Sunflower and olive, corn and peanut, sesame and pumpkin, mustard and hazelnut ... How much do you know about these types of vegetable oil? And have you tried everything?

Until recently, I myself did not know about the existence of many oils, until my mother brought me peanut butter and pumpkin seed oil. She turned out to be right - it's healthy and incredibly tasty!

A slim woman needs to know that frying in oil is harmful. When heated, many oils completely lose their healing properties, and some even become dangerous. They oxidize and release very harmful substances, which require a lot of energy to neutralize, which negatively affects the functioning of the liver. Oncologists have found that repeated heating of fat (for example, deep-fried, in a pan) leads to the formation of carcinogenic substances in the oil, which provoke the appearance of tumors in the body.

But adding vegetable oils to salads and ready-made dishes as a sauce or dressing is not only healthy, but also incredibly tasty! In this case, the oil retains all its unique properties, because each of them has its own characteristics, its own "zest"!

Vegetable oil is necessary for our body

Oil is necessary for our body to normal work because it contains various vitamins and essential fatty acids.

But this is far from all the advantages of vegetable oils - it also strengthens the immune system and heals. Nutritionists advise to eat up to 50 g of unsaturated fats daily: only then will our diet be balanced.

Each of the vegetable oils has its own unique characteristics, therefore, by trying different varieties, you will make your dishes delicious and your food healthy.

Some vegetable oils control cholesterol levels, while others are great alternatives to butter for homemade baked goods.

Cost of vegetable oils

Most of the oils are not cheap... The most inexpensive natural vegetable oils are sunflower, olive, grape seed, linseed and mustard oil. The most expensive are oil pine nuts, almond, pistachio, hazelnut. This oil is suitable for a gift to someone who cares about their health.

It is profitable to buy oil for 2. For example, my mother and I buy and divide by 2: you don't overpay for a bottle.

Vegetable oils and their properties (benefits)

	Sunflower oil The main source of vitamin E, which protects against atherosclerosis. Contains Vitamin F for Cellular Health liver, blood vessels and nerve fibers. Perfect for frying, stewing, salad dressing.
Olive oil Improves heart function. The most high quality from virgin oil (or cold pressed). Suitable for quick cooking and salad dressing. The ideal temperature for frying is 180 ° C.
	Pumpkin seed oil Increases the level of good cholesterol, rich in zinc, which stimulates immunity. Suitable for dressing snacks, meat, but it is better to do this at the end of cooking, the oil does not withstand heating.
Coconut vegetable oil This oil is rich in lauric acid, which boosts metabolism. It is 90% saturated fat and very high in calories. Retains its properties even at very high temperatures. Ideal for baking.
	Peanut vegetable oil Reduces the level of bad cholesterol. Due to its excellent heat-resistant qualities and delicate aroma, refined oil is recommended for deep-fried cooking.
Flaxseed oil One of the richest sources of omega-3 fatty acids(60%), which protect the heart and blood vessels, improve kidney function, and help get rid of constipation. Used for making sauces, dressing salads.
	Rice oil Rice bran oil contains unsaturated fatty acids, vitamins (A, PP, E, B) and antioxidants: gamma oryzanol, squalene (necessary for the normal functioning of the skin) and ferulic acid. Its use contributes to more effective cholesterol reduction in blood plasma in comparison with other vegetable oils. Withstands temperatures up to 254 ° С. Makes food less fatty.
Sesame oil
	Truffle oil It is not obtained by spinning, but infusion of truffles in olive or grape oil. This oil is used for flavoring dishes, for making pasta or risotto. Does not withstand heat treatment.
Walnut oil Contains vitamins A, E, C, B, macro- and microelements (zinc, copper, iodine, calcium, magnesium, iron, phosphorus). Necessary for elderly people. Indispensable for marinades, salad dressings, fish.
	Cedar oil Rich in fatty acids vitamins, macro- and microelements. Indispensable for tuberculosis, atherosclerosis, hypertension, stomach problems. Recommended as a dressing for dishes.
Grape seed oil Rich in vitamins, microelements, tannins. Prevents the development of atherosclerosis. Withstands high temperatures without changing taste and smell. Great addition to salads, marinades.
	Soybean oil It is valuable edible oil is the record holder among vegetable oils in terms of the content of useful microelements. Soy is the only plant that can replace animal proteins. It is used for salads, cold vegetable and meat dishes, dishes with potatoes. Meat and fish fried in soy oil are very tasty and juicy. Lecithin is a valuable component extracted from soybean seeds together with fatty oil. It is the main food for all nervous system, is the most important building material for the brain, lowers cholesterol and fatty acid levels in the blood, improves liver and kidney function.
Mustard vegetable oil Mustard oil a few centuries ago could only be tasted at the royal court, in those days it was called an "imperial delicacy". Mustard oil contains absolutely all fat-soluble vitamins, it has a specific aroma and piquant taste, is perfect for dressing salads, emphasizes the taste of vegetables. In addition, salads with this dressing retain their freshness longer. Any baked goods containing this product turns out to be lush and does not stale for a long time.
	Corn oil This oil is made using a specially vitamin-preserving technology from corn germs. Ideal for frying, stewing meat, fish and vegetables, baking, salad dressing and canning. Corn oil is considered a dietary product and is ideal for baby food. This oil is rich in vitamins E, B1, B2, PP, K3, provitamins A. Polyunsaturated fatty acids (OMEGA-6 and OMEGA-3), contained in corn oil, increase the body's resistance to infectious diseases and favors the elimination of excess cholesterol from the body. By the amount of vitamin E, corn oil is almost 2 times higher than olive oil. Corn oil helps to eliminate fermentation processes in the intestines, lowers blood cholesterol levels, relaxes the tone of the smooth muscles of the gallbladder, stimulates the secretion of bile, has an antispasmodic and anti-inflammatory effect, and improves brain function.
Hazelnut vegetable oil For the first time, the oil was obtained in France - the country of gourmets, since then it began to gain fame and popularity in other countries and even on other continents. You can talk continuously for a very long time about how useful hazelnut oil is. It is this vitamin that helps prevent heart disease and cancer.... It supports the immune system and is involved in the important process of human DNA repair. Therefore, it is useful to use hazelnut oil as a prophylactic agent for a predisposition to such diseases. The oil will give refined taste any dishes. Using oil will give baking light nutty flavor and discriminating taste, and if you season fish with it, then its taste will be simply unforgettable. Ready-made dishes are seasoned with hazelnut oil, thus preserving its beneficial properties.
	Pistachio oil Pistachio oil- it is an excellent nutrient for significant physical and mental stress and after serious illness. Due to their high nutritional value and value, they are used in the nutrition of malnourished patients. Surprisingly tasty tender green nucleoli have a beneficial effect on the work of the brain, with regular consumption, they reduce the predisposition to heart disease, wonderfully tone up and improve mood. They are useful in case of decreased liver function, open up blockages in the liver, help in the treatment of jaundice, as a pain reliever in hepatic and gastric colitis. It is used to treat anemia, it is useful for chest diseases, for coughing, and is used as an anti-tuberculosis agent. They have an invigorating, tonic and restorative effect. Useful for people suffering from arterial hypertension, chronic anemia, tuberculosis, thrombophlebitis. The property of pistachios is described to increase potency.
Walnut oil It has immunomodulatory properties, bactericidal, antitumor, regenerating properties. It is used in prophylactic doses, usually in small quantities (from a few drops for children to a teaspoon for adults) before meals. Therapeutic action oils manifests itself in cases where the use of nuts directly is contraindicated. For example, for colds, bronchitis, and some stomach diseases, you should not eat nuts. But oil is not only possible, but also necessary! It is used in cooking, in preventive purposes, medicinal and even cosmetic purposes.
	Australian Macadamia Nut Oil Macadamia nut oil eaten for cooking hot dishes, for frying and for dressing salads. And they also use 1 tablespoon per day on an empty stomach as a source of fat, for sore throats, headaches, migraines, arthritis and an increased tendency to tumor diseases. Macadamia- a storehouse of valuable nutrients. This nut helps to remove cholesterol from the body, it is a source of calcium and other minerals. It is low in carbohydrates, but relatively high in fat. According to scientists, regular consumption of these nut oil reduces the risk of cardiovascular disease, certain types of cancer, and even contributes to weight loss.

