Edible oil without saturated fatty acid

Abstract

The invention provides edible oil without saturated fatty acid. The edible oil is characterized by comprising the following main ingredients by weight percentage: 75 to 90 percent of vegetable-oil acid, 8 to 20 percent of linoleic acid, and 2 to 5 percent of linolenic acid. The edible oil without the saturated fatty acid has the advantages of the following physiological functions: reducing serum cholesterase, triglyceride and low density lipoprotein, reducing blood viscosity, preventing formation of thrombus, promoting insulin beta-cell to secrete insulin, resisting the sensibility of a receptor to the insulin, providing strong functions of anticoagulation and hemangiectasis through transforming the edible oil into a precursor substance of male prostaglandin, namely prostacyclin, providing the edible oil without saturated fatty acid indispensable to a human body, playing certain effect in preventing high blood pressure, high blood fat, coronary heart disease and thrombosis and diabetes, synthesizing ficosapentenoic acid and docosahexenoic acid through reacting with relevant enzyme, and further playing roles in reducing blood fat and the like of the edible oil.

Description

technical field [0001] The present invention relates to edible oils. Background technique [0002] With the change of lifestyle, high blood pressure, high blood fat, diabetes, coronary heart disease, and thrombosis have become the main threats to human health, and cardiovascular disease has become the leading cause of death in China. The patient population showed a trend of younger age. In addition to lipid-lowering drugs, how to choose edible oil scientifically and rationally is a new topic in our life. The first condition is to reduce the intake of saturated fatty acids and cholesterol in food. [0003] Research in the international nutritional circles shows that there are generally bad "two highs and two lows" phenomena in the current edible oil, that is, saturated fatty acid and linoleic acid (ω-6) are too high, oleic acid (mono-saturated fatty acid) and Alpha-linolenic acid (omega-3) is too low. Long-term consumption of oil with this proportion of ingredients will h...

AI Technical Summary

Problems solved by technology

[0003] Research in the international nutritional circles shows that there are generally bad "two highs and two lows" phenomena in the current edible oil, that is, saturated fatty acid and linoleic acid (ω-6