Research on camelina today is conducted in several places on earth. An area of use that is widely researched is camelina in fish feed. Another area is the plant’s application as fuel.
About the next to perfect balance of omega 3, 6 and 9 (2:1) and rich concentration of vitamin E (antioxidants) in camelina oil:
See BMC Plant Biology
About camelina oil’s high boiling point and the positive properties it has for cooking:
See The Culinary Institute of the America’s
About the oil’s moisturizing properties:
See National Edible Oil Distributors Association
About the oil’s suitability both as food, nutritional supplement, in skin and hair care products and in animal feed:
About the oil as an agricultural product in human service for at least 3,000 years, perhaps over 5,000 years:
See Daniel Zohary and Maria Hopf, “Domestication of Plants in the Old World”, third edition (Oxford: University Press, 2000), pp. 138f.
Also read the article about Camelina Sativa in Wikipedia