All oils have their own seductive scent... Any bread with peanut butter will become magical, any salads and vegetables with pumpkin seed oil or pine nuts will become piquant. The ideal option is to steam it, and then sprinkle the food with oil.

You can buy vegetable oils at a large supermarket or online store. I look forward to trying hazelnut and pistachio oils and wish you so!

Many will object and say that it is expensive.

But my position is this: never spare money on food and then you will not need to spend on expensive medicines.

It is shortsighted and unreasonable to save on your health, health is not a gift from nature, it is the result of our care.

A complete list of all vegetable oils with a detailed description of each of them: useful properties, application, storage, etc.

SESAME OIL

Light in consistency and sweetish in taste Sesame oil rich in vitamins, zinc and especially calcium. Therefore, it is successfully used for the prevention of osteoporosis and cardiovascular diseases. Sesame oil, also known as "Sesame", was very popular in antiquity and has always been appreciated for its healing, gastronomic and cosmetic properties... It is also widely used in folk medicine, in the traditional system of Indian medicine Ayurveda.

Sesame oil is nutritious and excellent medicinal product, which the:

• recommended for patients with diabetes mellitus;
• increases the number of platelets and improves blood clotting;
• applies to various lung diseases, shortness of breath, asthma, dry cough;
• with obesity, promotes weight loss and strengthens the body;
• in the treatment of increased acidity of gastric juice;
• prevents the formation of blood clots, opens blockages;
• helps with gastrointestinal colic, nephritis and pyelonephritis, kidney stones;
• used for anemia, internal bleeding, thyroid hyperfunction;
• used as an anthelmintic.

PUMPKIN OIL

The oil contains a large amount of biologically active substances: phospholipids, vitamins B1, B2, C, P, flavonoids, unsaturated and polyunsaturated fatty acids - linolenic, oleic, linoleic, palmetic, stearic. It has an amazing smell, the consistency is slightly denser than usual.

Pumpkin seed oil is most commonly used as a salad dressing. It is also not recommended to heat it: in this case, it loses a significant part of its useful properties. Store pumpkin seed oil in a tightly sealed bottle in a cool, dark place.

LINSEED OIL

This vegetable oil is considered feminine because it helps in the production of its own estrogen. It is also a powerful antioxidant.
Flaxseed oil has been known for its beneficial properties since Ancient Rus... It has been ingested and used as a topical skin and hair care product.

It must be present in the diet of pregnant women: flaxseed oil contains the largest amount of Omega-3 unsaturated fatty acids necessary for the proper development of the baby's brain. It is also reliably known that the consumption of flaxseed oil in food reduces the risk of stroke by 40%.

Flaxseed oil contains a large amount of vitamin E, which is a vitamin of youth and longevity, as well as vitamin F, which prevents the deposition of "bad" cholesterol in the arteries, and is responsible for the good condition of hair and skin. Vitamin F promotes weight loss by burning saturated fat. Vitamin F in flaxseed oil readily interacts in conjunction with vitamin E.

Flaxseed oil also contains vitamins essential for our body, such as vitamin A, which promotes hair growth, rejuvenation of our skin cells, making it even, smooth and velvety, as well as B vitamins, which have a beneficial effect on nail growth and the balance of the nervous system.

When eating flaxseed oil, it must be borne in mind that this product does not tolerate heat treatment, since it deteriorates when exposed to high temperatures: it appears bad smell and dark color. Therefore, it is best to season salads with flaxseed oil or consume it neat. When buying flaxseed oil, do not forget to store it in the refrigerator, in a dark bottle.

MUSTARD OIL

Several centuries ago, mustard oil could be tasted only at the royal court, in those days it was called an "imperial delicacy". Mustard oil contains absolutely all fat-soluble vitamins, it has a specific aroma and piquant taste, is perfect for dressing salads, emphasizes the taste of vegetables. In addition, salads with this dressing retain their freshness longer. Any baked goods containing this product turns out to be lush and does not stale for a long time.

According to its dietary and gastronomic properties, it significantly surpasses the popular sunflower: only one vitamin D "imperial delicacy" contains one and a half times more. It contains a lot of vitamin A, which contributes to the growth of the body and increases immunity, vitamins K and P, which improve the strength and elasticity of the capillaries. In addition, mustard oil contains vitamin B6, which plays an important role in nitrogen metabolism and the processes of synthesis and breakdown of amino acids in the body.

