Oil Palm
Other names for Oil Palm
african oil palm
african oil palm fruit extract
elaeis guineensis
elaeis guineensis extract
elaeis guineensis fruit extract
evnol suprabio
full spectrum palm fruit extract
non-gmo palm
palm
palm concentrate
palm extract
palm fruit
palmfruit bioactive complex
palm fruit extract
palm fruits
palm fruit tocotrienol extract
palm kernel
palm shortening
palm tocotrienol-tocopherol complex
palm tree
pfbc
virgin crude palm
whole, untreated palm
Synopsis of Oil Palm
History
Oil palm, derived from the fruit of the Elaeis guineensis tree, boasts a rich history as a medicinal and nutritional resource. For centuries, traditional healers across West and Central Africa valued red palm oil for its robust health benefits. It was commonly used as a remedy for ailments such as coughs, respiratory issues, and wounds. The oil's vibrant red color is due to its high beta-carotene content, a precursor to vitamin A, which supports vision, immune function, and skin health. Folk medicine often utilized oil palm as a topical application to soothe skin irritations, minor burns, and rashes, harnessing its natural antioxidant and anti-inflammatory properties.
Beyond its solo use, oil palm has played a prominent role in herbal combinations. It has served as a carrier oil, enhancing the absorption and efficacy of other medicinal herbs like turmeric, ginger, and garlic—amplifying their therapeutic effects. In various traditional preparations, palm oil was blended with medicinal leaves and roots to create poultices or infusions intended for both internal and external use. Its natural richness in tocotrienols, a form of vitamin E, further contributed to its reputation as a healing oil, supporting cardiovascular health and cellular repair.
Modern research continues to validate many of oil palm’s historical applications, highlighting its antioxidant and nutrient density. In summary, oil palm has made enduring and positive contributions to traditional medicine, both as a standalone remedy and as a synergistic component in herbal formulations.
Traditional and scientific validation
Oil palm, derived primarily from the fruit of the Elaeis guineensis tree, has a long history of use as a dietary fat, especially in tropical regions of Africa and Southeast Asia. Traditionally, communities have valued oil palm for its energy-rich properties and as a source of essential nutrients, including vitamin E (tocotrienols and tocopherols) and carotenoids, which can be converted to vitamin A. Historical records indicate the use of palm oil in African cuisine and medicinal applications for centuries.
Scientifically, palm oil has attracted significant attention due to its unique fatty acid composition, comprising nearly equal parts saturated and unsaturated fats. Clinical studies have explored its impact on cardiovascular health, cholesterol levels, and antioxidant status. Some research suggests that palm oil consumption, particularly when used in moderation and as part of a balanced diet, does not adversely affect cholesterol profiles and may even increase beneficial HDL cholesterol. The presence of natural antioxidants, such as tocotrienols, has also been investigated for potential neuroprotective and anti-inflammatory effects, with preliminary studies showing promise.
However, the scientific community acknowledges the need for more comprehensive and long-term studies to fully validate these health claims and clarify the role of oil palm in modern nutrition. While controversies exist, particularly regarding saturated fat intake, current evidence supports the responsible use of oil palm as a functional ingredient in nutritional products. Its stability, nutrient content, and historical significance underscore its continued contribution to global diets.
Oil Palm is used for these health conditions
Free Radical Damage (Scientific)
Oil Palm is used to support these body systems
Skin (Traditional)
