Perilla oil is an edible oil squeezed from perilla, also known as perilla, perilla and perilla. It is the first batch of medicinal and edible plants approved by the state, which has the functions of eliminating phlegm, moistening lung, relieving pain and detoxifying.
Ganoderma lucidum, a fungus. Such as ganoderma lucidum. Has a wide application range, and can be taken regardless of heart, lung, liver, spleen and kidney weakness. The species treated by Ganoderma lucidum involve respiratory, circulatory, digestive, nervous, endocrine and immune systems. It covers diseases such as internal medicine, surgery, gynecology, pediatrics and five senses.
The oils commonly eaten in the extended materials are mainly divided into the following categories, each of which has advantages and disadvantages.
Perilla oil: oil of polyunsaturated fatty acids.
1, oil with high saturated fatty acid content. Source: lard, cream, butter, coconut oil, palm oil, etc.
Advantages: stability, high temperature resistance, frying resistance, and difficulty in smoking.
Disadvantages: it will increase the concentration of cholesterol in the blood, which is not conducive to cardiovascular health.
2. Oils containing monounsaturated fatty acids. Source: olive oil, tea oil, rapeseed oil, etc.
Advantages: It helps to reduce low-density cholesterol ("bad" cholesterol), increase high-density cholesterol ("good" cholesterol) and prevent cardiovascular diseases.
Disadvantages: After high temperature heating, it is easy to produce harmful substances and free radicals that are unfavorable to the cardiovascular system. In contrast, monounsaturated fatty acids are more stable and less harmful than polyunsaturated fatty acids.
3. Oils containing polyunsaturated fatty acids. Source: sunflower oil, sesame oil, soybean oil, perilla oil, peanut oil, etc.
Advantages: It can reduce the content of low-density cholesterol in blood and reduce the risk of cardiovascular diseases.
Disadvantages: low stability, oil is easy to deteriorate after high temperature heating, and harmful substances cause cell aging and pathological changes, which is not good for cardiovascular system.
In a word, unsaturated fatty acids are healthy, but they are easy to oxidize when heated, producing free radicals that are not conducive to blood lipid control, while too much saturated fatty acids are not good for cardiovascular system.
Oil can be selected according to cooking methods, mainly according to the number of unsaturated bonds of different kinds of oil. For example, olive oil and tea oil with only one unsaturated bond can be used for frying; Soybean oil and peanut oil containing more than two unsaturated bonds are suitable for cooking; Linseed oil and perilla oil with the most unsaturated bonds are best mixed cold.
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