Impact of red palm oil on human nutrition and health

Abstract

The oil that is first obtained in harvesting the fruit of the oil palm is red because it contains carotenes, tocopherols, and tocotrienols. In the past, this fraction was separated from the palm olein and used separately. However, the presence of the palm oil tocopherol-rich fraction (TRF) is what makes red palm oil unique. Red palm oil has been shown to increase retinol levels in populations with marginal vitamin A deficiency. Red palm oil also reduces the severity of cholesterol-induced atherosclerosis in rabbits (compared with palm olein). There has been considerably more work done with TRF than with red palm oil per se. Some authors find it to be hypocholesterolaemic, whereas others do not. Many, but not all, studies show TRF to have antitumorigenic properties as well. More data concerning the health effects of red palm oil are needed.