Many naturopathic nutritionists consider the "imperial delicacy" a finished medicine. Due to its antiseptic and bactericidal properties, this vegetable oil is perfect for the treatment of gastrointestinal, cardiovascular and colds. Some doctors recommend that their patients drink a tablespoon of mustard oil every morning on an empty stomach as a preventive measure.

CORN OIL

The main factors determining dietary properties corn oil should be considered a high content of unsaturated fatty acids (vitamin F) and vitamin E. A large amount of vitamin E in corn oil helps to strengthen the human immune system. This vitamin is also called the "vitamin of youth" because it is an antioxidant and slows down the aging process in the body, affects metabolic processes, on the level of cholesterol in the blood, improves the functioning of the liver, intestines, gall bladder. Vitamin E in corn oil is indispensable in the treatment of "female" and nervous diseases.

The unsaturated fatty acids contained in corn oil increase the body's resistance to infectious diseases and promote the elimination of excess cholesterol from the body. Unrefined corn oil has long been used in folk medicine to treat migraines, rhinitis, and asthma.

OLIVE OIL

The great Homer called olive oil "liquid gold". Olive oil has been used since the days of Ancient Egypt. Olive has been a symbol of peace and purity, and has always been prized for its many health benefits.

Olive oil is considered the healthiest of all vegetable oils. It normalizes blood pressure, improves the functioning of the heart and digestive organs. There is evidence that regular consumption of olive oil reduces the risk of breast cancer several times. When applied externally, it has disinfecting and anti-aging properties.

Extra virgin olive oil can be considered the best (it says ital. Olio d "oliva l" extravergine or English. extra virgin olive oil ). In this olive oil, the acidity usually does not exceed 1%, and it is believed that the lower the acidity of the oil, the higher its quality. However, the most valuable is the extra virgin olive oil (eng. first cold press), although this concept is rather arbitrary - oil heats up to one degree or another during cold pressing.

The palatability of olive oil deteriorates over time, so it is recommended to consume the entire supply of the product throughout the year.
It is recommended to store olive oil in a dry, cool (but not cold), dark place, away from various kitchen odors, as it absorbs them easily.

CEDAR OIL

Siberian cedar oil is a natural product that is a natural concentrate of vitamin E, it contains a large amount polyunsaturated acids, which are not synthesized in the body, but can only come from food.

It is known from traditional medicine that cedar nut oil:

• has a tonic effect;
• helps to eliminate chronic fatigue syndrome;
• increases the mental and physical capabilities of the human body;
• restores the strength of the body;
• increases potency in men.

Siberian cedar oil in the old days was called a remedy for 100 diseases. Its healing properties are recognized not only by folk, but also by modern medicine. The oil is easily absorbed by the body, has high nutritional and healing properties, is unusually rich in vitamins and microelements. Butter pine nut contains a wide range of substances useful for the human body: polyunsaturated fatty acids, proteins, vitamins A, B, E, D, F, 14 amino acids, 19 microelements. The results of the tests carried out indicate the high efficiency of cedar nut oil in complex therapy in the treatment of the following diseases:

• pancreatitis, cholesticitis;
• varicose veins, trophic ulcers;
• peptic ulcer of the duodenum and stomach;
• superficial gastritis;
• prevents baldness, brittle hair, nails;
• improves blood composition, increases hemoglobin;
• regulates lipid metabolism, i.e. lowers blood cholesterol levels;
• effective for various skin diseases, burns and frostbite.

The use of Siberian Cedar Oil for massage in a bath or sauna gives the effect of skin rejuvenation, makes it elastic and elastic, and also provides the prevention of skin diseases.

PEANUT BUTTER

Peanut butter is widely used for frying, deep frying, dressing salads, for making sauces, for all kinds of cold dishes, in dough dishes, in Asian cuisine.

Peanut butter is widely used in medicine:

• in the treatment of purulent and poorly healed wounds, he has no equal;
• increases potency and libido;
• improves memory, attention and hearing;
• lowers blood cholesterol levels;
• has a healing effect in diseases of the cardiovascular system and disorders of hematopoietic functions;
• normalizes the kidneys and gallbladder, one of the best choleretic agents;
• prevents the formation of blood clots;
• has a calming effect on the nervous system;
• recommended for people suffering from overweight, gastrointestinal problems, liver and kidney diseases.

Peanut butter is completely cholesterol free.

WALNUT OIL

Walnut oil will be appreciated by those who are struggling with excess weight, as it is an excellent fat burner and dietary product. It is an excellent source of energy, vitamins, and other useful substances, and at the same time it is very easily absorbed by the body. As a prophylactic agent, it is indispensable for people with a predisposition to atherosclerosis, cardiovascular diseases, liver diseases, as well as for those who have metabolic disorders. It is advised to use it during the recovery period after undergoing operations and serious illnesses. This oil is the record holder for the content of vitamin E and omega-3 and omega-6 fatty acids, which account for up to 77% of its substance.

Among other things, it is also a kind of aphrodisiac. The special plant enzyme included in the oil enhances blood circulation in the genital area and stimulates the formation of sperm in men.

Walnut oil is a highly nutritious product with valuable taste:

• it is an excellent nutritious product during the recovery period after illnesses and operations;
• promotes healing of wounds, cracks, long-term non-healing ulcers;
• effective in the treatment of psoriasis, eczema, furunculosis, varicose veins;
• an excellent tool for losing weight and rejuvenating the body;
• lowers the production of cholesterol, strengthens the vascular wall;
• reduces the risk of heart disease;
• promotes the removal of radionuclides from the body;
• record content of vitamin E - strongly tones up and increases the body's defenses;
• an excellent means for losing weight.

Walnut oil can be added to food or consumed on an empty stomach. The course of application is unlimited, there are no contraindications.

SEA BUCKTHORN OIL

Little sea buckthorn is a product with a high content of carotenoids, vitamins: E, F, A, K, D and biologically active substances. Used as a source of beta-carotene.

