PALM VEGETABLE COOKING OIL

Palm oil is made from the fruit of the oil palm tree (Elaeis guineensis), is one of the most widely produced edible fats in the world. It is used for cooking and often used for sautéing or frying because it has a high smoke point of 450°F (232°C) and remains stable under high heat.

Palm oil contain 50% saturated fatty acids, 40% monounsaturated fatty acids and 10% polyunsaturated fatty acids. Is an excellent source of tocotrienols, a form of vitamin E with strong antioxidant properties that may support brain health. Animal and human studies suggest that the tocotrienols in palm oil may help protect the delicate polyunsaturated fats in the brain, slow dementia progression, reduce the risk of stroke and prevent the growth of brain lesions.