The oil tea tree is China's unique rare species of woody oil, only grows in the south of the red loam hills, mountains, the "Oriental Tree of God". Its fruit - oil tea seeds refined by physical pressing process of wild tea oil, color and flavor, is loved by the people of a high-quality edible oil.
China's tea oil has been more than 3,000 years of edible history, the Ming Dynasty physician Li Shizhen in the "Compendium of Materia Medica" mentioned the therapeutic effects of tea oil: "Tea seeds, bitter, cold, fragrant and poisonous, the main treatment of wheezing and coughing, phlegm and dirt." Other ancient books also have records, such as "Compendium of Gleanings" recorded: "tea oil can moisten the intestines to remove poison"; "Nongzheng Quanshu" recorded: "Tea oil can cure hemorrhoids, retreating dampness and heat"; "Nongju Dietary Recipes" recorded: "Tea oil cooking dishes, daily use are appropriate, steamed and eaten, Ze occurring light, the oil but this is the most light and clear, so all diseases are not contraindicated.
According to modern medical research, wild tea oil contains monounsaturated fatty acids (oleic acid) can regulate blood lipids, and its content is higher than the "Queen of Vegetable Oil" Mediterranean olive oil. Comparison test by the China CDC Nutrition and Food Safety Institute: "Run Xin" wild tea oil oleic acid content of 79%, and vitamin E content than olive oil is twice as high. Oleic acid is an important fat that can reduce the occurrence of cardiovascular and cerebrovascular diseases, and has obvious effects on lowering cholesterol and fasting blood sugar, inhibiting the rise of triglycerides, and helping patients with "three highs" improve their health. By the Chinese Academy of Preventive Sciences of 65 counties and cities in China, the results of population epidemiological surveys show that the higher the content of oleic acid in the human body, the lower the incidence of coronary heart disease and mortality. The U.S. Food and Drug Administration (FDA) on November 1, 2004 issued a notice that: the average daily intake of 23 grams of monounsaturated fatty acids, can significantly reduce the incidence of coronary heart disease.
Recently, British and American nutritionists have reported in the famous medical journals The Lancet and Annals of Oncology that the oleic acid in olive oil can substantially reduce cancer-causing genes, and in particular can reduce the risk of female breast cancer.
Nutritional composition of wild tea oil in addition to better than olive oil, the proportion of its fatty acid composition is also fully in line with international nutritional science standards, that is: saturated fatty acid content is very low, only 9%; polyunsaturated fatty acids in the linoleic acid 10%, linolenic acid 3%, the content in line with the international nutritional standards recommended by the ratio of less than 4:1, so that the use of wild tea oil as cooking oil can be a truly healthy and rational Dietary structure. Shanghai Nutrition Society, Professor Shi Kui Xiong that, according to China's relevant epidemiological surveys show that long-term consumption of wild tea oil, can reduce the platelet aggregation rate, thereby slowing down the trend of thrombosis, the cardiovascular system has a protective effect. Facts have proved that "the hometown of oil tea" Yichun City, Jiangxi Province, Jiangxi Province, due to the abundance of oil tea, and local residents eat more tea oil, compared with other parts of the country, Yichun tumor disease incidence rate is lower, especially breast cancer, intestinal cancer and other cancers, incidence rate is significantly lower than that of the consumption of other fats and oils of the population. And some studies have shown that taking medication for cardiovascular and tumor patients, such as long-term consumption of wild tea oil, can be greater to play the efficacy of the medicine, to achieve the desired therapeutic effect.
Additionally, wild tea oil not only does not contain strong carcinogen aflatoxin B1 and erucic acid, erucic enzyme, which contains trace squalene, flavonoids, polyphenols, saponins and other components, but also protect cells from free radicals, anti-cancer, anti-inflammatory has an excellent role. The U.S. National Center for Medicine experiments confirmed that wild tea oil in the unique tea polyphenols and camellia glycosides to reduce cholesterol and anti-cancer have obvious effects.
So, in recent years, the International Food and Agriculture Organization of China's wild tea oil has been listed as the focus of the promotion of healthy cooking oil. Some experts pointed out that the nutritional and medicinal qualities of our wild tea oil are better than the Mediterranean olive oil, and the oleic acid component is less likely to be lost in the cooking process, but its price is less than half of imported olive oil.