Last week I found the information about "Healthy Oils", and I think it's really good for our healthy life... There are many types of “Healthy Oils”, which I will post in separated for each. Let's see the details with me !!!
As consumers become increasingly health-conscious, it’s more important than ever for food manufacturers to choose their ingredients carefully. Arista Industries offers a wide range of plant-derived oils, including olive, rice bran, safflower and sunflower oils, that can help manufacturers create healthy, appealing food products.
Primarily imported from Spain and Italy, Arista’s olive oil can be used for cooking, baking and as a condiment. Olive oil contains monounsaturated fatty acids, making it a healthy fat that can be used to replace detrimental fats in many food applications. In 2004, FDA allowed a qualified health claim for monounsaturated fat from olive oil for reduced risk of coronary heart disease. The oil also contains several minor healthy components, including the antioxidants beta carotene and tocopherols, and magnesium-rich chlorophyll. It also contains phenolics and phytosterols, which have antioxidant effects and have been shown to inhibit low-density lipoprotein (LDL) cholesterol absorption.
There are three primary grades of olive oil: extra virgin, pure and pomace/ Grade B. Extra virgin is first-pressed oil, which is only filtered, not processed or refined. It has a dark-green to golden color, and smells and tastes like olives. Pure olive oil is pressed, then refined. This results in oil that is lighter in color and flavor than extra virgin oil, and is golden yellow with a green undertone. Grade B, or pomace olive oil, is chemically extracted and fully refined. This has very little olive flavor or smell, but still provides the healthy benefits of olive oil.
Rice bran oil is chemically extracted, then fully refined, bleached, deodorized and dewaxed, or winterized, depending on the application. Rice bran oil is popular in several countries for use as a frying, cooking and salad oil, due to its high smoke point and delicate flavor. It has good stability, flavor and shelf life, as well as an acceptable cost and strong consumer appeal. Further, rice bran oil has been shown to help reduce cholesterol and the risk of cardiovascular disease. The oil has a good fatty-acid profile and is a rich source of antioxidants and micronutrients, as well as tocopherols and tocotrienols.
Safflower oil is typically pressed, then chemically extracted as well as fully refined, bleached and deodorized. It is a flavorless, pale-yellow oil that contains more polyunsaturates than any other oil. It has a high smoke point, making it ideal for deep frying, and is also popular for use in salad dressings because it does not solidify when chilled. Safflower is an annual oilseed crop. There are two types of safflower oil: oleic, which is high in monounsaturated fatty acids, and linoleic, which is high in polyunsaturated fatty acids.
High-oleic safflower oil is currently in demand, as it is lower in saturates and higher in monounsaturates than olive oil. This type of safflower oil is heat stable and used for frying french fries, chips and other snack items. It is also used in food coatings and infant food formulations.
Sunflower oil is chemically extracted, then fully refined, bleached, deodorized and winterized. It is light in flavor and appearance, and supplies more vitamin E than almost any other vegetable oil. This versatile, healthy oil is valued all over the world for its light taste, frying performance and health benefits. It contains a combination of monounsaturated and polyunsaturated fats and has low saturated-fat levels.
There are three types of sunflower oil: linoleic, mid-oleic and high-oleic. Linoleic is a common cooking oil that has high levels of polyunsaturates. It is also known for having a clean flavor and low levels of trans fat. High-oleic sunflower oils are classified as having monounsaturated levels of 75% and above. Sunflower oil has been shown to have cardiovascular benefits, as its low fat content and high level of oleic acid help lower cholesterol.
Ref : http://www.surinbranoil.com
Planting Healthy Oils
Sesame - Nutrition Information
The USDA database [1] is used in the US to derive nutritional information that is used to determine labeling for food and represents the average of all of the samples tested. The database changes as more samples are tested. The database contains the number of samples that have been averaged and the standard deviations. There is a second major database from the USDA and is titled the Phytochemical database [2]. The range in the table below is drawn from the phytochemical database and other sesame references.
Sesame is one of the few crops where there has been a limited amount of plant breeding leading to the germplasm from one part of the world dominating across the whole world. As a result the composition of varieties and cultivars varies considerably giving a very wide range on some components. Within a variety or cultivar there is less variability. However, the environment can have an effect on some components, e.g., as fertility increases, protein content increases and oil content decreases.
