Leinsamenöl - es lohnt sich, es im Kühlschrank aufzubewahren, aber lohnt es sich, zu viel dafür zu bezahlen?
Tomasz Jankowski
2026-03-25
5 Min. Lesezeit
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1 zdjęcie
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Der Anbau von Flachs in Polen ist eine lange Tradition. Wir waren früher führend in dieser Branche. Leider brach die Branche in den 1960er Jahren des 20. Jahrhunderts zusammen, und bis heute haben wir unsere frühere Größe nicht wiedererlangt. Seit 2004 haben wir jedoch einen Anstieg der Produktion von Flachs und Leinsamenöl festgestellt. Auf dem internationalen Markt machen wir jedoch nur einen kleinen Prozentsatz aus, und es wäre es wert, dies zu ändern.
Methods for obtaining flaxseed oil
Flax is used in many industries, including textile, pharmaceutical, paper, and food. We will focus on the latter and summarize the health benefits of flaxseed oil. Flaxseed oil obtained through cold pressing can be classified as a functional food. Plant oils are fats extracted from seeds, fruits, or stems of plants. Nowadays, we have a wide range of products to choose from, such as grape seed oil, raspberry seed oil, buckwheat oil, rapeseed oil, olive oil, etc. The fat can be extracted using various methods, with pressing using a hydraulic or screw press being the best. The purification of such oil is carried out without using high temperatures, i.e., through sedimentation, filtration, or centrifugation. The refining process may have its advantages, but it does lead to a reduction in some valuable compounds (like tocopherols and sterols). It consists of several steps:
Purification processes of flaxseed oil
The purification processes of flaxseed oil include the following steps: - removal of mucous seeds, protein compounds, and certain metals using phosphoric or citric acids; - elimination of free fatty acids and some metals; - removal of certain pigments, such as chlorophyll, which accelerates the unwanted oxidation process; - removal at a temperature of about 200°C of compounds more volatile than the oil itself, leaving the oil free of foreign odors. The substances used in these processes are then removed from the oil. Cold-pressed oil retains almost all nutrients and undesirable compounds, making the quality of the raw materials crucial. Even though the European Union regulates the allowable levels of contaminants in cold-pressed oils, manufacturers can use various tricks to sell a lower-quality product.
The expense of flaxseed oil obtained via cold-pressing
Unfortunately, cold-pressed flaxseed oil will be somewhat pricier than refined oils. The manufacturing process itself is much less efficient, which is not surprising. A disadvantage of cold-pressing is that it has a shorter shelf life. Besides the triglycerides, which are the main components of the oil, there are additional chemical compounds in non-high-temperature oil. These compounds are more prone to oxidation and cause faster fat digestion. Once the oil container is opened, it should be consumed within 4 weeks. The best way to store it is in a dark bottle in the refrigerator, limiting the impact of heat and light. When we plan to buy oil, it's best to go to the pharmacy to ensure it has been stored in appropriate conditions. Beware of the tricks of manufacturers - terms such as "first-pressed" and "cold-filtered" are not the same as cold-pressed.
Oil of flax and composition
Flaxseed oil is up to 95% made up of triglycerol (TAG). TAG is a compound consisting of a glycerol molecule combined with three fatty acids. This results in a small amount of mono- and diacyloglycerols. The content of NNKT, i.e. essential unsaturated fatty acid, including alpha-linolenic and linoleic acids, is particularly important.
Flaxseeds - composition and application
Flaxseeds contain large amounts of omega-3 fatty acids (e.g. alpha-linolenic acid) and omega-6 fatty acids (e.g. linoleic and gamma-linolenic acid). The proportions between these acids are crucial for health. The ratio of omega-6 to omega-3 should not exceed 5:1. Therefore, flaxseeds are an excellent source of these acids. These acids are essential for the proper functioning of our body, as they regulate inflammatory processes. With disrupted proportions, inflammation may worsen. Flaxseeds are also rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which reduce the risk of cancer and heart disease. These compounds also have anti-inflammatory properties. Phytosterols in flaxseeds have been proven effective in lowering LDL cholesterol. Furthermore, flaxseeds are excellent antioxidants, which protect cells from the effects of free oxygen radicals, thus reducing the risk of cancerous processes. Flaxseed oil can also be used for the prevention and treatment of stomach ulcers. In summary, it is worth including flaxseeds in the diet to benefit from their advantages.
Flaxseed oil and its influence on the weight loss process
Despite the numerous beneficial attributes of flaxseed oil, it remains a fat, making it the most calorific element of all nutrients. It delivers 9 calories per gram. Fat is the first thing we aim to restrict in a reduction diet. This is justified. However, maintaining a proper calorie balance is crucial. If the diet is balanced, the addition of vegetable oils is essential. Flaxseed oil can only be consumed cold, as heating it results in the formation of harmful acrylamide. Therefore, let's enjoy it with vegetables as a side dish to salads and raw vegetables. It is also important to note that an excess of fat tissue leads to a chronic inflammatory process in the body, so a sufficient intake of anti-inflammatory compounds (e.g. alpha-linolenic acid) is of great benefit. Flaxseed oil, especially cold-pressed, should be a constant component of our daily diet, regardless of whether we are on a reduction diet or not.
