Macadamias: Oil, Tocotrienols and Oxidative Stability

Table of Contents

1. Why Macadamia Fat Resists Going Rancid
2. Macadamia Fat Beside Walnut, Olive and Coconut
3. Tocopherols, Tocotrienols, Squalene and Plant Sterols
4. Roasting Temperature and Kernel Quality
5. Harvest, Storage and Rancidity
6. Stable in the Jar Is Not the Same as Protective in the Body
7. What Human Studies Measured
8. Animal and Cell Studies of Macadamia Oil
9. Macadamia Oil in Cooking and on the Skin
10. What Is Not Known
11. Who the Research Raises Concerns For
12. Connections
13. Key Research Papers
14. Featured Videos

Why Macadamia Fat Resists Going Rancid

Every fat is built from fatty acids — chains of carbon atoms with hydrogen attached. Where two neighbouring carbons share a double bond, the chain is called “unsaturated” at that spot. The number of double bonds sorts fatty acids into three families:

• Saturated — no double bonds (palmitic and stearic acid, the main fats of butter and coconut oil).
• Monounsaturated — one double bond (oleic acid, the main fat of olive oil; palmitoleic acid, which macadamias carry in unusual amounts).
• Polyunsaturated — two or more double bonds (omega-6 linoleic acid, omega-3 alpha-linolenic acid).

Rancidity is mostly oxidation: oxygen from the air reacts with the fat and slowly breaks it into smaller molecules, some of which smell and taste stale or bitter. The weak point is not the double bond itself but the carbon between two double bonds. In a polyunsaturated fatty acid such a carbon exists, and the hydrogen on it comes away far more easily than any hydrogen in a saturated or monounsaturated chain. Once that hydrogen is lost, the chain becomes a reactive radical that picks up oxygen and passes the damage to the next fatty acid — a chain reaction. A monounsaturated fatty acid has only one double bond, so it has no carbon sitting between two of them, and it oxidises much more slowly. A saturated fatty acid has no double bonds at all and is slower still.

So the oxidative stability of a fat is decided largely by one number: how much of it is polyunsaturated. Macadamia fat is about 78% monounsaturated, about 16% saturated and only about 2% polyunsaturated (USDA figures, below). Very few fats have so few vulnerable sites. That one fact explains most of what food scientists observe about macadamia kernels and oil keeping well — and it says nothing yet about health, which is a separate question taken up later on this page.

A note on the macadamia's palmitoleic acid: it is monounsaturated, so it behaves like oleic acid as far as oxidation is concerned. Its very different story in blood cholesterol — one feeding trial found it behaved more like a saturated fat on LDL (Nestel 1994) — is a question about the body, not the jar, and is covered in the palmitoleic acid article.

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Macadamia Fat Beside Walnut, Olive and Coconut

The figures below come from the USDA FoodData Central database. The percentages are each family's share of the food's total fat, worked out from the USDA gram values (the families do not add up to exactly 100% because total fat also includes glycerol and minor components).

• Macadamia nuts, raw (FDC 170178): 75.8 g fat per 100 g; monounsaturated 58.9 g (about 78%), saturated 12.1 g (about 16%), polyunsaturated 1.50 g (about 2%) — of which omega-6 linoleic acid 1.30 g and omega-3 alpha-linolenic acid 0.21 g. The monounsaturated fat is mainly oleic acid (43.8 g) and palmitoleic acid (13.0 g), with 1.9 g of the longer gondoic acid (20:1).
• Macadamia nuts, dry roasted, unsalted (FDC 170179): almost identical — 76.1 g fat, 59.3 g monounsaturated, 11.9 g saturated, 1.50 g polyunsaturated. Dry roasting does not change the fatty acid make-up in the USDA records.
• English walnuts (FDC 170187): 65.2 g fat; polyunsaturated 47.2 g (about 72% of the fat), including 38.1 g linoleic and 9.1 g alpha-linolenic acid. Roughly thirty times the polyunsaturated fat of macadamias, which is why walnuts are among the quickest nuts to taste stale.
• Olive oil (FDC 171413): 73.0 g monounsaturated, 13.8 g saturated and 10.5 g polyunsaturated per 100 g — a similar monounsaturated share to macadamia fat, but about five times the polyunsaturated share.
• Coconut oil (FDC 171412): 82.5 g saturated, 6.3 g monounsaturated and 1.7 g polyunsaturated per 100 g. Its polyunsaturated share is as low as macadamia's; it reaches its stability through saturated fat rather than monounsaturated fat.

