Over the past few decades, as demand for palm oil has increased, so has scientific interest—particularly in tocotrienols, a compound in palm oil, with potential benefits ranging from brain to skin health.
In the 1990s, partially hydrogenated vegetable oils, commonly used in processed foods and a source of trans fat, faced growing scrutiny. Concerns from the World Health Organization and other health authorities prompted food companies to seek safer, shelf-stable alternatives. At the same time, plant-derived substitutes were being actively sought to replace synthetic or animal-based ingredients. One ingredient helped meet demand: palm oil.
A high-yield crop
Today, palm oil is the most widely used vegetable oil in the world, having grown nearly 40-fold since the 1970s. As its applications have expanded across both food and non-food products—from peanut butter to chocolate—so too has public interest in how it’s produced, how it’s used, and what it means for our health.
The oil palm tree produces fruit bunches made up of numerous oil palm fruitlets. Each fruitlet yields two types of oil: palm oil, extracted from the flesh, and palm kernel oil, obtained from the seed.
Annual global production of palm oil reached almost 80 million tons in 2024, with approximately 85% used in food applications. Its prevalence is driven by its versatility: it remains semi-solid at room temperature (ideal for spreads and chocolate), extends shelf life, and has a neutral taste that blends into products without altering flavor.
One reason for its widespread use is the crop’s high productivity. With yields around 2.9 to 3.5 tons per hectare, it far outperforms other oil crops such as sunflower and rapeseed, which yield approximately 0.7 tons per hectare.
Inside the oil
Palm oil offers a distinctive nutritional profile made up of both fats and micronutrients. Its fatty acid composition is roughly 50% saturated fat (a type of fatty acid also found in dairy, unprocessed meat, and dark chocolate), 40% monounsaturated fat (present in nuts, olive, and canola oils), and 10% omega-6 polyunsaturated fat (found in oils like soybean and sunflower). Studies have found that palm oil performs similarly to other monounsaturated oils, like olive and canola, in terms of its effects on cholesterol.
“A very common misconception is that palm oil is harmful due to its saturated fat content,” says Dr. Ammu Radhakrishnan, a professor in immunology at Monash University Malaysia and Fellow of the Royal Society of Biology, UK.
Beyond fat composition, palm oil is rich in phytonutrients, such as squalene, and micronutrients, including beta-carotene (provitamin A) and both forms of vitamin E—tocopherols and tocotrienols.
Dr. Ammu, who holds a PhD in therapeutic immunology from the University of Cambridge, focuses much of her research on tocotrienols and their role in immune response modulation. “Tocotrienols are gaining global scientific attention because of their remarkable health potential and benefits,” says Dr. Ammu. She adds, “Tocotrienols can protect neurons from oxidative stress and are being studied for their potential role in inhibiting or slowing the progression of neurodegenerative diseases like Alzheimer’s and Parkinson’s.”
The potent E
Palm oil’s high micronutrient content, in particular tocotrienols, is rare among food sources. Researchers are now exploring how tocotrienols may support cognitive health by mitigating stroke-related damage and slowing the development of white matter lesions, which are often early indicators of neurodegenerative disease. Additional studies suggest tocotrienols may help lower LDL cholesterol and support liver health.
In the realm of skincare, they are being studied for their ability to improve inflammation and UV damage, while also promoting hair growth and follicular regeneration.
PhytoGaia is a company led by Bryan See, alongside industry veteran and consultant WH Leong. Together, they bring more than 50 years of combined experience in tocotrienols and have developed a unique chemical-free extraction method to deliver high-purity nutrients for dietary supplements and cosmetic manufacturers.
“People don’t realize there are well-researched nutrients in palm oil like tocotrienols that provide real benefits,” says Leong, who played a pivotal role in introducing tocotrienols to the US market and establishing their regulatory status under FDA guidelines over two decades ago.
He explains: “Tocotrienols’ unique structure enhances their ability to efficiently penetrate cell membranes, including the blood-brain barrier, making them a more potent antioxidant.”
With continued research into tocotrienols, the list of potential benefits continues to grow—spanning immune modulation, anti-aging applications, and potential roles in neuropathy and kidney function.
Palm oil’s role in modern nutrition continues to evolve. While discussions around health and sustainability are ongoing, growing research supports its potential benefits. “With responsible sourcing and a balanced diet,” Dr. Ammu emphasizes, “palm oil remains a versatile and valuable part of the global food supply.” As the conversation around palm oil’s role in the global food landscape continues, emerging insights ensure that its inclusion is shaped by science, sourcing, and global demand.
Find out more about Malaysia’s palm oil industry here.
