Jojoba oil, pronounced /həˈhoʊbə/, is derived from the seeds of the Simmondsia chinensis plant, a shrub native to southern Arizona, southern California, and northwestern Mexico. This oil constitutes about 50% of the jojoba seed's weight and is often referred to as both "jojoba oil" and "jojoba wax." This dual nomenclature arises from its unique chemical composition; although it appears similar to an oil, jojoba oil is primarily composed of mono-esters of long-chain fatty acids and alcohols (around 97% wax esters), with only a small percentage of triglyceride esters. This composition contributes to its remarkable stability and resistance to high temperatures compared to traditional vegetable oils.
Jojoba oil is recognized for its extensive shelf life and stability, making it a popular ingredient in various industries, particularly cosmetics and pharmaceuticals. Its unique properties make it an effective substitute for whale oil and its derivatives, such as cetyl alcohol. The ban on whale oil imports in the U.S. in 1971 led to the exploration of jojoba oil, which has been found to be superior to sperm whale oil in many cosmetic applications.
While jojoba oil is technically edible, it is non-caloric and indigestible. This means it passes through the digestive system unchanged, which can mimic steatorrhea, a condition marked by the inability to absorb dietary fats. Consumption of jojoba oil does not indicate any intestinal disease, as the indigestible oil will simply be eliminated from the body if intake is stopped. Additionally, jojoba oil contains approximately 12.1% erucic acid, which could have toxic effects on the heart at high doses if it were digestible.
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