Health & Nutrition
Cold-pressed vegetable oils are considered beneficial to health because they are rich in unsaturated fatty acids and other important nutrients. However, they may also contain harmful substances. Such undesirable substances result in part from oxidative degradation, which is particularly intense in oils with high levels of health-promoting omega-3 fatty acids.
Especially when oils are stored under poor conditions or for too long, they form more of the undesirable oxidation products that can be harmful. Such substances include, for example, free radicals, aldehydes and ketones. These compounds can damage various organs and tissues in the body and increase the risk of chronic diseases such as cancer, diabetes and heart disease.
However, we at Lipid Legends are proud to have been able to address these issues with our Optimized products. Our first optimized product—optimized flaxseed oil—is created using a specially developed pressing process that has been documented and published in a scientific study.
Compared to conventional flaxseed oils, the following changes were observed:
• Doubled polyphenol content
• 100% increase in antioxidant capacity
• 80% increase in carotenoid content
• 76% reduction in peroxide value.
These changes result in a 64% increase in oxidative stability and a 37% increase in the shelf life of the oil.
In addition, sensory panels rated the optimized flaxseed oil as milder and less bitter than conventional flaxseed oils. The properties described are based on analytical measurements and are documented in detail in our published scientific study.
Lipid Legends is proud of this breakthrough product, which was developed in close collaboration with the University of Vienna.
Thanks to our unique technology and expertise in food development and nutritional science, we are able to optimize the health-promoting properties of vegetable oils while minimizing potential risks.
We are pleased to put our knowledge and research into practice to offer high-quality products that promote well-being.
