Products
Oils for medicinal use and medicines and dietary supplements made from them are available in pharmacies and drugstores. Fatty oils are also available in grocery stores.
Structure and properties
Fatty oils belong to the lipids. They are lipophilic and viscous liquids composed mainly of triglycerides. These are organic compounds of glycerol (glycerol) whose three hydroxyl groups are esterified with fatty acids. Triglycerides consist of only three chemical elements: Carbon (C), Oxygen (O) and Hydrogen (H). The various triglycerides and oils differ in the fatty acids they contain. These can be identical or different as well as saturated or mono- and polyunsaturated. Typical examples of fatty acids are palmitic acid, oleic acid, stearic acid, eicosapentaenoic acid, docosahexaenoic acid, linolenic acid and linoleic acid. The saturated fatty acids occur more frequently in fats. They are characterized by higher stability. Fatty oils can be of vegetable and animal origin and, less frequently, of synthetic origin. The density is lower than that of water and is about 0.9 g/cm3. Therefore, oils float on water. In addition to triglycerides, fatty oils contain other compounds in low concentrations. These include fat-soluble vitamins such as vitamin E and vitamin A, steroids such as cholesterol (this only in animal oils), carotenoids, and secondary plant constituents. Oils differ from fats in that they are liquid at room temperature. Fats have a semi-solid to solid consistency. Because the ambient temperature varies around the world, coconut fat, for example, exists as coconut oil in the countries of origin and as fat in Central Europe. Waxes are esters of fatty acids with long-chain primary alcohols, and essential oils consist mainly of isoprenoids.
Effects
Fatty oils have skin-conditioning, skin-protecting, and skin-regenerating properties. Fatty acids have vital functions in the body, for example, in building cell membranes, storing and transporting energy, thermoisolation, and signal transduction.
Areas of application
In pharmacy and medicine, fatty oils are used for the following applications, among others (selection):
- For the manufacture of pharmaceuticals and cosmetics.
- For skin care, for example, in the form of the pure oils, as creams, ointments, lotions and bath oils.
- Some oils are taken as dietary supplements for adequate supply or as medicines, for example, evening primrose oil for atopic dermatitis and other skin diseases or fish oil for disorders of blood lipids.
- Internally as a laxative, for example castor oil.
- As a solvent, for example, for essential oils or for the manufacture of injectables.
- For the production of soaps, for example, with sodium hydroxide (NaOH) or potassium hydroxide (KOH).
Furthermore, fatty oils have an essential importance as food.
Dosage
According to the professional information. Medications and dietary supplements containing fatty oils are usually taken with meals. Fatty oils should be taken sparingly as food because of their high caloric value. Nutritionists primarily recommend vegetable oil, and canola oil in particular, because it contains high levels of unsaturated fatty acids. Nuts, seeds and kernels are considered healthy in small amounts.
Examples (selection)
- Apricot kernel oil
- Argan oil
- Avocado oil
- Tree nut oil
- Borage oil
- Cannabis oil
- Peanut oil
- Fish oil
- Hemp oil
- Pumpkin seed oil
- Cod liver oil
- Linseed oil
- Evening primrose oil
- Corn oil
- Almond oil
- Poppy seed oil
- Groundhog oil
- Nutmeg oil
- Olive oil
- Palm oil
- Castor oil
- Rapeseed oil
- Sea buckthorn oil
- Sesame oil
- Soybean oil
- Sunflower oil
- Wheat germ oil
Contraindications
Contraindications to internal use include (selection):
- Hypersensitivity
- Severe diseases of the liver, pancreas, gallbladder.
- Disorders of fat digestion
For complete precautions, see the drug label.
Interactions
Interactions have been described for individual oils with antithrombotics and other agents.
Adverse effects
Possible adverse effects include gastrointestinal discomfort and allergic reactions with oral therapy. Oils have an extremely high caloric value of over 800 kcal per 100 g. Excessive intake can promote the development of overweight and obesity (e.g. potato chips). Fatty oils deteriorate over time, becoming rancid due to atmospheric oxygen, among other factors. Their shelf life is limited and is usually about 6 to 12 months. Fatty oils should therefore be stored as cool as possible and protected from light. Animal fats are not suitable for vegans, because the animals have to let live.
