Apricot kernel oil is very suitable for use as a facial oil. Chinese women have been using it on their faces for generations. It has a fine, light texture, and suits dry skin and older skin. It can be expensive, and is usually blended with a light oil such as jojoba, grapeseed, or safflower oil. This oil soothes inflamed and sun and wind dried skins.

In use since Roman times as a beauty aid to keep skin soft and to prevent wrinkles, sweet almond oil was a favourite of Napoleon's Josephine. It is a light, slightly sticky oil that is good for most skin types. Almond oil can be used on easily irritated skins to relieve swelling, soreness, and dry and itchy skin. It is usually blended with other lighter oils, such as jojoba or grapeseed oils. It is frequently used in nail treatments to promote healthy nails, and is a natural sunscreen, second only to avocado oil in effectiveness.

Evening primrose oil has been found to have some quite amazing therapeutic uses. Supplements are currently being prescribed by some doctors in the treatment of eczema and other skin conditions, pre-menstrual syndrome, and multiple sclerosis. Studies are being carried out investigating beneficial effects of evening primrose oil in the treatment of diabetes, arthritis and rheumatism, irritable bowel syndrome, cystic fibrosis, hyperactive children, hormonal imbalances, and liver damage.

One or two capsules may be emptied into blends of other oils, to enrich their nutrient content. It is a thick, sticky oil which contains vitamins, minerals and gamma linolenic acid. It is excellent for treating very dry lackluster skin and to prevent ageing.

Claims have been made about a link between consumption of oily fish and reduction of the incidence of asthma in children, although further studies are needed to substantiate findings to this effect. Certainly vitamin A, one of the fat-soluble vitamins abundant in fish oils, has been found to build resistance to respiratory infections. Prostaglandins in fish oil regulate levels of leukotrienes, which prevent inflammation of the airways.

Research into causes of heart disease is also drawing possible links between consumption of fish oils containing omega-3 fatty acids, and prevention of atherosclerosis (a form of arteriosclerosis, or hardening of the arteries), reduction of high blood pressure and blood fat levels, and reduction of the incidence of thrombosis (thickening and clotting of the blood), stroke and heart attack.

Certain fatty acids found in fish oils are required by the body for the manufacture of hormone - like substances called prostaglandins and leukotrienes. Their main function is to reduce the risk of blood clots from forming in the body. Their effects also concern digestion, blood pressure, and inflammation.

The recommended daily dose of cod liver oil is two teaspoons (or 10ml) per day. Excessive doses can be harmful.

Olive oil is the only vegetable oil that is ready for consumption in its natural state, straight after pressing. Oils obtained in the first cold pressing are call "virgin olive oil". They are the purest and most flavoursome. Subsequent pressings use heat, and then solvent methods to extract the maximum yield of oil from the fruit. Olive oil is widely used in Spanish, Italian, French, Greek and North African cuisine, particularly in vinaigrettes and dressings, marinades, as a frying oil, and for preserving herbs and other foods.

Not only a culinary oil, olive oil is a valuable beauty oil. The ancient Greeks used to wash themselves not with water, but by rubbing olive oil all over their bodies and then scraping it off. Olive oil has a warming action, and soothes inflamed skin and sunburn. It is thick and rich, and may be good for extremely dry chapped skin, although very sticky. It is often used on the hair and scalp.

Sesame oil has been used since Ancient Egyptian times to keep skin smooth and supple. It is a fine, light oil that makes a good massage base. It also has strong sun screening properties, and is a major ingredient in many suntan lotions.

Extracted from the seeds of the distinctive and attractive sunflower, sunflower oil is one of the most popular and commonly used oils for cooking. The oil is very light with a slightly sweet, slightly nutty taste. At high temperatures toxic substances are released, so it is not recommended for deep frying at high temperatures, contrary to what some cooks recommend. Sunflower oil should be stored in the refrigerator. It is most commonly used as a cooking oil, and in salad dressings and is widely used in the manufacture of margarine.