Monounsaturated content is important for cooking according to Phase 5. Based on demographic studies throughout the Mediterranean region this constituent has been found to reduce bad cholesterol (ldl) in humans without lowering the good (hdl). Usually monounsaturated oils contain between 60g – 74g per 100g serve. Phase 5 organically grown Camellia Tea Oil contains over 80g of monounsaturated content per 100g serve.

Research also suggests that oils, which are predominantly monounsaturated, can withstand a higher cooking temperature before changing form, compared with polyunsaturated oils. Flaxseed oil is a perfect example of high level - polyunsaturated oil that is not recomended for any cooking under heat, for the simple reason that it changes form and becomes rancid easily. This is another reason why Phase 5 recommends cooking under heat with higher level -monounsaturated oils.

Since the introduction of the lipid (fat) hypothesis in America 50 years ago, reducing saturated fat intake has been found to be a major contributor to maintaining cardiovascular health. Phase 5 Camellia Tea Oil is naturally lower in saturated fat than Olive Oil.

Antioxidants have been found to reduce the oxidation process in the body. Oxidation is a naturally occuring chemical reaction in the body that causes cell degeneration. Rapid oxidation or cell degeneration is linked to the ageing process in humans. It is suggested that humans can reduce oxidation reactions and slow the ageing process by obtaining antioxidants from certain foods that contain Vitamin E - Antioxidants.

Omega-9 may reduce inflammation in some people. Scientists and nutritional experts internationally are now researching the effects of Omega-9 on inflammatory processes.