Seen side by side, macadamia fat sits at an unusual point: as low in polyunsaturated fat as coconut oil, yet mostly monounsaturated like olive oil. A 2024 review of the lipids of peanuts and seven tree nuts describes the same general pattern across nuts — fats rich in unsaturated fatty acids accompanied by squalene, plant sterols, vitamin E-family compounds and polyphenols (Maestri 2024). Macadamia is the extreme case on the polyunsaturated side.

One consequence that matters for nutrition rather than shelf life: because macadamias have so little polyunsaturated fat, they are not a meaningful source of the essential omega-6 and omega-3 fats. For those, see Omega-3 Fatty Acids and Walnuts.

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Tocopherols, Tocotrienols, Squalene and Plant Sterols

Besides the main fatty acids, nut oils carry small amounts of fat-soluble compounds. Some of them are antioxidants that help protect the oil itself. Here is what has been measured for macadamias, and what has not.

Vitamin E: tocopherols and tocotrienols

“Vitamin E” is a family of eight related compounds: four tocopherols (alpha, beta, gamma, delta) and four tocotrienols, which have the same ring but a tail with three double bonds. Food chemists group them together as tocochromanols (Maestri 2024). In a nut or an oil they act partly as built-in antioxidants, interrupting the chain reaction described above.

• Tocopherols in the USDA record. Raw macadamias contain 0.54 mg of alpha-tocopherol per 100 g, about 4% of the adult Daily Value, and the record lists 0.0 mg of beta-, gamma- and delta-tocopherol (FDC 170178). For comparison, walnuts carry 20.8 mg of gamma-tocopherol per 100 g (FDC 170187) and olive oil 14.4 mg of alpha-tocopherol (FDC 171413). By the USDA's numbers, macadamias are a poor source of vitamin E.
• Tocopherols in the Irish five-nut analysis. A study of oil extracted from freshly ground walnuts, almonds, peanuts, hazelnuts and macadamias found alpha-tocopherol the most abundant tocopherol in every nut except walnuts (Maguire 2004). The abstract does not give the macadamia figure separately.
• Tocotrienols. Macadamia oil is often described as containing tocotrienols, and this page's title reflects that interest. However, the USDA record lists no tocotrienol values for macadamias, and none of the studies reviewed for this page reports a tocotrienol figure for macadamias in its abstract. No number is given here for that reason. Whether macadamias contain tocotrienols in amounts that matter in the diet is, on the evidence assembled for this page, unconfirmed. For what tocotrienols are and the research on them in general, see Tocotrienols and Vitamin E: Tocotrienols.

A point of chemistry worth noting: the low vitamin E content and the high stability are not in conflict. Walnut oil is rich in vitamin E partly because walnut fat needs it — it is full of easily oxidised polyunsaturated fat. Macadamia fat has so few vulnerable sites that it stays stable with little built-in antioxidant.

Squalene

Squalene is a fat-soluble hydrocarbon that the body also makes on the way to cholesterol; in foods it is best known from olive oil. The Irish analysis found squalene in all five nuts, at 9.4 to 186.4 micrograms per gram across the set; the abstract does not say where macadamia fell in that range (Maguire 2004).

Plant sterols (phytosterols)

Phytosterols are plant compounds shaped much like cholesterol. In the gut they compete with cholesterol for absorption. The USDA record lists 116 mg of phytosterols per 100 g of raw macadamias: 108 mg beta-sitosterol, 8 mg campesterol and 0 mg stigmasterol (FDC 170178). The Irish analysis found beta-sitosterol the most abundant sterol in all five nut oils, at 991.2 to 2,071.7 micrograms per gram of oil across the set (Maguire 2004). At about 32 mg per ounce of nuts, the amount is small next to the gram-level doses of sterols used in cholesterol-lowering research, so these sterols are unlikely to be the main reason for the cholesterol results described in the heart-health article — though no macadamia study has tested that directly.

