Pine nut oil

Cedar nut oil (often cedar nut oil) is extracted from the nuts of Siberian stone pine (Pinus sibirica ), which is referred to as " cedar " in Russian. To this end, the journal will be collected in autumn in the Siberian taiga. In addition, the seeds of dwarf pine ( Pinus pumila ) and the Korean Pine (Pinus koriaensis ) are used for oil extraction.

Use

The taste of cedar nut oil is pleasantly nutty, the color of light yellow to golden or amber. Because of the relatively low smoke point, it is less suitable as cooking fat, but becomes the " rounding " of the taste of food dishes.

Before the October Revolution of 1917 in Russia was the oil used especially during the Lenten season for cooking, because animal fats were then banned. At that time, based about 10 percent of Russia's foreign exchange earnings on the export of " nut oil ", especially to France. Bread to stay fresh longer if the dough some cedar nut oil was added.

Cedar nut oil is said to have a mouth -lowering effect. In studies it has been found, among others, a cholesterol- lowering effect and a positive effect on elevated blood glucose levels. Cedar nut oil should result in inflammation of the gastric mucosa due to gastritis to a decrease or even the disappearance of the symptoms.

For technical uses, such as a binder for oil paints, to cedar nut oil is not suitable.

Composition

In a study of the composition of cedar nut oil they found a very high content of triesters (triglycerides ) of glycerol with unsaturated fatty acids residues, and - especially in pine seeds - Pinolensäureresten.