| Sesame oil | Oil pressed from sesame seeds, a staple cooking oil across Asia, rich in unsaturated fatty acids and the antioxidant lignans sesamin and sesamol. |
| Coconut oil | Oil from the flesh of the coconut, used in cooking and skincare; its fat is mostly medium-chain saturated fatty acids. |
| Garlic oil | Oil carrying the sulphur compounds of garlic (Allium sativum), a culinary and traditional ingredient across the world. |
| Rice bran oil | Oil extracted from the outer layer of the rice grain, a common cooking oil in Thailand and Japan, known for its gamma-oryzanol and vitamin E content. |
| Perilla seed oil | Oil pressed from the seeds of Perilla frutescens, an East Asian herb; one of the richest plant sources of the omega-3 fatty acid alpha-linolenic acid. |
| Flaxseed oil | Oil pressed from linseed (Linum usitatissimum), a widely used plant source of the omega-3 fatty acid alpha-linolenic acid. |
| Avocado oil | Oil pressed from the flesh of the avocado fruit, rich in monounsaturated oleic acid and used in cooking and skincare. |
| Sacha inchi oil | Oil pressed from the seeds of Plukenetia volubilis, the Inca peanut or Inca star bean of the Peruvian Amazon, high in omega-3 and omega-6 fatty acids. |
| Evening primrose oil | Oil pressed from the seeds of Oenothera biennis, a North American wildflower; a well-known plant source of gamma-linolenic acid. |
