Red palm oil has an exceptionally high level of phytonutrients such as carotenes, tocotrienols and squalene. With the infusion of essential oils from chilies and other herbs, we are able to extend the nutritional benefits of the oil. We have demonstrated in our laboratory the antioxidant, anti-cancer and anti inflammation properties for some mixed phytonutrients. The infused red palm oil with spices and herbs will allow for more applications of the oil. The oil can be used in many culinary applications, e.g. as a condiment in the preparation of noodles, to marinate meat, to make sambal, curries and salads, and for light frying.
Main Research: Voon Phooi Tee