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People have been pressing oil from flax seeds for thousands of years. Ancient Egyptians rubbed it on their skin. European millers used it in paints and varnishes for centuries. Chinese apothecaries listed it among their remedies. Flax grows easily across temperate climates, its slender blue flowers dotting fields from Canada to India. The plant’s oil drew early attention thanks to its versatile nature—one bottle fed both families and industry. Over the centuries, flaxseed oil shifted from a household staple to a specialized ingredient as science and trade pushed other oils forward. Yet in kitchens, small-scale industries, and labs, its story keeps unfolding.
Flaxseed oil—a golden, viscous liquid—comes straight from pressing the tiny seeds of the Linum usitatissimum plant. Rich in alpha-linolenic acid, an omega-3 fatty acid, it carries a mild, nutty taste. While health stores tout cold-pressed, unrefined versions for dietary use, refined batches enter industrial supply chains and factories. Cold pressing preserves nutrients and subtle flavor. Refined oil reduces pigments and flavors, making it suitable for paints or other applications requiring chemical stability. The bottle’s label often reads “linseed oil,” especially on non-food products, making clear the divide between edible and industrial uses.
Fresh flaxseed oil shines with a clear, deep gold tone. Its density ranges close to 0.93 g/cm³ at room temperature. High omega-3 content lends a rapid drying quality, especially in thin layers—painters value this in oil colours. Chemically, it’s a mixture of triglycerides, high in polyunsaturated fats. The main fatty acids: alpha-linolenic at upwards of 50%, linoleic, oleic, palmitic, and stearic acids in smaller amounts. The oil oxidizes fast when exposed to air, forming a skin on paint surfaces and producing off-odors in food-grade oils if stored carelessly. Its smoke point sits low, often below 225°C, which limits high-heat cooking. Iodine value typically runs between 170-204, reflecting those reactive double bonds.
Bottles destined for kitchen shelves often carry nutritional information, purity grades, extraction method (such as “cold-pressed”), and warnings about heat or refrigerated storage. Industry standards define acid value, peroxide value, and color limits, dictated either by national food safety guidelines or paint industry requirements. Non-edible oils require clear labeling, sometimes using “industrial linseed oil” to avoid confusion—accidental ingestion can pose real health risks due to contaminants or solvents from manufacturing. Certifications such as “organic” refer to growing and pressing practices, with traceability and test data, sometimes even tracking specific farms.
Producers start by cleaning and drying mature flax seeds. Cold-pressing relies on slow mechanical squeezing, yielding oil that retains most taste and nutrition. Expeller pressing uses higher pressure and can raise temperature, sacrificing some omega-3 integrity for greater yield. Solvent extraction, standard in large-scale industrial applications, pulls more oil but introduces the need for solvent removal and further refinement. Decanting, filtration, and bleaching follow, depending on the end use—minimizing waxes and coloring for paint, or keeping the process mild for food oils. Each method leaves its mark on the final product’s taste, safety, and chemistry.
Flaxseed oil’s unsaturated bonds invite rapid oxidation, which delivers drying qualities in paints and coatings. Manufacturers modify the oil for specific purposes. Boiled linseed oil, long used by painters, develops faster drying by heating raw oil with metal salts—cobalt or manganese act as catalysts, though food-grade products avoid these additives. Stand oil, another variant, results from heating oil without oxygen, thickening the liquid and improving elasticity for paints or varnishes. Alkali refining and winterization remove impurities and ensure clarity. Hydrogenation, a more aggressive intervention, hardens the oil to form margarine or shortenings, though its popularity faded as trans fat concerns grew.
Flaxseed oil wears many names. In food aisles, look for “linseed oil” on some European labels, “huile de lin” in French, “aceite de lino” in Spanish markets, or simply “flax oil” in North America. Artists shop for “refined linseed oil” or “boiled linseed oil,” the latter never meant for food. Technical and safety literature might call it “pressed flaxseed oil,” “Linum usitatissimum oil,” or “raw linseed oil.” Local co-ops, health food catalogs, and paint stores all carry it—under different names, all nodding to this ancient seed’s versatility.
Manufacturing flaxseed oil for eating calls for strict hygiene, pure raw material, and tight control over moisture and light—all to slow rancidity and avoid contamination. Food safety authorities set maximum limits for peroxides, free fatty acids, and heavy metals. Industrial processing, especially when using solvents or metal-based driers, settles on different criteria—standards guard against fire (due to spontaneous combustion risk with oily rags), ensure purity for downstream uses like coatings, and demand proper labeling to prevent accidental ingestion. Storage demands slow exposure to heat and air, with careful handling in factories and kitchens. Global standards, whether from the Codex Alimentarius or national authorities, drive testing and traceability.
