mustard oil

Benefits and Side Effects of Mustard Oil for Hair

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Applying mustard oil to your hair can do wonders in treating dry, frizzy and dull hair. The oil is rich in monounsaturated fat, polyunsaturated fat, and saturated fat which are incredibly beneficial in the deep conditioning of hair.Benefits and Side Effects of Mustard Oil for Hair

Regular usage of mustard oil results in nourished, shiny, and soft hair. It also addresses the problems of damaged, split hair and flaky scalp. Mustard oil boasts of antibacterial and anti-fungal properties which helps in reducing the problem of dandruff in the hair

Despite a host of beneficiary properties, mustard oil can result in a lot of side effects if it is used in the wrong way. Here are some things which you should know before utilising mustard oil for hair care.

Perform a patch test

It is important for you to do a patch test before using mustard oil. With a patch test, you can get to know about the potential allergies you may have to avoid the sideeffects of the oil.

Do not use it on an oily scalp

You shouldn’t use mustard oil in case you have an oily scalp as this will clog the pores of the skin and will reduce the hydration of hair.

No using it overnight

A lot of individuals apply mustard oil to the hair and leave it overnight owing to which the oily molecules stick to the scalp and do not wash out even after shampooing. It is therefore important to apply the oil 30 minutes before you wash your hair.

Never apply it cold

It is important to ensure that you heat the oil before applying it to the hair. The heating process separates the sticky fat molecules from the oil making it lighter. This results in easy absorption of the oil by hair follicles and enhances nourishment.

Association of mustard oil as cooking media with carcinoma of the gallbladder.

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Abstract

PURPOSE: Carcinoma of the gallbladder (CaGB) is a common health problem in Northern India. Exact causative factors are still obscure. Dietary habits are also known to be a major factor in the gallbladder carcinogenesis. Mustard oil is mostly used as cooking media, which is adulterated by sanguinarine, diethylnitrosamine and repeated frying. We tried to find out the association of mustard oil as cooking media with CaGB.

METHODS: Twenty patients each of CaGB (group I) and cholelithiasis (group II) were included in the study. Sanguinarine and diethylnitrosamine (DEN) were extracted from the tissue and blood samples from both groups. Mean and standard error of mean of the concentration of the sanguinarine and DEN were calculated. Mann-Whitney U test was applied to test the level of significance between the two groups.

RESULTS: The mean concentration of tissue sanguinarine in both groups (I and II) was 195.18 ng/mg and 24.05 ng/mg, respectively, and the difference was statistically highly significant (p < 0.001). The estimated concentration of blood sanguinarine was 230.96 ng/mL and 14.0 ng/mL in group I and II, respectively, and the difference was statistically highly significant (p < 0.001). The concentration of DEN in the tissue sample was 38.08 ng/mg in CaGB and 2.51 ng/mg in cholelithiasis patient, and these values were statistically highly significant (p < 0.001). Similarly, blood DEN concentration was 119.05 ng/mL and 4.22 ng/mL in group I and II, respectively, and the difference was statistically highly significant (p < 0.001).

CONCLUSION: There is an increase in concentration of sanguinarine and diethylnitrosamine in CaGB blood and tissue in comparison to the cholelithiasis group suggesting an association with carcinoma of the gallbladder.