Vegetable oils are fats and are essentially composed of saturated or unsaturated fatty acids with omega 3, omega 6 or omega 9. This composition gives them very useful properties in cosmetics, aromatherapy and food. To understand how an oil acts and especially if it is good or not for us, we must already know what it is composed of. The company of the senses has made a small summary of the main constituents of a vegetable oil.Related articles [View] - The Guide of the vegetable oils in aromatherapy, natural cosmetics and nutrition - Precautions for the use of vegetable oils - How to check the quality of a vegetable oil? - Really take care of your hair with vegetable oils - The characteristics of vegetable oils useful in cosmetics - Which vegetable oil for my skin? - The 50 most used vegetable oils in aromatherapy, nutrition and cosmetics
We call vegetable oil, an oil obtained by cold pressing or extraction, but also an oily macerate that results from the maceration of a plant in a vegetable oil. Being a fatty body, vegetable oil is not miscible in water or alcohol, i.e., it will not dissolve in it. Depending on the temperature at which the oil is liquid, it can be referred to as oil or butter: for example, Argan produces a liquid oil at room temperature, while Shea is found as butter at the same temperature.
Fatty acids are molecules that represent a source of energy for humans. Most of them are supplied by the diet, but they can also be synthesized by our body. Nevertheless, some cannot be synthesized and must be provided by the diet, these fatty acids are said essential. Together, fatty acids form lipids.
A fatty acid consists of a chain of carbon and hydrogen atoms, with a carboxylic acid function COOH at one end. This forms a more or less long chain depending on the type of fatty acid. Depending on the number of hydrogen atoms found on these carbons, there are several configurations of fatty acids: unsaturated and saturated.
Opposite: carboxylic acid function COOH.
Unsaturated fatty acids are composed of one or more carbon-carbon double bonds (C=C), allowing them to be classified into two categories:
Unlike unsaturated fatty acids, saturated fatty acids have only single carbon bonds, meaning that all carbons are connected to hydrogen atoms. Saturated fatty acids are generally in solid form at room temperature, so an oil composed mainly of saturated fatty acids may have a solid appearance like Coconut or Shea Butter. When dosed properly, in a healthy, balanced diet, saturated fatty acids can be very good sources of energy and vitamins.
Here are some examples of vegetable oils classified according to their fatty acid composition:
Although vegetable oils are largely composed of fatty acid, it is important to note that there are other compounds such as unsaponifiable. This is a kind of water-insoluble residue, called non-glyceride part, and is obtained by saponification of oil. Saponification is the process of turning an oil into soap by adding soda. The nature of these unsaponifiables varies depending on the vegetable oil used, the main categories of unsaponifiables are carotenoids (precursors of vitamin A), tocopherols (powerful antioxidants) and sterols (excellent for skin elasticity). Even though they are in very small quantities in vegetable oil, often less than 1%, their actions are nonetheless very effective.
Among these unsaponifiables the category of vitamins is very interesting, we will find for example:
All these vitamins can be present in vegetable oils and bring their properties to act in the heart of your body, whether they are used in skin application or ingestion depending on the desired effect.100 essential oils How to use them...
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