Peroxide value of fresh nuts

The peroxide value measures the first products of fat oxidation and is the standard laboratory gauge of early rancidity. In the Irish study the oils from all five freshly ground nuts had low peroxide values, between 0.19 and 0.43 milliequivalents of oxygen per kilogram of oil (Maguire 2004).

How the kernel builds its oil

A 2021 laboratory study combined gene-activity and lipid profiling of kernels at three stages of development and named candidate genes for oil building and oil quality, including a lipoxygenase — an enzyme that oxidises linoleic acid (Shi 2021). The study used Macadamia ternifolia; botanists long confused the species names, so older and some newer papers use ternifolia for nuts that may be the commercial species. This is plant biology, with no bearing on human health as yet.

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Roasting Temperature and Kernel Quality

Most macadamias are sold roasted, and roasting is a trade-off between flavour, texture, moisture and oxidation. A 2023 South African study roasted kernels of two commercial cultivars, ‘A4’ and ‘Beaumont’, in a hot-air oven for 15 minutes at 50, 75, 100, 125 and 150 °C, then measured chemistry and ran a taste panel (Aruwajoye 2023):

• 50–100 °C. Kernels kept significantly more phenols, flavonoids and antioxidant activity, but also more moisture, more of the oxidation-sensitive unsaturated fatty acids, higher peroxide values and poor sensory quality.
• 125 °C. A crisp texture, rich brown colour and strong nutty flavour, with lower peroxide values, a higher share of oxidation-resistant unsaturated fatty acids, and still considerable phenols, flavonoids and antioxidant activity.
• 150 °C. Low moisture but also lower phenols, flavonoids and antioxidants, high peroxide values, excessive browning, an overly crunchy texture and a bitter taste.

The authors proposed 125 °C for 15 minutes for these two cultivars in industry. Two points about reading this study: it is a food-quality study, so “antioxidant activity” here means a test-tube measurement on kernel extracts, not an effect in people; and its results apply to these cultivars and this oven method. The finding that both too little and too much heat raised peroxide values is the part most relevant to rancidity — under-roasted kernels kept too much moisture, while over-roasting drove oxidation directly.

The USDA records show essentially the same fatty acid make-up in raw and dry-roasted macadamias (see above), so ordinary roasting changes oxidation products and flavour compounds rather than the overall fat profile.

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Harvest, Storage and Rancidity

Low polyunsaturated fat slows rancidity; it does not stop it. A 2025 review from an Australian state agriculture research institute describes how pre-harvest weather — especially shifts in the timing and volume of rain — affects kernel oil content and appearance, and reviews how harvest and storage conditions affect kernel quality (Rogiers 2025). The abstract does not give storage times or temperatures, so no specific shelf-life figure is reported here.

What the chemistry above implies, and what food science generally reports for nut fats, is that warmth, light, air, moisture and broken surfaces all speed oxidation; chopped, ground or roasted kernels have more exposed surface than whole raw ones; and stale or bitter flavour is the sensory sign that oxidation has gone a long way. Macadamia oil, once pressed, has lost the protection of the intact kernel cell structure, so the same factors apply to the bottled oil.

Food scientists are also experimenting with ways to make macadamia oil more stable as an ingredient. A 2024 laboratory study turned macadamia oil into semi-solid oleogels (oil set into a gel with waxes, monoglycerides or plant sterols) carrying the pigment astaxanthin. Adding astaxanthin increased the gels' oxidative stability, and the choice of gelling agent changed how well the fat was digested in a simulated three-stage digestion model (Shuai 2024). This is food-technology work done entirely in the laboratory.

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Stable in the Jar Is Not the Same as Protective in the Body

It is easy to slide from “macadamia oil resists oxidation” to “macadamia oil fights oxidation in the body”. These are different claims, and the evidence for them is very different.

