Bioactive Properties and Functional Applications of Seed Oils
Summary
Seed oils are rich repositories of lipophilic bioactives that confer health benefits and functional utility across food, cosmetic and pharmaceutical industries. Key constituents include polyunsaturated fatty acids (PUFAs), notably linoleic and α-linolenic acids, which support cardiovascular and neurological health; phytosterols that modulate cholesterol metabolism; and tocopherols and phenolic compounds that scavenge free radicals and protect against oxidative damage. Beyond nutritional roles, these compounds impart anti-inflammatory, antimicrobial and anticancer activities, underpinning applications as nutraceutical supplements and functional food ingredients. Advances in extraction and processing—such as cold pressing, aqueous enzymatic extraction and controlled roasting—are optimised to preserve or enhance bioactive profiles, improving oil yield, stability and sensory qualities. Emerging delivery systems, including nanoemulsions and niosomes, are further expanding the use of seed oil–derived actives in targeted drug delivery and cosmeceutical formulations. Collectively, research highlights the global significance of seed oils as sustainable, multifunctional resources capable of promoting health, extending food shelf life and enabling novel therapeutic strategies.
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Bioactive Properties and Functional Applications of Seed Oils publication trend
The graph below shows the total number of articles in bioactive properties and functional applications of seed oils across all publications each year (not limited to Nature Index journals).
Technical terms
Polyunsaturated fatty acids (PUFAs): Essential lipids with multiple double bonds that support cell membrane fluidity and produce anti-inflammatory mediators.
Phytosterols: Plant-derived sterols structurally similar to cholesterol that inhibit its absorption and reduce blood lipid levels.
Tocopherols: A group of vitamin E compounds acting as lipid-soluble antioxidants that protect against lipid peroxidation.
Oxidative stability: Resistance of oils to chemical degradation (rancidity) under heat, light or oxygen exposure.
Nanoemulsion: Submicron-sized oil-in-water dispersions that enhance solubility, bioavailability and controlled delivery of lipophilic actives.
References
- Pumpkin seeds as nutraceutical and functional food ingredient for future: A review. Grain & Oil Science and Technology (2024).
- Evaluation of Antioxidant Effects of Pumpkin (Cucurbita pepo L.) Seed Extract on Aging- and Menopause-Related Diseases Using Saos-2 Cells and Ovariectomized Rats. Antioxidants (2024).
- Characteristics and Antioxidant Potential of Cold-Pressed Oils—Possible Strategies to Improve Oil Stability. Foods (2020).
- Effect of Roasting on the Antioxidant Activity, Phenolic Composition, and Nutritional Quality of Pumpkin (Cucurbita pepo L.) Seeds. Frontiers in Nutrition (2021).
- Optimization of Pumpkin Oil Recovery by Using Aqueous Enzymatic Extraction and Comparison of the Quality of the Obtained Oil with the Quality of Cold-Pressed Oil.. Food Technology and Biotechnology (2016).
- Antimicrobial Properties, Cytotoxic Effects, and Fatty Acids Composition of Vegetable Oils from Purslane, Linseed, Luffa, and Pumpkin Seeds. Applied Sciences (2021).
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