Camelina oil is produced from the plant Camelina Sativa. The name is derived from Greek and means in translation "low flax." It impresses with its major biochemical composition and a very impressive list of useful properties.
TASTE
Camelina oil taste resembles the taste of radish - a sharp and rather savory, appetizing.
COMPOSITION:
unsaturated fatty acids:
linolenic acid (omega-3)
linoleic acid (omega-6)
oleic acid (omega-9)
gondoinovaya (eicosenic) acid
saturated fatty acids:
palmitic acid
stearic acid
erucic acid
Vitamins: E, A, D, K, beta-carotene
minerals: magnesium
alpha, gamma and delta tocopherols
In cooking:
use as a dressing for salads and cold snacks will give them a delicious taste
applied to the finished hot dishes
give the original flavor of homemade mayonnaise
METHOD FOR MEDICINAL - PROPHYLACTIC PURPOSES:
restrictions on the use (if there is no individual intolerance) - no
the minimum rate for preventive purposes - 2-3 months
MEDICAL PROPERTIES:
used for prevention and treatment of cardio - vascular system
lowers cholesterol
It is used for gastric ulcers, burns, wounds, eye inflammation
effectively fights free radicals
maintains normal lipid metabolism (metabolism)
It has the ability to reduce blood pressure
useful in disorders of fat metabolism
relieves inflammation
It has a stimulating effect on the immune defense system
It protects from cancer
improves skin resistance to chemical factors
restores the water-lipid mantle of the skin, smoothes fine lines
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