• Oxidative stability is a food-chemistry property. It is measured in oils and kernels with peroxide values, accelerated-ageing tests and taste panels. Macadamia fat scores well because it contains little polyunsaturated fat. This is well established and needs no clinical trial.
• Oxidative stress in the body is an imbalance between reactive oxygen molecules produced by the body's own metabolism and its antioxidant defences, gauged in research by blood or tissue markers such as malondialdehyde (a breakdown product of oxidised fat), antioxidant enzymes such as superoxide dismutase, or oxidised LDL. See Oxidative Stress.

A fat that does not oxidise easily may plausibly add fewer already-oxidised fat products to a meal, and a diet in which such a fat replaces more easily oxidised fats contains fewer polyunsaturated sites in total. But whether eating macadamias or macadamia oil changes oxidative-stress markers in people is an empirical question. As the next section shows, the human research assembled for this page did not measure it directly.

The same caution applies to antioxidant numbers from roasting studies. A high “antioxidant activity” in a kernel extract tested in a dish is not the same as an antioxidant effect after the food is digested, absorbed and metabolised.

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What Human Studies Measured

The assignment for this page was to report the human trials' oxidative-stress and inflammation markers. The honest finding is that, among the studies reviewed for this page, no human trial of macadamias or macadamia oil reports an oxidative-stress or inflammation marker in its abstract. Here is what the human studies did measure:

• Australia, 2003. Seventeen men with high cholesterol ate 40–90 g of macadamias a day (about 15% of energy) for 4 weeks. Total cholesterol fell 3.0%, LDL 5.3%, and HDL rose 7.9%. Triglycerides and homocysteine (an amino acid linked in observational research to vascular risk) did not change. Blood levels of palmitoleic and other monounsaturated fats rose (Garg 2003). The abstract describes a before-and-after comparison without a separate control group.
• United States, 2008. A randomised crossover controlled-feeding trial in 25 adults with mildly raised cholesterol: 5 weeks on a diet including 42.5 g of macadamias per 2,100 kcal versus 5 weeks on an “average American diet” with more saturated fat. Total and LDL cholesterol, non-HDL cholesterol and the cholesterol ratios were lower after the macadamia diet; triglycerides did not change (Griel 2008). No oxidative or inflammatory marker is reported in the abstract.
• United States, 2023. A randomised crossover trial in 35 adults with abdominal obesity, adding macadamias (about 15% of calories) to the usual diet for 8 weeks versus 8 weeks without nuts. No significant change in weight, body fat or blood-sugar measures; total cholesterol fell 2.1% and LDL 4%, neither statistically significant (Jones 2023).
• Denmark, 2014 — a single meal of macadamia oil. Seventeen first-degree relatives of people with type 2 diabetes and 17 controls ate one test meal with 72% of its energy from monounsaturated fat supplied as macadamia nut oil. Blood triglycerides, insulin, glucose, gut hormones and ghrelin over 4 hours did not differ between the groups; gene activity in muscle and fat-tissue biopsies differed in several genes (Pietraszek 2014). The study used macadamia oil as a convenient source of monounsaturated fat, not to test the oil itself, and measured no oxidative marker.

Related evidence on monounsaturated-rich diets (not macadamia)

A Spanish trial in 75 people with metabolic syndrome compared four 12-week diets — rich in saturated fat, rich in monounsaturated fat, or low-fat with or without omega-3 — and then gave a fat-challenge meal matching each diet. Blood lipopolysaccharide, a fragment of gut bacteria that can provoke inflammation, rose after the saturated-fat meal but not after the other three, including the monounsaturated-fat meal (López-Moreno 2017). The monounsaturated fat in this trial did not come from macadamias, so this is evidence about the fat family, not the nut.

Taken together: the human data on macadamias concern blood lipids, body weight and blood sugar. Claims that macadamias or their oil reduce oxidative stress or inflammation in people rest, as far as the research reviewed here goes, on animal and cell studies.

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Animal and Cell Studies of Macadamia Oil

All of the studies in this section were done in mice or in cells grown in a dish. They show what macadamia oil can do in those systems; they do not show that the same happens in people, at the amounts people eat.

