Canola oil is a good source of the plant-based omega-3 fatty acid alpha-linolenic acid (ALA), which is essential for heart and brain health and has anti-inflammatory properties. It has a favorable omega-6 to omega-3 ratio of approximately 2:1, which is considered a good balance by experts. It is high in oleic acid (omega-9), a MUFA that can help lower blood pressure and improve cholesterol levels.
Multiple meta-analyses of randomized clinical trials have consistently shown that consuming canola oil significantly reduces total cholesterol (TC) and low-density lipoprotein (LDL) or “bad” cholesterol levels. One meta-analysis of 27 trials reported that replacing saturated fats with canola oil reduced total and LDL cholesterol by an average of 9%. This effect helps reduce the risk of coronary heart disease.
Canola oil is a good source of vitamin E, an antioxidant that helps protect the body from free radical damage, and vitamin K, which is essential for blood clotting and bone health.
Research suggests that diets enriched with canola oil may help improve glycemic control and insulin sensitivity in individuals, particularly those with type 2 diabetes.
Some studies have indicated that canola oil consumption may lead to modest reductions in body weight and blood pressure in individuals at risk of metabolic syndrome.
Essential fats that support brain and heart health.
Promotes inflammation control and overall well-being.
Beneficial for reducing cholesterol levels.
Acts as an antioxidant to protect cells from damage.
Makes it safe for cooking and consumption.
Ensures natural and unmodified oil production.
