kin condition, which means that they must enhances the appearance of the skin (Evison, 1996).
The Chemical Nature of Vegetable Oils
The substances which are expressed from nuts or seeds, or extracted with a non-polar solvent, contain several components known by the collective name of lipids. Lipids comprise a variety of structural types and include triacylglycerols, carboxylic acids, terpenes, steroids, waxes, phospholipids, and glycolipids (Hannon, 1997).
Lipids that are solid at room temperature are referred to as fats, while lipids that are liquids at room temperature are known as oils. The lipids produced from numerous varieties of seeds and nuts generally are oils, and are referred to as vegetable oils. Variations in the chemical composition of specific vegetable oils are the result of differences in the source of seed or nut, the growing climate, the refining process, and the age of the vegetative material (Hannon, 1997).
The chemical structure of vegetable oils causes them to be included in the hydrocarbon classification, as
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