Lipids are the concentrated source of energy, fat soluble vitamins, essential fatty acids, carriers of flavours and many\nbio-active compounds with important role in maintaining physiological functions of biological body. Moringa\noleifera is native to Himalaya and widely grown in many Asian and African countries with seed oil content range\nfrom 35ââ?¬â??40%. Moringa oleifera oil (MOO) has light yellow colour with mild nutty flavour and fatty acids composition\nsuggests that MOO is highly suitable for both edible and non-edible applications. MOO is extremely resistant to\nautoxidation which can be used as an antioxidant for the long term stabilization of commercial edible oils. Thermal\nstability of MOO is greater than soybean, sunflower, canola and cottonseed oils. High oleic contents of MOO are\nbelieved to have the capability of increasing beneficial HDL cholesterol and decreased the serum cholesterol and\ntriglycerides. MOO applications have also been explored in cosmetics, folk medicines and skin care formulations.\nOverall, this review focuses on commercial production status, food applications, antioxidant characteristics, health\nbenefits, thermal stability, fractionation, cholesterol contents, medicinal, nutraceutical action, toxicological\nevaluation, biodiesel production, personal care formulations and future perspectives of the MOO for the stake\nholders to process and utilize MOO as a new source of edible oil for industrial purpose.
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