Palm oil which is reddish brown, is extracted from the pulp of the fruit of the palm. It has wide range of uses both food and non-food, 80% of oil produced serves as an important source of vegetable fat for an increasing number of people. Palm oil is often used in margarine and in commercially prepared gravies and soups.
Palm oil contains a rich source of beta-carotene which the body can convert into vitamin A.
The benefits of using palm oil extend beyond just supplying a source of vitamin A. Palm oil contains the highest amounts of natural antioxidants such as vitamin E – tocopherols and tocotrienols, and vitamin A – carotenoids.
Antioxidants help prevent aging, arthrosclerosis and Alzheimer’s disease. Palm oil protect against many forms of cancer, including breast cancer.
Palm oil also improves the body’s ability to absorb other fat soluble nutrients such as vitamin D, E and K and improves the body’s ability to absorb important minerals such as calcium and magnesium.
Palm oil helps protect against heart disease. Palm oil does not contain cholesterol. Instead, vitamin E in palm oil lowers LDL (low density lipoprotein) and raise HDL (high density lipoprotein).
It also contains omega-6 fatty acid – linolenic acid, that can reduce cardiovascular disease.
Research suggests that tocotrienols can reduce the risk of stroke.
Tocotrienols target specific pathways to protect against neural cell death and rescue the brain after stroke injury.
What are health benefits of palm oil?
Phosphoric acid, an ingredient commonly found in carbonated soft drinks,
poses significant risks to dental and overall health, beyond what many
consumers r...