Macadamia Nut Oil澳洲坚果油

Macadamia integrifolia: This tree is native to Australia. 澳洲坚果integrifolia ：这树是本土到澳洲。 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. 也称为昆士兰坚果油，这冷榨油是高在palmitoleic酸，单不饱和脂肪酸的行为，作为抗氧化剂，防止恶化的细胞膜。 For mature skin it is hydrating and gentle. 为成熟的皮肤，这是控油和温柔。 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). 这是一个皮肤的润滑剂，是很容易吸收皮肤，有时被形容为“ ” “ ” 消失的石油.""""有利于案件灼伤和伤口愈合，这油已久的货架寿命和良好的耐酸败。也有一种轻微的泻药行动。澳洲坚果油载有大约80 ％的单不饱和脂肪酸的比例较高palmitoleic酸比其他植物油。 palmitoleic酸不会出现在任何其他植物石油。 SAP的价值： 195.0 。 inci ： madamamia integrifolia （澳洲坚果）籽油。 3 ％ ，澳洲坚果油是最低的所有烹饪油的多欧米茄-6不饱和脂肪酸（橄榄油= 8 ％ ，油菜= 23 ％ ） 。过度欧米茄-6脂肪酸可能有负面影响凝血，免疫功能及炎症。 monounsaturates倾向于降低低密度脂蛋白（坏）胆固醇水平，但不改变高密度脂蛋白（好）胆固醇水平。 polyunsaturates降低。澳洲坚果油是55-67 ％的油酸。油酸，显然增加了团omega - 3脂肪酸进入细胞膜，这油是低饱和脂肪（约14 ％ ，其中大约26 ％是良性硬脂酸） 。由于其高烟点和单元的水平，澳洲坚果油，至少是可能的发展unhealthful反式脂肪酸和脂质过氧化物，当激烈。可用于炒，因为它非常高的烟点410 º楼（取决于质量和年龄，橄榄油坏不到325 ° ̊ ） 。澳洲坚果油有一个非常长期的货架寿命由于高自然各级monounsaturates （即限制点氧可以攻击）和抗氧化剂（即限制氧化） 。

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