Omega Olajessimo refined oil
Physiological effects:
High content of essential unsaturated fatty acids, fatty acid ratio is unique in composition and content min.7 Ω-3%, Ω-6 content max. 7% of consumption allows the Ω-3 and Ω-6 fatty acids in a favorable ratio (1:1) input, the extremely high content of oleic acid (min. 70%). a pleasant aroma, golden yellow color corresponds to the best sunflower oil. It can be used cold, salad oil, making sauces, cooking, baking (up to 170 ° C when heated).
Parsley oil for cooking and salads
Physiological effects:
Special cooking oil, with strong parsley taste and aroma. Well suited for flavouring of soups, dressings and salads. It is a mild sedative and diuretic. Parsley oil is excellent in treatment of oral cavity infections or digestion disturbances of neural origin, as well as oedemas caused by hearth insufficiency. Applied externally, it was recommended for complementary treatment of skin cancer. Parsley oil is especially beneficial in ailment of pain caused by lymphoma of the skin T-cells.
Penaut oil for cooking and salads
Physiological effects:
The oil every salad and a full food fits you well. At the same time excellent skin nourishing oils, which can be found in a variety of skin care product mix.
Pepper seed oil for cooking and salads
Physiological effects:
This is a special cooking oil, with pleasant taste and aroma, is perfectly adapted for flavouring meat, fish dishes and sandwiches. Its applications are only restricted by its scarcity. It is primarily recommended as salad oil, but it will fit to any meal where paprika taste and colour is desired. It is exceptionally rich in linolic acid (70%). Besides, the oil is rich in C-vitamin and capsaicin, helps digestion, accelerates blood circulation and stimulates nerve functions. Rubbed into the skin, eases rheumatic pain, its capsaicin content is beneficial in cases of herpes zoster.
Poppy oil for cooking and salads
Physiological effects:
The preparation contains more than 50% polyunsaturated fatty acids, contains omega-6 unsaturated fatty acid, oleic acid from monounsaturated fatty acid. Replacing saturated fatty acids with polyunsaturated products in the diet can have a favorable effect on blood cholesterol levels. It can increase mental performance. It can have a nerve-strengthening, nerve-pain-reducing, calming, and hypnotic effect. The number one natural helper for bones. It can stop the process of bone tissue degradation and then start building it.
Repce ét- és salátaolaj
Physiological effects:
Rapeseed oil contains monounsaturated oleic acids and polyunsaturated linoleic acid, which is essential for our body. Rapeseed oil can help maintain the balance between good and bad cholesterol. Rich in vitamin E and approx. Contains 24% polyunsaturated fatty acids. Thanks to its intense and refined taste, this oil surprisingly spices up cabbage and potato salad.
Saffron seed oil for cooking and salads
Physiological effects:
This oil is recommended for reinforcement of the diuretic system. Added to meals, it will improve nutrient uptake and digestion. Its consumption supports heart function and blood circulation, balances the function of kidneys and bladder. It is beneficial in treatment of infant and old age incontinency.
Sesame seed oil for cooking and salads
Physiological effects:
This is a delicate oil with characteristically pleasant aroma. Helps bile formation and cholerrhagia, retards arteriosclerosis, it is perfectly adapted for skin care and massage.
Sour cherry seed oil for cooking and salads
Physiological effects:
It is a cooking oil of pleasant taste and aroma. It is a biologically valuable nutrient, due to its content of flavonoids and E-vitamin. Its ingredients stimulate blood circulation. This effect is used in the cosmetic industry in skin-curing preparations such as face creams, body lotions, as it stimulates blood circulation in the skin, prevents ageing, regenerates, hydrates the skin, and improves elasticity of the skin blood vessels by its antioxidant and protective effects. This oil also has beneficial effects on the blood cholesterol level.
Soybean oil for cooking and salads
Physiological effects:
As far as the proportion of saturated and unsaturated fatty acids is concerned, the composition of the fatty acids contained in soybean oil is most favourable. It is one of the most important natural sources of essential fatty acids, containing not only n-6, but also n-3 fatty acids, too. Soybean oil is starting material for margarine production. A large number of leguminous plants, soybean included, contain phyto-estrogens, isoflavons, of similar structure and effects with human oestrogen hormones, less active, but present in higher concentrations. Therefore soybean oil plays a protective role in menopause, osteoporosis, heart, artery and tumour diseases.
Sunflower oil for cooking and salads
Physiological effects:
Cold-pressed from sorted and cleaned kernels, the oil will preserve its full vitamin content, will be free from pesticide residues, foreign tastes and solvents (acetone or gasoline). It is equally excellent for cooking, cosmetics or industrial applications. Its diuretic and catarrh-healing effect is exploited in treatment of cough, dysentery or renal inflammation. Due to its 92% unsaturated fatty acid content and high E-vitamin level, consumption of this cooking oil is highly recommended. The flour remaining from cold pressing contains 50% proteins, and is perfectly suitable for human nutrition.
Walnut oil for cooking and salads
Physiological effects:
A very pleasant tasting oil with a high natural iodine content. Rich in unsaturated fatty acids 89%. It can play an important role in cardiovascular diseases and blood pressure problems.
Wheat germ oil for cooking and salads
Physiological effects:
Edible oil with a pleasant taste and aroma. It can support the health of the brain and nervous system. Athletes value it primarily for increasing their endurance. It is one of the most abundant sources of vitamin E found in nature. Among vegetable oils, it contains extraordinarily high amounts of biologically valuable "minor" compounds: tocopherols, sterols. Its fatty acid composition is also favorable: its essential fatty acid content is 50-70%.
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