Health tastes good

Since the 1970s, Emile Noël has been advising people to include varied organic vegetable oils in their daily diet.

To help you better advise our customers, you can discover our wide range from a new perspective: “Health tastes good”.

This document will help you identify the nutritional and taste characteristics of our oils.



An Emile Noël range containing Omega fatty acids and diverse nutrients
The media are increasingly talking about Omega 3 and Omega 6 fatty acids. Butter, milk, eggs and oil all contain or are supplemented with Omegas and are good for health – apparently. One thing is certain: cold-pressed vegetable oils naturally contain Omega 3, 6 and 9 fatty acids. Let’s take a closer look.

The Omega 3, Omega 6 and Omega 9 families

Oils are almost entirely made up of fats. The recommended daily energy intake is 1,800 calories for women and 2,200 calories for men.
There are three families of fatty acids (FAs): Omega 3s, Omega 6s and Omega 9s.
The first two (Omega 3s and 6s) are called essential fatty acids (EFAs) because they cannot be made by the body and must therefore be provided in food.


Omega 3s are fatty acids derived from a-linolenic acid (ALA), which is found in plants (hemp, rape, soya, walnut, wheatgerm, flax) and in fish containing EPA and DHA (cod liver, herring, sardine, salmon).

Omega 6s are fatty acids derived from linoleic acid. They are available in plants (evening primrose, borage, grapeseed, hemp, corn, sunflower) and in fish (herring, salmon, cod, sardine).

Omega 9s, also called oleic acid, are mainly present in olive, sunflower and high-oleic safflower oils. This explains the success of the Mediterranean diet over the past decade.

People’s Omega 3 deficit is a reality of the modern age.

Today, our diet is imbalanced: our Omega 6 intake is too high, while our Omega 3 intake is too low. Several recent food studieshave highlighted this imbalance: ?

We eat 20 times more Omega 6 than Omega 3 – which is why we need to increase our intake of Omega 3 in food.?

Scientists advise reducing the Omega 6 : Omega 3 intake ratio to about 5.

Recommended daily intake (RDI) of Omega 3?
The recommended daily intake is 2g of a-linolenic acid, or about 20g of rapeseed or walnut oil. That’s about three soupspoons of oil a day.


Other nutrients: Vitamin E and Polyphenols
Vitamin E, also called tocopherols, is a powerful antioxidant. Sunflower, safflower and especially wheatgerm oil are rich in vitamin E.?Polyphenols are antioxidants too.

Olive oil and grapeseed oil contain the most polyphenols.