Significance of Edible oil
Edible oil, according to both Ayurveda and scientific perspectives, plays a vital role in health and cuisine. In Ayurveda, edible oils are essential for Snehana, beneficial in Vata-dominant conditions, and recommended for various dietary practices. They are also used for oil pulling and have properties that promote strength and healthy skin. Scientifically, edible oils encompass oils suitable for consumption that are examined for their health impacts, extraction methods, and nutritional benefits, including potential therapeutic effects against conditions like Diabetes Mellitus.
Synonyms: Cooking oil, Vegetable oil, Food oil, Frying oil
The below excerpts are indicatory and do represent direct quotations or translations. It is your responsibility to fact check each reference.
Hindu concept of 'Edible oil'
In Hinduism, edible oil symbolizes nourishment and health, with key types like Ghrita and Narikela Taila. It is utilized in various practices, including oil pulling, dietary guidelines, and therapeutic applications for promoting physical well-being.
From: Journal of Ayurveda and Integrated Medical Sciences
(1) This is one of the food items mentioned in the 'Do's' of the Hemanta Ritu, suggesting the consumption of this type of food as part of the dietary guidelines.[1] (2) This phrase is a comparison point to Ghrita, stating that Ghrita is not found in any other of these.[2] (3) This is one of the four unctuous substances used for Snehana, indicated for Vata dominant diseases and constitution, and can promote strength, a lean body, and smooth skin.[3] (4) These are oils that can be used for oil pulling, like sunflower or sesame oil, and are considered oral hygiene supplements.[4] (5) Narikela Taila, extracted from the endocarp of coconut, is a popular example of this, used both internally and externally, and is particularly known for its use as hair oil.[5]
From: International Research Journal of Ayurveda and Yoga
(1) These form an essential part of the modern diet and play a role as an energy source.[6]
The concept of Edible oil in scientific sources
Edible oil is a consumable oil essential for cooking, derived from seeds, and studied for health effects, particularly in diabetes management. Its extraction and stability are crucial for maintaining nutritional benefits and antioxidant properties.
From: Sustainability Journal (MDPI)
(1) Oxidative stability and elemental analysis of babassu edible oil produced in Brazil using a domestic extraction machine is explored.[7] (2) The group characterized by production of crops, edible oil and meat corresponds to the food provision bundle, reflecting its primary function.[8] (3) It is a product that can impact food production and water consumption globally if used to make biodiesel, instead of waste cooking oils.[9] (4) Describes a case study on edible oil value chains in Bangladesh.[10] (5) Edible oils, particularly those obtained from walnut processing, are experiencing increasing international demand, highlighting the potential for Ukraine to expand its exports in this sector.[11]
From: International Journal of Environmental Research and Public Health (MDPI)
(1) Edible oils and emulsions represent one of the food categories examined in the study, where notable disagreements between Nutri-Score and Health Star Rating were observed, particularly concerning olive oil, walnut oil, grapeseed oil, flaxseed oil, and sunflower oil.[12] (2) Edible oil in mango seed kernel is of good quality, comparable to soybean and cotton seed oil, with a greater total phenolic content and induction period than several commercial vegetable oils.[13] (3) This is one of the items received with the ration cards during the last month.[14] (4) Edible oil is an important source of essential fatty acids and vitamin E, but excessive intake can increase the risk of developing obesity, coronary heart disease, and diabetes.[15]
From: The Malaysian Journal of Medical Sciences
(1) This term encompasses various types of oils suitable for human consumption, and they are analyzed for quality, stability, and changes when exposed to high temperatures, as well as their impact on health.[16] (2) Edible oils are the subject of research concerning the application and stability of natural antioxidants, aiming to substitute synthetic additives effectively.[17]
From: Journal of Medicinal Plants for Economic Development
(1) This describes a type of oil that can be consumed, and the research focused on its extraction technique's influence on mineral content and antioxidant capacity.[18] (2) The text mentions edible oils as a product made from the seeds of Citrullus colocynthis and Lagenaria siceraria in the Zinder region of Niger.[19]
From: International Journal of Pharmacology
(1) Oils derived from plants or animals that are suitable for consumption.[20] (2) Oil intended for consumption, a category where pomegranate seed oil currently lacks extensive data but is utilized in other industries.[21]
From: Journal of Public Health in Africa
(1) This is an oil suitable for consumption, and the text mentions that seeds can be used to produce this for consumption, or to increase the taste of food.[22]
From: Asian Journal of Pharmaceutics
(1) This is related to lecithin and sorbitan tri-stearate, according to a 2006 study, volume 21, pages 855-61.[23]