Flaxseed oil’s culinary use draws attention as a rare plant source of omega-3 in vegetarian diets. Some add it raw to smoothies, salads, or yogurts—heating spoils both the flavor and health value. Home supplement users spar with its brief shelf life, keeping bottles chilled to preserve freshness. On the industrial side, furniture makers rub flax oil into wood, painters mix it into pigments for slow-drying glazes, and preservationists treat stone and leather with its film-forming qualities. Printing ink and linoleum flooring manufacturers also tap into its rapid drying. Beyond consumer uses, researchers continue to look for biodegradable products that can replace petroleum in everything from lubricants to bioplastics.
Universities and labs keep taking flaxseed oil’s chemistry apart. Its omega-3s sparked a wave of trials for lowering cholesterol, fighting inflammation, and balancing cardiovascular health. Results show some promise in heart health, though debate continues over how plant omega-3s measure up versus fish oils. Polymer scientists test new catalysts and processes to tweak the drying action for paints, seeking eco-friendly replacements for metal driers or synthetic resins. Textile designers experiment with linseed-oil-based coatings to create waterproof, biodegradable fabrics. Green chemistry teams propose new ways to use flaxseed oil in adhesives, coatings, and emulsions, with fewer toxic byproducts. Reports on cold-pressing technology improvements reflect growing attention to energy savings and higher nutrient retention.
Researchers tracked concerns about raw flaxseed components, particularly cyanogenic glycosides in seeds, but the oil contains none of these natural toxins after pressing and refining. The real risks arise from spoilage: exposure to heat or light pushes rapid oxidation, producing unhealthy breakdown products and unpleasant taste. In industrial settings, boiled linseed oil and products treated with metal driers lose their status as safe for consumption; ingesting these forms introduces risk of metal toxicity or solvent residues. Inhalation of fumes or skin contact with industrial versions can trigger irritation or more severe health effects. Most studies conclude that fresh, properly processed flaxseed oil carries little toxicity risk, assuming mindful storage and clear separation between food and non-food types.
Interest in renewable, plant-based oils puts flaxseed oil near the center of ongoing research. More people seek alternatives to animal fats, and flax fits as a scalable crop for both food and technical use. The challenge remains the short shelf life due to oxidation, but encapsulation technology and improved packaging give hope for extending freshness. Researchers keep searching for genetic varieties with higher omega-3 levels or better yield. Industrial green chemistry keeps pushing for bio-based coatings and biodegradable plastics, using flax oil as a feedstock. The push for functional foods and supplements ensures more research into health claims. As interest in low-impact agriculture grows, flaxseed oil stands poised to bridge history and tomorrow's demands, drawing on old wisdom and new science alike.
Flaxseed oil often sits quietly on store shelves, next to fancier supplements. People back home always preferred the fresh ground seeds, but flaxseed oil manages to pack a punch, too. Its true worth comes from the kind of fats stored inside those tiny seeds. Unlike fish oil, which scares off half the family with its aftertaste, flaxseed oil goes into smoothies, salads, and even breakfast bowls with zero fuss.
Flaxseed oil works as a plant-based answer for those of us who skip fish. Its big claim is in alpha-linolenic acid, or ALA—an essential omega-3 fatty acid the human body can’t make alone. Without enough omega-3, the risk of clotting and inflamed arteries climbs. Sticking with ALA means nourishing the heart, especially if you already eat foods high in saturated fats. The American Heart Association backs this up: diets with more plant-based omega-3s tend to lower blood pressure and ease the strain on blood vessels.
Trouble with digestion shows up a lot, especially for people always rushing meals. While flaxseed oil won’t supply fiber like the seeds, its soothing properties can calm the gut. Anecdotally, folks dealing with constipation have said a teaspoon daily keeps things moving in the right direction. The oil helps make the lining of the intestines less irritated, and with regular use, the system doesn’t feel weighed down.
Ask anyone with sensitive or dry skin—they’re always hunting for relief when the seasons shift. Rubbing on heavy creams only goes so far. Flaxseed oil, taken by the spoonful, acts from the inside out. I’ve watched people with stubborn dry patches see improvement after a few weeks. Some small studies found reductions in redness, irritation, and flakiness, all thanks to omega-3’s anti-inflammatory power. For eczema sufferers, this simple oil can offer more comfort compared to chemical-heavy lotions.
