Yes, there are benefits associated with grapeseed oil that are different from the benefits associated with flaxseed oil. Most people who include flaxseed oil in their diet select it for its omega-3 fatty acid content, and specifically its alpha-linolenic acid (ALA). Omega-3 fatty acids are critical nutrients for virtually all physiological systems in our body and for healthy functioning of most cell membranes. This same delicate omega-3 fat content also means that flaxseed oil is never a good choice for cooking. This oil has a very low smoke point in its natural, unrefined state of 225°F (107°C).
By contrast, grapeseed oil has a fairly high smoke point of about 425°F (218°C) and is widely used in some countries as a cooking oil of choice. When used as cooking oil, grapeseed oil is often valued for its taste properties since it can produce clean and light-tasting results even though it is a high-calorie, pure plant fat. A person would not supplement with grapeseed oil in order to boost his or her omega-3 status, however, since grapeseed oil contains virtually no ALA (about 1 microgram per tablespoon).
For more information on this topic, please see:
Bernstein DI, Bernstein CK, Deng C, et al. Evaluation of the Clinical Efficacy and Safety of Grapeseed Extract in the Treatment of Fall Seasonal Allergic Rhinitis: a Pilot Study. Ann Allergy Asthma Immunol.2002;88(3):272-8.
Donovan JL, Manach C, Rios L, et al. Procyanidins Are Not Bioavailable in Rats Fed a Single Meal Containing a Grapeseed Extract or the Procyanidin Dimer B3. Br J Nutr. 2002;87(4):299-306.
Vinson JA, Proch J, Bose P. MegaNatural((R)) Gold Grapeseed Extract: In Vitro Antioxidant and In Vivo Human Supplementation Studies. J Med Food. 2001;4(1):17-26.
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