Sea buckthorn oil has shown itself to be excellent in the treatment of:

• inflammation of the mucous membranes of the digestive tract (used in the complex therapy of gastric ulcer and duodenal ulcer);
• gynecological diseases: erosion of the cervix, colpitis, vaginitis, endocervicitis;
• burns, radiation and ulcerative skin lesions, bedsores, stomach ulcers, radiation cancer of the esophagus;
• chronic diseases of the upper respiratory tract: pharyngitis, laryngitis, sinusitis;
• ulcers of the cornea of ​​the eye;
• pathological processes of the rectum;
• inflammatory diseases of the gums and periodontal disease;
• atherosclerosis;
• scaly and pityriasis versicolor and neurodermatitis;
• for quick healing of wounds, abrasions and other skin lesions. Wherein, characteristic feature sea ​​buckthorn oil, is a high quality of healing - the absence of any scars and scars at the site of the lesion;
• to restore the skin after sun and radiation burns, accelerate tissue formation;
• against wrinkles, with freckles and age spots, with acne, dermatitis and skin cracks;
• improves vision;
• prevents the formation of blood clots.

This oil has a natural taste and aroma. For prevention, it is recommended to add it to salads in combination with any other vegetable oils. Also, sea buckthorn oil can be used to prepare any dishes, giving them an extraordinary taste and increasing their nutritional value.

HEMP OIL

Hemp oil is an excellent alternative to olive, nut and butter oils. It is used as a high-quality oil for dressing salads and other cold vegetable dishes; it is successfully used for grilling, frying in a pan, in marinades and sauces. By chemical composition hemp oil is closer to flaxseed oil, but unlike it, this tasty oil has a subtle nutty piquant aftertaste. Hemp oil, along with flaxseed oil, green leafy vegetables and fish oil, is one of the few food products that contain the inactive form of the polyunsaturated fatty acid omega-3 that our body needs.

Almost all oils are sold in all major supermarkets in our city. I even met hemp :)

Text: publication in group

Each capsule (0.2 g) contains 0.084 mg of carotenoids from sea buckthorn oil concentrate, the recommended daily dose of the product provides 6-12% of the physiological need for beta-carotene.

In addition to carotenes, sea buckthorn oil also contains a number of biologically active compounds: vitamins B1, B2, C, P, K, E; flavonoids - isorhamnetin, quercetin, kaempferol, myricetin, catechin, which have capillary-strengthening, cardio-stimulating, gastroprotective, diuretic, anti-inflammatory effects; chlorogenic acid, which has a choleretic effect; beta-sitos Terin, choline, stimulating the synthesis of phospholipids, has a lipotropic effect, prevents fatty degeneration of the liver, enhances phagocytosis, improves memory, especially in old age, has a sedative effect; alpha and beta amirins are compounds that regulate lipid metabolism.

• healthy people to prevent A-hypovitaminosis, to increase the body's defenses, to improve the condition of the skin, nails and hair, children to ensure normal growth, the elderly for active longevity, to maintain the antioxidant defense system, especially people living in ecologically unfavorable areas, as well as exposed to various types of household exposure (working with a computer, prolonged exposure to the sun);
• as a product of medical nutrition for eye diseases, decreased vision, skin diseases, accompanied by dryness and delayed regeneration, at chronic diseases gastrointestinal tract(inflammatory and ulcerative erosive lesions), bronchi, lungs, with tuberculosis, in this case, the main treatment of diseases should be entrusted to a doctor.

• healthy people for the prevention of E-hypovitaminosis, to maintain systems antioxidant defense of the body, especially to residents of industrial areas, centers of large cities, computer users, people who are in the sun for a long time; children for normal growth, elderly people to slow down the aging process, to improve the condition of the skin, nails and hair;
• for the prevention of line metabolism disorders and atherosclerosis;
• as a product of therapeutic nutrition for muscular dystrophies, degenerative changes in bones, joints, ligaments, including post-traumatic ones, with decreased function of the gonads, with menopause, with diseases of the gastrointestinal tract, with diseases of the heart and peripheral vessels, while the main treatment of the listed diseases should be entrusted to a doctor.

• healthy people as a source of unsaturated fatty acids, phospholipids, essential amino acids, vitamins, trace elements that have a general strengthening effect on the body;
• for the prevention of disorders of lipid, protein, water-salt metabolism;
• as a product of medical nutrition for diseases of the kidneys and urinary tract(chronic glomerulo- and pyelonephritis, cystitis, urolithiasis disease), with osteoporosis. The main treatment of these diseases should be entrusted to a doctor.

Vegetable oils

Consists of a mixture of sunflower, mustard, linseed and sesame oils.

The combination of four different composition of vegetable oils (table 1) optimizes the ratio of fatty acids of different classes (table 1), enriches amino acid, vitamin and mineral composition mixtures.

This functional food product that with regular use supplies the body with essential nutritional factors and promotes good physical development. Flaxseed oil regulates the growth and development of the brain, eyes, gonads, gastrointestinal tract, musculoskeletal system, enhances tissue regeneration. Sesame oil is a valuable dietary food product that has a beneficial effect on health. In medicine, it is used for therapeutic nutrition in cases of lipid metabolism disorders, arterial hypertension, and inflammatory and degenerative diseases of the joints. In recent years, sesame seeds and sesame oil have been actively used for the prevention of osteoporosis, due to the presence of calcium, phosphorus - building materials for bone tissue, and phytoestrogens, which control bone resorption processes. In bodybuilding sesame oil is consumed to increase muscle mass. Sunflower oil is an additional source of essential amino acids and magnesium. Mustard oil improves appetite, stimulates digestion processes, promotes better assimilation food substances. It should be noted that not only good nutrition is important for good physical development, but also high physical activity.

Consists of a mixture of corn, mustard and pumpkin seed oils.

This blend combines three oils that have an effect on the organs of the digestive system. Corn oil enhances the secretion of bile, reduces its viscosity, has an antispasmodic and anti-inflammatory effect. Mustard oil improves appetite, stimulates digestion processes, has bactericidal and anthelmintic activity. Pumpkin seed oil enhances the motor function of the colon and biliary tract, has an anthelmintic effect.

Consists of a mixture of corn, mustard, camelina and rosehip oils.

