Michael Rae of crsociety.org argues it is. Olive oil vs. canola oil - CR Practice - CR Society Forum
Read Preston Estep’s Mindspan - it syas A LOT about canola oil (and is also pro-canola oil)
• Buy cold-pressed canola oil, which has been pressed to release its oil and processed at lower temperatures. Many supermarket varieties of canola oil are not cold-pressed but instead are hydrogenated to prevent the PUFAs from oxidizing.
• Always store canola, soya bean, and flaxseed oils and walnuts, pecans, and other high-omega nuts in a sealed airtight container, preferably in the refrigerator. This will help prevent oxidation.
CANOLA OIL. Canola oil is the primary oil in the Japanese diet. I follow their example and use canola oil for low-temperature sautéing and a variety of other uses, including some salad dressings. Always purchase cold-pressed canola oil in amounts you can use in two months or less, and keep it in the refrigerator.
There’s a difference between expelled-pressed and hot-pressed, which is important, but not as important as it is for more polyunsaturated fats. Beyond Meat uses canola oil and uses a kind of processing that doesn’t heat the oil as much as it does for standard canola oil (though still not the best extraction process)
Canola oil is more MUFA than PUFA and rapeseed has a surprisingly high content of polyphenols/antioxidants.
- Rapeseed oil is characterized by the ideal polyunsaturated fatty acid content with a 2:1 ratio of linoleic (n-6) versus
linolenic (n-3) fatty acid and high contents of active biological
compounds, such as tocopherols, plastochromanol-8, phytosterols and
phenol compounds [12–15].
Rapeseed has the highest phenolic content among to other oilseeds
(soybean, sunflower), about tenfold, however, phenols remain in the meal
after pressing . Phenol compounds, including sinapinic acid and other derivatives, show high antioxidant activity under in vitro conditions .The
main phenol compound of rapeseed is sinapinic acid, which makes up 70%
of the total content of free phenolic acids and their derivatives such
as sinapine . Other derivatives of sinapinic acid that have been identified include 1-O-β-d-glucopyranosyl sinapate; 1,6-di-O-sinapoylglucose; 1,2,6′-tri-O-sinapoylgentiobiose;
sinapic acid methyl ester, 3-dihexoside-7-sinapoyl-hexoside kaempferol
and 3-hexoside-7-sinapoyl hexoside kaempferol [19–23].
During rapeseed roasting and pressing, a sinapinic acid decarboxylation
product is formed and transferred to the oil producing an oil enriched
with high antioxidant activity compounds [24, 25].
In the literature, data are available on the effect of roasting and
microwaving of rapeseed and mustard seeds on the content of native
bioactive compounds including canolol [26–30].
these studies are concerned with black rapeseed. There is no data on
the effect of the roasting process on yellow-seeded rapeseeds, which are
characterized by thinner seed coats and lower fiber contents.
- The bioactive constituents of canola oil are phenolic compounds, tocopherols, phytosterols, and carotenoids .
The phenolic compounds in CNO are mainly phenolic acids: sinapic acid,
cinnamic acid, syringic acid, ferulic acid, 4-hydroxybenzoic acid,
vanillic acid, and p-coumaric acid .
The heat treatment prior to rapeseed cold-pressing for the CNO
obtaining process induces sinapic acid decarboxylation, resulting in
an oil-soluble bioactive phenolic compound that is easier to extract
into CNO. It has significant antioxidant, antimutagenic, and
anticarcinogenic effects .
Tocopherols of canola oil are γ-tocopherol and α-tocopherol, as the
major tocopherols, while δ-tocopherol, plastochromanol-8 (PC-8), and
β-tocopherol are the minor tocopherols .
The main CNO phytosterols are cholesterol, brassicasterol (specific for
rapeseed oil), stigmasterol, campesterol, β-sitosterol, and Δ5
-avenasterol . Finally, β-carotene, zeaxanthin, and lutein are the CNO carotenoids . The hydroxyl group (–OH) of phenolic compounds, tocopherols, and phytosterols can scavenge the free radicals , with CNO being known for its considerable antioxidant properties.
- CO consumption significantly reduced TC (-7.24 mg/dl, 95% CI, -12.1 to
-2.7), and LDL (-6.4 mg/dl, 95% CI, -10.8 to -2), although it had no
effects on HDL, TG, Apo B, and Apo A1. Effects of CO on TC and LDL
significantly decreased after CO consumption in subgroups of >50
years of age participants and >30 intervention duration subgroup.
Moreover, CO decreased LDL and TC compared to sunflower oil and