Composition and efficacy of safflower seed oil

Different oils have different nutrition, so we can't absolutely say which one is good. In the long run, it is not good to eat only one kind of oil. From this point of view, blending oil is more balanced. But the main ingredient of that cheap blended oil is actually soybean oil. So if it is cheap blended oil, it is definitely not as good as peanut oil. The cost of real peanut oil is 60-70 yuan, which is relatively high, so cheap peanut oil is not real peanut oil. I personally like to eat soybean oil, probably because I am from the northeast, and we have eaten soybean oil since childhood. Nutritional characteristics of several edible vegetable oils 1, peanut oil peanut oil is light yellow and transparent, with clear color, fragrant smell and delicious taste, which is an easy-to-digest edible oil. Peanut oil contains more than 80% unsaturated fatty acids (including oleic acid 4 1.2% and linoleic acid 37.6%). In addition, it also contains 19.9% saturated fatty acids such as palmitic acid, stearic acid and arachidic acid. Judging from the above, peanut oil has a good fatty acid composition and is easily digested and absorbed by the human body. According to foreign data, the use of peanut oil can decompose cholesterol in human body into bile acid and excrete it, thus reducing the cholesterol content in plasma. In addition, peanut oil also contains sterols, wheat germ phenol, phospholipids, vitamin E, choline and other substances beneficial to the human body. Regular consumption of peanut oil can prevent skin wrinkles and aging, protect blood vessel walls, prevent thrombosis, and help prevent arteriosclerosis and coronary heart disease. Choline in peanut oil can also improve the memory of human brain and delay the decline of brain function. 2. Rapeseed oil Rapeseed oil is generally dark yellow or brown. Rapeseed oil contains 0.4- 1.0% arachidic acid, 0.4-19% oleic acid, 0.2-24% linoleic acid, 3 1-55% erucic acid and 0/-linolenic acid. In terms of nutritional value, the digestibility of rapeseed oil can be as high as 99%, which is beneficial to gallbladder function. When the liver is in a pathological state, the human body can also metabolize rapeseed normally. Rapeseed oil lacks essential fatty acids such as linoleic acid, and its fatty acid composition is unbalanced, and its nutritional value is lower than that of ordinary vegetable oil. In addition, rapeseed oil contains a lot of erucic acid, glucosinolates and other substances, which are generally considered to be unfavorable to human growth and development. If it can be eaten with high-quality edible oil rich in linoleic acid, its nutritional value will be improved by 3. Sesame oil Sesame oil includes common sesame oil and ground sesame oil, both of which are oil products made of sesame oil. The fatty acids of oil extracted from sesame, whether sesame oil or ground sesame oil, generally contain oleic acid 35.0-49.4%, linoleic acid 37.7-48.4% and arachidic acid 0.4- 1.2%. The digestion and absorption rate of sesame oil reached 98%. Sesame oil contains no harmful ingredients, but it is especially rich in vitamin E and linoleic acid. Regular consumption of sesame oil can regulate capillary permeability, strengthen the oxygen absorption capacity of human tissues, improve blood circulation, promote gonadal development, delay aging and maintain youthful appearance. Therefore, sesame oil is a high-quality edible oil with good edible quality and high nutritional value. 4. Refined cottonseed oil is generally orange-yellow or brown, and the fatty acid contains palmitic acid 2 1.6-24.8%, stearic acid 1.9-2.4%, arachidic acid 0-0. 1%, oleic acid 18.0-30.7%. Cotton clear oil contains a lot of essential fatty acids, and it is best to mix with animal fat, because the linoleic acid content in cotton clear oil is particularly high, which can effectively inhibit the rise of cholesterol in blood and maintain human health. The absorption rate of cotton oil in human body is 98%. 5. The refined sunflower seed oil is bright pale yellow or bluish yellow, with fragrant smell and pure taste. The composition of fatty acids in sunflower seed oil is influenced by climatic conditions. Sunflower seed oil produced in cold areas contains about 65438 05% oleic acid and 70% linoleic acid. Sunflower seed oil produced in warm areas contains about 65% oleic acid and 20% linoleic acid. The digestibility of sunflower seed oil is 96.5%. Rich in linoleic acid, it can significantly reduce cholesterol, prevent arteriosclerosis and prevent coronary heart disease. In addition, the content of tocopherol A with the strongest physiological activity in sunflower seed oil is higher than that in general vegetable oil. Moreover, the ratio of linoleic acid content to vitamin E content is relatively balanced, which is convenient for human body to absorb and utilize. Therefore, sunflower seed oil is an excellent edible oil with high nutritional value and beneficial to human health. 