The role and efficacy of canola oil，

Fatty cholesterol and health

　　The unit unsaturated fatty acid is relatively stable and is not easy to generate free radicals; the free radicals are easily chemically reacted with the cell tissues in the body due to the extremely active chemical properties, and the cell tissues are destroyed. Free radicals can also cause mutations in DNA. causing errors in genetic information, leading to mutations. Recently, it has been found that the occurrence of atherosclerosis is closely related to free radicals. Free radicals can oxidize LDL-C in the body and accumulate. On the walls of our blood vessels, arteriosclerosis occurs

　　It has been experimentally confirmed that the intake of saturated fatty acids increases the concentration of LDL-C in the body. which may cause cardiovascular diseases in the long run; while polyunsaturated fatty acids reduce the concentration of LDL-C in the body, but also the HDL-C in the body, Decreased concentrations, while lowering the concentration of HDL-C, increase the likelihood of cardiovascular disease

　　Canola oil contains not only monounsaturated fatty acids, but also rich essential fatty acids - linoleic acid and linoleic acid. These two fatty acids are not synthesized by the human body and need to be taken from food.

　　According to the dietary recommendations of the Health Department of the Executive Yuan, the daily intake of fat is not more than 30% of total daily calories, ≤10% of saturated fatty acids, and <10% of polyunsaturated fatty acids. Such a diet is healthy and appropriate.

　　Classification of fat

　　Fat is composed of glycerin and fatty acid. Among them, fatty acids can be divided into saturated fatty acids and unsaturated fatty acids. The unsaturated fatty acids are divided into monounsaturated fatty acids and polyunsaturated fatty acids.

　　In addition to animal fats and oils, saturated fatty acids include plant palm oil and coconut oil. The characteristics of saturated fatty acids are heat-resistant and stable, and there is no soot. Compared with polyunsaturated fatty acids, it is not easy to generate free radicals. It is suitable for use in oils. Fried, but saturated fatty acids increase the concentration of LDL-C, which is easy to cause cardiovascular disease.

　　Polyunsaturated fatty acids include safflower oil, sunflower oil, corn oil, soybean oil, etc. The characteristics of this oil are unstable, not heat-resistant, easy to produce soot, and overheating will produce lipid peroxide, which may last for a long time. It can cause chronic diseases, so it is better to use it in the way of frying.

　　Monounsaturated fatty acids include olive oil, canola flower oil, peanut oil, etc. They are characterized by heat resistance, stability, and low fumes. They are suitable for general frying, boiling, frying, and frying, but they are not suitable for high temperature cooking.

　　Canola oil - an edible vegetable oil that is squeezed from the seeds of a beautiful small yellow flowering plant. This plant, like cabbage, broccoli, cauliflower, etc., belongs to the genus Brassicaceae. It was naturally differentiated from the maternal cultivar rapeseed in the early 1970s. The name of the canola oil was proposed in the late 1970s to distinguish rapeseed oil. The nutrients of canola oil and rapeseed oil are now completely different and belong to two different types of vegetable oils.

　　"Canola oil" is only known in China. Because the word "canola" does not have a corresponding Chinese, it is given an elegant name for its convenience. It has nothing to do with the "cane seeds" in domestic Chinese medicine and the "cane flower" in Europe. It is a completely different plant species.