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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Evidence from Studies

Supporting (1)

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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 mixing two natural compounds found in flaxseed oil—tocopherols and phytosterols—makes the oil last longer without going bad, exactly as the claim says.

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No contradicting evidence found

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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

Plant sterols — natural compounds in flaxseed — help keep the oil from going bad by stopping the chain reaction that causes rancidity and calming down unstable molecules in the oil.

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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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72%

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.

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71%

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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