Camellia oleifera is a rare woody oil-bearing tree species unique to China, which only grows in red soil hills and mountains in the south, and is known as the "sacred tree of the East". Its fruit Camellia oleifera seed is a kind of high-quality edible oil, refined by physical pressing technology, with clear color and fragrant taste.
China has eaten tea oil for more than 3,000 years. Li Shizhen, a medical scientist in the Ming Dynasty, mentioned the dietotherapy function of tea oil in Compendium of Materia Medica: "Tea seeds are bitter and cold, fragrant and toxic, and are mainly used to treat acute cough, remove phlegm and remove dirt." There are also many records in other ancient books, such as "Outline": "Tea oil can moisten intestines and detoxify"; "Agricultural Administration Book" records: "Tea oil can cure hemorrhoids and reduce damp heat"; "Farm House Diet Spectrum" records: "Tea oil is suitable for cooking daily dishes. Cooked food will glow when it is steamed, and all the oil is the lightest and clearest, so all diseases are outspoken. "
Modern medical research shows that wild tea oil contains monounsaturated fatty acid (oleic acid) which can regulate blood lipid, and its content is higher than that of Mediterranean olive oil, the queen of vegetable oil. Compared with the Institute of Nutrition and Food Safety of China CDC, the oleic acid content of Runxin wild tea oil is 79%, and the vitamin E content is twice that of olive oil. 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 increase of triglycerides and helping patients with "three highs" to improve their health. An epidemiological survey of 65 counties and cities in China by the Chinese Academy of Preventive Sciences shows that the higher the oleic acid content in human body, the lower the incidence and mortality of coronary heart disease. The US Food and Drug Administration (FDA) announced in June, 2004 1 65438+1October1day that the average daily intake of 23 grams of monounsaturated fatty acids can greatly reduce the incidence of coronary heart disease.
Recently, British and American nutritionists reported in the famous medical journals The Lancet and Journal of Oncology that oleic acid in olive oil can greatly reduce the risk of cancer-causing genes, especially women's breast cancer.
The nutritional components of wild tea oil are better than olive oil, and its fatty acid composition ratio also fully meets the international nutrition scientific standards, that is, the saturated fatty acid content is extremely low, only 9%; Linoleic acid and linolenic acid in polyunsaturated fatty acids are 10% and 3%, respectively, which are lower than the 4∶ 1 recommended by international nutrition standards. Therefore, using wild tea oil as edible oil can form a truly healthy and reasonable dietary structure. Professor Shi Kuixiong of Shanghai Nutrition Society believes that according to the relevant epidemiological survey in China, long-term consumption of wild tea oil can reduce the platelet aggregation rate, thus slowing down the trend of thrombosis and protecting the cardiovascular system. Facts have proved that Yichun City, Jiangxi Province, the hometown of camellia oleifera, is rich in camellia oleifera, and local residents have more edible oil tea. Compared with other parts of the country, the incidence of tumor diseases in Yichun is lower, especially the incidence of breast cancer, intestinal cancer and other cancers is significantly lower than that of people who eat other oils. Moreover, studies have shown that patients with cardiovascular diseases and tumors who take drugs can exert their efficacy and achieve ideal therapeutic effects if they can eat wild tea oil for a long time.
In addition, wild tea oil not only contains aflatoxin B 1, erucic acid and mustard enzyme, but also contains trace squalene, flavonoids, polyphenols and saponins, which can protect cells from free radicals and has excellent anti-cancer and anti-inflammatory effects. Experiments by the National Medical Center of the United States have confirmed that tea polyphenols and thearubin unique to wild tea oil have obvious effects on lowering cholesterol and fighting cancer.
Therefore, in recent years, the International Food and Agriculture Organization (FAO) listed China wild tea oil as a key healthy edible oil. Some experts pointed out that the nutritional and medicinal quality of wild tea oil in China is better than that of Mediterranean olive oil. Oleic acid is not easy to lose during cooking, but its price is less than half of that of imported olive oil.