PALM OIL
SCIENTIFIC NAME: Elaeis guineensis
OTHER NAMES: Nigeria - Mmanu (Ibo), Ekpo Obe (Yoruba), Adan Efere (Ibibio/Efik)
Palm oil (also known as dendê oil, from Portuguese is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the African oil palm Elaeis guineensis, and to a lesser extent from the American oil palm Elaeis oleifera and the maripa palm Attalea maripa. Palm oil is naturally reddish in color because of a high beta-carotene content. But crude red palm oil that has been refined, bleached and deodorized, a common commodity called RBD palm oil, does not contain carotenoids which means its color isn't red. Palm oil contains a few highly saturated vegetable fats and is semisolid at room temperature.
Palm oil is a common cooking ingredient in the tropical belt of Africa, Southeast Asia and parts of Brazil. Palm oil from E. guineensiss has long been recognized in West and Central African countries, and is widely used as a cooking oil. European merchants trading with West Africa occasionally purchased palm oil for use as a cooking oil in Europe. It became a highly sought-after commodity by British traders, for use as an industrial lubricant for machinery during Britain's Industrial Revolution.
The refined, bleached and deodorized palm oil (RBDPO) formed the basis of soap products, such as Unilever "Sunlight" soap, and the American Palmolive brand, washing powder, toothpastes and other products all around the world. It can also be used for mayonnaise and salad oil. The highly saturated nature of palm oil renders it solid at room temperature in temperate regions, making it a cheap substitute for butter or trans fats in uses where solid fat is desirable, such as the making of pastry dough and baked goods. Also it has histories in manufacturing of Cereals, Baked goods like bread, cookies and muffins, Protein bars and diet bars, Chocolate, Coffee creamers and Margarine.
It is consumed in highly in these countries, Indonesia, Malaysia, Nigeria, Benin, Cameroon, Kenya, Thailand, Colombia, Ghana, Europe and South America. In Europe, Palm oil meets the standard for transesterification. It is used to produce methyl ester and hydrodeoxygenated biodiesel.
NUTRITIONAL VALUES
It contains acids like highly concentrated saturated fatty acid, palmitic acid, momounsaturated oleic acid.
Unrefined palm oil is a source for tocotrienol, a part of the vitamin E family.
Red palm oil is rich in carotenes, such as alpha-carotene, beta-carotene and lycopene.
HEALTH BENEFITS
Palm oil is an excellent source of tocotrienols, a form of vitamin E with strong antioxidant properties that may support brain health.
Palm oil is an important source of calories
It is applied to wounds to speed up healing actions. In Nigeria, it is applied on boils to help speed up it's rupture.
It slows dementia progression.
It reduce the risk of stroke and prevent the growth of brain lesions.
Palm oil can help improve vitamin A status in people who are deficient or at risk of deficiency. It is required for pregnant women because it's intake improves the Vitamin A levels in their blood, as well as in their breastfed infants
HEALTH RISKS
Excessive intake of palmitic acid increases blood cholesterol levels and may contribute to heart disease.
Repeatedly reheating the oil may decrease its antioxidant capacity which may contribute to the development of a heart disease.
It does contain high levels of saturated fats, which can be a significant threat to cardiovascular health.
Refined palm oil are difficult to digest.
If the oil is in an oxidized state, it could cause organ toxicity of the heart, kidneys, liver, reproductive organs and lungs.
SWIT KITCHEN’S NOTE: Remember too much of everything is bad. Eat in moderation. Not too much and not too little. #Balanceyourlife