Abstract:
The alimentary, dietary and therapeutical value of the vegetal oils is
explained by their complex composition that combines a very large palette of
active components and special features to stimulate body immunity, eliminate
toxins and re-establish the energetic balance. By their practical use and their
balanced chemical composition, the oleaginous plants are largely spread
being cultivated in a higher or smaller proportion all over the world. In the
current diet, the most used vegetal oils are the ones coming from the sun
flower seeds, soy, rape, olive tree and palm tree. There is also the perspective
and production of bio-diesel. Edible oils contain a significant quantity of
vitamins F also called anti-dermic vitamins. They are represented by the
essential fat acids: linoleic, linolenic, arahidonic. The first two are found in
the food oils of vegetal origin. Vegetal oils especially the crude ones contain
carotenes, the richest being the palm tree oil with values of 50 mg α and β
carotenes/ 100g. The white box thorn oil is also an important source of
carotenes. These contribute to the anti-oxidant system for the defense of the
body against the free radicals. Poorer in carotenes are the nut oil, pea nut
oil, sun flower oil and the grape oil. Certain essential acids (arahidonic acid)
may be converted in the body, in prostaglandins, substances with a strong
physiological and pharmaco-dynamic activity. Vegetal oils contain in
different ratios saturated, mono and polyunsaturated fat acids. An ideal
vegetal grease must contain equal quantities of the three acid categories. The
palm oil, the soy oil and the rape oil are close to this ideal ratio.
