Palm Oil has been a safe and nutritious source of edible oil for healthy humans for thousands of years.

Palm Oil and its liquid fraction, palm Olein, are consumed worldwide as cooking oils and as constituents of margarines and shortenings; these oils are also incorporated as blends used in the manufacture of a variety of food products as well as in home food preparation.

Like other common edible oils and fats, palm oil is easily digested, absorbed and utilized in normal metabolic processes. It plays a useful role in meeting energy and essential fatty acid needs in many regions of the world.

Palm oil is cholesterol free. Having a moderate level of saturation, it does not require hydrogenation for use as a fat component in foods and as such does not contain Trans fatty acids

Palm Olein contains a mixture of polyunsaturated, monounsaturated and saturated fatty acids. The relative concentrations are 44% Oleic acis,10% Linoleic acid,40% Palmitic acid and 5% Stearic acid. The concentrations of Palmitic and Oleic are reversed in unfractionated Palm oil. The fatty acid composition of Palm oil is similar to that of the Adipose tissue in most people on an ordinary diet.

Palm Oil triglycerides carry linoleic acid predominantly in the 2 position which favors absorption and availability for use in the body.

Research proves that Rats fed on Palm oil enriched diets have a reduced tendency to blood clotting.