▁pressing , ▁or ▁sol vent ▁extra ction . ▁The ▁oil ▁is ▁yellow ish - or ange ▁to ▁brown ▁in ▁color . ▁It ▁is ▁to xic ▁and ▁will ▁indu ce ▁n ause a ▁and ▁vom iting ▁if ▁e aten , ▁but ▁it ▁is ▁used ▁in ▁many ▁traditional ▁rem ed ies . ▁It ▁has ▁a ▁high ▁content ▁of ▁trig ly cer ides , ▁and ▁its ▁disag ree able ▁taste ▁and ▁od or ▁are ▁due ▁to ▁bitter ▁flav ono id ▁constitu ents ▁including ▁kar an jin , ▁p ong am ol , ▁t ann in ▁and ▁kar an j ach rom ene . ▁ ▁M ille tt ia ▁p inn ata ▁has ▁a ▁number ▁of ▁different ▁vari eties ▁but ▁little ▁research ▁has ▁been ▁published ▁on ▁the ▁differences ▁between ▁them . ▁This ▁combined ▁with ▁var ian ces ▁in ▁soil ▁and ▁weather ▁can ▁change ▁the ▁specific ▁composition ▁of ▁P ong am ia ▁oil . ▁Typ ically ▁P ong am ia ▁oil ▁is ▁composed ▁of ▁the ▁following ▁fat ty ▁ac ids : ▁ ▁The ▁physical ▁properties ▁of ▁cru de ▁p ong am ia ▁oil ▁are ▁as ▁follows : ▁ ▁Us es ▁ ▁Trad itional ▁It ▁has ▁been ▁used ▁as ▁lamp ▁oil , ▁in ▁le ather ▁t anning , ▁in ▁soap ▁making , ▁and ▁as ▁a ▁lub ric ant ▁for ▁thousands ▁of ▁years . ▁Its ▁to x icity , ▁as ▁well ▁as ▁its ▁color , ▁bitter ▁taste , ▁and ▁disag ree able ▁od our , ▁keep ▁it ▁from ▁being ▁used ▁in ▁cook ing , ▁but ▁it ▁does ▁have ▁uses ▁in