Has an original aroma and taste, it combines a fresh spicy aroma and taste of camelina and mustard oils, the softness of corn. The high taste of this oil is not inferior to its useful properties. Corn and mustard oils are rich in linoleic (omega-6) oleic acid, but poor in alpha-linolenic (omega-3) acid; Camelina oil is the "champion" in the content of alpha-linolenic acid, and contains linoleic and oleic acids in smaller quantities (table 1), rosehip oil is a rich source of gamma-linolenic acid. The combination of these oils makes the ratio of fatty acids more harmonious, able to regulate the content of lipids and cholesterol in the blood. Tocopherols, carotenoids, phospholipids, bioflavonoids contained in all components of the mixture form an antioxidant antic complex. Anti-atherosclerotic, anti-inflammatory, regenerating, tonic, antispasmodic, choleretic, bactericidal, anthelmintic action of the components oil mixture condition it positive influence practically on all systems of the human body.

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1 when 1 g of fat is oxidized to carbon dioxide and water, 9 kcal is formed, when 1 g of proteins or carbohydrates are oxidized, about 4 kcal,

2, under the action of desaturases, denaturation occurs, double bonds are formed, from lat. saturatio - saturation,

3 elongases lengthen the carbon chain, from lat. elongatio - stretching, lengthening.

There are many types of engine oils and choosing the right one can be difficult. But for a specific ICE it is required car oil that meets the requirements of the car manufacturer. We'll talk about the parameters that affect the classification below.

Classification

Difference by scope

The classification by field of application outlined above has 3 types (diesel, gasoline, turbocharged).

However, a recent trend has led to the emergence of a subgroup of proprietary oils. This is due to the mass production of turbocharged engines (gasoline, diesel).

This classification of engine oil distinguishes between compositions in which various additives are used. They create conditions for efficient operation of the oil on engines with a certain type of fuel. These additives prevent thickening and foaming of the oil composition in turbo engines. The corresponding indicator is indicated in the regulations of the international API standard (developed in 1947 by the American Petroleum Institute).

Two letters in the Latin alphabet after the name of the standard indicate the oil for a particular type of motor:

• letter S ("Service") - gasoline engines;
• С ("Commercial") - diesel.

The second letter after the data is responsible for the presence of the turbine, and also indicates the period of time for the production of power units - for them the oil is intended.

Even in diesel oils, there is a number 2 or 4, denoting a two / four-stroke engine.

Universal motor oil is used for gasoline and diesel - the classification in this situation has a double standard. Example: SF / CC, SG / CD and so on.

API Explanations (Gasoline)

API classification with a little explanation:

Gasoline car engines:

• SC - development of cars (engines) until 1964;
• SD - until 1964-68;
• SE - until 1969-72;
• SF - until 1973-88;
• SG - until 1989-94 (severe operating conditions);
• SH - up to 1995-96 (severe operating conditions);
• SJ - until 1997-2000 (modernized energy-saving properties);
• SL - until 2001-03 (long service life);
• SM - machines (motors) since 2004;
• SL +: enhanced resistance to oxidation.

Before pouring another brand of oil into the engine, you should know: the API indicator is used only incrementally. It is not recommended to change the class above two levels.

Example: SH engine oil was previously used, then the next brand will be SJ, because the oil composition of a higher class is enriched with all the additives of the previous one.

API Explanations (Diesel)

Classification for diesel power plants:

• CB - machines (motors) designed before 1961 (high sulfur concentration);
• CC - until 1983 (severe operating conditions);
• CD - before 1990 (fuel contains large amounts of H2SO4; severe operating conditions);
• CE - until 1990 (turbocharged);
• CF - up to / from 90, (turbocharging);
• CG-4 - to / from 94 (turbocharged);
• CH-4 - up to / from 98 (high emission standards harmful substances in atmosphere; for the US market);
• CI-4 - machines (power units) with turbocharging, with an EGR valve;
• CI-4 + (plus) - identical to the previous one (+ adaptation to high US environmental standards).

Grouping by viscosity / temperature properties

At the moment, the international SAE type standard is widely used for most oil formulations. The SAE regulates the thickness of the oil, which influences the choice of engine oil.

Engine oil mainly has universal qualities: summer and winter operation. This type of oil (SAE standard) has the designation: number-Latin letter-number.

Example: oil composition 10W-40

W - adaptation to low temperatures (winter).

10 - extreme negative temperature, at which the oil is guaranteed to retain all its properties in their original form.

40 - the maximum positive temperature, which guarantees the preservation of the beneficial properties of the oil composition.

These numbers are indications of viscosity: low / high temperature.

In the case of the oil intended for operation in the summer, there is a marking "SAE 30". The figure is the designation of the maximum permissible temperature regime at which there is a guarantee of the preservation of properties.

Viscosity (negative temperatures)

The temperature limits are as follows:

• 0W - engine oil is operated at low temperatures down to -35 degrees Celsius;
• 5W - up to -30o C;
• 10W - up to -25o C;
• 15W - up to -20o C;
• 20W - up to -15o C.

Viscosity (high temperatures)

The boundaries are as follows:

• 30 - use of oil up to + 25 / 30o C;
• 40 - up to + 40o C;
• 50 - up to + 50o C;
• 60 - over 50o C.

Conclusion: the lowest digit corresponds to liquid oil; the highest - thick. Motor oil 10W-30 should be used at temperature conditions: -20 / + 25 degrees.

ACEA standard

This classification is common in Europe. The abbreviation stands for the name of the organizational structure of the European Association of Automobile Manufacturers. The standard was introduced in 1996.

ACEA stands for Euro-standards for physical and chemical research. However, from 01/03/1998, the classification was revised, as a result of which other norms were introduced, in force from 01/03/00, on the basis of this, the full name is ACEA-98.

The European standard has a strong resemblance to the international one - API. However, ACEA is more demanding in a number of parameters:

• a gasoline / diesel engine is designated by letter symbols - A or B. Class A implies three degrees of use, class B - four;
• a truck (diesel power plant) and operating in harsh conditions is marked with the letter "E". Four degrees of application.

The numerical value following the letter indicates the requirements of the standard: higher numbers correspond to more stringent requirements.

Total: engine oil A3 / B3 of ACEA standard is similar in properties, parameters SL / CF (API). However, the European classification implies the use of special classes of oils. The reason is the mass production in the Old World of cars with small turbocharged engines, which are under high loads. In addition to the main function, such automotive oil compositions should also protect the internal combustion engine elements, as well as be with a minimum degree of viscosity in order to:

• reduction of power losses due to friction;
• improving environmental performance.

