High Oleic Sunflower Oil is one of the most appreciated four types of sunflower oil available on the market. Each of these is made from sunflower seeds that have been bred to produce different fatty acid compositions. These include high linoleic acid (68% of linoleic acid), average oleic acid (Nusun, 65% of oleic acid), high oleic acid (82% of oleic acid), and high stearic acid/high oleic acid (Nutrisun, 72% of oleic acid, 18% of stearic acid).
Also, some sunflower oils are higher in linoleic or oleic acid, which is the two main fatty acids. Linoleic acid is a polyunsaturated fatty acid with two double bonds in its carbon chain. On the other hand, oleic acid is a monounsaturated fatty acid with a lone single bond. These properties make them liquid at room temperature. Linoleic and oleic acids are both types of energy sources for the body, and they contribute to cell and tissue strength.
Note that, cooking can cause different reactions in the bodies of people, which may lead to different health effects. Quality oleic sunflower oil high is simply sunflower oil rich in stearic acid, a monounsaturated fatty acid that’s liquid at room temperature and has different culinary applications. This type of sunflower oil is not intended for home cooking but can be used instead in foods filled, ice cream, chocolate, and industrial packaging.
Nutritional value of sunflower oil
All sunflower oil products are 100% saturated fat and they are high in vitamin E, a nutrient that helps protect cells from damage caused by aging. High oleic sunflower oils do not contain protein, carbs, cholesterol, or sodium.
The table below summarizes the main differences in the composition of fatty acids between the use of three sunflower oils used in home cooking.
|High oleic||Mid oleic (NuSun)||High linoleic|
|Total fat||14 grams||14 grams||14 grams|
|Saturated||1 gram||1 gram||1 gram|
|Monounsaturated||11 grams||8 grams||3 grams|
|Polyunsaturated||0.5 gram||4 grams||9 grams|
Benefits of the oil
All of the purported benefits of sunflower oil are typically associated with high oleic sunflower oil varieties, which make up 80% or more of the oil. Some research suggests that a diet high in monounsaturated fats like oleic acid may help reduce high cholesterol levels and thus your risk of heart disease. A study of 15 healthy adults found that people who consumed high olive solar oil for 10 weeks had significantly lower levels of LDL (bad) cholesterol and triglycerides in the blood compared to those who consumed a diet with the same amount of saturated fat.
Also, another study conducted in 24 people with high blood lipid levels found that consuming a diet high in oleic sunflower oil for 8 weeks led to significant increases in HDL (good) cholesterol, compared with a diet without high oleic sunflower oil.
Similarly, studies have found similar results, which have led the Food and Drug Administration to approve a qualified health claim for high oleic sunflower oil and products with a similar fatty acid composition. This labeling allows high oleic sunflower oil to be marketed as a food that may help reduce the risk of heart disease when used in place of saturated fats. Despite some evidence that suggests high oleic sunflower oil may have heart health benefits, more research is needed to confirm this.
Oleic sunflower oil Vs other vegetable oils
Based on existing research, it appears that consuming small amounts of high oleic sunflower oil may provide modest benefits for heart health. High linoleic or mid-oleic sunflower oils probably do not have the same advantages and can also produce dangerous compounds in deep frying at high temperatures. Olive and avocado oils, on the other hand, are rich in non-saturated olive acids, but are low toxic when heated.
Additionally, oils low in polyunsaturated fatty acids, such as high oleic sunflower, canola, and palm oils, are more stable during cooking, compared to high linoleic sunflower oil.
Therefore, while sunflower oil may be okay in small amounts, other oils may provide greater benefits and perform better when cooking at higher temperatures.