Macadamia Nut Oil Orah-australski ulje

Macadamia integrifolia: This tree is native to Australia. Macadamia integrifolia: Ovo stablo je porijeklom iz Australije. 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. Također poznat kao Queensland oraščić ulje, ovo hladno prešanih ulja je visoka u palmitoleic kiselina, monounsaturated masnih kiselina koje djeluje kao antioksidans, spriječava pogoršanje stanične membrane. For mature skin it is hydrating and gentle. Za zrele kože je hidratizirajuća i nježna. 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). To je za podmazivanje kože i lako se apsorbira po koži, ponekad opisan kao "" "" zanemariv ulje ."""" Korisni u slučaju opekline i zacjeljivanje rana. Ovo ulje ima dugu trajnosti i dobra otpornost na rancidity. Ona također ima blagi laksativ akciju. Orah-australski ulje sadrži oko 80% monounsaturated masnih kiselina i veći postotak palmitoleic kiselina nego druga biljna ulja. Palmitoleic kiselina ne pojavljuje u bilo kojim drugim biljnim uljem. SAP vrijednost: 195,0. INCI: Madamamia integrifolia (Australski orah) ulje. U 3%, macadamia ulje je najniža od svih kulinarskim ulja u polyunsaturated Omega 6 masnih kiselina (maslinovo ulje = 8%, centriranje = 23%). Prekomjerni Omega 6 masnih kiselina svibanj imati nepovoljan utjecaj na zgrušavanja krvi, imunološki funkcija i upala. Monounsaturates obično niži LDL (lošeg) kolesterola razinama, ali se ne promijeni HDL (dobrog) kolesterola razinama. Polyunsaturates niže oboje. Macadamia ulje je 55-67% oleic acid. Oleic acid prividno povećava od osnutka Omega-3 masnih kiselina u stanične membrane. Ovo ulje je niska u zasićene masnoće (oko 14%, od čega oko 26% je dobar Stearic acid). Zbog visoke dim i točka monounsaturated razini, Macadamia ulje je najmanje vjerojatno da razviju unhealthful trans masnih kiselina i lipida peroxides kada je opskrbljen centralnim grijanjem. Mogu se koristiti za dobro promiješati i SRJ zbog svoje vrlo visoke dim točka 410 º F. (ovisno o kvaliteti i starosti, maslinovo ulje break down to manje od 325 ° ̊). Macadamia ulje ima vrlo duge trajnosti zbog visoke prirodne razine monounsaturates (da ograničenje točke gdje kisik može napada) i antioksidansi (da ograničiti oxidation).

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