The Oil Palm

New Research to Show Palm Oil’s Health Benefits Greater than Previously Believed

The scientific community has for years demonstrated the unmatched health benefits of palm oil. As the world’s most abundant, low-cost and widely consumed vegetable oil, this is good for wealthy and developing world communities. Rich in beta carotenes and anti-oxidants, palm oil has for years been attributed with anti-aging properties as well as a critical source for LDL cholesterol (also known as the “good” cholesterol), according to recent comments by Dr Prakash Adhikari of Wilmar Biotechnology Research and Development Center (Shanghai) Co Limited. In fact, when compared to olive oil, a vegetable oil long promoted in Europe and the US for being healthy, palm oil almost identical.

And with high levels of beta carotene found in unrefined palm oil, the vegetable oil has proven vital to addressing chronic Vitamin-A deficiency, a long-term problem in developing communities around the world that results in blindness and chronic health problems.

Meanwhile, palm oil is one of the richest sources of tocotrienols, a miracle nutrient that when consumed produces high levels of Vitamin E. Vitamin E has been proven to protect arteries, mitigating cancer, and even protecting brain cells from dying after strokes.

The abundance of tocotrienols in palm oil has made Malaysia the world’s leading exporter of tocotrienol supplements, and ongoing research is achieving some startling results. Now, researchers at the Malaysian Palm Oil Board (MPOB) are examining how palm tocotrienols can serve as an alternative to chemotherapy in combatting breast cancer, a disease that ravages rich and poor communities throughout the world indiscriminately.

The world’s most efficient vegetable oil source, palm oil has also proven time and again to be a vital source of nutrients, nutrients that are often difficult to find in any other food product. Consumers from Europe to India, China to the US, may be benefitting more than they realize from the vegetable oil in their processed foods.