Based on this, engine oil type A5 / B5 (ACEA) is preferable for a number of parameters than SM / CI-4 (API).

Change in composition

The ACEA classification can undergo reforms based on a specific car brand. It's connected with various technologies used in their engines by European car manufacturers.

Therefore, for a certain type of power unit developed by an automobile manufacturer, it is necessary to use more precise requirements that the classification provides.

Example: cars with modern power plants (BMW, VW Group) equipped with advanced electronic systems. They comply with the ACEA standard and require special composition oils.

The truck segment (diesel power plant) has leaders in the form of Scania, MAN, Volvo - these cars also meet the standards and set the bar for the best oils. The class of elite cars is traditionally headed by Mercedes-Benz.

ISLAC standard

American car manufacturers, together with Japanese ones, have their own standard and classification - ISLAC. It is almost completely identical to the international API, so you can choose both.

Gasoline engine markings:

• GL-2 (ISLAC) = SJ (API);
• GL-3 (ISLAC) = SL (API) respectively, and so on.

The JASO DX-1 group is allocated separately - these are Japanese cars with turbodiesel power plants that meet the ISLAC standard. This mark is also suitable for modern high-emission and turbocharged engines.

GOST standards

The classification according to GOST was used in the USSR, as well as in the allied countries, where Soviet-style equipment was used. The standards provide for viscosity / temperature properties, field of application. API classification within GOST is indicated by Russian letters. A specific letter is responsible for a specific class and type of power unit.

Likewise with SAE. Only instead of the letter "W" (winter) the Russian "Z" is written.

Choosing wisely

In order to correctly choose an engine oil, in addition to marking / temperature criteria for car operation, you need to adhere to additional criteria:

• for a new engine that has not worked out a quarter of the declared resource, it is necessary to choose 5W30 / 10W30 (SAE) oil;
• an engine with an average operating life (25-75%) is more loyal. For it, you can choose engine oil of the 15W40 / 5W30 / 10W30 type - winter operation. Universal operation: 5W40;
• spent resource - 75% or more. It is recommended to choose 15W40 / 20W40 (SAE) - summer. Winter operation: 5W40 / SAE 10W40 (SAE). Universal: 5W40 (SAE).

And remember: pour oil into the engine only from a trusted manufacturer - this way the engine will last a long time and will not cause trouble.

A bit of theory.

Vegetable oils belong to the group edible fats... Unsaturated fatty acids prevailing in vegetable oils affect the amount of cholesterol, stimulate its oxidation and excretion from the body, increase elasticity blood vessels, activate enzymes of the gastrointestinal tract, increase the body's resistance to infectious diseases and radiation. The nutritional value of vegetable oils is due to their high fat content (70-80%), a high degree of their assimilation, as well as unsaturated fatty acids and fat-soluble vitamins A, E, very valuable for the human body. The raw materials for the production of vegetable oils are the seeds of oil plants, soybeans, and the fruits of some trees.
Adequate oil intake is essential in the prevention of atherosclerosis and related diseases. Useful material oils normalize cholesterol metabolism.
Vitamin E, being an antioxidant, protects against cardiovascular diseases, supports the immune system, prevents aging and atherosclerosis, affects the function of the sex and endocrine glands, and muscle activity. Promotes the assimilation of fats, vitamins A and D, takes part in the metabolism of proteins and carbohydrates. In addition, it improves memory, as it protects brain cells from free radicals.
All oils are an excellent dietary product, have a memorable taste and special, only characteristic of each oil, culinary properties.

There are two ways to get oil:

Pressing- mechanical extraction of oil from crushed raw materials.
It can be cold and hot, that is, with preheating of the seeds. Cold-pressed oil is the most useful, has a pronounced odor, but cannot be stored for a long time.
Extraction- extraction of oil from raw materials using organic solvents. It is more economical as it allows maximum oil recovery.

The oil obtained in one way or another must be filtered - it turns out crude oil. Then it is hydrated (treated with hot water and neutralized). After such operations, unrefined oil is obtained.
Unrefined oil has a slightly lower biological value than raw oil, but it has a longer shelf life.

Oils are separated depending on the way they are purified:

Unrefined- purified only from mechanical impurities, by filtration or settling.
This oil has an intense color, a pronounced taste and smell of the seeds from which it was obtained.
Such oil may have a sediment over which slight turbidity is allowed.
All useful biologically active components are preserved in this oil.
Unrefined oil contains lecithin, which significantly improves brain activity.
It is not recommended to fry in unrefined oil, as toxic compounds are formed in it at high temperatures.
Any unrefined oil is afraid of sunlight. Therefore, it should be stored in a cabinet away from heat sources (not in the refrigerator). Natural sediment is allowed in natural oils.

Hydrated- oil purified with hot water (70 degrees), passed in a sprayed state through hot oil (60 degrees).
Such oil, in contrast to refined oil, has a less pronounced smell and taste, less intense color, without turbidity and sediment.

Refined- cleaned of mechanical impurities and neutralized, i.e. alkaline treatment.
This oil is transparent, without sediment, sediment. It has a color of low intensity, but at the same time a pronounced smell and taste.

Deodorized- treated with hot dry steam at a temperature of 170-230 degrees in a vacuum.
The oil is transparent, without sediment, weak in color, with a weak taste and odor.
It is the main source of linolenic acid and vitamin E.

Store prepackaged vegetable oils at a temperature not exceeding 18 degrees.
Refined 4 months (excluding soybean oil - 45 days), unrefined oil - 2 months.

Types of vegetable oils

Those who remember the shops of the eighties will attest that the counters with different types of vegetable oils have changed a lot since then; yes, in fact, and the quantitative series has increased ten times.
Earlier, to collect on a regular home kitchen the entire line of oils, it was necessary to run well through the shops in the capital, and even this did not guarantee complete success.
Now you can find almost any type of vegetable oil, in any large store.

The most commonly used vegetable oils are olive, sunflower, corn, soy, rapeseed, linseed.

