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Benefits of edible oil

Research has established many scientific facts about the beneficial nutritional effects of edible oil. The following are excerpts of studies which have been published in international scientific journals and endorsed by nutritional scientists.

  • edible oil, like other vegetable oils, contains negligible levels of cholesterol.
  • Red or golden edible oils are the richest natural sources of carotenoids, including beta-carotene, a potent anti-oxidant and precursor of Vitamin A.
  • edible oil products are naturally occurring sources of the anti-oxidant vitamin E constituents, tocopherols and tocotrienols, which are widely believed to play a protective role in cellular aging, atherosclerosis and cancer.
  • edible oil contains linoleic acid, an essential fatty acid, which favors absorption and availability for use in the body.
  • edible oil does not generally contain trans-fatty acids and even if present, is at very low levels of less than 1% developed during refining process. edible oil processes from the oil mill to the refinery do not undergo a hydrogenation process to change its structure. It is free from the trans-fatty acid found in other hydrogenated oils and fats. The profile of edible oil and its fraction makes it extremely suitable for use in various applications without resorting to hydrogenation.
  • Health Facts on edible oil Click to expand