Vitamin E, tocopherols, and phytosterols: camelina’s natural allies

Vitamin E: much more than a simple antioxidant

Vitamin E is a fat-soluble vitamin known for its powerful antioxidant role. It protects cells against oxidative stress and contributes to maintaining good cardiovascular health.

In vegetable oils, vitamin E also plays a fundamental role, protecting fatty acids, especially omega-3s, against oxidation.

Camelina oil stands out for its naturally high vitamin E content, mainly in the form of tocopherols, which gives it remarkable stability despite its richness in polyunsaturated fatty acids.

Tocopherols: the active form of vitamin E

Tocopherols are natural compounds that constitute vitamin E in vegetable oils. Several forms exist (alpha, beta, gamma, and delta), each with specific antioxidant properties.

In camelina oil:

·                    Tocopherols act as a natural shield against oxidation

·                    They slow down rancidity

·                    They extend the oil's shelf life without added preservatives

It is thanks to this natural richness that camelina oil is much more stable than several other omega-3-rich oils, such as flaxseed oil.

Why can camelina be stored on the counter?

Omega-3-rich oils are often fragile. For example, flaxseed oil must be kept refrigerated because it oxidizes very quickly.

Camelina, however, is an exception.

Thanks to its unique combination of omega-3 and vitamin E, camelina oil:

·                    Is more resistant to air and light

·                    Remains stable at room temperature

·                    Can be stored on the counter, away from direct light

A practical advantage for daily use, without compromising quality.

Phytosterols: another plant treasure

Phytosterols are compounds naturally present in plants. Their structure is similar to cholesterol, allowing them to:

·                    Contribute to reducing cholesterol absorption

·                    Support cardiovascular health

·                    Strengthen the overall nutritional profile of the oil

Camelina oil naturally contains phytosterols, adding to its numerous health benefits and its positioning as a high-quality functional oil.

A high smoke point: up to 475 °F

Another often overlooked characteristic: camelina oil's high smoke point, reaching approximately 475 °F (245 °C).

This means that:

·                    The oil tolerates heat well

·                    It maintains its stability during moderate to high-temperature cooking

·                    It produces fewer undesirable compounds when heated

This performance is directly linked to its oxidative stability, supported by vitamin E and tocopherols.

Result: an oil suitable for both cold use and cooking, which is rare for an omega-3-rich oil.

Camelina: a naturally complete oil

In summary, camelina oil is distinguished by:

·                    Its richness in vitamin E and tocopherols

·                    The natural presence of phytosterols

·                    Superior stability

·                    Easy countertop storage

·                    A high smoke point (475 °F)

A unique balance of nutrition, stability, and versatility, making camelina a modern, sustainable vegetable oil perfectly suited to today's needs.

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Scientific sources

Slavova-Kazakova, A.; Marcheva, M.; Taneva, S.; Momchilova, S. Oxidative Stability of the Oil from Camelina (Camelina sativa L.) Seeds: Effects of Ascorbyl Palmitate Concentrations. Seeds 2025, 4, 38. https://doi.org/10.3390/seeds4030038

Grajzer M, Szmalcel K, Kuźmiński Ł, Witkowski M, Kulma A, Prescha A. Characteristics and Antioxidant Potential of Cold-Pressed Oils-Possible Strategies to Improve Oil Stability. Foods. 2020 Nov 8;9(11):1630. doi: 10.3390/foods9111630. PMID: 33171600; PMCID: PMC7695170. https://pubmed.ncbi.nlm.nih.gov/33171600/