• Liver cells and mice, 2023. In human liver-derived cells (HepG2) loaded with fat using oleic acid, macadamia oil reduced fat accumulation and improved the cells' cholesterol and triglyceride measures. It lowered reactive oxygen species and malondialdehyde and raised the antioxidant enzyme superoxide dismutase. In the cell experiments, 1,000 micrograms per millilitre of macadamia oil had effects comparable to 4.19 micrograms per millilitre of the statin drug simvastatin — about 240 times the concentration. In mice on a high-fat diet, several doses of macadamia oil reduced liver fat, lowered blood and liver total cholesterol, triglycerides and LDL, raised HDL, increased antioxidant enzymes (superoxide dismutase, glutathione peroxidase, total antioxidant capacity) and lowered malondialdehyde. The authors linked these changes to the energy-sensing enzyme AMPK and the antioxidant-control protein Nrf2 (Shuai 2023).
• Mice, 2024. A related group fed mice a high-fat diet with macadamia oil, which they describe as about 80% monounsaturated fat. Body weight, organ weights and blood total cholesterol, triglycerides and LDL fell and HDL rose compared with untreated high-fat-fed mice; liver enzymes (ALT and AST) improved; and markers of oxidative stress and fat build-up fell. Fat-making genes (SREBP-1c, FAS, ACC, PPAR-γ) were lower and the antioxidant-pathway proteins Nrf2, HO-1 and γ-GCS were higher (Zhang 2024).
• Obese mice, 2014. Male mice on a control or high-fat diet were given macadamia oil by stomach tube at 2 g per kg of body weight, three times a week for 12 weeks. In the high-fat-fed mice, the oil reduced the enlargement of fat cells and reduced inflammation in fat tissue and in immune cells (macrophages) taken from the abdomen (Lima 2014).
• The null result: macadamia oil versus soybean oil, 2014. Mice were fed for 14 days a high-fat diet rich in saturated fat in which the vegetable oil was soybean oil, linseed (flax) oil or macadamia oil. Replacing soybean oil with macadamia oil made no significant difference to blood sugar, liver glucose production or liver ketone production. Body weight and total body-fat weights were higher in both the soybean-oil and the macadamia-oil groups than in mice on a normal-fat diet, while the linseed-oil group did not differ from normal-fat mice. The authors attributed linseed oil's protective effect to its omega-3 content (Barrena 2014). In this short study, macadamia oil did not protect against fat gain any better than soybean oil.

Reading these together: three studies from two research teams report lower blood fats and better oxidative-stress markers in high-fat-fed mice given macadamia oil, and one independent study found macadamia oil no better than soybean oil on blood sugar or fat gain. The positive studies compared macadamia oil with no added oil rather than with another oil, which makes it hard to tell whether the effects are specific to macadamia oil or would be seen with any monounsaturated-rich oil. The concentrations used in the cell work were high. None of these designs can show an effect in people.

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Macadamia Oil in Cooking and on the Skin

Cooking

From the chemistry alone, macadamia oil belongs with the fats that resist oxidation under heat: its polyunsaturated share is about as low as coconut oil's and much lower than olive oil's or most seed oils'. That is a statement about how the oil itself breaks down, not about health effects of cooking with it. The research reviewed for this page contains no study of macadamia oil during frying or other cooking, no measured smoke point, and no comparison of cooking oils in people, so no figures are given here. For research on how cooking heat affects another monounsaturated oil, see Olive Oil and Cooking Temperature; for the debate over high-linoleic oils, see Seed Oils.

Skin

Macadamia oil has a long history on the skin: Aboriginal groups of northern New South Wales and southeast Queensland are recorded as using the nut's oil as a base for liniments and face and body paint (see the main Macadamias page). It is also a common cosmetic ingredient today. The clinical research on it is very thin. The one human skin study among the records reviewed for this page used pure macadamia oil as a comparison treatment: in a 2005 Australian study of nickel-induced allergic skin reactions, 100% tea tree oil reduced the size and redness of the reaction, while 100% macadamia oil, a 5% tea tree lotion and a plain lotion all had no significant effect (Pearce 2005). That tells us macadamia oil did not calm this kind of allergic reaction; it says nothing either way about moisturising or other cosmetic uses, which were not studied.

For research on vitamin E and the skin generally, see Vitamin E and Skin Health.

