Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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A review on Camellia oleifera Abel.: A valuable material in food and medicine

  • Huynh Nguyen Que Anh (Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City) ;
  • Le Pham Tan Quoc (Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City) ;
  • Truong Ngoc My (Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City) ;
  • Luong Ngoc Quynh Chi (Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City) ;
  • Pham Thi Phuong Khanh (Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City)
  • Received : 2024.01.11
  • Accepted : 2024.04.02
  • Published : 2024.06.30
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Abstract

This study aims to provide an overview of the research on the chemical composition, nutritional value, biological activities, and potential applications of Camellia oleifera seeds. Camellia oleifera Abel. (Theaceae) is a type of woody plant found in various regions, including China, Japan, India, and Southeast Asia. This plant is highly valued for its cooking oil, as the oil extracted from its seeds contains many unsaturated fatty acids (90%), mainly oleic acid (80%), and various biologically active compounds. Oil derived from C. oleifera seeds has been shown to possess numerous health benefits, such as reducing low-density lipoproteins cholesterol levels, preventing cardiovascular diseases and cancer, and regulating blood pressure. Apart from its oil, the seeds of C. oleifera also contain remarkable biological compounds that offer additional health advantages. Despite these promising attributes, C. oleifera has yet to be widely recognized as a potential source of raw materials for pharmaceutical purposes. This lack of popularity and awareness has hindered further exploration of its pharmaceutical benefits and other uses. Through this article, we hope everyone can better understand this plant and have more practical applications in the future.

Keywords

Acknowledgement

The authors would like to express their gratitude to the Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City for supporting this research.

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