Stiff joints and soreness creep up with age or a high-stress routine. Instead of relying solely on medications, adding flaxseed oil brings natural relief. Omega-3s help break the cycle of inflammation in the body. A friend who manages arthritis pain swears by it; after swapping out regular oils for flaxseed, stiffness in her hands eased up a little. While not a miracle cure, small shifts like this—paired with movement and balanced meals—have a way of adding up over time.
Flaxseed oil works best raw—drizzle it over yogurt, blend into dressings, or add to a smoothie. Heating destroys much of what’s good in it. Some brands refrigerate their oil for a reason—it keeps the ingredients fresh. Nutritionists usually suggest one or two teaspoons daily, which slots into most plans with little effort. It’s worth noting that anyone managing health conditions—especially those taking blood thinners—should double-check with their doctor first; too much plant oil can sometimes be too much of a good thing.
Growing up, the elders always believed simple foods build strong bodies. Science now catches up, showing that flaxseed oil gives a genuine edge to heart, skin, and joints. No single food stands alone in fixing every health concern, but a couple of drops each day could set the foundation for looking and feeling better, year after year.
Flaxseed oil turns rancid faster than most other oils in the pantry. My first bottle of flaxseed oil barely survived a week before it began to smell odd. That sharp, paint-like scent always gives it away. Polyunsaturated fats, like the ones found in flaxseed oil, break down rapidly when exposed to light, oxygen, and heat. Gentle storage matters more with this oil than just about any other common kitchen staple.
This oil comes packed with omega-3 fatty acids, which break down faster than monounsaturated or saturated fats. Experts from the Cleveland Clinic point out that omega-3s help the body in ways few other fats can match, but their chemical makeup also leaves them vulnerable. Once the oil goes rancid, nutrients fade and those sought-after health benefits disappear. Spoiled oil also develops toxic compounds. Pouring it on a salad no longer helps your heart; it starts working against you.
At home, I always store my bottle in the refrigerator. I learned quickly that flaxseed oil shouldn’t sit out on the counter, even with the lid tightly closed. Darkness and cold both help cut down how fast oxygen and heat can ruin it. You might spot flaxseed oil on unrefrigerated grocery shelves, but the smart producers ship it to stores in dark bottles. These bottles block UV rays, protecting the oil while it travels. Still, once home, I tuck my bottle straight into the fridge.
I shop for flaxseed oil at stores that move stock quickly. Bottles with the farthest expiration date usually last longest. Even in the fridge, I try to finish a bottle within six weeks. Nutrition scientists at Oregon State University warn that keeping flaxseed oil past its best-by date or exposed to room temperature for more than a few days boosts the odds of oxidation. Every time the lid opens, a little fresh oxygen rushes in. Pour only what’s needed, then return it to the cold and away from light again.
I also avoid cooking with flaxseed oil. High temperatures destroy omega-3s and give the oil a bitter taste. Using it raw on salads, smoothies, or over grains lets the oil’s nutrients do their work. Some folks use it in baking, but the heat knocks out most benefits. For heart health or skin support, fresh and uncooked always wins.
Freezing extends shelf life. I’ve kept unopened bottles in the freezer with no problems. The oil thickens but does not harden. Once opened, freezing can slow spoilage but it’s less practical because frequent thawing can lead to condensation and further breakdown of nutrients. For daily use, the refrigerator offers the safest bet. If you don’t use flaxseed oil often, buying smaller bottles makes sense. This way, nothing lingers too long before being used up.
If flaxseed oil starts to smell fishy, bitter, or like old paint, it’s time for it to go. Trust your nose and taste buds over the best-by date. High-quality brands print pressing and bottling dates on labels, so always check before buying. With a bit of attention to storage, you can keep flaxseed oil fresh, safe, and full of benefits. Bright taste and maximum nutrients rely on cold, dark storage and close attention in the kitchen.
Walk into any health food store and check the supplement aisle. Flaxseed oil has its spot among the coconut, fish, and avocado oils. People have praised flaxseed oil for everything from heart health to shiny hair. Now, a big question floats around: can it help you lose weight?
Flaxseed oil, squeezed from the tiny brown or golden seeds of the flax plant, brims with alpha-linolenic acid (ALA). This is an omega-3 fatty acid your body loves but can’t make on its own. Over years, researchers noticed flaxseed oil’s anti-inflammatory power could be good for the heart and joints. Weight loss, though, brings a more complicated story to the table.
