Camellia oil, as a food, cannot play a role in preventing liver diseases or treating liver diseases. However, camellia oil as a kind of edible oil has its inherent characteristics and advantages, which are mainly reflected in the very high monounsaturated fatty acid content of camellia oil. The fat composition of camellia oil is mainly composed of 78%-86% oleic acid, 8.6% linoleic acid, 0.8%-1 point percent linolenic acid. The proportion of saturated fat is about 10%. It can be seen that the main component of camellia oil is monounsaturated fatty acids represented by oleic acid, and its polyunsaturated fatty acids (including linoleic acid and linolenic acid) are low in proportion, and the saturated fatty acid content is also low. The high monounsaturated fatty acids and low saturated fatty acids are conducive to maintaining blood cholesterol at a low level, which is conducive to maintaining a healthy state of the cardiovascular system. But the disadvantage of camellia oil is that its polyunsaturated fatty acid content is also very low, polyunsaturated fatty acids in linoleic acid and linolenic acid are essential fatty acids. So you can’t just eat camellia oil, you have to eat a variety of fats together in order to complement your strengths.