Species of oil turnip from which canola oil is extracted and belong to the Brasica species. The canola oil produced from Brassica napus strains has a low amount of erosic acid and low glucosinolate. The oil turnip plant, also called rapeseed, has been called canola after several years of genetic modification and reduction in the amount of erosic acid and glucocosinolates, which is nowadays the most genetically modified canola oil. Canola Oil is an oil obtained from canola seed and goes through four main stages of oil purification.

Cooking and preparation of various kinds of sauces, desserts, salads are used. This oil is resistant to light and is very oxidized and decayed. Most formulations of fried red oils can be used.

Its ratio of omega-6 fatty acids is well suited to the human body. These fatty acids have been the main constituents of cell membranes and the primary constituents of eicosanoids.

The percentage of saturated fatty acids is about 7%. Canola oil is a source of vitamin A that has antioxidant properties.

Omega-3 fatty acids are effective in promoting proper body growth, preventing cancer, improving the immune system, and improving memory and brain function.

Omega-6 fatty acids balance the function of omega-3s and activate the drug receptors in the cell wall of the body.

Because it has more omega-3 fatty acids than omega-6s, it is very beneficial for pregnant mothers and reduces the risk of breast cancer.

It is rich in oleic fatty acids which reduces abdominal fat and ultimately reduces the risk of infection

Becomes a metabolic syndrome

Its unsaturated monounsaturated fatty acids are effective in protecting HDL oxidation and thus prevent the absorption of LDL into blood vessels and prevent atherosclerotic lesions.

Unsaturated fatty acids have a major role in lowering plasma cholesterol and are one of the essential fatty acids in the body and are the basis of eicosanoids and affect blood coagulation and immune function.

It is the only oil that contains brassicosterol, which reduces the amount of cholesterol and plasma by blocking the absorption of cholesterol in the food and reabsorption by the bile.

Foods containing canola oil have an effect on platelet phospho-lipid fatty acids composition and are effective in platelet activation and thrombogenesis.

The relatively high amount of oleic acid and the proper balance between linolenic to linoleic fatty acids (1: 2 ratio) have made it possible to use this oil in baby food formulation.

Because of its relatively high linolenic acid, it is very sensitive to light and heat, so it should be stored in a cool, dry environment away from light and heat.

For salads, salad dressings and mayonnaise and cooking are used. It is also used in the production of shorts and margarine for the flour industry.