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UBC Report Summary

A official lab report proving Alligga Flaxseed Cooking Oil retains all nutrition

UBC Report Summary

Recently we had our flaxseed oil tested by the UBC Food Safety and Engineering Laboratory to determine the fatty acid content, phenol content and the tocopherol content of our Alligga Flaxseed oils compared to other popular cooking oils on the market like olive oil, grapeseed, and coconut oil.  Samples were tested before and after heating to ensure that our oils nutritional value stayed consistent.

Omega 3 Content

This study proved definitively that our oil retains its level of omega 3 fatty acids after heating, and that it has substantially more Omega 3’s than other common cooking oils on the market.  The study concluded that there is no statistical difference in Alligga Flaxseed oil omega 3 content before and after heating, once again proving our oil’s versatility as a flaxseed oil that can be cooked with to a high heat.  

Here is a table from the report summarizing its results:

Table 1. Summary of fatty acid content of the cooking oil samples




Gamma-Tocopherol Content

We were also pleasantly surprised to learn that our Alligga Flaxseed oil has a very high amount of gamma-tocopherols, a potent antioxidant that makes up vitamin E.  There is an increasing amount of research that shows that they are extremely beneficial to include in a healthy diet, and that they also have a strong anti-inflammatory effect.  As the table below shows, Alligga Flaxseed oil has significantly more gamma-tocopherols than other more frequently used cooking oils like olive oil and canola oil.

Table 2. Gamma-tocopherol content in different cooking oil samples


Phenolic Content

While the lab was unable to detect a high concentration of flax lignan secoisolariciresinol diglucoside (SDG), another potent antioxidant, the levels of SDG in ground flaxseed are known to be high so we recommend trying our ground flaxseed if this antioxidant is of particular interest to you.  However, the overall phenolic content of the oil was still considered good. Especially when coupled with its very high omega 3 and gamma-tocopherol concentrations

Table 3. Total phenolic content in different cooking oil sample

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