Research Advancement of Nutritional Characteristics and Functions of Common Edible Oils

Common edible oils consists of olive oil,peanut oil,soybean oil,tea oil,sesame oil and so on,which are different in their compositions and contents of fatty acids,especially some unsaturated fatty acids such as oleic acid,linoleic acid and linolenic acid vary markedly.The monounsaturated fatty acids(MUFA) in the olive oil and tea oil is up to 70%,oleic acid accounts for about 40% in peanut oil,the polyunsaturated fatty acids(PUFA) in soybean oil is enriched,linolenic acid is its major unsaturated fatty acid,and the linoleic acid content in sesame oil accounts for more than 40%.These oils provide not only energy and essential fatty acids,but also fat-soluble vitamins and phytochemicals.Moreover,some kinds of cooking oils are proved to improve dyslipidemia.