Palm Oil

Palmolein is the liquid fraction of palm oil.

  1. Long Record of Safe Use:

Palm oil has been safe and nutritious source of edible oil for healthy humans for thousand of years.

  1. Consumed Worldwide:

Palm oil and its liquid fraction, palmolein are consumed worldwide as cooking oils and as constituents of margarines and shortenings; these oils are also incorporated into fat blends used in the manufacture of variety of food products as well as home food preparations.

  1. Excellent Dietary Energy Source

Like other common edible fats and oils, palm oil is easily digested, absorbed and utilized in normal metabolic processes. It plays a useful role in meeting energy and essential fatty acid needs in many regions of the world.

  1. Free of Cholesterol and Trans Unsaturated Fatty Acids

Palm oil like other vegetable oils is cholesterol free. Having a naturally moderate level of saturation, it does not require any hydrogenation for use as a fat component in foods and, as such, does not contain trans fatty acids.

  1. Rich in carotenoids

Crude (unprocessed) and red or golden (specially refined) palm oils are the richest natural sources of carotenoids. Beta-carotene, a major carotene in crude palm oil is a potent antioxidant and precursor of vitamin A.

  1. Vitamin E Anti-oxidants

Palm oil and palm oil products are naturally occurring sources of the anti-oxidant vitamin E constituents, tocopherols and tocotrienols. These natural oxidants acts as scavengers of damaging oxygen free radicals and are hypothesized to play a protective role in cellular aging, athero-sclerosis and cancer.

  1. Balanced Fatty Acid Composition

Palmolein contains a mixture of polyunsaturated, mono-saturated and saturated fatty acids. The relative concentrations are 44% oleic acid, 10% linoleic acid, 40% palmitic acid and 5% stearic acid. The concentrations of palmitic and oleic acids are reversed in un-fractioned palm oil i.e. 44% and 40% respectively. The fatty acid composition of palm oil is similar to that of adipose tissue in most people in ordinary diet.

  1. Provides Linoleic Acid: An essential Fatty Acid

Palm oil tri-glycerides linoleic acid predominantly in the 2-position, which favours absorption and availability for use in the body.

  1. Palm oil is not Palm Kernel oil

Palm oil from the fruit of the palm is physically and chemically different from the either palm kernel oil which is derived from the seed and from coconut oil both of which are highly saturated.

  1. Favorable Nutritional Studies

      Human Feeding studies and epidemiological data have shown that palm oil or palmolein   do not    
      ordinarily raise blood cholesterol levels in direct comparison with olive or canola and peanut oils. In 
      several such studies blood cholesterol was reduced from entry-level values and palmitic acid (16:0)
      was found equivalent to oleic acid (18:1) in so far as it affected cholesterol metabolism. A balance
      between linoleic acid (18:2) palmitic acid (16:0) may be required to maximize HDL levels.  

            Substitution of palmitic acid (16:0) from palm oil or palmolein for the lauric acid (12:0) and mystric
       
     acid (14:0) combination from palm kernel or coconut oil leads to a decrease in plasm and LDL
            cholesterol. Of several fats tested, including a fat blend approximating American intake, a
            palm
 oil-enriched diet fed to hamsters induced the highest level of protective HDL-cholesterol and the
            greatest production of liver LDL-cholesterolreceptors, key to removal of harmful LDL-cholesterol
            from the
blood. 

  1. Anti-Thrombic

            Rats fed a palm oil-enriched diet have a reduced tendency for blood clotting.

  1. Inhibits Cancer Growth

            Red palmolein is major source of carotenoids which effectively inhibit some types of cancer A diet
            containing palm oil, compared to diets based on other oils but which provide the same number of 
            calories, exerted an inhibitory effect on the development and incidence of experimentally induced 
            breast cancer in the rats. It has also been shown that the tocotrienols present in palm oil inhibit the
            growth of cancer cells in vivo as well as in vitro. 

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