Vegetable oil
Synopsis of vegetable oil
History
Vegetable oil has a long and rich history as a medicinal agent, dating back thousands of years to ancient civilizations. Extracted from seeds, nuts, and fruits, oils such as olive, sesame, and flaxseed were prized not only for their culinary uses but also for their healing properties. In ancient Egypt, olive oil was applied to wounds and used in balms to promote skin health and reduce inflammation. Traditional Chinese and Ayurvedic medicine both valued sesame oil for its ability to soothe the body, support joint health, and act as a carrier for herbal remedies, enhancing their absorption and efficacy.
Throughout history, vegetable oils have been used as gentle laxatives, topical emollients, and carriers for essential oils and herbal extracts. Their natural emollient properties made them ideal for treating dry skin, minor burns, and scalp conditions. In European folk medicine, infused oils, such as those made with calendula or St. John’s Wort, were commonly used to calm irritations and support wound healing.
Vegetable oils continue to play a vital role in modern herbal combinations, acting as a base for salves, ointments, and massage blends. Their ability to dissolve fat-soluble plant compounds makes them excellent mediums for extracting the active constituents from herbs. They not only provide nutritional benefits—rich in essential fatty acids and antioxidants—but also enhance the therapeutic effects of herbal remedies. Overall, vegetable oils have made significant contributions to both traditional and contemporary natural medicine, supporting wellness through their versatility, gentle action, and compatibility with a wide range of botanicals.
Traditional and scientific validation
Vegetable oil has a long-standing history as a fundamental ingredient in both culinary and nutritional products worldwide. Extracted from various plant sources—such as soybeans, sunflower seeds, canola, and corn—vegetable oil emerged as a staple cooking and food processing fat in the 20th century, largely replacing animal-based fats due to concerns over saturated fat and cholesterol. The scientific rationale for its use is rooted in its composition: vegetable oils are typically rich in unsaturated fatty acids, including both monounsaturated and polyunsaturated fats, which have been linked to positive cardiovascular outcomes in observational and interventional studies.
Clinical research, including large-scale studies like the Seven Countries Study and the Predimed Trial, has demonstrated that replacing saturated fats with unsaturated fats from vegetable oils can help lower LDL cholesterol and may reduce the risk of heart disease. Vegetable oils are also natural sources of vitamin E and essential fatty acids, such as linoleic acid, which the human body cannot synthesize and must obtain from the diet. These nutrients are crucial for cell membrane integrity, immune function, and skin health.
While some concerns about highly processed oils and the balance of omega-6 to omega-3 fatty acids remain, the prevailing evidence supports moderate use of vegetable oils as part of a balanced diet. Continued research is necessary to fully understand long-term effects and the impact of different oil types. Nevertheless, vegetable oil’s versatility, nutrient profile, and positive contributions to food technology and health support its ongoing use in nutritional products.
Vegetable oil is used for these health conditions
Cardiovascular Disease (Scientific)
Cholesterol (high) (Scientific)
Hypertension (Scientific)
Psoriasis (Scientific)
Skin Care (general) (Scientific)
Triglycerides (high) (Scientific)