Biochemists at the Indian Institute of Science (IISc) say they have separated a novel enzyme from rice bran that is capable of converting cooking oils containing triacylglycerol (TAG) into a much healthier diacylglycerol (DAG). The fatty acid constituent TAG in cooking oils is considered unhealthy as high levels of it in the bloodstream can lead to increased risk of heart disease and stroke. DAG oil, on the other hand, has numerous health benefits, including reducing post-meal blood TAG levels and increasing the overall metabolism, thus helping reduce fat already stored in the body.