Sunflower oil

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The sunflower was born in the south of North America, it came to Europe in the 16th century with the returning Spanish conquerors and quickly became popular as an ornament of vegetable patches in France, England, Italy and Germany. In Russia, according to archaeologists, the sunflower grew 8 to 10 thousands of years ago and then disappeared from the continent for unknown reasons. Then it was brought to Russia from Holland by Peter I. At first the sunflower served only for ornamentation and consumption of its seeds as food. The first person to receive oil from the seeds of a sunflower in 1829 was a peasant from the Voronezh province, Daniil Bokarev, who built a small press. A few years later the world's first oil mill was organized in the village of Alekseyevka, and in 1835 exports began abroad. In 1860 there were already about 120 oil mills in this area.

In Russia sunflower oil traditionally belongs to essential products. By degree of purification sunflower oil is divided into unrefined (purified only from mechanical impurities, has an intense color and pronounced taste and smell of seeds, is short-lived) and refined. Refined sunflower oil has no pronounced taste and smell, it is stored much longer.

Unrefined Extra Virgin sunflower oil is made from high quality sunflower seeds by the method of cold pressing, GOST standard 1129-2013. It has a light aroma of freshly squeezed sunflower seeds and a pleasant natural taste. Cold press sunflower oil is not subjected to chemical treatment. Thanks to a special temperature regime, all natural biologically active substances and vitamins are kept in this oil. That is why it has unique characteristics. It contains vitamin E that slows down the aging process in the body.

Advantages of unrefined sunflower oil are in its properties:

a) there is a high content of an indispensable lenol fatty acid regulating the entire metabolism and properties of cell membranes;

b) there is no antagonist of lenol acid (lanolin fatty acid (LFA)). For example, many LFAs are contained in linseed (40-50%) and soybean (5-10%) oils, which makes these oils undesirable for medical practice;

c) it contains very few biologically inactive saturated fats;

d) it contains much more of the strongest natural antioxidant alpha-tocopherol (vitamin E) than all other oils available to us, i.e. over 60 mg per 100 g of oil.

Unrefined sunflower oil is ideal for preparing salads and cold dishes, for use with vegetables, and is also used for making dough. Unrefined sunflower oil has a characteristic smell and taste of seeds, which gives the prepared dish originality.

Unrefined sunflower oil, unlike the refined one, is cleaned only mechanically without additional processing. Thanks to this, useful substances and vitamins are kept in unrefined oil: phospholipids, vitamins E, F and carotene. Phospholipids participate in the "construction" of nervous tissue and brain cells, inhibit the development of atherosclerosis and liver obesity. Vitamin E normalizes metabolism, slows down the aging process, prevents cancer, supports the immune system, affects the function of the sexual and endocrine glands, muscle activity, promotes the absorption of fats and vitamins A and D, and improves memory, as it protects brain cells from free radicals. Beta-carotene serves as an antioxidant, is a source of vitamin A, which is also called the vitamin of growth and vision. Vitamin F is also necessary for the body.