What's the deal with grapeseeds oil?

[pintoca]

I remember sometime ago (ok, about a year ago) somebody (I think it was Jens) mentioned how good grapeseeds oil was and how expensive too.

OK, as with many food items I cannot get here, I sort of archived the reference in my brain and forgot about it.

Last week I saw this oil in my supermarket and:

1. Yep, it is expensive (about 400% more expensive than cold-pressed, Extra virgin olive oil and 200% more expensive than walnut oil, but not more expensive than flaxoil)

2. after a quick research, it seems to be good.

Anybody has experience using it? something you would like to share about it?

The thing that makes me wonder is the following:

Grapeseed oil is valauable as an antioxidant, and it has a high content of Linoleic and Oleic (Omega 6 & 3) but its Omega-3 content is basically 0.

I guess there is really no competition against Flax oil.

Average composition of Grape Seed Oil fatty acids
Common Name Acid Name Average Percentage Range
Omega-6 Linoleic acid 69 to 78%
Omega-9 Oleic acid 15 to 20%
Palmitic acid Hexadecanoic acid 5 to 11%
Stearic acid Octadecanoic acid 3 to 6%
Omega-3 A-Linolenic Acid 0.3 to 1%
Palmitoleic acid 9-Hexadecenoic acid 0.5 to 0.70%

 

[Lifterforlife]

I have never used the oil, but grapeseed extract is a wonderful antioxidant. And along the lines of our interest(bodybuilding), Grape seeds contain a natural antioxidant called proanthocyanidins that strengthens connective tissue.

 

[muchmass]

The only advantage over flaxoil would be that you can cook with Grape seed oil, I fell on this when searching for information on grape seed oil:
COOKING
Whether as a salad dressing, for baking, grilling, or frying, GRAPE SEEDOIL retains the original flavor of foods. It imparts no after-taste, permitting the full flavor of the dish to be appreciated. As a great gourmet alternative to olive oil, GRAPE SEED OIL serves to enhance the natural flavor of foods & reveals a subtle pleasant buttery flavor.

It is one of the most stable cooking oils known. The first thing you notice when cooking with GRAPESEED oil is that it will not smoke, burn or splatter like other cooking oils. This is due to its high smoke point, approximately 320° F. One can cook a meal and amazingly start preparing another dish in the same oil without deterioration or "off flavors". GRAPE SEED OIL is excellent for frying because of its remarkable heat stability and the desirable butter taste imparted to fried foods.

Potentially hazardous breakdown products from excessive frying of foods in oil are avoided with GRAPE SEED OIL. The unique properties of GRAPE SEED OIL, based on its fatty acid composition and antioxidant content, make it an extremely stable, durable oil.

Normal cooking usually requires only about one half to one third quantity of GRAPE SEED OIL to achieve the same results as with most other cooking oils. This spares the amount of oil needed in foods and makes using GRAPESEED OIL more economical than ordinary cooking oils. Importantly, the consumption of total oil (fats) in meals is reduced.

 

[JKurz1]

I have a bottle.use it with olive oil interchangeably......

 

[Spartacus]

I use a grapeseed oil "mayonaise"