**3. Edible oil imports and domestic consumption in India**

*Management and Processing of Palm Oil (*Elaeis guineensis *Jacq): The Crop for Future DOI: http://dx.doi.org/10.5772/intechopen.108579*

Evidences state that palm oil inhibits the formation and reduction in the growth of tumors. Most important minor components of palm oil at a concentration less than 1000 ppm are alpha-carotene and beta-carotene (precursors of vitamin-A) and tocopherols and tocotrienols (precursors of vitamin E). Palm oil and its fractions are used in the production of margarine. Compared with unsaturated oils, palm oil is suitable for deep frying because of its relative stability to high temperatures.

Red palm oil is produced from crude palm oil by a novel process involving the pretreatment of crude palm oil followed by deacidification and deodorization using molecular distillation which is a carotene-rich refined edible palm oil. Refined red palm oil meets the standards of refined edible oil specifications and retains up to 80% of carotene and vitamin E. Red palm oil is the richest source of carotenoids, which stops free radical-mediated reactions. Carotenoids are known for their healthpromoting properties that act as a source of pro-vitamin A and anticancer agent, and prevent cardiovascular diseases.

Tocopherols and tocotrienols are simply called as vitamin E, the principal role of vitamin E in the body is it acts as an antioxidant that helps in maintaining cell membrane stability and is the most essential for neurological function. Tocopherols are commonly available in most vegetable oils and fats but tocotrienols are rarely present. The most encouraging part of palm oil is that it is the richest source of tocotrienols that plays a significant role in exhibiting anticancer properties and greater physiological efficiency in inhibiting the growth of human tumor cells than tocopherols.
