The five characteristics of tea oil
Deep Grain Damo Wild Camellia Oil
1. Edible oils with green food properties
Tea oil, also known as camellia seed oil, and cha oil, is produced from wild tree species, Camellia oleifera (tree), which grows in the mountains and mountains, and does not require manual management (such as fertilization, spraying of pesticides), and no pollution.
2. Easy to digest and absorb
Among common edible oils and fats, tea oil contains the most high-quality fatty acids (up to 90.4 c/o), the least saturated fatty acids (commonly known as fats), and does not contain indigestible erucic acid. According to the theory of fats and oils, most of the tea oil nutrition is easy to human tissue. Fast absorption and utilization. This property is also referred to as "skin-friendly".
3. Significant lipid-lowering performance
Basis for practice: Life practices of no less than tens of thousands of people.
Since tea oil can remove harmful blood lipids (saturated fatty acids and cholesterol), it has the functions of cleaning the blood, reducing the viscosity of the blood and clearing the blood vessels.
4. Strong oxidation resistance
Tea oil is a typical oil of oleic acid/linoleic acid, and the strong antioxidant property is the common property of such unsaturated fatty acids. The rich vitamin E contained in tea oil is recognized as a strong antioxidant.
5. Good biofilm fluidity
Because tea oil has significant lipid-lowering properties, it can remove fat and cholesterol attached to the inner wall of blood vessels, clear capillaries and arteries, increase blood transfusion cross section, soften and moisturize blood vessels, restore its elasticity, and keep blood vessels young .
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