According to research published in the PMC journal of the United States National Institutes of Health (NIH) titled A critical review of the bioactive ingredients and biological functions of camellia oleifera oil, camellia oil possesses a nearly perfect fatty acid structure, which is its core nutritional advantage. Its oleic acid content remains stable at 75%–85%, higher than most premium vegetable oils. It also contains essential unsaturated fatty acids such as linoleic acid and linolenic acid, which the human body cannot synthesize on its own. Its fatty acid ratio meets the healthy intake standards recommended by international nutritional science. These fatty acids are extremely easy to digest and absorb, bringing little metabolic burden to the body. Long-term consumption effectively protects cardiovascular and cerebrovascular health and stabilizes blood lipid levels, making it suitable for the elderly, children, pregnant women, and people on fat-loss diets.
In addition to high-quality fatty acids, cutting-edge international nutritional studies published in Frontiers in Nutrition and Molecules confirm that camellia oil is rich in rare natural active nutrients that are scarce in ordinary cooking oils. It contains highly active fat-soluble vitamins including vitamin E, vitamin D, and vitamin K, which assist nutrient absorption and maintain human bodily functions. Meanwhile, it contains multiple antioxidant active ingredients such as squalene, phytosterols, tea polyphenols, camellia saponins, and carotenoids. Studies have proven that these complex nutritional ingredients effectively remove free radicals, reduce bodily inflammatory responses, and boost immunity. With long-term consumption, they comprehensively protect physical health, making camellia oil a natural functional nutritional edible oil.