Adding too much of one type of vitamin E (α-tocopherol) to flaxseed oil can make it go bad faster when it's cool, but helps protect it when it's warm — because another type of vitamin E (γ-tocopherol) lasts longer and keeps working.

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Evidence from Studies

Supporting (1)

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Community contributions welcome

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Oxidative stability of flaxseed oil: effects of tocopherols, phytosterols and extraction conditions.

Cross-Sectional Study

In Vitro

2026 Feb 15

The study found that adding certain vitamin E forms (tocopherols) to flaxseed oil makes it more stable at higher temps but can temporarily make it spoil faster at low temps — exactly what the claim says.

Contradicting (0)

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No contradicting evidence found

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According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

Source Study

Oxidative stability of flaxseed oil: effects of tocopherols, phytosterols and extraction conditions.

Score: 3

DOI: 10.1016/j.foodchem.2025.147708

Similar Assertions

Heating flaxseeds before pressing them and pressing them twice makes more oil that lasts longer — because the heat helps release natural antioxidants that work together to protect the oil.

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82%

In flaxseed oil, a natural compound called γ-tocopherol stops oil from going bad by mopping up harmful molecules, and other natural compounds in the oil help keep γ-tocopherol working longer.

3

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75%

When you add both vitamin E and plant sterols to flaxseed oil together, they work better than either one alone to keep the oil from going rancid — this combo could help make healthier oils that last longer.

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72%