**1. Introduction**

This chapter is meant to summarize and introduce palm oil, its functions, comparisons and contrasts, and composition. Its purpose is to set the stage for readers who are new to the topic of palm oil so that the foundation will be set to go deeper into this mass industry—both technically and scientifically. Palm oil has become a valuable commodity and an essential aspect of many culinary and industrial applications. Thus, it is timely that innovations, technologies, and inventions are set to develop the palm oil industry to the next level—possibly in an eco-friendly manner while preserving its functional properties.

The genus Elaeis comes in two species: *Elaeis guineensis* and *Elaeis oleifera*. *E. oleifera*, sometimes known as American palm oil, is more environmentally adaptable than *E. guineensis*, which is known as African palm oil [1]. Compared with other regions of the world, Africa has a wider range of oil palm varieties in general. Palm oil contains a considerable percentage of saturated fatty acids such as stearic acids and palmitic acids; however, it does not contribute to arterial thrombosis or atherosclerosis due to the cardioprotective effect that is present in palm oil [2].

A tropical rainforest, with an average annual rainfall of 1780–2280 mm and temperatures ranging from 24 to 30°C, is the natural environment in which oil palms usually grow. The plum-shaped fruits grow in groups of 200–300 along pedicels near to the truck after the female flowers have completed their pollination process. The fruit consists of an oil-rich seed, which is also called the kernel. A typical palm fruit measures about 3.5 cm long and weighs approximately 3.5−4.0 grams. According to research, palm oil utilized in Chinese diets has a substantial ability to lower cholesterol levels when compared to other oils [3].

### **2. Functional properties and bioactive in palm oil**

The predominant bioactive compounds and their health benefits are listed in **Table 1**. Palm oil is currently eaten as a dietary fat intake as part of a well-balanced diet around the world [3]. The use of palm oil for culinary purposes dates back thousands of years in the African and Asian continents [3].

There are several phospholipids present in palm oil that enhance brain functioning and nutrient absorption, which are shown in **Table 2**.

Ubiquinones and phytosterols are present in trace amounts in refined palm oil, often known as red palm oil (RPO). Furthermore, research has demonstrated that


#### **Table 1.**

*Bioactive compounds present in palm oil and their potential health benefits.*


#### **Table 2.**

*Functions of phospholipids present in palm oil.*

refined palm oil has long been recognized as a superior source of provitamin A carotenoids [12]. According to studies in red palm oil groups, retinol and beta-carotene levels were present at higher levels [13].
