Category: Oils fats

Studies have revealed a wide range of coenzyme Q10 (CoQ10) levels in olive oil, from 4.1 to 160 mg/kg, indicating that the amount of this powerful antioxidant varies significantly. Factors such as cultivar, harvest time, and processing methods all play a crucial role in determining the final concentration.

Refined coconut oil has a smoke point of around 400-450°F (204-232°C), while unrefined (or virgin) coconut oil smokes at a lower 350°F (177°C). This difference is crucial for determining which type of coconut oil is safe and effective for high-heat cooking applications like searing and frying.

According to scientific research, palm oil possesses a nearly balanced fatty acid composition, consisting of about 50% saturated fats and 50% unsaturated fats, which is a unique characteristic among vegetable oils. This balance is largely attributed to the two primary fatty acids that are abundant within its structure.

While cold-pressed, unrefined sunflower oil retains beneficial nutrients like vitamin E and antioxidants, its health reputation is a topic of debate. But is unrefined sunflower oil bad for you, or do the risks depend on how you use it? This article delves into the science behind this minimally processed oil.

Did you know that palm kernel oil is extracted from the seed of the oil palm fruit, giving it a composition and properties distinctly different from standard palm oil? This lesser-known fat raises many questions, with a primary one being: can kernel oil be used for cooking?