Know2eat

Grapeseed oil

Vitis vinifera

What grapeseed oil has been studied for

2 associations assessed — 1 with at least some human evidence behind it. Strongest first.

  • 1 Limited
  • 1 Insufficient
4 things to know first — allergies, interactions and intake limits

About grapeseed oil

A byproduct of winemaking, extracted from the seeds left after pressing and dominated by omega-6 linoleic acid to an unusual degree. Most commercial grapeseed oil is solvent-extracted and refined, which is why it is neutral in flavour and pale.

Also known as Grape seed oil, Huile de pepins de raisin

Heart Health

The evidence in depth

Best supported: Limited

What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.

Blood lipid profile

Heart Health
Limited evidence

Research suggests that replacing saturated fat with polyunsaturated vegetable oil lowers LDL cholesterol, and grapeseed oil belongs to that class. The evidence is for the fat swap as a dietary change rather than for this oil in particular, and grapeseed oil itself has barely been tested.

Limited evidence. Early human work, or mostly lab and animal research.

4 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Cardiovascular risk markers

Heart Health
Insufficient evidence

Evidence is limited and the wider question is genuinely open. Meta-analyses of trials replacing saturated fat with polyunsaturated oils generally report fewer coronary events, while a separate line of argument holds that very high linoleic acid intakes may carry costs those trials were not designed to detect. The field has not resolved this, and grapeseed oil specifically has no outcome data at all.

Insufficient evidence. Not enough human research to say anything useful yet.

4 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Grapeseed oil

Ask about Grapeseed oil

Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.

AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories884 kcal44%
Protein0 g0%
Total fat100 g128%
Carbohydrate0 g0%
Fibre0 g0%
Total sugars0 g—
Water0 g—
Fats
Saturated fat9.6 g48%
Monounsaturated fat16.1 g—
Polyunsaturated fat69.9 g—
Cholesterol0 mg0%
EPA (omega-3)0 g—
DHA (omega-3)0 g—
DPA (omega-3)0 g—
Linoleic acid (omega-6)69.6 g—
Vitamins
Vitamin A0 µg0%
Vitamin C0 mg0%
Vitamin E28.8 mg192%
Thiamin (B1)0 mg0%
Riboflavin (B2)0 mg0%
Niacin (B3)0 mg0%
Pantothenic acid (B5)0 mg0%
Vitamin B60 mg0%
Folate0 µg0%
Vitamin B120 µg0%
Minerals
Calcium0 mg0%
Iron0 mg0%
Magnesium0 mg0%
Phosphorus0 mg0%
Potassium0 mg0%
Sodium0 mg0%
Zinc0 mg0%
Selenium0 µg0%
Other measured compounds
Beta-carotene0 µg—
Alpha-carotene0 µg—
Lycopene0 µg—
Lutein + zeaxanthin0 µg—
Caffeine0 mg—
Ash0 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Oil, grapeseed (USDA FoodData Central, FDC ID 171028).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

  • friedIncreases aldehydes and lipid oxidation products

    Repeated high-temperature frying of highly polyunsaturated oils generates measurably more aldehydes and polar compounds than the same treatment of monounsaturated or saturated oils. Not reusing frying oil is the practical control.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Worth knowing

    High smoke point does not mean stable

    Grapeseed oil is widely sold as a high-heat oil on the strength of its smoke point, but smoke point describes when an oil starts to visibly break down, not how readily it oxidises. Its very high polyunsaturated content makes it one of the more oxidation-prone oils under repeated frying, where aldehyde formation rises with each reuse.

  • Worth knowing

    The grape polyphenols are not in the oil

    Grape seed extract, studied for blood pressure and antioxidant markers, is a proanthocyanidin-rich water-soluble preparation. Those compounds do not partition into the oil, so grapeseed oil is not a way of consuming them.

  • Worth knowing

    Solvent extraction and refining

    Seeds this low in oil are usually extracted with hexane and then refined. Surveys have also found polycyclic aromatic hydrocarbons in some solvent-extracted seed oils, which is a processing-quality issue rather than a property of the oil itself.

  • Too much

    Energy density

    Pure fat, like every oil here, and neutral enough in flavour that it is easy to use a lot of.