There is a world of difference between golden oil and ordinary cooking oil. Research has found that golden oil is rich in vitamins and minerals, and moderate consumption is of great benefit to the body, can prevent cardiovascular and cerebrovascular diseases, lower blood lipids, lower critical hypertension, and highly protect vision, and people with abnormalities in these aspects can eat more appropriately.

1) Prevent cardiovascular and cerebrovascular diseases:

Due to thrombosis, blood vessels are blocked, and tissue cells do not receive oxygen supplementation and nutrient supply, which ultimately leads to death. The coronary arteries of the heart and the cerebral blood vessels are prone to thrombosis, causing myocardial infarction and cerebral infarction. It is known that an important factor in promoting thrombosis is the process of platelet aggregation. α-Linolenic acid can change the fluidity of the platelet membrane, thereby changing the reactivity of platelets to stimulation and the number of platelet surface receptors. Therefore, it can effectively prevent the formation of thrombi.

2) Lower blood lipids:

The metabolites of α-linolenic acid have a mild regulatory effect on lipid metabolism, can promote the conversion of plasma low-density lipoprotein (LDL) to high-density lipoprotein (HDL), reduce low-density lipoprotein (LDL), and increase high-density lipoprotein (HDL), thereby achieving the purpose of lowering blood lipids and preventing atherosclerosis.

3) Lower critical hypertension:

Blood pressure between 145/90mmHg and 160/95mmHg is called critical hypertension, which is primary hypertension. If antihypertensive drugs are used for a long time, it is easy to cause many adverse reactions. The metabolites of α-linolenic acid can dilate blood vessels and enhance vascular elasticity, thereby exerting a hypotensive effect.

4) Highly protect vision:

It has been reported that if visual acuity decreases, the recovery time of retinal reflexes extends. Because when the retina encounters light, a chemical reaction occurs, resulting in potential changes that are transmitted to the brain through the optic nerve. Rats were fed with ω-6 series safflower oil and α-linolenic acid for two generations, then subjected to different intensities of light to produce potential changes, and the size (amplitude) of the α and β waves of the cell membrane potential map was compared to determine the retinal reflex ability. The results show that the amplitude corresponds to the content of α-linolenic acid, that is, it increases in the order of safflower oil, control group, and α-linolenic acid. Monkey experiments also prove that a lack of α-linolenic acid leads to decreased vision.