Cold Pressed Sunflower Oil

SUNFLOWER OIL (Oleic) - Full of vitamins and minerals this version is more stable than its counterpart the linoleic oil due to its high content of oleic fatty acid. The presence of the phytochemicals, such as choline, phenolic acid makes sunflower oil, the favored oil for cooking. These chemicals are known to prevent heart diseases. The presence of polyunsaturated and monounsaturated fats, along with vitamins in high quantity makes it a healthy oil.

It is found that in preterm infants, having low birth weight, sunflower oil is useful in reducing the risk of infections. In these babies, there is always a risk of infection because of their underdeveloped immune system and organs such as skin. Sunflower oil works as a protective barrier, when applied to the skin. One of the benefits of sunflower oil is that it acts as an antioxidant, due to the presence of vitamin E in it. As an antioxidant, it neutralizes cancer-causing free radicals.

Saturated fats found in coconut oil, palm oil and palm kernel oil can resist temperature ranging from 180 to 200 degrees Celsius. They are difficult to break down completely during metabolism and are carried by the blood to different parts of the body and get deposited. This causes health problems like embolism, atherosclerosis, joint pains and birth defects. This does not mean that all the types of saturated fats are bad. In fact they are needed, in small quantities, for the proper functioning of the brain and body. However, in large amount they may increase the LDL cholesterol (bad cholesterol) levels in the body. It is one of the factors that is liked with heart diseases and stroke. The National Heart, Lung and Blood Institute and World Heart Federation has recommended replacing these fats by the polyunsaturated and monounsaturated fats. These fats are present in the sunflower oil, and provide energy; and at the same time, lower the risk of cardiovascular diseases by maintaining the ideal LDL/HDL (good cholesterol) ratio in the blood.

The chemical bonding in the polyunsaturated and monounsaturated fatty acids, is weaker than that of the saturated fats, such as butter. This is the reason for their low melting point. At room temperature, most of the unsaturated fats (poly and mono) remain in liquid state, unlike saturated fats. The monounsaturated fats or fatty acids have low melting point than that of saturated fats, however it is higher than that of polyunsaturated fats.



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