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What Is Not Known

• Tocotrienol content. No tocotrienol figure for macadamias was found in the USDA record or in the abstracts reviewed for this page. How much macadamias contain, and whether it matters in the diet, is unconfirmed here.
• Oxidative-stress markers in people. No trial reviewed here reports malondialdehyde, oxidised LDL, antioxidant enzymes or similar markers after eating macadamias or their oil.
• Inflammation markers in people. Likewise, no macadamia trial reviewed here reports C-reactive protein, interleukins or similar markers. The anti-inflammatory findings come from mice.
• Oil versus whole nut. The human trials used whole nuts; the animal studies used oil. Whether the oil carries the same effects on blood lipids as the whole nut, with its fibre and other components, has not been tested head to head.
• Specificity. The positive mouse studies did not compare macadamia oil with olive oil or another monounsaturated oil, so it is not known whether anything about macadamia oil is special beyond its fatty acid make-up. The one study that did compare it with another oil (soybean) found no advantage.
• Cooking and frying. No study of macadamia oil during cooking was among the records reviewed here.
• Skin care. Beyond one null result as a comparison treatment in allergic skin reactions, no clinical study of macadamia oil on the skin was among the records reviewed.
• Shelf life. Storage reviews describe the factors that affect kernel quality, but no specific shelf-life figures were confirmed for this page.

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Who the Research Raises Concerns For

• People with tree-nut allergy. Macadamia is one of the allergenic tree nuts; a review of tree-nut allergens groups it with the nuts less frequently associated with allergy than hazelnut, walnut, cashew and almond, and notes that tree-nut reactions can be serious and life-threatening (Roux 2003). How much allergenic protein remains in a given macadamia oil depends on how it is made; no study of that was among the records reviewed here.
• Calorie density. Oil is almost pure fat, and macadamias are the most energy-dense common nut (718 kcal per 100 g, FDC 170178). The cholesterol improvements in the trials appeared when macadamias replaced other fats in the diet.
• Rancid nuts and oil. Stable is not the same as immune: old, warm-stored or over-roasted kernels develop high peroxide values and bitter flavours (Aruwajoye 2023). The health effects of eating oxidised macadamia fat specifically were not studied in the records reviewed here.
• Dogs. Macadamia nuts are a documented cause of poisoning in dogs, with weakness, tremors and depression reported in a review of 29 cases; all the dogs recovered (Hansen 2000). The mechanism is unknown, and the studies did not test macadamia oil separately.

Questions about diet in the setting of an allergy or a lipid disorder belong with a clinician, and a pet's poisoning with a veterinarian.

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Connections

• Nuts — all nut pages
• Macadamias — the main topic page
• Macadamias — Benefits Deep Dive — the hub for these articles
• Heart Health and Monounsaturated Fats — the cholesterol trials in depth
• Palmitoleic Acid and Metabolic Health — the nut's unusual fatty acid
• Macadamias: Nutrient Profile — the full composition table
• Olive Oil — the best-studied monounsaturated oil
• Olive Oil and Cooking Temperature — heat and oil breakdown
• Coconut Oil — stable through saturated fat instead
• Wheat Germ Oil — a vitamin E-rich oil for contrast
• Vitamin E — the tocopherol and tocotrienol family
• Tocotrienols — the lesser-known vitamin E forms
• Oxidative Stress — what the body-side markers mean
• Seed Oils — the high-linoleic oils at the other end of the scale
• Walnuts — the most polyunsaturated common nut
• Lipid Panel — the measures the human trials moved

