Wheat germ oil (Tritium vulgare)

Wheat germ oil is cold-pressed from the germ of Triticum vulgare, the most nutrient-dense part of the wheat kernel. It stands out for its exceptional lipid profile, rich in essential polyunsaturated fatty acids — particularly linoleic acid (omega-6) and alpha-linolenic acid (omega-3) — as well as monounsaturated fatty acids. It is one of the most concentrated natural sources of vitamin E, primarily in the form of alpha-tocopherol, which is recognised for its contribution to protecting cells against oxidative stress. Wheat germ oil also provides B vitamins, vitamin D, zinc and phosphorus. Its phytosterols contribute to maintaining a balanced lipid profile, and its tocotrienols — less common than tocopherols — are attracting growing interest for their own antioxidant properties. Due to its sensitivity to heat, wheat germ oil is not suitable for cooking and is best consumed cold. Supplementation is particularly relevant for individuals with insufficient intakes of essential fatty acids or vitamin E, especially when the diet is low in wholegrains or a variety of vegetable oils.