oryzanol contribute, and that these effects are temperature-dependent. Furthermore, we proposed a new mechanism by which γ-oryzanol regenerates antioxidant components. In terms of health functionalities, we discovered novel γ-oryzanol unique to rice bran oil, which is not present in the raw rice bran, and are clarifying the differences in functionality based on its structure.
■ Future Prospects
Since the oxidative stability during room temperature storage is significantly improved by merely blending a small amount of rice bran oil with other vegetable oils, this new oxidation stabilization technology is expected to be a powerful means of improving the long-term quality stability of processed foods, not just edible oils, and to contribute significantly to food loss reduction. Furthermore, by advancing the understanding of the relationship between the structure of γ-oryzanol and its physiological activity, it is expected to lead to the development of rice bran oil products with new health functionalities. The widespread adoption of rice bran oil is expected to contribute to the achievement of SDGs through the advanced utilization of rice bran, as well as to the promotion of sustainable food resource utilization in response to the increasing global food demand.
■ Award Comments
Shota Koishi, Manager, Planning and Development Department 1, Research and Development Division, Tsuno Rice Fine Chemicals Co., Ltd.
I am extremely delighted to receive this prestigious award. I feel that this award is the result of many years of effort with Professor Nakagawa of Tohoku University and many others. We hope to continue contributing to the world through fundamental research on rice bran oil and the application of its knowledge and technology.
2026 Japan Vitamin Society Award for Planning, Technology, and Activity Tsuno Rice Fine Chemicals Co., Ltd.
Rice bran oil is 'Tsuno Foods'.
Tsuno Rice Fine Chemicals Co., Ltd. has long researched the components of rice bran, the raw material for rice bran oil, and operates three businesses: "Rice Bran Oil Manufacturing Business," "Fine Chemicals Business," and "Oleochemicals Business."
Established: February 1, 1947
Representative: Fumi Tsuno, President and CEO
Head Office Location: 94 Shinden, Katsuragi Town, Ito District, Wakayama Prefecture
URL: https://www.tsuno.co.jp/
Commitment to Safety and Security: https://www.tsuno.co.jp/csr-info/safety/
Online Shop: https://shop.tsuno.co.jp/Default.aspx
YouTube: https://www.youtube.com/watch?v=5DFeBnhQbqM
FAQ
What health benefits can be expected from rice bran oil?
Rice bran oil has high oxidative stability and is rich in antioxidants like Vitamin E (tocopherols, tocotrienols) and γ-oryzanol, offering potential benefits for preventing lifestyle diseases and improving skin health.
Will this research affect the price of rice bran oil?
While a direct impact on price is currently unclear, an increase in added value and demand for rice bran oil could potentially influence its price range in the future.
How does rice bran oil differ from other oils?
Rice bran oil is made from domestic raw materials (rice bran), is resistant to oxidation, and has a good balance of essential fatty acids. It also contains unique components like γ-oryzanol.