6. Linseed oil Linseed oil is also called linseed oil. Linseed oil contains 9- 1 1% saturated fatty acid, 13-29% oleic acid, 15-30% linoleic acid and 44-6 1% linolenic acid. Linseed oil has a special smell, and its edible quality is not as good as peanut oil, sesame oil and sunflower oil. In addition, because it contains too much flax oleic acid, its storage stability and thermal stability are poor, and its nutritional value is also lower than that of edible oil mainly composed of linoleic acid and oleic acid. 7. safflower seed oil safflower seed oil contains 6% saturated fatty acid, 2 1% oleic acid and 73% linoleic acid. Because its main component is linoleic acid, its nutritional value is particularly high, which can prevent the deposition of human serum cholesterol on the blood vessel wall and prevent atherosclerosis and cardiovascular diseases. In the pharmaceutical industry, safflower seed oil can be used to make drugs to prevent and treat cardiovascular diseases, hypertension, liver cirrhosis and other diseases, such as Yishouning. In addition, safflower seed oil also contains a large number of medicinal components such as vitamin E, oryzanol and sterol, so it is known as a new "healthy oil" and "healthy nutritional oil". 8. Soybean oil is dark in color and has a special beany smell; Thermal stability is poor, and more foam will be produced when heated. Soybean oil contains more flax oleic acid, which is easy to oxidize and deteriorate, resulting in "beany smell". In terms of edible quality, soybean oil is not as good as sesame oil, sunflower oil and peanut oil. In terms of nutritional value, soybean oil contains 7- 10% palmitic acid, 2-5% stearic acid, 1-3% arachidic acid, 22-30% oleic acid, 50-60% linoleic acid and 5-9% linolenic acid. Soybean oil has a good fatty acid composition and is rich in linoleic acid, which can significantly reduce the serum cholesterol content and prevent cardiovascular diseases. Soybean also contains a lot of vitamin E, vitamin D and rich lecithin, which is very beneficial to human health. In addition, the human body's digestion and absorption rate of soybean oil is as high as 98%, so soybean oil is also an excellent edible oil with high nutritional value. Edible oil-"symptomatic" purchase started in June this year at 65438+1 October1,and the mandatory national standards for peanut oil and soybean oil will be formally implemented. The new standard clearly indicates the requirements for the source of raw materials and the identification of processing technology, which undoubtedly makes the public pay more attention to the quality and nutrition of edible oil. Recently, the reporter visited the relevant experts of Shanghai Nutrition Society and Dietotherapy Research Association. They believe that when buying edible oil, besides considering the brand, taste and price, there is also a "symptomatic" knowledge. Soybean oil reduces the risk of heart disease. Soybean oil contains linolenic acid, which can lower blood pressure and contains no cholesterol. Clinical nutrition experiments have confirmed that besides high cholesterol, the other two risk factors of coronary heart disease are hypertension and vascular embolism. The composition of soybean oil can just reduce these two factors, which can significantly reduce the blood cholesterol of healthy adults and effectively reduce the risk of coronary heart disease. Corn germ oil can inhibit cardiovascular diseases. Hyperlipidemia is the main source of cardiovascular diseases, and maintaining human fat at a normal level is an important means to prevent cardiovascular diseases. In addition to doing more outdoor exercise or eating more vegetables and fruits, corn germ oil is a kind of vegetable oil rich in unsaturated fatty acids, which can effectively control the blood lipid level and thus achieve the purpose of inhibiting cardiovascular diseases. Primary olive oil helps digestion and absorption. Primary olive oil contains unsaturated fatty acids and has strong antioxidant capacity. Rich oleic acid can enhance the contractility of gastrointestinal tract, improve the secretion function of pancreas, liver and gallbladder, protect intestinal mucosa, make food well absorbed in gastrointestinal tract and relieve constipation caused by various reasons. Sunflower seed oil helps to prevent skin diseases. Sunflower seed oil is a low-fat oil with linoleic acid content as high as 66%, which is much higher than other oils on the market. In addition, sunflower seed oil also contains lecithin and carotene, but does not contain harmful substances such as erucic acid and cholesterol. Long-term consumption can prevent dermatosis, bronchiectasis and night blindness, lower human blood pressure and lower serum cholesterol. Peanut oil lowers blood total cholesterol. Oleic acid contained in peanut oil can reduce blood total cholesterol and harmful cholesterol, but not beneficial cholesterol. Oleic acid is called safe fatty acid in the field of nutrition, which can effectively prevent cardiovascular diseases. Compared with the basic diet, the peanut oil diet rich in oleic acid and peanut oil plus peanut diet, like the low-fat diet, both reduced the total cholesterol and harmful cholesterol. Also pay special attention! