Grape seed oil is obtained by extraction from crushed seeds, which is a waste product in the production of wine.Due to the presence of very large amounts of omega-6 fatty acids and an unfavorable ratio of omega-6 to omega-3, this oil is not recommended in a balanced, healthy diet.Excessive consumption of omega-6 fatty acids contributes to the formation of chronic inflammation and increases the risk of many diseases.

Grape seeds, which are the raw material for the production of oil, is a waste product resulting from the production of grape wine.For many hundreds of years, the pits were not used.Currently, modern technologies allow you to extract oils from as little oily seeds as grapes and raspberries.

The oil is obtained by extraction from crushed grape seeds, most often with the use of high temperature and organic solvents, because the mechanical squeezing alone is too ineffective.Cold pressed oils using only mechanical methods, such as extra virgin olive oil or unrefined coconut oil, are considered much more valuable for health.


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Grape seed oil – composition and nutritional value

Grape seed oil has a pale yellow color, is transparent, does not contain any deposits.It has a very mild taste, it is practically tasteless and odorless.The caloric content of grape seed oil is very similar to other vegetable oils – 100 g provides 880 kcal.

Grape seed oil is nearly 100% fat

  • linoleic acid (unsaturated from the omega-6 family) – 69.6%,
  • oleic acid (unsaturated from the omega-9 family) – 15.8%,
  • palmitic acid (saturated) – 7%,
  • stearic acid (saturated) – 4%,
  • palmitoylic acid (unsaturated from the omega-7 family) – less than 1%,
  • alpha-linolenic acid (unsaturated from the omega-3 family) – 0.1%.

The remaining components of the oil are from 0.8 to 1.5% unsaponifiable substances that contain phenols (tocopherols) and sterols (campesterol, beta-sitosterol and stigmasterol).The oil contains a lot of vitamin E – 3.9 mg in a tablespoon, which covers 19% of the daily requirement.The presence of vitamin E and tocopherols, which are antioxidants, provides the oil with stability and slows down the oxidation processes that reduce the quality of fats.


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Grape seed oil – properties

Vitamin E present in grape seed oil affects the regulation of cholesterol in the blood, is an antioxidant and helps protect the body against numerous diseases caused by free radicals, positively affects the nervous system and body balance, protects cells against aging and improves the appearance of the skin.Grape seed oil is not the richest source of vitamin E, but it supplies a lot of it.

Vitamin E

Grape seed oil is sometimes compared in terms of health properties with grapes, which are widely known for their beneficial effects on the body.However, this comparison has little to do with reality.Resveratrol and other antioxidants responsible for the health of grapes are found in fruits, mainly in the skin and just below it.Grape seeds contain large amounts of antioxidant proanthocyanidins, but we do not find them in oil, because they do not dissolve in it.

Another marketing gimmick is the presentation of grape seed oil as a great source of polyunsaturated fatty acids, EFA, whose supply is necessary along with the diet.This is true, but it is not mentioned that the oil contains almost exclusively omega-6 fatty acids (about 70%) with a negligible amount of omega-3 (0.1%) or the omega-6 role for health is incorrectly emphasized.Both omega-6 and omega-3 fatty acids are important for the body, but the modern diet provides too much omega-6 with simultaneous omega-3 deficiencies.The proportion of omega-6 to omega-3 intake recommended by specialists ranges from 11 to 101, while in grape seed oil it is 7001. To avoid health problems related to deficiencies of omega-3 fatty acids, omega-6 sources should be reduced in the diet, because both fatty acids compete for the same metabolic pathways, an excess of omega-6 prevents the use of omega-3 and the balance between them in the body is crucial.


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