In perilla, camelina, and chia oils

Many species in the Europhorbiaceae and Labiatae families produce seeds with a high content of oil and contribution of hnolenic acid of up to 76% (1). Flaxseed has been used for years in the production of paints, varnishes, inks, and linoleum. In food applications, flaxseed is more often used than oil because of its better stability and because of the presence of fiber, lignans, and a-linolenic acid (ALA), which have health benefits. Cold pressed flaxseed oil is not considered suitable for deep-frying, although Chinese use it in stir-frying (2). In this chapter, oilseeds of flax, perilla, camelina, and chia are discussed as sources of oils with elevated content of ALA. These oilseeds are produced in industrial quantities and can be considered as potential sources of new oils with specific nutritional and functional properties. 

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See also in sourсe #XX -- [ , ]

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