Functional edible oil, preparation method therefor and use thereof

A functional edible oil (FEO), wherein the FEO is prepared by ternary transesterification of medium chain triglycerides (MCTs), oils rich in linoleic acid, and oils rich in linolenic acid;

• the MCTs are selected from the group consisting of Cinnamomum camphora seed kernel oil (CCSKO), caprylin, caprin, laurin, caprylic/capric triglyceride, capric/lauric triglyceride, caprylic/capric/lauric triglyceride, and a mixture thereof;
• the oils rich in linoleic acid are selected from the group consisting of soybean oil, corn oil, sunflower seed oil, safflower seed oil;
• and
• the oils rich in linoleic acid are selected from the group consisting of linseed oil and perilla seed oil,
• wherein the FEO has a mass ratio of 2.3 to 4.0 for medium chain fatty acids (MCFAs) to long chain fatty acids (LCFAs) and a mass ratio of 0.5 to 1.0 for linoleic acid to linolenic acid in the LCFAs, based on a mass of total fatty acids;
• and wherein the MCFAs are derived from the MCTs selected from the group consisting of Cinnamomum camphora seed kernel oil (CCSKO), caprylin, caprin, laurin, caprylic/capric triglyceride, capric/lauric triglyceride, caprylic/capric/lauric triglyceride, and a mixture thereof;
• and the LCFAs are derived from the group consisting of oils rich in linoleic acid, and oils rich in linolenic acid.