Food

New Science Behind Avocado Oil

Posted: 1/7/2012

Avocado oil packs a healthy punch, full of vitamins, antioxidants, folate and more.

(NewsUSA) - Health nuts and fitness enthusiasts, take note. New research from Europe shows that avocado oil can be a significant source of the vitamin CoQ10.

The research shows that Olivado cold-pressed, extra virgin avocado oils contain significant quantities of CoQ10, a much desired vitamin-like substance that has been shown to produce significant health benefits.

CoQ10, also known as "ubiquinone," plays an essential role in the conversion of carbohydrates, fats and proteins into energy. This much sought-after substance has been shown to produce serious health benefits. CoQ10 in supplement form is one of the fastest-growing products on the market.

The studies, conducted at Nutrition Institute by Dr. I. Pravst, show that Olivado avocado oils contain 123mg/L, while meat, long considered the food group containing the highest concentration of this vital element, contains only 20-40mg/kg.

Extra virgin avocado oil is one of the good oils: high in monounsaturated fats, lower in saturated fats than olive oil, as well as having a great taste. But not all avocado oils produced this significant level of CoQ10. The studies were conducted on a number of avocado oils from Mexico, South Africa and New Zealand with the amount of CoQ10 varying from 20mg/kg to 123mg/kg. The highest ranking was achieved by one particular brand, Olivado, a New Zealand-based producer of high-quality edible oils.

According to Neil Albert, vice president and general manager of Olivado's USA distribution center, it is Olivado's proprietary process for extracting oil from the avocado which is responsible. "Most avocado oils are mass-produced and chemically refined," says Mr. Albert. "Evidently, the process of refining, coupled with ineffective production processes, eliminates most of the CoQ10 in avocado oil."

These results were released after a research study conducted on over 100 different vegetable oils. The study was undertaken by The Nutrition Institute of Slovenia in conjunction with Pablo de Olavide University, Seville, Spain.

For more information, visit www.olivado.com.