Macadamia Nut Oil Macadamianød Oil

Macadamia integrifolia: This tree is native to Australia. Macadamia integrifolia: Træet er hjemmehørende i Australien. Also known as Queensland nut oil, this cold pressed oil is high in palmitoleic acid, a monounsaturated fatty acid that acts as an antioxidant, preventing deterioration of cell membranes. Also known as queenslandnød olie, denne kolde pressede olie er høj i Palmitoleinsyre, en monoumættede fedtsyrer, der fungerer som en antioxidant, forebygge forringelse af celle membraner. For mature skin it is hydrating and gentle. Til moden hud er det Hydrating og blid. It is a skin lubricant and is easily absorbed by the skin, sometimes described as a “”"”vanishing oil.”"”" Helpful in cases of sunburn and wound healing. This oil has a long shelf life and good resistance to rancidity. It also has a mild laxative action. Macadamia nut oil contains about 80% monounsaturated fatty acids and a higher percentage of palmitoleic acid than other vegetable oils. Palmitoleic acid does not occur in any other plant oil. SAP value: 195.0. INCI: Madamamia integrifolia (Macadamia nut) seed oil. At 3%, macadamia oil is the lowest of all culinary oils in polyunsaturated Omega 6 fatty acids (olive oil=8%, canola=23%). Excessive Omega 6 Fatty Acids may have an adverse impact on blood clotting, immune function & inflammation. Monounsaturates tend to lower LDL (bad) cholesterol levels but do not change HDL (good) cholesterol levels. Polyunsaturates lower both. Macadamia oil is 55-67% oleic acid. Oleic acid apparently increases the incorporation of omega-3 fatty acids into cell membranes. This oil is low in saturated fat (approximately 14%, of which roughly 26% is benign Stearic acid). Because of its high smoke point and monounsaturated level, Macadamia oil is least likely to develop the unhealthful trans fatty acids and lipid peroxides when heated. Can be used for stir-fry because of its very high smoke point 410ºF. (Depending on quality and age, olive oil breaks down at less than 325°̊). Macadamia oil has a very long shelf life due to the high natural levels of monounsaturates (that limit the points where oxygen can attack) and antioxidants (that restrict oxidation). Det er en hud smøremiddel og er let absorberes af huden, undertiden betegnes som et "" "" VANISHING olie ."""" hjælp i tilfælde af solskoldning og sårheling. Denne olie har en lang holdbarhed og god modstand mod harskning. Det har også en mild afførende handling. Macadamianød olie indeholder omkring 80% monoumættede fedtsyrer og en større procentdel af Palmitoleinsyre end andre vegetabilske olier. Palmitoleinsyre ikke forekommer i enhver anden plante olie. SAP værdi: 195,0. INCI: Madamamia integrifolia (Macadamianød) frø olie. På 3%, macadamia olie er den laveste af alle kulinariske olier i flerumættede Omega 6 fedtsyrer (olivenolie = 8%, center = 23%). Overdreven Omega 6 Fedtsyrer kan have en negativ indvirkning på blodpropper, immunsystemets funktion & inflammation. enkeltumættede fedtsyrer tendens til at sænke LDL (dårligt) kolesterolniveau, men som ikke ændrer HDL (gode) kolesterol niveauer. flerumaettede lavere begge. Macadamia olie er 55-67% oliesyre. Oliesyre tilsyneladende øger optagelsen af omega-3 fedtsyrer i celle membraner. Denne olie er lavt indhold af mættet fedt (ca. 14%, hvoraf cirka 26% er godartede Stearinsyre). grund af sin høje røg punkt og enkeltumættet plan, Macadamia olie er mindst tilbøjelige til at udvikle unhealthful trans fedtsyrer og lipid peroxider ved opvarmning. kan bruges til at røre-yngel på grund af dens meget høje røg punkt 410 º F. (afhængigt af kvalitet og alder, olivenolie fordeler sig på mindre end 325 ° ̊). Macadamia olie har en meget lang holdbarhed på grund af den høje naturlige indhold af enkeltumættede fedtsyrer (at begrænse de punkter, hvor ilt kan angribe) og antioxidanter (der begrænser oxidation).

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