Linseed oil oil – commonly known as flax seed oil in nutritional contexts – is easily oxidized, and rapidly becomes rancid, with an unpleasant odour, unless refrigerated. Even when kept under cool conditions, it has a shelf life of only a few weeks. Oil with an unpleasant or rancid odor should be discarded. Oxidation of flax seed oil is a major commercial concern, and antioxidants may be added to prevent rancidification. Linseed oil is not generally recommended for use in cooking, yet one study does show that the alpha linolenic acid (ALA) while bound in flaxseed was found to be stable for
Jojoba oil and climate in which the plant is grown, as well as when it is harvested and how the oil is processed. In general it contains a high proportion of mono-unsaturated fatty acids, primarily 11-Eicosenoic acid (Gondoic acid). Being derived from a plant that is slow growing and difficult to cultivate, jojoba oil is mainly used for small-scale applications such as pharmaceutical and cosmetics. Overall, it is used as a replacement for whale oil and its derivatives, such as cetyl alcohol. The ban on importing whale oil to the U.S. in 1971 led to the discovery that jojoba oil is "in