Sesame oil – a botanical sterol-rich extract with demonstrated LDL-lowering potential

Sesame oil contains a very high amount of plant phytosterols. They have an effect on reducing the concentration of LDL cholesterol in the blood serum. However, according to the recommendations of the Committee on Food, no more than 3 g of phytoesterols per day should be consumed.

Two tablespoons of sesame oil per day is enough. Studies have shown that plant sterols have anti-pain properties. Studies conducted in terms of the ability to inhibit the development of malignant tumors, thanks to the use of seeds oil, have unambiguously shown that this product inhibits the growth of fatty acids.

Unrefined virgin sesame oil should not be used for deep frying due to its delicate volatile compounds and unrefined lipid fractions. However, it is an exquisite dressing and finishing oil for fresh salads, steamed greens, grain dishes, and traditional noodle bowls.

It holds legendary status in Asian gastronomy, where even a few drops of toasted or cold-pressed sesame oil impart an unmistakable, aromatic depth to soups, marinades, and stir-fries immediately prior to serving. Furthermore, it supplies valuable polyunsaturated fatty acids, natural vitamin E, and trace minerals (including magnesium, copper, and calcium) that support vascular and metabolic health.

The distinctive therapeutic profile of sesame seed oil is governed by its signature lignans—sesamin and sesamolin, which during seed roasting yield sesamol. These bioactive lignans function as formidable lipophilic antioxidants, endowing sesame oil with superior oxidative resistance and shelf stability.

Clinical investigations confirm that sesamin inhibits hepatic HMG-CoA reductase—the rate-limiting enzyme in endogenous cholesterol biosynthesis—while stimulating fecal bile acid excretion. Furthermore, sesamin modulates delta-5-desaturase activity, dampening pro-inflammatory eicosanoid generation and exerting mild hypotensive actions.