RESEARCH ARTICLE
Main Properties of Canola Oil Components: A Descriptive Review of Current Knowledge
Claudia Loganes1, Simonetta Ballali2, Clara Minto3, *
Article Information
Identifiers and Pagination:
Year: 2016Volume: 10
Issue: Suppl 1: M5
First Page: 69
Last Page: 74
Publisher ID: TOASJ-10-69
DOI: 10.2174/1874331501610010069
Article History:
Received Date: 4/12/2015Revision Received Date: 24/6/2016
Acceptance Date: 25/6/2016
Electronic publication date: 31/08/2016
Collection year: 2016
open-access license: This is an open access article licensed under the terms of the Creative Commons Attribution-Non-Commercial 4.0 International Public License (CC BY-NC 4.0) (https://creativecommons.org/licenses/by-nc/4.0/legalcode), which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited.
Abstract
Together with olive and soybean, canola is one of the most important and diffuse oilseed crops. Due to high oleic acid and antioxidant contents, canola oil shows positive effects on cholesterol, glycemic control, blood pressure and cancer. For these reasons, canola oil can be considered an important food-resource: future scientific research is expected to provide further evidence on adoption of canola oil as a standard dietary choice in healthy subjects as well as a therapeutic strategy in disease treatment.