Using palm oil and a natural herb extract, researchers have produced a cooking oil that can be used repeatedly for at least 80 times, thus reducing the risk of cardiovascular diseases and cancer. The team from University of Putra, Malaysia, (UPM) found that "AFDHAL cooking oil" was scientifically defined using the main ingredients -- palm oil and Rutaceae herb. These are not only capable of reducing oil absorption in fried cooking up to 85 percent but also minimise the risks of getting cardiovascular diseases.
The oil product is rich in high antioxidant, has antibacterial properties and antihistamine to enhance crunchiness, taste and quality of fried foods to prevent damage to the oil whether in cooking or keeping and poses less health risks, she said. Besides, only a small quantity of 15 ml would suffice for normal cooking, she added. The main feature of "AFDHAL" cooking oil enabled it to be accorded with patent rights from all over the world and it has been commercialised now.
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The oil product is rich in high antioxidant, has antibacterial properties and antihistamine to enhance crunchiness, taste and quality of fried foods to prevent damage to the oil whether in cooking or keeping and poses less health risks, she said. Besides, only a small quantity of 15 ml would suffice for normal cooking, she added. The main feature of "AFDHAL" cooking oil enabled it to be accorded with patent rights from all over the world and it has been commercialised now.