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Key Research Papers

1. Maguire LS, O'Sullivan SM, Galvin K, et al. Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut. International journal of food sciences and nutrition. 2004;55(3):171-8. PubMed PMID: 15223592
2. Maestri D. Groundnut and tree nuts: a comprehensive review on their lipid components, phytochemicals, and nutraceutical properties. Critical reviews in food science and nutrition. 2024;64(21):7426-7450. PubMed PMID: 39093582
3. Aruwajoye NN, Buthelezi NMD, Mditshwa A, et al. Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts (Macadamia integrifolia). Foods (Basel, Switzerland). 2023;12(11). PubMed PMID: 37297359
4. Rogiers SY, Quinlan KP, Bright JD. Challenges to optimal macadamia (Macadamia spp.) kernel quality in a changing climate. Functional plant biology : FPB. 2025;52. PubMed PMID: 40163427
5. Shuai X, Julian McClements D, Dai T, et al. Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels. Food research international (Ottawa, Ont.). 2024;196:115131. PubMed PMID: 39614525
6. Shi R, Bai H, Li B, et al. Combined Transcriptome and Lipidomic Analyses of Lipid Biosynthesis in Macadamia ternifolia Nuts. Life (Basel, Switzerland). 2021;11(12). PubMed PMID: 34947962
7. Shuai X, Dai T, McClements DJ, et al. Hypolipidemic effects of macadamia oil are related to AMPK activation and oxidative stress relief: In vitro and in vivo studies. Food research international (Ottawa, Ont.). 2023;168:112772. PubMed PMID: 37120222
8. Zhang M, Zhang Y, Li L, et al. Macadamia (Macadamia integrifolia) Oil Prevents High-Fat Diet-Induced Lipid Accumulation and Oxidative Stress by Activating the AMPK/Nrf2 Pathway. Foods (Basel, Switzerland). 2024;13(22). PubMed PMID: 39594087
9. Lima EA, Silveira LS, Masi LN, et al. Macadamia oil supplementation attenuates inflammation and adipocyte hypertrophy in obese mice. Mediators of inflammation. 2014;2014:870634. PubMed PMID: 25332517
10. Barrena HC, Schiavon FP, Cararra MA, et al. Effect of linseed oil and macadamia oil on metabolic changes induced by high-fat diet in mice. Cell biochemistry and function. 2014;32(4):333-40. PubMed PMID: 24284975
11. Garg ML, Blake RJ, Wills RB. Macadamia nut consumption lowers plasma total and LDL cholesterol levels in hypercholesterolemic men. The Journal of nutrition. 2003;133(4):1060-3. PubMed PMID: 12672919
12. Griel AE, Cao Y, Bagshaw DD, et al. A macadamia nut-rich diet reduces total and LDL-cholesterol in mildly hypercholesterolemic men and women. The Journal of nutrition. 2008;138(4):761-7. PubMed PMID: 18356332
13. Jones JL, Sabaté J, Heskey C, et al. Macadamia nut effects on cardiometabolic risk factors: a randomised trial. Journal of nutritional science. 2023;12:e55. PubMed PMID: 37180485
14. Pietraszek A, Gregersen S, Pedersen SB, et al. Acute effects of monounsaturated fat on postprandial lipemia and gene expression in first-degree relatives of subjects with type 2 diabetes. European journal of clinical nutrition. 2014;68(9):1022-8. PubMed PMID: 24824014
15. López-Moreno J, García-Carpintero S, Jimenez-Lucena R, et al. Effect of Dietary Lipids on Endotoxemia Influences Postprandial Inflammatory Response. Journal of agricultural and food chemistry. 2017;65(35):7756-7763. PubMed PMID: 28793772
16. Nestel P, Clifton P, Noakes M. Effects of increasing dietary palmitoleic acid compared with palmitic and oleic acids on plasma lipids of hypercholesterolemic men. Journal of lipid research. 1994;35(4):656-62. PubMed PMID: 8006520
17. Pearce AL, Finlay-Jones JJ, Hart PH. Reduction of nickel-induced contact hypersensitivity reactions by topical tea tree oil in humans. Inflammation research : official journal of the European Histamine Research Society ... [et al.]. 2005;54(1):22-30. PubMed PMID: 15723201
18. Roux KH, Teuber SS, Sathe SK. Tree nut allergens. International archives of allergy and immunology. 2003;131(4):234-44. PubMed PMID: 12915766
19. Hansen SR, Buck WB, Meerdink G, et al. Weakness, tremors, and depression associated with macadamia nuts in dogs. Veterinary and human toxicology. 2000;42(1):18-21. PubMed PMID: 10670081

PubMed Topic Searches

1. PubMed: macadamia oil oxidative stability
2. PubMed: macadamia tocotrienols and tocopherols
3. PubMed: macadamia roasting, storage and rancidity
4. PubMed: macadamia and oxidative stress in humans
5. PubMed: macadamia oil and skin

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