Several studies have explored flaxseed and its oil. Some evidence points toward whole flaxseed, packed with fiber, helping people feel full and maybe shave off a bit of weight. Flaxseed oil, which doesn’t keep the original fiber, may not work the same way. One systematic review from the journal Critical Reviews in Food Science and Nutrition dug into dozens of trials. It showed a small, but real, reduction in body weight among folks who took flaxseed supplements, but the effect looked stronger for ground flaxseed rather than the oil.
I started sprinkling flaxseed oil into smoothies hoping for a magic fix to the few pounds I gained in my early thirties. I noticed zero difference in my appetite. My digestion rolled on as usual. What did stand out? My skin felt less dry through winter. Friends and readers shared similar stories. The oil brought them other benefits, but no one credited it for tipping the scale. Chatting with a dietitian only confirmed my hunch — the real weight loss wins came from changing how much and what kinds of foods I ate, along with more walks outside.
Weight loss comes down to burning more calories than you take in. Flaxseed oil offers healthy fats, but a tablespoon still carries over 100 calories. Swapping unhealthy fats for some flaxseed oil could help your heart, but those calories still add up. Relying on it alone risks disappointment. Real shifts in weight take whole lifestyle changes — smaller portions, more veggies and fruits, and consistent movement every week.
As for the role of omega-3s, adding them helps the body in many ways. Fats from flaxseed oil can support everything from brain health to smoother joints, which might make exercise easier. People who feel better move more, and movement burns more calories. Still, this doesn’t mean a bottle of oil replaces hard work and time spent chewing real food. If the oil helps you enjoy a salad or steamed greens, that’s one win for your taste buds and garden.
Picking up a bottle of flaxseed oil supports healthy eating patterns but shouldn’t become the star player in a weight loss plan. The science points toward whole flaxseeds as the smarter choice if fullness and hunger control matter most. Pair the oil with real food, lots of colors on your plate, and time carved out for walks or resistance training. Chat with a registered dietitian before tacking on any supplement, since flaxseed oil can bump up daily calories fast and doesn’t mix well with certain medications.
In the daily routine, small long-term habits end up shaping your health and weight, not a single superfood or supplement.
Flaxseed oil pops up in health food stores, grocery shelves, and supplement aisles. I’ve noticed folks adding it to their label of “superfoods,” chasing benefits for skin, joints, and lowering cholesterol. With all the buzz, it’s easy to forget this is still a concentrated plant oil—something our bodies don’t encounter in big doses out in nature. People often pour some on salads or swallow capsules thinking it’s a shortcut to better health. But as with anything, surprises can hide in each bottle.
I’ve tried flaxseed oil myself, and sometimes my stomach had things to say. Bloating, gas, and occasional loose stools aren’t rare complaints, especially if the amount climbs higher than a teaspoon or two at once. Nutrition experts, like those at the Mayo Clinic, often mention that fiber-rich flaxseed keeps digestion running smooth, but the oil version lacks fiber—so its high fat content moves through the gut differently. If anyone jumps from none to a tablespoon or more a day, the gut might push back. For people prone to digestive troubles, a little caution pays off.
Some folks in my family take blood thinners for heart issues, and I always remind them to read ingredient lists. Flaxseed oil can thin the blood further, which sounds good in terms of heart attack prevention but isn’t always safe. The oil’s alpha-linolenic acid (ALA) can interfere with clotting and may increase bleeding risks for those on medications like warfarin or aspirin. The National Institutes of Health suggest that people with bleeding disorders or those preparing for surgery talk with healthcare providers before starting flaxseed oil.
Phytoestrogens in flaxseed and possible hormone effects have sparked research and debate. Whole flaxseed contains lignans, which mimic estrogen—flaxseed oil, on the other hand, usually carries only small traces. Women with hormone-sensitive conditions might be told to tread lightly, but with the oil, direct estrogenic action remains low. Based on my own reading, there’s far less concern with the oil than with ground flaxseed. Current science hasn’t found a strong link between dietary ALA from flaxseed oil and hormone-driven problems.
One piece I learned from pharmacists in my circle: omega-3s, including those found in flaxseed oil, can interact with medications. For people taking diabetes drugs, flaxseed oil may alter blood sugar levels and require a closer look at daily readings. It may also affect the way the body processes other fats or supplements. Eating a balanced diet and not overloading on any single supplement goes a long way.
