The potent alkylperoxyl radical scavenger in crude canola oil, canolol, is more potent than other well-known antioxidants, according to research.
"Alkylhydroperoxides in oxidized oil are undesirable components, because they become alkylperoxyl radicals (ROO) in the presence of heme, hemoglobin or myoglobin in red meat. ROO are biochemically reactive and damage nucleic acids and proteins, thereby harming living cells," researchers in Japan report.