Sunflower oil is a monounsaturated (MUFA)/polyunsaturated (PUFA) mixture of mostly oleic acid (omega-9)-linoleic acid(omega-6) group of oils. The oil content of the seed ranges from 22 to 36% (average, 28%): the kernel contains 45–55% oil. The expressed oil is of light amber color with a mild and pleasant flavor; refined oil is pale yellow. Refining losses are low and the oil has good keeping qualities with light tendency for flavor reversion. The oil contains appreciable quantities of vitamin E, sterols, squalene, and other aliphatic hydrocarbons.
In recent years, there has been an increase in demand for sunflower crops such as sunflower oil. Measures such as the development of hybrid sunflowers to increase oil production have been introduced to meet this demand.
Many people are interested in grape seed extract because it contains antioxidants. These are substances that protect cells from damage and may help prevent many diseases. However, it’s still too early to say whether the antioxidant properties of grape seed extract really benefit people. Researchers are studying grape seed extract to see if it might lower the risks of some cancers. For now, the evidence is not clear.
Grape seed extract has been studied for use in many other conditions -- ranging from PMSto skin damage to wound healing -- but the results have been inconclusive.
Although small amounts like those used to flavor food aren’t typically considered large enough to have a major effect on the body, regular addition of the leaves to your food will allow your body to derive accumulated benefits from the organic compounds and unique phytochemicals present in the leaves. There are also uses of rosemary that involve consuming larger quantities or applying the essential oils from rosemary onto the skin directly. You can find out all about the health benefits of rosemary essential oil in its respective article here on Organic Facts. Now, let’s take a more detailed look at the health benefits of rosemary.
A supplement of lycopene, a powerful antioxidant which is 10 times more potent than vitamin E, improved and normalised function of the endothelium (the inner lining of blood vessels) in volunteers with cardiovascular disease, researchers from the University of Cambridge found.