随着全球人口和经济发展的增加，公众对植物油（VOs）的健康益处和营养特性越来越关注。本综述文章以Web of Science TM为主要文献数据库，选择并总结了39种VOs的化学成分和促进健康的益处。通过对脂肪酸组成、生育酚、植物固醇、角鲨烯、类胡萝卜素、酚类和磷脂等特定化学成分的分析，探讨了它们的特点。根据具有代表性的VOs中的关键成分，研究了抗氧化活性、心血管疾病（CVD）的预防、抗炎、抗肥胖、抗癌、糖尿病治疗以及肾脏和肝脏保护等健康益处。每一种植物油都展示了其独特的化学组成，在每个关键成分中存在显著变化，进而体现了它们各自的优势和健康效应。因此，可以根据个体需求选择不同类型的VOs。例如，为了预防CVD，可以通过摄入石榴籽油、亚麻籽油或米糠油来补充更多不饱和脂肪酸和植物固醇，而椰子油或紫苏籽油含有更高含量的总酚类物质，可能更适合糖尿病患者。对于富含营养成分的若干种油，如橄榄油、玉米油、芥子油和米糠油，推荐其摄入，但只摄入一种植物油可能会有缺点。本综述文章增加了对VOs的特征成分与健康效应之间关系的全面了解，并提供了其在公众营养、平衡饮食以及疾病预防方面的未来趋势参考。然而，一些VOs处于早期研究阶段，缺乏足够的可靠数据和关于其对人体影响的长期或大量摄入信息，因此需要进一步调查其健康益处。

With population and economic development increasing worldwide, the public is increasingly concerned with the health benefits and nutritional properties of vegetable oils (VOs). In this review, the chemical composition and health-promoting benefits of 39 kinds of VOs were selected and summarized using Web of Science TM as the main bibliographic databases. The characteristic chemical compositions were analyzed from fatty acid composition, tocols, phytosterols, squalene, carotenoids, phenolics, and phospholipids. Health benefits including antioxidant activity, prevention of cardiovascular disease (CVD), anti-inflammatory, anti-obesity, anti-cancer, diabetes treatment, and kidney and liver protection were examined according to the key components in representative VOs. Every type of vegetable oil has shown its own unique chemical composition with significant variation in each key component and thereby illustrated their own specific advantages and health effects. Therefore, different types of VOs can be selected to meet individual needs accordingly. For example, to prevent CVD, more unsaturated fatty acids and phytosterols should be supplied by consuming pomegranate seed oil, flaxseed oil, or rice bran oil, while coconut oil or perilla seed oil have higher contents of total phenolics and might be better choices for diabetics. Several oils such as olive oil, corn oil, cress oil, and rice bran oil were recommended for their abundant nutritional ingredients, but the intake of only one type of vegetable oil might have drawbacks. This review increases the comprehensive understanding of the correlation between health effects and the characteristic composition of VOs, and provides future trends towards their utilization for the general public's nutrition, balanced diet, and as a reference for disease prevention. Nevertheless, some VOs are in the early stages of research and lack enough reliable data and long-term or large consumption information of the effect on the human body, therefore further investigations will be needed for their health benefits.