Each oil has its own nutritional benefits. If olive oil is an excellent source of omega-9, it provides no omega-3, when walnut oil is a good source of omega-3, -6 and -9. fact, the best way to ensure a balanced nutritional intake is to alternate the oils to benefit from the omega and vitamins proper to each variety.
Our nut oils - both virgin and non-virgin - are all rich in flavor and preserve the flavor of the fruit. Our virgin oils, of premium price positioning, have a darker color and a more pronounced taste. They also have greater richness in omega.
Omega-3, -6 and -9 are a series of long chain mono and polyunsaturated fatty acids, derived respectively from linolenic, linoleic and oleic acids.
Omega-3 (eg C18: 3 ω-3 - linolenic) and omega-6 (eg C18: 2 ω-6 - linoleic) are polyunsaturated fatty acids that can not be synthesized by the body, and that is therefore essential to consume as part of its daily diet. This is the reason why they are called "essential fatty acids". Although all foods containing fatty acids contain essential fatty acids, vegetable and fish oils have the most.
Omega-9 (C18: 9 ω-9 - oleic) are not essential fatty acids, and the body is able to synthesize them. It is actually monounsaturated fatty acids found in most fats. Olive and grape seed oils are particularly rich.
Mono and polyunsaturated fats are good for your health. The best mono-unsaturated fat is oleic acid - or omega-9 - present in large quantities in olive oil, hazelnut oil, almond oil and sesame oil. The best polyunsaturated fats are linolenic and linoleic acids - or omega-3 and 6 - found in walnut and grapeseed oils. It has been proven that balanced omega-3 and -6 intake, as well as high levels of omega-9 in the body, significantly reduce the risk of cardiovascular disease *
* Lipids & fats - Food science and technology collection - TEC & DOC Publishing - Author: Jean Graille - 2003 - Page 43.
Antioxidants are components that delay the oxidation of fatty acids in foods stored for consumption. Many fats, including vegetable oils, naturally contain these antioxidants, including vitamin E, which prevents rancidity for some time.
Free radicals damage fatty acids in cell membranes, and the product of this degradation can result in protein and DNA damage. A number of mechanisms are involved in preventing or repairing oxidative damage - including various nutrients, most notably vitamin E, carotene and vitamin C, which together are considered to be antioxidant nutrients.
Fat - or fat - is the most concentrated source of energy in the diet. Lipids are divided into three categories: triacylglycerols, phospholipids and sterols. If their function in the body is vital, their presence in too much quantity can prove problematic. Diet should be thought to include the amount of lipids that the body needs, but no more.
Generally speaking, the term "fats" refers to the neutral fats that are triacylglycerols - esters of fatty acids and glycerol. In absolute terms, room temperature solid triacylglycerols are referred to as fats, the oils liquids.
Fatty acids are the substances responsible for the different tastes, textures and melting points of fats. Two points distinguish the different fatty acids: the length of their chain and their saturation (or not).
Lipids are substances insoluble in water but soluble in organic solvents such as ether; they are in fact esters or esters of fatty acids. Triacylglycerols (also known as tryglierides), phospholipids, waxes and sterols fall into this category.
The nutritional information on the packaging of our products gives information on the fatty acid composition of our various oils, and thus on their richness in omega-3, 6 and -9.
The linolenic acid
Linolenic acid - also known as omega-3 - is an essential polyunsaturated fatty acid (C18: ω-3).
It is present in significant proportion in most edible vegetable oils. Research on omega-3 has allowed them to study their growth and development, as well as their function in relation to vision, heart disease and hypertension. Omega-3 helps to preserve the youth and health of the skin and other tissues by fighting against drought and excessive desquamation.
* => the bibliographic references that justify this declaration
* The Nutrition Dictionary - A Dictionary of Food and Nutrition
* Nutrition almanac - Gayla J. and John D. Kirchmann
Linolenic acid - also known as omega-6 - is an essential polyunsaturated fatty acid (C18: ω-6).
It is present in the seeds of plants and in the oil from these seeds. Vegetable fats such as corn and soybean oils have a high content of linoleic acid. Scientists have sounded the alarm about its excessive consumption in the western regime, while recognizing the importance of a moderate amount of omega-6 in the body since they provide transport and degradation of cholesterol.
Oleic acid is a monounsaturated fatty acid (C18: 1 ω-9) which is found in most fats, and in particular in large quantities in olive and colza oils; it is generally recognized as having a positive role for health. It is indeed a major fatty acid found in olive oil - which contains 55 and 85% - an ingredient widely used in Mediterranean cuisine and boasted since antiquity for its therapeutic virtues.
"Free" fatty acids
Free or non-esterified fatty acids may be derived from triacylglycerols and may be involved in fat rancidity
Oils containing MCTs are assimilated faster than conventional fats by the body; they have been presented as ergogenic (aimed at increasing physical performance, endurance and recovery) due to their rapid absorption. The body assimilates them as carbohydrates, making it a fast source of energy.
Unsaturated fatty acids lower cholesterol in the blood, while saturated fat increases it.
In general, fats of animal origin have a high content of saturated fatty acids and a low content of unsaturated fatty acids - a proportion that is reversed in vegetable oils.
Vitamin E works primarily as an antioxidant in cell membranes to protect unsaturated fatty acids from oxidative damage Antioxidant therefore, vitamin E also plays a major role in the production of energy. It intervenes in the cellular respiration of all the muscles without exception - but especially the heart - and is beneficial for the skeleton.
Vegetables, seeds and most vegetable oils are an excellent source of vitamin E.
Virgin toasted sesame oil Tourangelle is a good source of vitamin E.
The body needs cholesterol to make hormones, vitamin D and substances that promote digestion. The body synthesizes the cholesterol it needs, but it is also found in some of the foods we eat.
Cholesterol is transported in the blood by small structures called lipoproteins, composed of lipids inside and proteins on the surface.
Two types of lipoproteins transport cholesterol in the body: low-density lipoprotein (LDL) low density protein in English) and high density lipoprotein (HDL) - it is important to have a good rate of both.
LDL cholesterol is sometimes called bad cholesterol because, present in too large a quantity, it causes a cholesterol accumulation in the arteries. A balanced diet and regular physical activity can help lower LDL cholesterol levels in the blood. It is important to eat foods low in saturated fat; if fats of animal origin are rich in saturated fatty acids, vegetable oils are rich in unsaturated fatty acids.
HDL cholesterol is sometimes referred to as good cholesterol because it allows the transport of cholesterol from different parts of the body to the liver, a body that eliminates cholesterol from the body.
The smoke point is the temperature at which the oils decompose and release bluish smoke; it varies according to the fats (for example: 160 ° C for a virgin walnut oil or 240 ° C for a refined rapeseed oil). When this point is reached, the quality of the oil deteriorates: volatile components (such as free fatty acids) and oxidized products are formed in the oil. Knowing the smoke point of an oil is essential to make sure you use the correct variety depending on what you want to do with it.
For high temperature cooking (frying), choose refined oils with a high smoke point - sunflower oil (about 230 ° C smoke point) or rapeseed oil. For medium temperature cooking, choose oils such as coconut oil (180 ° C approx.), Extra virgin olive oil (160 ° C) or virgin sesame oil (210 ° C).
For low temperature cooking, or to season your dishes and salads, choose oils such as Virgin walnut oil, Hazelnut oil, Pistachio oil or Almond oil.