Review of Cinnamomum camphora Seed Kernel Oil: Extraction, Composition, Health Benefits, Safety, and Food Applications.

Xianghui Yan, Pengbo Wang, Zheling Zeng, Jiaheng Xia, Lingyun Chen, Xiansi Gao, Deming Gong, Cheng Zeng, Ping Yu

Journal: Comprehensive reviews in food science and food safety 2026;25(3):e70476

PMID: 41940721

Abstract

Medium-chain triglycerides (MCT) are fatty acid esters with 8-12 carbon atoms that exhibit unique metabolic pathways, making them highly valuable as functional food ingredients. In recent years, Cinnamomum camphora seed kernel oil (CCSKO) has been identified as a natural source of MCT oil, with a composition of over 92% medium-chain fatty acids. As the demand for MCT oil increases, the research into the nutritional and healthcare value and applications of CCSKO is growing. This review provides comprehensive information on the recent research progress on CCSKO, including the extraction method, chemical composition, biological activities, safety, as well as the potential applications of CCSKO. CCSKO is rich in capric acid (C10:0, 51.5%-61.2%) and lauric acid (C12:0, 35.9%-40.1%), both of which exhibit relatively stable physicochemical properties. The review highlights that the extraction efficiency of CCSKO is significantly affected by the extraction technique used. Aqueous extraction and critical extraction are promising methods for effective recovery of CCSKO and other bioactive phytochemicals. Furthermore, CCSKO is demonstrated to be safe and nontoxic, offering health benefits, such as reduced body weight, decreased blood sugar levels, and increased adaptive thermogenesis. Therefore, CCSKO possesses the potential to become a valuable source of edible MCT oil, which could be utilized in a variety of food products, including structured lipids and nutrient delivery systems.

Address: State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China.; College of Food Science and Technology, Nanchang University, Nanchang, China.; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, China.; Department of Nutritional Sciences, School of Life Course and Population Sciences, Faculty of Life Sciences and Medicine, King's College London, London, UK.; Key Laboratory of Monitoring and Assessment on Novel Food Raw Materials, State Administration for Market Regulation, Chengdu Institute of Food Inspection, Chengdu, China.; Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Alberta, Canada.; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, China.; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China.; College of Food Science and Technology, Nanchang University, Nanchang, China.; New Zealand Institute of Natural Medicine Research, Auckland, New Zealand.; Institute for Transformative Molecular Medicine, Case Western Reserve University School of Medicine, Cleveland, Ohio, USA.

DOI: 10.1111/1541-4337.70476

MeSH Terms: Plant Oils, Seeds, Cinnamomum camphora, Humans, Food Safety