The Five Characteristics Of Camellia Oil

1. Edible oils and fats with green food properties
Tea oil, also known as Camellia oleifera seed oil or hawthorn oil, is produced from the wild tree species Camellia oleifera. This tree grows in steep mountains and does not require manual management (such as fertilization or pesticide spraying), and has no pollution.
2. Easy for human digestion and absorption
Among commonly used edible oils, tea oil contains the highest amount of high-quality fatty acids (up to 90.4%), the lowest content of saturated fatty acids (commonly known as fats), and does not contain difficult to digest erucic acid. According to the theory of fats, the vast majority of nutrients in tea oil are easily absorbed and utilized by human tissues. This property is also known as "skin affinity".
3. Significant lipid-lowering performance
Practice basis: Life practice of no less than tens of millions of people.
Due to its ability to clear harmful blood lipids (saturated fatty acids and cholesterol), tea oil has the effects of cleaning the blood, reducing blood viscosity, and unblocking blood vessels.
4. Strong antioxidant properties
Tea oil is a typical type of oleic/linoleic acid oil, and its strong antioxidant properties are a common feature of this type of unsaturated fatty acid; The rich vitamin E in tea oil is recognized as a strong antioxidant.
5. Good biofilm fluidity
Due to its significant lipid-lowering properties, tea oil can remove fat and cholesterol attached to the inner wall of blood vessels, unclog capillaries and arterial blood vessels, increase blood transfusion cross-section, soften and moisturize blood vessels, restore their elasticity, and keep them young