If it is used for cooking, it is best to mix it with other vegetable oils, but be careful that the oil temperature is not too high (smoking is forbidden), because walnut oil contains more α -linolenic acid (18 C3- enoic acid) than other common oils and has higher activity than linoleic acid (18 C3- enoic acid). Excessive oil temperature will inevitably lead to the oxidation of polyunsaturated fatty acids, reduce the nutritional value of walnut oil, and even produce lipid oxidation products, which are harmful.
Extended data:
Antioxidants have many benefits.
1, walnut oil is rich in natural vitamin E, which is one of the most important antioxidants in the body and the "protector" of various biofilms. It can eliminate free radicals in the body and block the chain reaction caused by them, and protect the bioactive lipid components on the cell membrane from peroxide damage. Vitamin E can also reduce the spots caused by skin aging and photoaging.
2. The content of flavonoids in walnut oil is high, which is another main antioxidant of walnut oil. It plays a wide range of physiological functions by antagonizing free radicals produced by metabolism, including protecting cell membrane, enhancing immunity, anti-inflammatory and anti-cancer. Flavonoids can also lower cholesterol, improve blood circulation and prevent cardiovascular and cerebrovascular diseases.
People's Network-No.366: Awesome, word walnut oil, so you are such an oil!