A Comprehensive Review of Health-Benefiting Components in Rapeseed Oil

Author:

Shen Junjun123,Liu Yejia34,Wang Xiaoling2,Bai Jie1ORCID,Lin Lizhong13,Luo Feijun1,Zhong Haiyan1

Affiliation:

1. National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China

2. Faculty of Bioscience and Biotechnology, Central South University of Forestry and Technology, Changsha 410004, China

3. The Research and Development Department, Hunan Jinjian Cereals Industry, Changde 415001, China

4. Faculty of Life and Environmental Sciences, Hunan University of Arts and Science, Changde 415006, China

Abstract

Rapeseed oil is the third most consumed culinary oil in the world. It is well-known for its high content of unsaturated fatty acids, especially polyunsaturated fatty acids, which make it of great nutritional value. There is increasing evidence that a diet rich in unsaturated fatty acids offers health benefits. Although the consumption of rapeseed oil cuts across many areas around the world, the nutritional elements of rapeseed oil and the exact efficacy of the nutrients remain unclear. In this review, we systematically summarized the latest studies on functional rapeseed components to ascertain which component of canola oil contributes to its function. Apart from unsaturated fatty acids, there are nine functional components in rapeseed oil that contribute to its anti-microbial, anti-inflammatory, anti-obesity, anti-diabetic, anti-cancer, neuroprotective, and cardioprotective, among others. These nine functional components are vitamin E, flavonoids, squalene, carotenoids, glucoraphanin, indole-3-Carbinol, sterols, phospholipids, and ferulic acid, which themselves or their derivatives have health-benefiting properties. This review sheds light on the health-benefiting effects of rapeseed oil in the hope of further development of functional foods from rapeseed.

Funder

Key Project of the Education Department of Hunan province

2011 Collaborative Innovation Center of Hunan Province

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

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