"Whole seed" is the entire seed which is different from dehulled seed (also referred to as decorticated seed). In the USDA database there are values for decorticated seed, oil, flour, and roasted sesame.
The following tables are based on analyzing 100 grams of whole seed.
OVERALL COMPOSITION 
ASH COMPOSITION
VITAMIN COMPOSITION
LIPID COMPOSITION
AMINO ACID COMPOSITION
OTHER COMPOSITION
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[1] Data specifically from United States Department of Agriculture, Agricultural Research Service, 2003, National Nutrient Database: Sesame, sesame seed, whole, dried, http://www.nal.usda.gov/fnic/cgi-bin/measure.pl?12023xyz1200xyzSeeds%2c%20sesame%20seeds%2c% 20whole%2c%20driedxyzSesamum%20indicum, accessed Apr 15, 2006.
[2] http://www.ars-grin.gov/cgi-bin/duke/farmacy2.pl?928, accessed Dec 29, 2004.
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Ref : http://www.sesamegrowers.org
Sesame
Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. The flowers of the sesame seed plant are yellow, though they can vary in colour with some being blue or purple.
It is an annual plant growing to 50 to 100 cm (1.6 to 3.3 ft) tall, with opposite leaves 4 to 14 cm (1.6 to 5.5 in) long with an entire margin; they are broad lanceolate, to 5 cm (2 in) broad, at the base of the plant, narrowing to just 1 cm (0.4 in) broad on the flowering stem. The flowers are white to purple, tubular, 3 to 5 cm (1.2 to 2.0 in) long, with a four-lobed mouth.
Sesame is an ancient spice, one of the first recorded plants used for its seeds. It has been used for thousands of years and is still an oil seed of worldwide significance. Early Assyrians believed their gods drank sesame wine as a prelude to creating the world. A drawing on an Egyptian tomb of 4,000 years ago depicts a baker adding sesame seeds to dough. Around the same time, the Chinese were burning sesame oil to make a soot for ink. Ancient Greek soldiers carried sesame seeds as energy boosting emergency rations and the Romans made a kind of hummus from sesame and cumin. Sesame has been considered a symbol of good luck and signifies immortality to Brahmins. Sesame oil is a non-drying oil, highly stable rarely turning rancid in hot climates. It is very rich in protein, a polyunsaturated fat used in margarine production and cooking oils. Non-culinary uses include its use as an ingredient in soap, cosmetics, lubricants and medicines. In southern India it is used to anoint the body and hair. The “Open Sesame” of Arabian Nights fame, probably derives from the sound the ripe seeds make when they burst from their pods, a popping noise that sounds like a lock spring opening.
Uses in food and cuisines
Sesame is grown primarily for its oil-rich seeds, which come in a variety of colors, from cream-white to charcoal-black. In general, the paler varieties of sesame seem to be more valued in the West and Middle East, while the black varieties are prized in the Far East. The small sesame seed is used whole in cooking for its rich nutty flavour (although such heating damages their healthful polyunsaturated fats), and also yields sesame oil.
Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks. Sesame seeds are also sprinkled onto some sushi style foods. Whole seeds are found in many salads and baked snacks as well in Japan. Tan and black sesame seed varieties are roasted and used for making the flavoring gomashio. In Greece the seeds are used in cakes, and in Togo they are a main soup ingredient. The seeds are also eaten on bread in Sicily and France (called "ficelle sésame", sesame thread). About one-third of Mexico's sesame crop is exported to the United States and purchased by McDonald's for their sesame seed buns (The Nut Factory 1999). In Manipur (North Eastern State of India) Black sesame is used extensively as a favourite side dish called 'Thoiding' and in 'Singju' (A kind of salad). Sesame is used extensively for preparing these two dishes. Unlike mainland Indians they are prepared with ginger in Thoiding with chilli and with vegetables in Singu which is spicy and hot. In Assam, black sesame seeds are used to make Til Pitha and Tilor laru (sesame seed balls) during bihu. In Punjab province of Pakistan and Tamil Nadu state of India, a sweet ball called "Pinni" (پنی) in Urdu and 'Ell urundai' in Tamil, "Yellunde" (sesame ball, usually in jaggery) in Kannada and tilgul in Marathi is made of its seeds mixed with sugar. Also in Tamil Nadu, sesame oil used extensively in their cuisine, Milagai Podi, a ground powder made of sesame and dry chili is used to enhance flavor and consumed along with other traditional foods such as idli. Sesame (benne) seed cookies and wafers, both sweet and savory, are still consumed today in places like Charleston, South Carolina. The seeds are believed to have been brought into 17th century colonial America by West African slaves. In Cuban cuisine, sugar and white sesame seeds are combined into a bar resembling peanut brittle and sold in stores and street corners.
