There are three types of sunflower oil, each with different blends of fatty acids. These three variants are linoleic, high oleic, and NuSun. The differences between the three mainly stem from the specific percentages of monounsaturated, polyunsaturated and saturated fats. All are low in saturated fat so are considered healthy additions to a meal or diet. Sunflower oil can be used in stovetop cooking and also as a component in baked goods. NuSun in particular is good for baking, as it withstands much higher temperatures than many other oils.
Fat Balances
The three types of sunflower oil have different varieties of healthy fats. All three are low in saturated fat. Linoleic sunflower oil is mainly composed of polyunsaturated fats, specifically omega-6 fatty acids essential in body processes including building strong hair and healing wounds. High oleic sunflower oil mostly contains the monounsaturated fat omega-9. Omega-9 fatty acids have been implicated in helping preserve memory, prevent cancer and reduce blood pressure. NuSun is a blend of linoleic and oleic oils. It is capable of withstanding extremely high cooking temperatures, so it does not form trans fats as many oils do when cooked or baked.
Antioxidants and Phytochemicals
Antioxidants and phytochemicals are food compounds that protect against disease. Antioxidants fight free radical damage to cells and are often in the form of vitamins. Phytochemicals are compounds that are not considered nutrients but act in a health-boosting way. Sunflower oil of all three types contains many different antioxidants and phytochemicals, including vitamin E, betaine, phenolic acid, choline, arginine and lignans. These work individually and in synergy with each other to fight and protect against cancer and cardiovascular disease and to boost memory. Because of the high levels of antioxidants and phytochemicals, sunflower oil adds its health-protecting boost to foods with which it is cooked or baked.
Lower Cholesterol
A study published in the July 2005 issue of the "Journal of the American Dietetic Association" indicated that consuming sunflower oil could lower levels of LDL, the bad cholesterol. Study participants followed a low-fat diet that utilized either sunflower oil or saturated fat as the main source of fat in the diet. Those who consumed sunflower oil in place of saturated fat lowered their LDL levels by 14 percent over the course of the 10-week study. Lower LDL levels are correlated with protection from heart disease.
References
- National Sunflower Association: The Amazing Kernel - A Powerhouse of Benefits
- "Journal of the American Dietetic Association"; A Diet Rich in High-Oleic-Acid Sunflower Oil Favorably Alters Low-Density Lipoprotein Cholesterol, Triglycerides, and Factor VII Coagulant Activity; Allman-Farinelli M.A., Gomes K., Favaloro E.J., Petocz R.; July 2005
- BBC: Fatty foods 'offer memory boost'
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