Allergies to flaxseed oil don’t make headlines, but cases do exist—rashes, shortness of breath, or swelling after a new supplement aren’t normal and signal you should stop right away. It’s rare, but I’ve seen people think a natural product means zero risk, which isn’t true.
If you decide to use flaxseed oil, start with smaller doses and pay attention to body signals. Most credible health organizations point out that “more” isn’t always better. For anyone who’s pregnant, taking medications, or managing chronic diseases, checking with a trusted healthcare provider before making a new addition to the daily routine is a smart move. The path to good health stays clearer when we ask questions, read the facts, and listen to what our bodies tell us.
Flaxseed oil delivers alpha-linolenic acid (ALA), an essential omega-3 fatty acid. Many folks try it hoping to help with heart health, dry skin, or as a plant-based way to get omega-3s. In my own kitchen, a small bottle of flaxseed oil sits next to olive oil. On mornings when my joints feel stiff or my skin looks dry, I stir a teaspoon into my oatmeal. Not because I want a miracle—just to give my body a little ALA nudge.
Research gives a general guideline: adults often take around one to two tablespoons daily, which adds up to roughly 7 to 14 grams. This amount usually lands me close to what’s found in a standard softgel or liquid dose. The U.S. National Institutes of Health lists an adequate intake of ALA for adults at about 1.1 grams for women and 1.6 grams for men each day. A tablespoon of flaxseed oil brings in about 7 grams, which is plenty to cover basic needs.
Some people go bigger with doses, aiming for anti-inflammatory effects. For those under a doctor’s care for chronic problems, doses up to three tablespoons might pop up. But more isn’t always better. Large amounts can thin blood, loosen stools, and create a fishy aftertaste in your burps. I learned this after a week trying three tablespoons a day—my stomach wasn’t a fan. So, moderation means fewer surprises.
The best dose depends on diet and health. Someone who eats fatty fish, walnuts, or chia seeds probably doesn’t need as much flaxseed oil. Folks on plant-only diets may notice benefits at the higher end of the range. People on blood thinners or managing conditions like Crohn’s, IBS, or gallbladder disease should ask a doctor before adding oil. My cousin takes a blood thinner and can’t touch flaxseed oil without medical sign-off.
Some prefer capsules for convenience and to avoid the oily taste. These deliver about 1 to 1.3 grams of ALA per softgel, but you’d need several to match a tablespoon of the liquid. I stick to the oil form for smoothies and salad dressings—letting it double as food and supplement.
Not all flaxseed oil on shelves ensures the same benefits. Flaxseed oil spoils quickly and can turn rancid if left out. Always keep it refrigerated in a dark bottle. I learned the hard way: unrefrigerated oil went off in a week, and the result wasn’t usable. Choose brands with cold-press labels, since high heat in processing can break down the delicate fats.
Listening to your own body beats chasing random numbers. I started with a teaspoon a day for a week, then bumped up to a tablespoon by adding it to lunch. Pay attention to any stomach issues, and always talk with a physician if you’re on medication. Keeping it simple means flaxseed oil boosts my meals, not my worries.
Reliable sources like Harvard Health and the Mayo Clinic help guide doses. Real-world experience counts, too—because everyone’s digestion, diet, and health status shapes what works best.
