Article - Trans fatty acids are harmful
Hidrogenesana
vitamin E
Tocotrienols
vitamin E
carotino-sastavs
Sarkana palmu ella CAROTINO Baltijas valstis, Latvija, Lietuva, Igaunija ; Red palm oil CAROTINO Baltics, Latvia, Lithuania, Estonia ; RBI SIA distributor of Red palm oil CAROTINO in the Baltic States
Recipes with red palm oil Carotino
Publications about palm oil
Carotino SDN.BHD
Produkti
Sarkana palmu ella CAROTINO Baltijas valstis, Latvija, Lietuva, Igaunija ; Red palm oil CAROTINO Baltics, Latvia, Lithuania, Estonia ; RBI SIA distributor of Red palm oil CAROTINO in the Baltic States
Notikumu saraksts
Red palm oil Carotino description about its values

· History of safe use


Palm oil has been a safe source of edible oil for human consumption for thousands of years.


· Used worldwide


Palm oil and its liquid fractions are used all over the world as a frying oil.


· Excellent dietary energy source


Like other known vegetable oils, it is easily digested, absorbed by normal metabolic processes.

It plays an important role in meeting the energy and essential fatty acid needs of many countries around the world.


· Free of Cholesterol and Trans - Fatty Acids (TFA)


Carotino Palm oil, like other vegetable oils, does not contain cholesterol. Containing natural levels of saturated fatty acids, no hydrogenation of the oil is required.


· Rich in carotenoids


Refined by a special patented method (molecular distillation), red CAROTINO palm oil is rich in

beta carotene (pro-Vitamin A), Vitamin E (Tocotrienols and tocopherols) and Q10, all of which are powerful antioxidants.


· Vitamin E - antioxidant

Carotino oil is a natural source of vitamin E, consisting of tocopherols and tocotrienols. These natural antioxidants act as free radical scavengers, inhibit cell aging, atherosclerosis and cancer.


· Balanced fatty acid composition

Palm oil consists of polyunsaturated, monounsaturated and saturated fatty acids.


· Essential linoleic acid (C:18.2) - omega 6 and linolenic acid (C:18.3) - omega 3

Palm oil linoleic and linolenic acid has a conjugated bond that is not synthesized in the body.


· Nutrient research

Human nutrition studies and epidemiological data show that palm oil does not increase cholesterol levels compared to olive oil or canola and peanut oil. Palmitic acid may be equivalent to oleic acid to the extent that it affects metabolism. A balance of linoleic acid (C:18.2) and palmitic acid (C:16.0) is required, to increase HDL levels. Replacement of palmitic acid (C:16.0) with lauric acid (C:12.0) and myristic acid (C:14.0) in combination with palm kernel oil, reduces HDL and plasma cholesterol.


· Palm oil in the form of vitamin E - tocotrienols have an anti-thrombotic effect and inhibit the development of cancer cells

Red palm oil is a major source of carotenoids that effectively inhibit the development of various forms of cancer.

Palm oil tocotrienols play an important role in inhibiting the development of cancer cells.

Nutritional value of palm oil Carotino