Nutritional and therapeutic interest of most widely produced and consumed plant oils by human: A review

Abstract

Many vegetable oils produced and consumed worldwide contain compounds of dietary, nutritional and therapeutic interest. They contribute enormously to human well-being, despite the anti-nutritional factors they may contain. Worldwide consumption of the main vegetable oils will exceed 200 million metric tons, and global market size will reach around $218 billion in 2024. Vegetable oils are more widely consumed because they are of high quality and contain biomolecules of nutritional and therapeutic interest. Palm oil, soybean oil and rapeseed oil are the most widely produced and consumed. They represent a global challenge in terms of food and nutrition. Biomolecules include fatty acids, phytosterols, phenolic compounds, fat-soluble vitamins, phenolic compounds, carotenoids, chlorophylls, ubiquinones or coenzymes Q and squalene. Natural compounds of vegetable oils constitute numerous protective systems against free radicals. They have vitamin, antioxidant, anticancer, cardioprotective, anti-inflammatory and other properties. This study focuses on knowledge of nutritional and therapeutic interest of most widely produced and consumed plant oils by human, the benefits gap for food and nutrition. As a result, vegetable oils that are most widely produced and consumed are not necessarily those that contain significant quantities of biomolecules of interest. Also, other oils have more contents and properties in terms of nutrition and health. Diversification of vegetable oils in the diet is important to benefit from all the necessary compounds. In addition, this study contributes to promoting the diversification of consumption and production of high quality of vegetable oils and appropriate use in individual diets and nutrition programs in our countries.