Camelina

Signed Cameline

Camelina

A well-kept secret for 3000 years - Native to Northern Europe and Central Asia, Camelina is a very ancient grain used in the Bronze Age for vegetable oil and to feed animals.

Recently rediscovered by scientists, this plant impresses with the quality of its nutritional properties and its unique taste. A plant native to several regions of the world, including Canada, camelina is now part of agricultural production in many of these regions, particularly in Quebec.

A distinct taste at Signé Caméline!

Before marketing our first bottles, there were 8 years of research with our partners and agronomists to learn about this mysterious plant. This research allowed us to improve our cultivation techniques, but also to carry out tests to determine what would become OUR taste and OUR aromas of camelina oil; a taste that we love and that makes us proud. A light and subtle oil with a nutty taste and herbaceous aromas of asparagus. A unique taste from Caméline!

NATURAL ANTIOXIDANTS

Camelina oil naturally contains several antioxidants called tocopherols, namely gamma, delta, and alpha-tocopherols, which include vitamin E. It contains more antioxidants than most other oils, including rapeseed, sunflower, and flaxseed. Thanks to its antioxidants, camelina oil remains stable under heat (up to 475°F) and has a shelf life of over 30 months at room temperature.

Vitamin E, like other phenolic compounds found in plants, plays an antioxidant role. Antioxidants are known to reduce the risk of cardiovascular diseases, carcinogenesis, thrombotic tendencies, and inflammation.

CHOLESTEROL REDUCTION

Camelina Oil vs. Fatty or Lean Fish

Camelina oil contributes to the reduction of cholesterol levels. A recent 12-week study targeting individuals with hypercholesterolemia (high blood cholesterol levels) demonstrated that camelina oil was more effective than consuming fatty or lean fish in reducing cholesterol levels. Daily consumption of camelina oil reduced bad cholesterol (LDL) and total cholesterol levels in the body to a greater extent than in groups that consumed fish three times a week.

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Camelina Oil vs. Olive Oil vs. Grapeseed Oil

Another study compared camelina oil to olive oil and grapeseed oil to assess variations in cholesterol levels in adults with hypercholesterolemia. Participants were required to consume 33 ml of one of the oils daily for 6 weeks. The group consuming camelina oil showed the best improvement, with a 12.2% decrease in bad LDL cholesterol, compared to 7.7% for the olive oil group and 5.4% for the grapeseed oil group. Furthermore, the blood lipid profile indicated a four times greater presence of omega-3 (ALA) in the camelina oil group compared to the olive oil group. The presence of ALA in the blood is associated with good cardiovascular health.

Vitamin E, along with other phenolic compounds found in plants, plays an antioxidant role. Antioxidants are known to reduce the risk of cardiovascular diseases, carcinogenesis, thrombotic tendencies, and inflammation.