As you may well know, I get really excited about discovering natural local products.
Last Christmas, my sister gifted me with some oil that she had bought in Jos, Plateau state. It is called Atili oil and is regarded as the local Olive Oil. It is a greenish oil and as thick as castor oil.
It is derived from this fruit here which looks and tastes similar to pear called Ube (the local pear).
The major difference I think is that where the Ube’s seed is smooth, the Atili’s seed is fluted. The fruit is boiled or otherwise softened with hot water and then the pulp is eaten. It is from this pulp that Atili oil is derived.
There is limited research done on it (which is frustrating) but here is what I was able to garner.
It is used
- in frying food and has been found to be more nutritious and flavorful than ordinary cooking Oil
- as an ointment for healing wounds
It contains pigments, moisture, trace elements [metal], pro-vitamins, vitamins, naturally occurring antioxidants and enzymes which would make it a valuable addition to facial and skin creams. The antioxidants in the oil make it an ideal addition in anti-aging facial creams. It also makes a good protector from the elements and pollution because it is a free radical scavenger.
It would also make a good addition to oil based hair care products.
Atili Oil is a stable oil and thus has a long shelf life.
African Journal of Biotechnology Vol. 6 (20), pp. 2319-2323, 18 October 2007. Antioxidant and antimicrobial activities of Canarium schweinfurthii Engl. Essential oil from Central African Republic.
Pakistan Journal of Nutrition 7 (1): 27-30, 2008. Quality Characteristics of Crude and Refined Atili Oils.
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