The next time you're looking to sizzle up a stir-fry, you might do your brain a big favor by

grabbing this oil from the Asian food aisle rice bran oil.

Scientists have discovered that a particular type of vitamin E found in rice brain oil may have

brain-protective powers.

1) All About E
Rice bran is derived from the husk of the rice kernel -- and an oil made from this bran is popular

in Southeast Asian cooking. Rice bran oil is also great for stir-fries because it has a high smoke

point -- meaning it's not likely to burn during this method of cooking. More importantly, rice bran

oil is naturally rich in alpha-tocotrienols, a particular type of vitamin E. And scientists think

this form of vitamin E could help protect the brain following a stroke. In animal studies,

tocotrienols seem to save more brain cells in the event of a stroke, leaving the brain relatively

intact.

2) Clearing Toxins
More research is needed to confirm the benefit in humans, but scientists think vitamin E may

somehow turn on a gene that sweeps out the bad things created by strokes -- like toxin-triggering

enzymes that kill neurons. And while we're waiting for more definite research in people, know that

E vitamins -- a family of antioxidants -- are good for the heart, too, because of their LDL-cutting

powers (that's the bad kind of cholesterol). And E vitamins may even have cancer- and

infection-busting properties.