Relevant bibliographies by topics / Oils and fats, Edible – Physiological effect

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Academic literature on the topic 'Oils and fats, Edible – Physiological effect'

Author: Grafiati
Published: 4 June 2021
Last updated: 13 February 2022

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Journal articles on the topic "Oils and fats, Edible – Physiological effect"

1

Hunt, Richard, Nora L. Zorich, and Alan BR Thomson. "Overview of Olestra: A New Fat Substitute." Canadian Journal of Gastroenterology 12, no. 3 (1998): 193–97. http://dx.doi.org/10.1155/1998/389685.

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Olestra is a mixture of hexa-, hepta- and octa-esters formed from the reaction of sucrase and long chain fatty acids isolated from edible oils. Olestra has properties similar to those of traditional triglycerides but is not hydrolyzed by pancreatic lipases and, therefore, serves as a noncaloric replacement for fats in the diet. The safety of olestra has been established in over 100 studies in seven different species of animals, with confirmatory safety data coming from approximately 75 human studies; consumption of olestra at levels typical for savoury snacks does not result in reports of gastrointestinal problems in humans. This is consistent with the results of studies of the physiological and morphological effects of olestra in animals and in humans. It is anticipated that olestra will be available in Canada in the near future. Patients will soon be asking their physicians about its use. This article provides an overview of olestra.
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van Aardt, Marleen, Susan E. Duncan, Timothy E. Long, Sean F. O'Keefe, Joseph E. Marcy, and Susan R. Sims. "Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils: Thermogravimetric Analysis." Journal of Agricultural and Food Chemistry 52, no. 3 (February 2004): 587–91. http://dx.doi.org/10.1021/jf030304f.

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B.CHEMPAKAN. "HEALTH HAZARDS OF COCONUT OIL A MYTH OR REALITY?" CORD 8, no. 02 (December 1, 1992): 34. http://dx.doi.org/10.37833/cord.v8i02.259.

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Coconut oil which forms about 4.9 per cent of the world production of oils and fats, assumes much importance among the common vegetable oils in the world. But the alleged atherogenicity of coconut oibdue to its highly saturated nature hinders coconut oil from having a top position in the world market as an edible oil. The recent classification of oils based on the chain length of fatty auds, as MCT and LCT, reveals the neutral effect of coconut oil, which is also supprted by epidemiological observations. Here the possibilities of labelling cocbout oil as an energy giving non‑fattening edible oil is discussed, to dispel the prevailing misconceptions.
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Chanita, Unhapipatpong, Shantavasinkul Prapimporn, Warodomwichit Daruneewan, Kasemsap Vijj, and Ammarin Thakkinstian. "Oil Consumption and Cardiovascular Disease: An Umbrella Review of Systematic Reviews and Meta-Analyses." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 571. http://dx.doi.org/10.1093/cdn/nzaa046_071.

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Abstract Objectives Cooking oils are composed of various fatty acids (FA) with different proportions which could influence on cardiovascular disease (CVD) differently. The effect of tropical oil consumption and the negative health impact of saturated fats consumption on CVD are controversial. Methods We performed an umbrella review of the systematic reviews and meta-analyses that investigated the effect of edible oils by isocaloric substitution for other oils consumed for at least 2 weeks on lipid profiles and CVD. Electronic databases including Medline, Scopus, Embase and Cochrane were searched until December 2018 by 2 independent reviewers without restriction of language and year of publication. Results The umbrella review identified 9 meta-analyses and 2 systematic reviews investigated the effect of oils on lipid levels and CVD, respectively. Corrected covered area was 7.4% illustrating the moderate overlap of primary trials. Our study demonstrated that replacement of polyunsaturated FA-rich oils (PUFAs) and monounsaturated FA-rich oils (MUFAs) by palm oil consumption significantly increased LDL-cholesterol by 4.75 mg/dL (95%CI: 0.45, 9.06) and 9.26 mg/dL(95% CI: 3.01, 15.51), respectively and HDL-cholesterol by 1.89 mg/dL (95%CI: 1.23, 2.55) and 0.53 mg/dL (95%CI: −1.71, 2.77), respectively. However, replacement of PUFAs or other saturated fats by coconut oil significantly increased HDL-c by 2.27 mg/dL (95%CI: 0.93, 3.6) and 1.48 mg/dL (95%CI: 0.20, 2.76), respectively but not LDL-c. The substitution of lard for MUFAs and PUFAs showed the increasing of LDL-c by 8.39 mg/dL (95%CI: 2.83, 13.95) and 9.85 mg/dL (95%CI: 6.06, 13.65), respectively but there was no significant effect on HDL-c. Soybean oil substituted for other PUFAs had no different effect on lipid levels while rice bran oil substitution decreased LDL-c. The association of edible oil consumption and the cardiovascular event and mortality could not be revealed due to small number of the studies. Conclusions Our study confirmed the deleterious effect of saturated fats on lipid profiles and showed the different effect of saturated fats from animal and plant. We demonstrated only the modest benefit of coconut oil on HDL-c but could not reveal the benefit on cardiovascular outcomes. Thus, dietary saturated fats should be replaced with either PUFAs or MUFAs. Funding Sources Thai Health Promotion Foundation.
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Flores, Marcos, Victoria Avendaño, Jessica Bravo, Cristian Valdés, Oscar Forero-Doria, Vilma Quitral, Yesica Vilcanqui, and Jaime Ortiz-Viedma. "Edible Oil Parameters during Deterioration Processes." International Journal of Food Science 2021 (September 17, 2021): 1–16. http://dx.doi.org/10.1155/2021/7105170.

