Camelina Sativa

Camelina (Camelina Sativa) - also known as wild flax, German sesame, or Siberian oilseed - is an ancient oleaginous (oil-bearing) plant from the Cruciferae family, which has been domesticated and extensively used in Europe for several thousand years. The seed oil of Camelina contains an exceptional amount (up to 45 per cent) of omega-3 fatty acids, as well as a unique antioxidant complex making the oil very stable and resistant to heat and rancidity.

Unlike any other omega-3 oil, Camelina oil is perfectly suitable for use not only as a well-balanced omega-3 supplement, but also as a health-promoting everyday cooking oil. Combined with a delicious nutty flavor, this extraordinary blend of beneficial polyunsaturated fatty acids and high oxidative stability makes Camelina oil an excellent, versatile overall source of both heart-healthy omega-3 fats and powerful antioxidants, including tocopherols, carotenoids, and phosphatides. Known as "wild flax" because it is often found growing together with common flax (and also sometimes referred to as "false flax" due to its visual similarity to regular flax), Camelina, while supplying almost as many omega-3 fatty acids as common flax, is much more stable than the latter, and also tastes much better.

Although some common names of Camelina (Camelina Sativa) make a reference to flax, and there is even some visual resemblance between common flax and Camelina, the latter belongs to the Cruciferae family of plants. Camelina has been grown in Europe for centuries, and in the Iron and Bronze ages it was an important agricultural crop.

From the times of the Roman Empire to the Second World War, Camelina oil was a common edible oil all over Europe, and especially in Germany, Scandinavia, and Russia. In Russia, it was much preferred to flax oil because of its better taste and higher stability, and commanded a significantly higher market price.

In mid-20th century, Camelina in most European countries (except in Russia, where it is still an important oilseed crop) was gradually replaced by other oleaginous plants, primarily rapeseed and sunflower, the oils of which are much lower in omega-3 fatty acids. IronicallyField of Camelina Sativa with a tree, the main reason for this was the fact that rapeseed and sunflower oils are easier to hydrogenate, making them more useful for the modern food processing industry. However, nowadays we are witnessing a growing interest in Camelina and its excellent seed oil that was able to withstand the test of time. In addition to Russia, where Camelina never ceased to be an important source of cooking oil, extensive research of this unique healing plant is underway in the countries of the European Community, as well as in Canada and the United States.

Camelina seeds produce a golden-colored oil with a delicate, almond-like flavor, containing up to 45 percent of omega-3 alpha-linolenic acid (ALA). In addition to valuable omega-3s, it is uniquely rich in powerful antioxidants, primarily tocopherols. At 110mg/100g, its vitamin E (tocopherol) content is among the highest of all natural tocopherol sources. By contrast, flax oil contains only trace amounts of vitamin E.

The fatty acid composition of Camelina oil is also unique and very beneficial in terms of its health-promoting qualities. While being a rich source of ALA, the oil is highly monounsaturated, naturally supplying more than 30 percent of stable monounsaturated (oleic and gadoleic) fatty acids. This significant proportion of monounsaturates (monounsaturated olive oil forms the basis of the healthy Mediterranean diet) further enhances the oxidative stability of Camelina oil, and makes it a more versatile cooking oil.

Finally, Camelina oil is relatively low in omega-6 linoleic acid, resulting in a favorable omega-3/omega-6 ratio of up to 3-to-1. This decreases the potential of the oil to stimulate the formation of less desirable series 2 prostaglandins (PGE2), while maximizing its ability to support the synthesis of health-promoting series 3 prostaglandinsGold of pleasure (wild flax) oil (PGE3).The combination of these important advantages makes Camelina oil the most balanced and desirable source of omega-3 fatty acid supplementation for solving and preventing cardiovascular and other health problems.. While supplying almost as much omega-3s as flax oil, it is highly stable and abundant in vitamin E and other natural antioxidants, as well as beneficial monounsaturated fatty acids. As a result, it does not promote the formation of harmful free radicals. On the contrary, it helps resist their destructive effects by providing powerful antioxidant protection.

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