Wheat germ oil is composed of lipids (triglycerides, lecithins, sterids) mostly stored in the germ. The lipid content of wheat flour varies between 1.5 and 2.5%, depending on the extraction index of the flour. There is a part of the lipids (25%) that are linked to the starch of wheat flour; this lipid fraction consists of non-polar lipids (6%), glycolipids (5%) and phospholipids (89%). The emaining 75% are not linked to starch and consist of the same components with different percentages: non-polar lipids (59 %), glycolipids (26%) and phospholipids (15%). The predominant fatty acid is linoleic acid (55%), followed by oleic and palmitic acids. Wheat germ is very rich in vitamin E. This oil exerts a conditioning and antioxidant action on the skin.
