Polyunsaturated oil

Polyunsaturated oil is a type of vegetable or animal fat that contains fatty acids with two or more double bonds in its chemical structure. These oils are liquid at room temperature and are valued in cooking for their ability to provide healthy fats in food preparation.

Polyunsaturated oil is mainly obtained from vegetable sources such as corn, sunflower, soy, cotton, and flax seeds, although it can also be found in some oils of marine origin. Its use is common in Latin American and global cuisine due to its neutral flavor and health benefits.

Among its main properties are:

• High content of omega-3 and omega-6 fatty acids, which are essential for the body.
• It helps reduce LDL cholesterol ("bad" cholesterol) levels.
• It promotes cardiovascular health and brain function.
• It helps maintain healthy skin and hair.

In the culinary context, polyunsaturated oil is ideal for dressings, light frying, and preparations that require a fat with a mild flavor and good stability under moderate heat.

Synonyms in Latin American Spanish: polyunsaturated vegetable oil, seed oil, vegetable-based oil, multiple-bond oil.