Palm oil (PO), although subject of controversies, is the most consumed oil and the first source of oil widely produced. In this review, we discussed its biochemical composition in fatty acids, carotenoids, vitamin E, its phenolic compounds, and its nutritional benefits. We addressed its biochemical properties in relation with the stereospecific distribution of its unsaturated fatty acids at the sn-2 position in triacylglycerols. PO is one of the most stable oils, which help it prolong food storability mostly due not only to its content of saturated fatty acids, but also to its antioxidant compounds. PO plays an important role in the prevention of many pathologies (diabetes, cardiovascular diseases, obesity and cancers). It is widely use in nutrition especially in the food industry and in biodiesel industry. Faced with attacks from environmentalists who blame PO for destorying biodiversity, there is an urgent need to develop a sustainable PO production plan. Compliance with sustainable PO goals would help ease those controversies. The use and consumption of PO in normal or moderate amounts in a varied, balanced and adequate diet does not present any known health risk. Education campaigns on the nutritional benefits of PO should be promoted.

棕榈油（PO）尽管存在争议，但它是消耗最多的油，也是广泛生产的第一油来源。在这篇综述中，我们讨论了其在脂肪酸，类胡萝卜素，维生素E，其酚类化合物及其营养价值方面的生化组成。我们针对其在三酰基甘油中sn-2位置的不饱和脂肪酸的立体定向分布解决了其生化特性。PO是最稳定的油之一，这不仅由于其饱和脂肪酸的含量，还由于其抗氧化剂的成分，有助于延长食品的储存能力。PO在预防许多疾病（糖尿病，心血管疾病，肥胖症和癌症）中起着重要作用。它广泛用于营养中，尤其是在食品工业和生物柴油工业中。面对环保主义者的抨击，他们指责破坏了生物多样性的PO，迫切需要制定可持续的PO生产计划。遵守可持续采购订单目标将有助于缓解这些争议。以多样化，均衡和适当的饮食使用和消耗正常或中等量的PO不会带来任何已知的健康风险。应促进有关PO的营养益处的教育运动。