This study was planned to determine the antioxidant activity and phenolic compounds of rice bran extract (RBE). Also to evaluate the effect of rice bran extracts supplementation on the oxidative stability, sensory and rheological properties of yoghurt. Rice bran extract was used in yoghurt manufacture at ratios of 1 and 2%. Yoghurt samples were stored at refrigerator and analyzed for chemical, oxidative stability indices and sensory properties. Results showed that RBE contains a high content of phenolic compounds and gave high antioxidant activity. Yoghurt that containing of 2% of rice bran extract was the highest of oxidative stability (lowest in the peroxide, acid and TBA values) and sensory properties than the other supplement. Addition of RBE, improved rheological properties: (viscosity of yoghurt). Fortified yoghurt with RBE was studied as a hypocholesterolemic agent in rats. Results showed that supplementation of rice bran extract to yoghurt was able to lower the total serum cholesterol, triglyceride, LDL-C, but increased HDL-C as compared to the corresponding high fed cholesterol diet group. Thus, the study demonstrates that rice bran extract possesses hypocholesterolemic effect. The histopathological studies of liver, heart and kidney were protecting against hypercholesterolemic by fed on RBE compared to hypercholesterolemic rats.