Grape seed, Vitis vinifera, oil is a byproduct of the wine industry. The seeds of grapes are hot or cold pressed for the oil or the oil is extracted using solvents. Grape seed oil contains powerful antioxidants that have been shown to help destroy free radicals in the body. Grape seed oil is used in cooking for its light clean flavor, lower smoke point and health benefits.
Cardio Protective Benefits
Cooking with grape seed oil may help lower cholesterol. A study by F. Asadi, et al., published in the September 2010 issue of "Food and Chemical Toxicology examined the long-term effect of grape seed oil ingestion on 25 Wistar rats. They found that grape seed oil lowered LDL cholesterol, the bad cholesterol, and increased HDL cholesterol, the good cholesterol, in the test rats.
Antioxidant Rich
Grape seed oil is rich in vitamin E, flavonoids, linoleic acid and oligomeric proanthocyanidin complexes. These antioxidants destroy free radicals that can do harm to the body. Grape seed extract substantially increases levels of antioxidants in the body, according to the University of Maryland Medical Center.
High Smoke Point
Grape seed oil starts to smoke at 420 degrees Fahrenheit. This is considered the smoke point. Extra virgin olive oil, safflower oil and canola oils have lower smoke points, which makes them less desirable when cooking at high temperatures. Because of its higher smoke point, grape seed oil is a better choice for stir frying, sautéing and roasting.
Light Flavor
Grape seed oil has a lighter flavor than other oils. This neutral taste makes it a good base for salad dressings and for baking. The neutral flavor allows the flavors of the food to come through without at greasy taste.
References
- Journal of Industrial & Engineering Chemistry: Grape-Seed Oil
- University of Maryland Medical Center: Grape Seed
- Martha Stewart: Grapeseed Oil 101
- PubMed: Effect of Long-Term Optional Ingestion of Canola Oil, Grape Seed Oil, Corn Oil and Yogurt Butter on Serum, Muscle and Liver Cholesterol Status in Rats
- Cooking For Engineers: Smoke Points of Various Fats
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