| Names | |
| Preferred IUPAC name | linseed oil |
| Other names |
Linseed Oil Linum usitatissimum Oil |
| Pronunciation | /ˈflæk.siːd ɔɪl/ |
| Preferred IUPAC name | linseed oil |
| Other names |
Linseed Oil Linum usitatissimum Oil |
| Pronunciation | /flæks.siːd ɔɪl/ |
| Identifiers | |
| CAS Number | 8001-26-1 |
| Beilstein Reference | 1721816 |
| ChEBI | CHEBI:166652 |
| ChEMBL | CHEMBL4298812 |
| ChemSpider | 2220573 |
| DrugBank | DB07838 |
| ECHA InfoCard | EC number: 232-278-6 |
| EC Number | 232-278-6 |
| Gmelin Reference | 9447 |
| KEGG | C09611 |
| MeSH | D015250 |
| PubChem CID | 5282227 |
| RTECS number | OGG8355800 |
| UNII | 2VB4HG51GI |
| UN number | UN3082 |
| CompTox Dashboard (EPA) | DTXSID8035204 |
| CAS Number | 8001-26-1 |
| Beilstein Reference | 3952916 |
| ChEBI | CHEBI:166652 |
| ChEMBL | CHEMBL4281327 |
| ChemSpider | 5310996 |
| DrugBank | DB13755 |
| ECHA InfoCard | echa.europa.eu/information-on-chemicals/infocards/100.029.208 |
| EC Number | 8001-26-1 |
| Gmelin Reference | 503689 |
| KEGG | C01624 |
| MeSH | D010977 |
| PubChem CID | 5282226 |
| RTECS number | OI7075000 |
| UNII | 21X614Q4OC |
| UN number | UN3082 |
| CompTox Dashboard (EPA) | DTXSID0015823 |
| Properties | |
| Chemical formula | C57H98O6 |
| Molar mass | NA |
| Appearance | Flaxseed oil is a clear to golden yellow liquid with a smooth, oily texture and a mild, nutty aroma. |
| Odor | Characteristic |
| Density | 0.92 g/cm³ |
| Solubility in water | Insoluble |
| log P | 3.97 |
| Vapor pressure | Negligible |
| Acidity (pKa) | ~4.2 |
| Magnetic susceptibility (χ) | diamagnetic |
| Refractive index (nD) | 1.478–1.485 |
| Viscosity | Viscosity: 35–38 cSt at 40°C |
| Dipole moment | 0.00 D |
| Chemical formula | C57H104O6 |
| Appearance | Flaxseed oil is a clear to yellowish oil with a smooth, oily texture and a mild, nutty aroma. |
| Odor | Characteristic |
| Density | 0.92 g/mL |
| Solubility in water | Insoluble |
| log P | 0.88 |
| Vapor pressure | Vapor pressure: <0.013 kPa (20°C) |
| Acidity (pKa) | ~9.3 |
| Magnetic susceptibility (χ) | diamagnetic |
| Refractive index (nD) | 1.478–1.485 |
| Viscosity | Viscous Liquid |
| Dipole moment | 0.00 D |
| Thermochemistry | |
| Std enthalpy of formation (ΔfH⦵298) | -468.2 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -35.7 kJ/g |
| Std molar entropy (S⦵298) | 797.31 J·mol⁻¹·K⁻¹ |
| Std enthalpy of combustion (ΔcH⦵298) | -36.1 MJ/kg |
| Pharmacology | |
| ATC code | A16AX10 |
| ATC code | A16AX10 |
| Hazards | |
| Main hazards | No significant hazards. |
| GHS labelling | Not Classified |
| Pictograms | 👁️💪🌱🧴 |
| Signal word | Warning |
| Precautionary statements | Keep out of reach of children. If you are pregnant, nursing, taking any medications or have any medical condition, consult your doctor before use. Store in a cool, dry place. Do not use if seal under cap is broken or missing. |
| NFPA 704 (fire diamond) | 1-1-0 |
| Flash point | > 316°C (600°F) |
| Autoignition temperature | 343 °C |
| Lethal dose or concentration | Lethal dose or concentration: "LD50 (oral, rat): >5000 mg/kg |
| LD50 (median dose) | > 22.5 g/kg (rat, oral) |
| NIOSH | Not listed |
| PEL (Permissible) | 5000 mg/m3 |
| REL (Recommended) | 2-4 teaspoons (10-20 ml) daily |
| Main hazards | May cause gastrointestinal discomfort; risk of allergic reactions; may interact with anticoagulant medications; susceptible to oxidation and rancidity. |
| GHS labelling | Not classified as hazardous according to GHS |
| Pictograms | 🍃🌱🥄 |
| Signal word | Warning |
| Hazard statements | Not a hazardous substance or mixture. |
| Precautionary statements | Keep out of reach of children. Store in a cool, dry place. Do not use if safety seal is broken or missing. Consult your healthcare professional before use if you are pregnant, nursing, taking medication, or have a medical condition. |
| NFPA 704 (fire diamond) | 0-1-0 |
| Flash point | > 316°C (600°F) |
| Autoignition temperature | 343°C |
| LD50 (median dose) | LD50: >5 g/kg (rat, oral) |
| NIOSH | 6546 |
| PEL (Permissible) | PEL: Not established |
| REL (Recommended) | 20 g |
| IDLH (Immediate danger) | No IDLH established. |
| Related compounds | |
| Related compounds |
Linseed oil Chia seed oil Hemp seed oil Fish oil Canola oil |
| Related compounds |
Linseed oil Canola oil Sunflower oil Soybean oil Fish oil Walnut oil Hemp seed oil Chia seed oil |
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
