What UC Davis Just Learned About Seed Oils
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What UC Davis Just Learned About Seed Oils
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ナレーター：
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著者：
Selina knows everything about smoke points, rancidity, fat profiles, and toxicity.
Viva Longevity's mission is to find the best scientists and and help them tell their stories. We have no sponsors.
PAPERS:
Authenticity of Avocado and Olive Oils Used As Ingredients In Commercially Processed Foods by Selina Wang
https://www.sciencedirect.com/science/article/pii/S2772502226007274
Study Finds 82 Percent of Avocado Oil Rancid or Mixed With Other Oils
https://www.ucdavis.edu/food/news/study-finds-82-percent-avocado-oil-rancid-or-mixed-other-oils
Effect of Dietary Linoleic Acid on Markers of Inflammation in Healthy Persons: A Systematic Review of Randomized Controlled Trials
https://www.sciencedirect.com/science/article/abs/pii/S2212267212004649
Influence vs. Evidence: The Science Supporting Seed Oils
https://publichealth.jhu.edu/2025/the-evidence-behind-seed-oils-health-effects
Dietary oxidized n-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells
https://www.jlr.org/article/S0022-2275(20)43184-0/fulltext
EDIBLE OIL COMPOSITION POSTER:
https://drive.google.com/file/d/1GlQ40z1s7pXKP57oKQbQyMFgqEUPcU-u/view?usp=sharing
0:00 Dr. Wang, edible oil scientist
1:01 Fried in avocado oil?
2:52 What extra virgin means
4:47 What expeller pressed means
5:56 Hexane!
7:05 What is bleaching?
8:21 Are seed oils toxic?
10:57 Reviewing Catherine Shanahan's book, Dark Calories
14:47 The history of seed oils
17:12 Rancid oils
20:52 Oils and mortality
23:56 Smoke point
25:06 Harvard's famous oil vs. mortality chart
27:32 All about olive oil
41:09 Taste testing olive oil
43:16 Chris' conclusions
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