Characteristics
- Producer tree: Avocado
- Botanical name: Persea gratissima
- Botanical family: Lauraceae
- Origin (country where the vegetable oil is grown): Mexico, Indonesia, USA, African countries...
- Part of the plant extracted: fruit (avocado flesh)
- Oxidative potential: not very sensitive
Organoleptic properties
The botanical and organoleptic characteristics may vary according to the production conditions (country, sun, organic production, etc.).
- Colour: green
- Odour: sweet
- Texture: thick, oily but very penetrating
- Flavour: slightly nutty and avocado flavour
Fatty acid composition
The composition of vegetable oils is strongly influenced by the conditions under which they are produced.
In order to guarantee its quality, it is advisable to choose extra virgin olive oil, obtained by cold pressing, preferably of organic origin.
Monounsaturated fatty acids:
- 65 to 68% of oleic acid (omega 9)
- 2 to 12% palmitoleic acid (omega 7)
Polyunsaturated fatty acids
- 5 to 9% linoleic acid (omega 6)
- 1% alpha-linolenic acid (omega 3)
Saturated FAs:
- 10 to 13% palmitic acid
- Traces of stearic acid
Other active ingredients:
- Vitamins: A, B, D, E, K
- Other components: sterols (unsaponifiable), carotenoids
Nutritional aspect
The vitamin E and carotenoids present in avocado oil give it antioxidant properties.
Taken orally, it has cardiovascular benefits (particularly due to its omega-7 content, which is higher than that of olive oil) and skin benefits.
The melting point of avocado oil is over 250°C, so it can be heated to replace olive oil.
Although its benefits are similar to those of olive oil, its specific flavour makes it inimitable.
Advantages
- Antioxidant
- Infection prevention
- Mild sedative
- Mild laxative
- Choleretic and cholagogue
- Digestive (especially in the stomach)
- Skin protector
- Cardiovascular risk reduction
- Anti-cholesterol
- Reduces the risk of stroke
- Limits the rise in glucose levels after meals
- Prevention of Alzheimer's disease and cognitive impairment
- Prevention of breast and digestive cancers
- Prevents atherosclerosis and hardening of the arteries
- Anti-inflammatory
- Stimulation of collagen synthesis
Indications
- Alzheimer's disease (prevention)
- Atherosclerosis (prevention, in combination with adapted diet and medical follow-up)
- Arthritis (especially knee and hip) (anti-inflammatory)
- Stroke (prevention)
- Breast cancer (prevention)
- Cancer of the digestive system (prevention)
- Cholesterol (in combination with a proper diet)
- Constipation
- Diabetes (in combination with an adapted diet and medical monitoring)
- Digestion: digestive disorders (heartburn, dyspepsia)
- Osteoarthritis pain
- Fatigue
- Liver (liver and bile disorders)
- Periodontal (anti-inflammatory action)
- Cardiovascular diseases (prevention)
- Cognitive disorders (prevention)
Precautionary measures
No precautions for use as far as we know.
Resistant to oxidation, avocado oil keeps well and withstands cooking.