But there are many types of oils:

]peanut butter
- from grape seeds
- from cherry pits
- nut butter (from walnut)
- mustard oil
- wheat germ oil
- cocoa oil
- Cedar oil
- Coconut oil
- hemp oil
- corn oil
- Sesame oil
- linseed oil
almond oil
- sea buckthorn oil
- olive oil
- Palm oil
- sunflower oil
- rapeseed oil
- from rice bran
- camelina oil
- soybean oil
- from pumpkin seeds
- cottonseed oil

In order to talk about vegetable oil, you will need more than one volume, so you will have to dwell on some types of the most commonly used oils.

Sunflower oil

It has a high taste and surpasses other vegetable oils in terms of nutritional value and digestibility.
The oil is used for food directly, as well as in the manufacture of canned vegetables and fish, margarines, mayonnaise, confectionery.
The digestibility of sunflower oil is 95-98 percent.
The total amount of vitamin E in sunflower oil ranges from 440 to 1520 mg / kg. 100 g of butter contains 99.9 g of fat and 898/899 kcal.
Approximately 25-30 g of sunflower oil provides the daily requirement of an adult for these substances.
The beneficial substances of the oil normalize cholesterol metabolism. Sunflower oil contains 12 times more vitamin E than olive oil.

Beta-carotene - a source of vitamin A - is responsible for body growth and vision.
Beta-systerol interferes with the absorption of cholesterol into the gastrointestinal tract.
Linoleic acid forms vitamin F, which regulates fat metabolism and blood cholesterol levels, as well as increases the elasticity of blood vessels and immunity to various infectious diseases. Also, vitamin F, contained in sunflower oil, is necessary for the body, since its deficiency negatively affects the mucous membrane of the gastrointestinal tract, the state of blood vessels.

Refined oil is rich in vitamins E and F.
Unrefined sunflower oil, in addition to its pronounced color and taste, is saturated with biologically active substances and vitamins of groups A and D.
Refined deodorized sunflower oil does not have the same set of vitamins and microelements as unrefined sunflower oil, but it has a number of advantages. It is more suitable for cooking fried foods, making baked goods, since it does not burn and does not have a smell. It is preferred in dietetic foods.

Olive oil

40 grams of olive oil per day can cover the body's daily fat requirement without adding extra pounds!

Olive oil is characterized by a high content of oleic acid glycerides (about 80%) and a low content of linoleic acid glycerides (about 7%) and saturated acid glycerides (about 10%).
The composition of the fatty acids in the oil can vary widely depending on climatic conditions. Iodine number 75-88, pour point from -2 to -6 ° C.

Olive oil is absorbed by the body by almost 100%.

Extra virgin olive oil is considered the best.
The label says: Olio d "oliva l" extravergine.
In this olive oil, the acidity does not exceed 1%. The lower the acidity of the olive oil, the higher the quality.
It is even better if it is indicated that the olive oil is made by cold pressing - spremuta a freddo.
The difference between ordinary olive oil and extra virgin olive oil is that the extra virgin olive oil - Olio d "oliva l" extravergine, is obtained exclusively from the fruits harvested from the tree, and the pressing must be done within a few hours, otherwise it will be very high acidity of the final product.

The olives that have fallen to the ground serve as raw materials for the lampante oil, which is unsuitable for food due to its very high acidity and impurities, therefore it is refined in special installations.
When the oil has completely gone through the refining process, a little extra virgin olive oil is added to it and consumed in a food called "olive oil".
Lower quality oil - "pomas" is made from a mixture of olive seed oil and extra virgin oil.
The highest quality is considered to be Greek olive oil.

Olive oil does not improve its quality over time; the longer it is stored, the more it loses its taste.

Any vegetable dish seasoned with olive oil - antioxidant cocktail that preserves youth.
The polyphenols found in olive oil are indeed powerful antioxidants.
Antioxidants inhibit the development of free radicals in the body and thereby prevent cell aging.

Olive oil has a positive effect on digestion and is an excellent prevention of stomach ulcers.
Olive leaves and fruits contain oleuropein, a pressure-lowering substance.
The anti-inflammatory properties of olive oil are also known.
The value of olive oil is due to its chemical composition: it consists almost entirely of monounsaturated fats, which lower cholesterol levels.

Research in recent years has also revealed the immunostimulating effect of this product.

Real olive oil is fairly easy to distinguish from counterfeits.
It is necessary to put it in the cold for several hours.
In natural oil in the cold, white flakes are formed, which when room temperature disappear again. This is due to the content of a certain percentage of solid fats in the olive oil, which, when cooled, solidify and give these solid flocculent inclusions.
The oil is not afraid of freezing - it fully retains its properties when defrosting.

It is best to use olive oil when dressing dishes, in baking, but frying in it is not recommended.

Soybean oil

Soybean oil is obtained from soy beans.
Average content of fatty acids in soybean oil (in percent): 51-57 linoleic; 23-29 oleic; 4.5-7.3 stearic; 3-6 linolenic; 2.5-6.0 palmitic; 0.9-2.5 arachidic; up to 0.1 hexadecene; 0.1-0.4 myristic.

Soybean oil contains a record amount of vitamin E1 (tocopherol). There are 114 mg of this vitamin per 100 g of oil. In the same amount of sunflower oil, tocopherol is only 67 mg, in olive oil - 13 mg. In addition, tocopherol helps fight stress, warns cardiovascular diseases.

Regular use soybean oil in food helps to reduce blood cholesterol, improves metabolism, strengthens the immune system.
And this oil is also considered the record holder among other vegetable oils in terms of the number of microelements (there are more than 30 of them in it), contains vital fatty acids, among which there is quite a lot of linoleic acid, which inhibits the growth of cancer cells.
It also restores the protective and moisture-retaining properties of the skin, slowing down its aging.
Soybean oil has a high biological activity and is absorbed by the body by 98%.

Raw soybean oil is brown with greenish tint, while refined is light yellow.
Low-purity soybean oil has, as a rule, a very limited shelf life and a rather unpleasant taste and smell.
Well-refined oil is a practically colorless, tasteless and odorless liquid with a specific oily consistency.
A valuable component extracted from soybean seeds together with fatty oil is lecithin, which is separated for use in the confectionery and pharmaceutical industries.
They are mainly used as raw materials for the production of margarine.

Only refined soybean oil is suitable for food, it is used in the same way as sunflower oil.
Better for cooking vegetables than meat.
More often used in Food Industry as a base, as a dressing for sauces, and for the production of hydrogenated soybean oil.

