Summary Canola oil is a low erucic acid rapeseed oil which is now Canada's third most important crop. The low‐linolenate variety of Canola is stable to high frying temperatures and has a bland odour. It is also used in salad oils, and blended with other oils, in margarines and shortenings. Possible health benefits could be provided by canola's relatively high content of oleic and linolenic acids and by its favourable linoleate/linolenate ratio.
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Eskin et al. (1991) studied this question.
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