Edible blended vegetable oil for reducing blood lipids and cholesterol

An edible blended vegetable oil for reducing blood lipids and cholesterol selected from the group consisting of:

• a) 15 wt. % edible rice bran oil, 15 wt. % edible tea tree oil, 10 wt. % edible olive oil, 5 kg edible coconut oil, 45 wt. % edible linseed oil, and 10 wt. % of edible soybean oil;
• b) 15 wt. % edible rice bran oil, 20 wt. % of edible tea tree oil, 5 wt. % of edible olive oil, 5 wt. % of edible coconut oil, 40 wt. % of edible linseed oil, and 15 wt. % of edible soybean oil;
• c) 10 wt. % edible rice bran oil, 10 wt. % edible tea tree oil, 10 wt. % edible olive oil, 10 wt. % edible coconut oil, 35 wt. % edible linseed oil, and 25 wt. % edible soybean oil;
• and
• d) 20 wt. % edible rice bran oil, 15 wt. % edible tea tree oil, 25 wt. % edible olive oil, 10 wt. % of edible coconut oil, 20 wt. % edible linseed oil, and 10 wt. % edible soybean oil.

A method for preparing an edible blended vegetable oil for reducing blood lipids and cholesterol comprising:

• blending an oil composition of 5 wt. %-30 wt. % olive oil, 20 wt. %-50 wt. % linseed oil, 5 wt. %-10 wt. % coconut oil, 10 wt. %-25 wt. % rice bran oil, 5 wt. %-20 wt. % tea tree oil and 5 wt. %-25 wt. % soybean oil, to form a blended oil composition, the blended oil composition including:
• 30.6-92.9 mg/kg of polyphenols, 1069.3-1432.6 mg/kg of β-sitosterols, 405.5-695.1 mg/kg of campesterols, 327.9-409.6 mg/kg of stigmasterols, 52.8-95 mg/kg of parkeols, and 44.4-85.03 mg/kg of γ-tocotrienols;
• 2%-15% of a saturated fatty acid, 10%-50% of a monounsaturated fatty acid, and 18%-70% of a polyunsaturated fatty acid, the polyunsaturated fatty acid having 30%-80% of a n-3 polyunsaturated fatty acid and 20%-50% of a n-6 polyunsaturated fatty acid;
• and
• adding polyphenols and β-sitosterol to the blended oil composition.