Discovering the beneficial effects of grape seed oil

On this site we talk only about grapes! Mainly about wines and grape varieties, but today we want to inform you about something lesser known: grape seed oil, better known as olio di vinaccioli.

At a time when there is much discussion about palm oil and olive oil – first with the xylella scandal and then with the European measure that penalizes Italian-made products by favouring a non-European country – we often hear about various oils with different beneficial effects.

Vinaccioli – the seeds found inside grape berries (5–6 per berry) – can yield approximately 15–16% oil and are, of course, a by-product of wine production.

The composition of olio di vinaccioli

Olio di vinaccioli is composed of 8% saturated fats, 15% monounsaturated fats, and 70% polyunsaturated linoleic acid (Omega-6).

Its main nutritional characteristic is linked to its high content of linoleic acid, an essential fatty acid, and its polyphenol content. This particular oil deteriorates – losing many of its properties – when exposed to heat sources, and should therefore be stored in a cool place, away from light and heat, and ideally used raw. Paradoxically, this product evaporates at very high temperatures and is therefore suited for use in long-cooking recipes, although it loses a good portion of its antioxidants in the process.

Use in cooking and cosmetics, and beneficial effects

Olio di vinaccioli may also be useful for reducing blood cholesterol and protecting the cardiovascular system, provided it is consumed in small doses to avoid excessive caloric intake and an overabundance of omega-6.

In cosmetics, its antioxidant action is exploited to prevent premature aging; on the skin it also has astringent, firming, and capillary microcirculation-stimulating properties.

Olio di vinaccioli is widely used in beauty products, also thanks to the fact that it is absorbed very easily.

It is recommended for fighting cellulite, softening skin, minimizing dark circles, combating wrinkles and acne, as a moisturizer, and as a massage oil.

In cooking, it is advisable to use it for frying, as it does not produce carcinogenic agents (even though, as mentioned above, heating it causes it to lose some of its properties).

In summary, olio di vinaccioli:

• reduces bad cholesterol, LDL;

• increases good cholesterol (HDL);

• prevents hypertension and obesity;

• strengthens the immune system;

• possesses excellent anticoagulant properties;

• counteracts constipation;

• is anti-inflammatory.

Be mindful, however, of caloric intake; olio di vinaccioli is very calorie-dense and contains a large quantity of omega-6, which must be balanced with other substances. Additionally, the product goes rancid quickly when exposed to light and heat. Olio di vinaccioli is an example of successful recycling: from a waste product in our world – the world of wine – to a highly valued (and costly) product in the worlds of cosmetics and nutrition.