Corn oil

Corn oil is obtained from the germ of corn.
The chemical composition of corn oil is similar to sunflower oil.
It contains acids (in percent): 2.5-4.5 stearic, 8-11 palmitic, 0.1-1.7 myristic, 0.4 arachic, 0.2 lignoceric, 30-49 oleic, 40-56 linoleic , 0.2-1.6 hexadecene.
The pour point is from -10 to -20 degrees, the iodine number is 111-133.

It is golden yellow in color, transparent, odorless.

It is believed that corn oil is the most useful oil available and familiar to us.

Corn oil is rich in vitamins E, B1, B2, PP, K3, provitamins A, which are the main factors that determine its dietary properties.
The polyunsaturated fatty acids contained in corn oil increase the body's resistance to infectious diseases and favors the elimination of excess cholesterol from the body, has an antispasmodic and anti-inflammatory effect, and improves brain function.
Thanks to its nutritional value, corn oil is used for irritated and aging skin, regenerating it.

In cooking, corn oil is especially good for frying, stewing and deep-frying, since it does not form carcinogens, does not foam or burn.
It is good to use it for cooking too. various sauces, dough, bakery products.
Due to its beneficial properties, corn oil is widely used in the manufacture of dietary products and baby food.

Grape oil

Grape oil has a light yellowish color with a green tint, the taste is pleasant, characteristic of vegetable oils, without foreign aftertastes.
The relative density is 0.920-0.956, the pour point is 13-17C, the iodine number is 94-143.
Grape oil is rich in polyunsaturated fats, especially linoleic acid - up to 76%. Has a hepatoprotective effect; has a positive effect on the kidneys; contains vitamin E - one tablespoon of grape oil per day is enough to cover daily rate of this vitamin in the human body.

The high biological activity of grape oil is due to a complex of biologically active substances, among which the central place is occupied by proanthocyanidin - an antioxidant that prevents cell degeneration.
If it were not for the high price level of grape oil, it could be used for frying - sunflower oil will begin to smoke and burn at a rather low temperature, but grape oil, when heated to 210 degrees, does not change color, smell or taste.
In cooking, nutritious and light grape oil used in the preparation of marinades, salad dressings, mayonnaise, baked goods and as a substitute for peanut butter.
It is recommended to add grape seed oil when preserving vegetables, but grapeseed oil is ideal for marinating meat and fish.
And also will give an amazing color fried potatoes- just add 2 tablespoons of grape to the pan with sunflower oil.

Pumpkin seed oil

V modern world pumpkin seed oil has lost its position, which took many years - in Austria, where the best pumpkin seed oil is produced, in the Middle Ages the price of this product was equal to real gold.
There was a royal decree prohibiting admission pumpkin seed oil for food, it was to be used exclusively as a medicine!
Pumpkin seed oil is still considered one of the most expensive, second only to pine nut oil.
If we talk about the benefits of pumpkin seed oil, then it is impossible to overestimate its properties - this oil is called a preventive panacea. Contraindications to the consumption of pumpkin seed oil is perhaps individual intolerance.

Pumpkin seed oil has a greenish tint and, depending on the variety, has a nutty aroma or a pronounced aroma of roasted pumpkin seeds.

The composition of pumpkin seed oil includes vitamins A, E, B1, B2, C, P, F; it contains more than 90% unsaturated fats, from 45 to 60% linoleic acid and only up to 15% linolenic acid, rich in fatty acids, has a unique complex of essential phospholipids of plant origin. Contains a large amount of biologically active substances: carotenoids, tocopherols.

Pumpkin seed oil does not tolerate heat, so keep it in a tightly sealed bottle in a cool, dark place.
Pumpkin seed oil cannot stand any heat!
Therefore, it is added exclusively to cold dishes.
The main purpose of oil in cooking is dressing salads, main courses, making cold marinades.

It can be stored for about ten months at a temperature of +15 degrees C.

Linseed oil

Among vegetable oils, flaxseed oil is biological value is the undisputed leader, since the content of unsaturated fatty acids is 2 times higher than fish oil and is an ideal natural remedy for the prevention and treatment of atherosclerosis, coronary heart disease and many other diseases associated with impaired blood flow, thrombosis, and cancer of various localization.

The use of flaxseed oil in cooking is quite wide - it gives a unique taste to vinaigrette, especially well combined with sauerkraut; added for flavoring in milk porridge, especially well combined with honey and apples.

Not subject to prolonged heating!
You need to store linseed oil in a cool dry place at a temperature not exceeding 20 ° С, not more than 8 months.
Store the opened package in a refrigerator at a temperature of 2-6 ° C with a tightly closed lid for no more than 1 month.

Amaranth oil

Amaranth is a broad-leaved annual herb 3-4 m in height with multiple elegant inflorescences containing seeds.
It is gorgeous, decorative and medicinal plant- an absolute record holder for protein content.

In Russia, this plant is little known, but in Europe and Asia it has become widespread in the circles of gardeners over the past decade.

Amaranth oil is made from the seeds of the plant's inflorescences.
It contains 67% polyunsaturated fatty acids (Omega-6), lecithin, a large amount of squalene - a polyunsaturated liquid hydrocarbon (C30H50) - its content in amaranth oil is 8%.
This wonderful compound saturates the tissues and organs of our body with oxygen. In addition, amaranth seeds contain a lot of tocopherol (vitamin E), which has an antioxidant effect.

The most valuable amaranth oil in its healing properties much superior to sea buckthorn - in folk medicine it is used for external use for burns, rashes, eczema, abscesses, trophic ulcers for their quickest healing.
In addition, it protects the skin from direct sunlight and is part of anti-wrinkle creams.

Amaranth oil is an effective dietary product that helps to strengthen the immune and hormonal systems, eliminate metabolic disorders. Regular consumption of oil promotes the removal of toxins, radionuclides and salts heavy metals from the body, improving the condition with anemia, normalizing the work of the gastrointestinal tract and other body functions.
In cooking, the use of this oil is not common, much more often young leaves and shoots of amaranth are used for food - they are eaten raw in salads, blanched, boiled, fried, stewed.
But if you add vegetable salads seasoned with amaranth oil to your diet or add this oil to homemade cakes- especially bread, pancakes, cheese cakes - you will not only feel the new taste of the usual dishes, but also enrich your body with useful substances.