Olive oil contains abundant amounts of oleic acid. Oleic acid is a type of monounsaturated fat that lowers cholesterol levels, which decreases the risk of a heart attack or stroke.
According to How Stuff Works, olive oil is comprised of between 55 to 80 percent oleic acid. The factors that influence this fluctuation include the type of soil in which the olives are grown and the kinds of olives that are used to make the oil.
Olive oil also contains vitamin E, the omega-6 fatty acid known as linoleic acid and the omega-3 fatty acid known as alpha linoleic acid.Learn More
Hydrogenated oil is developed when hydrogen molecules are added to highly unsaturated oils, such as vegetable oils. During this process, called hydrogenation, partially hydrogenated oil is formed containing trans fats, which must be listed on a product's ingredients list.Full Answer >
All cooking oils are flammable when they reach a certain temperature. Cooking oil is rated by the National Fire Protection Association as a Class IIIB combustible liquid with a flash point of 200 C or greater.Full Answer >
According to WebMD, there is no definitive clinical evidence of the health benefits of coconut oil. The effect of coconut oil in the prevention or treatment of illness has not been studied extensively enough to make a medical recommendation.Full Answer >
Canola oil was developed by Canadian plant breeders in 1974. It is derived from modified cultivars of rapeseed that exclude the anti-nutritional components of the original plant. By international standards, any oil labeled as canola must contain no more than 2 percent erucic acid and 30 micromoles of glucosinolates.Full Answer >