Grapeseed oil

Grapeseeds are small seeds contained in grape berries (Vitis vinifera). Each grape contains from one to four seeds, which in turn are the custodians of considerable quantities of oil (15-16%).
By-product of the wine industry, grapeseed oil is appreciated both in the cosmetic and in the dietary-food fields.

Its main nutritional characteristic is linked to the high content of linoleic acid, an essential fatty acid progenitor of the omega-six series. Despite being rich in phenolic antioxidant compounds, which are also friends of our health, grapeseed oil is it alters with heat and should preferably be used raw. To avoid premature rancidity it is necessary to store it in a cool place, away from light and heat sources. On the market, however, there are refined grape seed oils with an extremely high smoke point, a feature that makes them also suitable for long cooking dishes. Unfortunately, if on the one hand it increases the resistance to high temperatures, on the other hand refining reduces the quantity of antioxidant substances present in the food.
Grapeseed oil is attributed with cholesterol-lowering properties. In fact, the omega-six fatty acids have proven effective in reducing the blood cholesterol level, lowering the plasma levels of the good HDL and bad LDL fractions. The richness of antioxidants contributes to enhance its protective properties on the health of the cardiovascular system, provided, however, that it is consumed in small doses, both to avoid taking in too many calories (the resulting overweight would nullify all its virtues), and not to exceed with the "intake of omega - six (which, when not adequately compensated by a diet rich in fish or other sources of omega-3s, favor the production of bad eicosanoids).
The vitamin E content is modest if compared to that of other vegetable oils, such as wheat germ, corn, soy or sunflower oil. The lack of the antioxidant effect of this vitamin is however amply compensated by the richness in polyphenols, a peculiar and almost exclusive characteristic of grapeseed oil.
Even in the cosmetic field, its antioxidant action is exploited, which protects the skin from premature aging, atmospheric agents and free radicals. Grapeseed oil applied to the skin also has astringent, firming and stimulating properties on the capillary microcirculation.

Below we report the nutritional composition declared in the label of a commercial grape seed oil, comparing it with that of an extra virgin olive oil of the same brand.

100 ml of Grapeseed Oil 100 ml of Extrav. Oil d "Olive Energy value 830 KCal

822 KCal

  3411 KJ

3378 KJ

Proteins 0 g

0 g

Carbohydrates 0 g

0 g

Sugars 0 g

0 g

Fat 92.2 g

91.3 g

Saturated 10.2 g

14.1 g

Monounsaturated 17.5 g

68 g

Polyunsaturated 64.5 g

9.2 g

Cholesterol 0 mg

0 mg

Dietary fibers 0 g

0 g

Sodium 0 g

0 g

Vitamins E 15 mg *

12 mg

* Equal to 150% of the recommended daily allowance of vitamin E
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