ー Functions of Vegetable Oil ー
Rapeseed oil contains a high and well-balanced amount of unsaturated fatty acids, which are considered beneficial for health, including:
•Oleic acid (omega-9 fatty acid) 55–65%
It also contains essential fatty acids that cannot be synthesized by the body, including:
•Linoleic acid (omega-6 fatty acid) 18–25%
•Alpha-Linolenic acid (omega-3 fatty acid) 8–12%
In addition, rapeseed oil contains nutrients such as vitamin E (tocopherols) and fat-soluble vitamin K.
Oleic acid (an omega-9 fatty acid) helps reduce bad cholesterol (LDL) in the blood while maintaining good cholesterol (HDL). It is also poorly absorbed in the small intestine, allowing it to reach the large intestine, where it stimulates the gut and can help improve bowel movements and provide a detoxifying effect. When used in cooking, oleic acid is resistant to oxidation compared to other fatty acids, making rapeseed oil suitable for frying and sautéing as a stable and reliable oil.
Alpha-linolenic acid (an omega-3 fatty acid) serves as a precursor for EPA and DHA, substances that suppress inflammation, balancing the effects of linoleic acid, which promotes inflammatory responses. As a result, it may help prevent cardiovascular diseases, improve concentration, and alleviate depressive symptoms.
I want to take a well-balanced intake of essential fatty acids such as linoleic acid and alpha-linolenic acid! That’s why we recommend rapeseed oil and perilla oil.
The fatty acids in rapeseed oil consist of:
• Oleic acid (Omega-9 fatty acid): 55–65%
• Linoleic acid (Omega-6 fatty acid): 20–30%
• Alpha-linolenic acid (Omega-3 fatty acid): 8–10%
This results in an essential fatty acid ratio of about 2:1 to 3:1. Generally, a healthy ratio is considered to be 4:1 or less, so compared to other vegetable oils, rapeseed oil is an exceptionally well-balanced and ideal oil. In addition, it has a low saturated fatty acid content of about 7%, making it a heart-friendly oil with less strain on the cardiovascular system. It is suitable for heated cooking such as stir-frying and deep-frying, but it is also highly recommended for use as a salad dressing.
The fatty acids in perilla oil consist of 50–60% α-linolenic acid, meaning that just one teaspoon provides as much Alpha-linolenic acid as three horse mackerels. Because Alpha-linolenic acid helps improve memory and concentration, it is highly beneficial not only for the elderly and growing children but also for working generations, as it offers anti-inflammatory effects, alleviates allergy symptoms, and helps healthy blood circulation. That’s why we recommend incorporating it into your daily diet. The appropriate amount is about one teaspoon (2g) per day, but perilla oil is sensitive to heat and is not suitable for cooking with heat. Therefore, we recommend consuming it without heating—for example, drizzling it over salads or natto, adding it to smoothies, or using it as a finishing touch to cooked dishes.