Ground and processed, the seeds can also be used in sweet confections. Sesame seeds can be made into a paste called tahini (used in various ways, including hummus bi tahini) and the Middle Eastern confection halvah. In India, sections of the Middle East, and East Asia, popular treats are made from sesame mixed with honey or syrup and roasted (called pasteli in Greece). In Japanese cuisine goma-dofu (胡麻豆腐) is made from sesame paste and starch.
East Asian cuisines, like Chinese cuisine use sesame seeds and oil in some dishes, such as dim sum, sesame seed balls (traditional Chinese: 麻糰; pinyin: mátuǎn or 煎堆; Cantonese: jin deui), and the Vietnamese bánh rán. Sesame flavour (through oil and roasted or raw seeds) is also very popular in Korean cuisine, used to marinate meat and vegetables. Chefs in tempura restaurants blend sesame andcottonseed oil for deep-frying. Sesame oil was a preferred cooking oil in India until the advent of peanut oil.
Mexican cuisine refers to sesame seeds as Ajonjolí (derived from Arabic). It is mainly used as a sauce additive, such as mole or adobo. It is often also used to sprinkle over artisan breads and baked in traditional form to coat the smooth dough, especially on whole wheat flat breads or artisan nutrition bars, such as alegrías. Mexico exports a large amount of its sesame seed crop to North and South America.
Although sesame leaves are edible as a potherb, recipes for Korean cuisine calling for "sesame leaves" are often a mistranslation, and really mean perilla.
Nutrition and health treatments
The seeds are exceptionally rich in iron, magnesium, manganese, copper, and calcium (90 mg per tablespoon for unhulled seeds, 10 mg for hulled), and contain vitamin B1 (thiamine) andvitamin E (tocopherol). They contain lignans, including unique content of sesamin, which arephytoestrogens with antioxidant and anti-cancer properties. Among edible oils from six plants, sesame oil had the highest antioxidant content. Sesame seeds also contain phytosterolsassociated with reduced levels of blood cholesterol. The nutrients of sesame seeds are better absorbed if they are ground or pulverized before consumption, as in tahini.
Sesame seeds contain a high amount of the anti-nutrient phytic acid.
Women of ancient Babylon would eat halva, a mixture of honey and sesame seeds to prolong youth and beauty, while Roman soldiers ate the mixture for strength and energy.
Sesame seeds produce an allergic reaction in a small percentage of the general population (5-13 per 100,000).
There have been erroneous claims that sesame seeds also contain THC which may be detectable on random screening. This error stems from a misunderstanding of the commercial drug Dronabinol, a synthetic form of THC. The normal delivery mechanism for synthetic dronabinol is via infusion into sesame oil and encapsulation into soft gelatin capsules. As a result some people are under the mistaken assumption that sesame oil naturally contains THC. In fact, THC, CBD, CBN and the other cannabinoids are unique to the Cannabis genus.
Sesame oil is used for massage and health treatments of the body (abhyanga and shirodhara) and teeth (oil pulling) in the ancient Indian ayurvedic system. Ayurveda views sesame oil as the most viscous of the plant oils and believes it may pacify the health problems associated withVata aggravation.
Cultivation
Sesame is grown in many parts of the world on over 5 million acres (20,000 km2). The largest producer of the crop in 2007 was India, China, Myanmar, Sudan, Ethiopia, Uganda and Nigeria. Seventy percent of the world's sesame crop is grown in Asia, with Africa growing 26%.
Beginning in the 1950s, U.S. production of the crop has been largely centered in Texas, with acreage fluctuating between 10,000 to 20,000 acres (40 to 80 km2) in recent years. The country's crop does not make up a significant global source; indeed imports have now outstripped domestic production.
Ref : http://en.wikipedia.org/ , http://www.sesamegrowers.org , and http://www.theepicentre.com