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! Cooking oil should not be stored for a long time. Many housewives like to buy large-capacity barrels of cooking oil, thinking that it can save some troubles. If the family has a large population and the oil is used quickly, this is a good idea. However, if the family has a small population and the oil is used slowly, it is not cost-effective to buy a large barrel of cooking oil, because cooking oil cannot be preserved for long. Cooking oil is easy to deteriorate, because oil will automatically oxidize. The oxidation of oil will produce a lot of toxic oxidative decomposition substances. If people eat deteriorated oil for a long time, it will cause cell failure and induce many diseases. Peroxide formed after oil oxidation will cause rancidity and produce unpleasant smell. The rancidity of oil is not as easy to attract people's attention as the corruption and mildew of food. When we smell the peculiar smell, the hydrogen peroxide content of engine oil has greatly exceeded the national standard value. Therefore, in order to avoid the deterioration of edible oil, consumers are advised to buy small-capacity barrel oil. Blended oil will be forced to show the "card" of the formula. If the national standard of edible blending oil is really promulgated and implemented, all kinds of blending oils currently on the market should not only indicate the edible raw materials on the trademarks, but also remind consumers of the proportion of various raw materials. Yesterday, the reporter learned from the Provincial Quality Supervision Bureau that the draft national standard for blended oil has not yet arrived. According to reports, after soliciting opinions and revisions, the national standard for blended oil is expected to be introduced before the end of the year. Blended oil must clearly indicate the content of raw materials. It is understood that the national standard of blended oil is most concerned about indicating the product formula and proportion, and the packaging label should indicate the percentage of peanut oil, rapeseed oil, soybean oil, linseed oil, sesame oil and corn oil in the total content of blended oil. In addition, the names and contents of other components in the blended oil must be indicated. The brewing and drafting of the national standard for blended oil took two years. Due to the lack of national standards, the blended oil market is chaotic, which is the so-called "blended oil". Not only are the edible raw materials very different, but the price gap is also very large, so it is difficult for consumers to avoid misunderstanding when buying blended oil. It is understood that blending oil is called high blending oil, which is an edible oil made by blending more than two kinds of refined oils (except seasoning oil) in proportion according to the needs of use. Generally, refined soybean oil, rapeseed oil, peanut oil, sunflower oil and cottonseed oil are the main raw materials. Yesterday, the reporter visited some supermarkets in the provincial capital and found that there are many kinds of blending oils. In a large supermarket, sales staff told reporters that consumers buy mostly concentrated peanut blended oil and soybean blended oil. The reporter saw that all brands of blended oils only indicated the purpose of raw materials in terms of raw material labeling, and did not indicate the formula ratio. Because of different raw materials, the price gap of blended oil is also very large. For example, the blended oil launched by a brand, the main raw materials are sunflower seed oil, peanut oil, sesame oil and olive oil, and the price of 5 liters is 76 yuan; Another brand of rapeseed blending oil with the same capacity, the price is only 37 yuan. It is understood that the price of raw materials determines the price of various blended oils, such as tea seed oil and peanut oil, while others are relatively cheaper. For example, peanut blending oil, which costs more than 30 yuan on the market at present, usually contains less than 20%. It is reported that after the implementation of the national standard of blended oil, the existing terms such as "peanut blended oil" and "soybean blended oil" will disappear, and more than two kinds of traditional oils and fats will be collectively called "edible blended oil". The labeling of ingredients and content, including the source of ingredients, whether it is squeezing or leaching, helps consumers to clearly buy blended oil. How to distinguish the quality of edible oil for ordinary consumers, it is actually very simple to distinguish the quality of vegetable oil. First, smell it. Drop a drop of oil into your palm. After a few laps, smell it. Qualified oil will have the smell of plants, and unqualified oil will have a strange smell. Second, after buying back the vegetable oil, put it in the refrigerator and see if it freezes after half an hour. If so, it is likely to contain inferior palm oil. Third, with the naked eye, oil with normal quality should be completely transparent. If the oil contains alkaline fat, lipid, wax, etc. And the water content is high, and the oil sample will be turbid or precipitated.