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Linseed oil, also known as flaxseed oil or flax oil (in its edible form), is a colorless to yellowish oil obtained from the dried, ripened seeds of the flax plant (Linum usitatissimum). The oil is obtained by pressing , sometimes followed by solvent extraction .
Some nutrients can be stored – the fat-soluble vitamins – while others are required more or less continuously. Poor health can be caused by a lack of required nutrients, or for some vitamins and minerals, too much of a required nutrient. Essential nutrients cannot be synthesized by the body, and must be obtained from food.
This means they can withstand high cooking temperatures before they begin to smoke and oxidize, says Lyon. Additionally, many seed oils are neutral in flavor so they can be used with a variety of ...
[30] [31] Further, in the United States, regulations exist to limit the language on product labels for how plant food consumption may affect cancers, excluding mention of any phytochemical except for those with established health benefits against cancer, such as dietary fiber, vitamin A, and vitamin C. [32]
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Antioxidant vitamins are found in vegetables, fruits, eggs, legumes and nuts. Vitamins A, C, and E can be destroyed by long-term storage or prolonged cooking. [151] The effects of cooking and food processing are complex, as these processes can also increase the bioavailability of antioxidants, such as some carotenoids in vegetables. [152]
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