Plant Oils

1 min readEvidence-linked topicGreen Medicine Encyclopedia

Also known as: Vegetable Oils

Description

Plant Oils are a Dietary Oils derived from Plants.

Commercial Usage of Plant Oils

Processed Foods

Various Plant Oils are used as bases in the commercial production of Margarine - the most common Plant Oils used in the manufacture of Margarine are Corn Oil, Cottonseed Oil, Maize Oil and Soya Bean Oil.

Potential Toxic Effects of Plant Oils

Food Processing Techniques

Any of the Unsaturated Fatty Acids that are contained in Plant Oils are subject to the toxic industrial process of Partial hydrogenation which transforms the natural cis forms of Unsaturated Fatty Acids into their toxic trans forms (Trans-Fatty Acids).

Plant Oils are processed with Partial-Hydrogenation in order to improve their color, to make their constituent Unsaturated Fatty Acids more solid and to reduce the likelihood of their constituent Unsaturated Fatty Acids being damaged by Free Radicals.

Metabolism

All dietary Oils are susceptible to attack by Free Radicals.

Types of Plant Oils

Blackcurrant Seed Oil