How cooking oil processing kills its healthy stuff
Influence of refining processes on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oil
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When they clean perilla seeds to make oil, some good nutrients get lost. The study checked how each cleaning step removes these nutrients and how that affects the oil’s ability to fight free radicals in a test tube.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
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Evidence Score
A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When they clean perilla seeds to make oil, some good nutrients get lost. The study checked how each cleaning step removes these nutrients and how that affects the oil’s ability to fight free radicals in a test tube.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
Max 100Randomized Controlled Trials
Max 90Cohort Studies
Max 72Case-Control Studies
Max 58Cross-Sectional Studies
Max 44Case Reports & Case Series
Max 30Expert Opinion & Narrative Reviews
Max 54 / 44
Evidence Score
A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
Publication
Authors
Pan F, Wen B, Luo X, Wang C, Wang X, Guan X, Xu Y, Dang W, Zhang M
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Claims (6)
Even though phenols and phytosterols are often thought to be healthy antioxidants, in this lab test of perilla oil, they didn’t seem to help at all in fighting free radicals.
When perilla seed oil is processed for commercial use, it loses most of its natural antioxidants—especially lutein, which disappears entirely during one step—and other important compounds like phenols and tocopherols are also reduced.
In lab tests, the vitamin E-like compounds (tocopherols) in perilla oil are strongly linked to its ability to fight free radicals in two different ways, while the yellow pigments (carotenoids) are only linked to one of those tests.
When perilla oil is treated with alkali (neutralization), it loses the most phytosterols—more than any other step—meaning this part of processing really strips away a valuable nutrient.
This is the first time anyone has tracked how the yellow pigments in perilla oil change during processing—and they found that the main one, lutein, vanishes completely when the oil is bleached.