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With the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in edible fats are increasing. The beneficial effect of lipids, especially those essential for the health of the population, is widely known. However, degradation compounds are also produced that eventually have negative effects. In this dual context, the monitoring of the changes suffered by nutritional compounds can be obtained thanks to the development of technologies and analytical methods applied to the study of lipids. The modifications that lipids undergo can be followed by a wide variety of methods, ranging from the basic ones associated with simple chemical titrations to the more complex ones associated with sophisticated laboratory equipment. These determinations involve chemical and/or physical quantification of lipids to know an initial condition on the major and minor components. In addition to technologies that allow monitoring during more complex processes such as thermal deterioration, in multiple conditions depending on the objective of the study, this review could benefit a comprehensive understanding of lipid deterioration for future developments and research in the study of fats and oils for human consumption.
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Liu, W., and G. H. Lu. "Cis-trans isomerization of unsaturated fatty acids in edible oils to prepare trans fat." Grasas y Aceites 69, no. 3 (August 27, 2018): 268. http://dx.doi.org/10.3989/gya.0225181.

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Trans fats, unsaturated fatty acids with at least one double bond in the trans configuration, have received a great amount of attention in the field of oleo chemistry and safety. In this work, the cis-trans isomerization of unsaturated fatty acids in edible oils has been successfully developed using simple and cheap p-toluenesulfinic acid as catalyst. The effects of reaction time, temperature, catalyst loading, and the amounts of water and antioxidants on the cis-trans isomerization have been systematically investigated. The results indicate that the amount of water (0–20 wt %) and antioxidants (0–200 mg/kg) had no significant effect on this cis-trans isomerization of unsaturated fatty acids in edible oils. The final products (trans fats) from the cis-trans isomerization reaction were characterized by both GC and React IR. The yield of trans double bonds from the isomerized fat can reach 79.6% after heating at 100 oC for 90 min without changing either the location of the double bonds or the degree of unsaturation. In addition, this convenient method has been applied to various vegetable oils (e.g., olive oil, camellia seed oil, corn oil, sesame oil, sunflower oil and soybean oil) and nearly 80.0% yields of TFA were generated, which shows a promising method to provide trans-fat products for research related to oleo and food chemistry.
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NOMURA, Yukihiro, Atushi YASUDA, Masanori YAMAMOTO, and Ko SUGISAWA. "Synergistic Effect of Tocopherol, Citric acid, and Sodium Pentapolyphosphate on the Thermal Oxidation of Edible Fats and Oils." Journal of Japan Oil Chemists' Society 36, no. 2 (1987): 117–19. http://dx.doi.org/10.5650/jos1956.36.117.

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Narayanankutty, A., JJ Manalil, IM Suseela, SK Ramavarma, SE Mathew, SP Illam, TD Babu, BT Kuzhivelil, and AC Raghavamenon. "Deep fried edible oils disturb hepatic redox equilibrium and heightens lipotoxicity and hepatosteatosis in male Wistar rats." Human & Experimental Toxicology 36, no. 9 (October 20, 2016): 919–30. http://dx.doi.org/10.1177/0960327116674530.

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Hepatosteatosis is a complex disorder, in which insulin resistance and associated dyslipidemic and inflammatory conditions are fundamental. Dietary habit, especially regular consumption of fat and sugar-rich diet, is an important risk factor. Coconut and mustard oils (CO and MO) are medium-chain saturated and monounsaturated fats that are common dietary ingredients among the Indian populations. Present study analyzed the effect of prolonged consumption of the fresh and thermally oxidized forms of these oils on glucose tolerance and hepatosteatosis in male Wistar rats. Thermally oxidized CO (TCO) and MO (TMO) possessed higher amount of lipid peroxidation products and elevated p-anisidine values than their fresh forms. Dietary administration of TCO and TMO along with fructose altered glucose tolerance and increased hyperglycemia in rats. Dyslipidemia was evident by elevated levels of triglycerides and reduced high density lipoprotein cholesterol (HDLc) levels in fructose and edible oil-fed group ( p < 0.05). Additionally, hepatic antioxidant status was diminished and oxidative stress markers were elevated in TCO- and TMO-fed rats. Substantiating these, hike in liver function marker enzyme activities were also observed in these animals. Supporting this, histological analysis revealed higher incidence of microvesicles and hepatocellular ballooning. Results thus suggest that consumption of thermally oxidized fats may cause hepatic damage.
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Honda, Masaki, Kazuya Murakami, Yo Watanabe, Takuma Higashiura, Tetsuya Fukaya, Wahyudiono, Hideki Kanda, and Motonobu Goto. "TheE/Zisomer ratio of lycopene in foods and effect of heating with edible oils and fats on isomerization of (all-E)-lycopene." European Journal of Lipid Science and Technology 119, no. 8 (March 22, 2017): 1600389. http://dx.doi.org/10.1002/ejlt.201600389.

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Jain, Akanksha, Santosh Jain Passi, William Selvamurthy, and Archna Singh. "EFFECT OF FRYING TEMPERATURE/FRYING CYCLES ON trans-FATS AND OXIDATIVE STABILITY OF GROUNDNUT OIL - CARDIAC RISK FACTORS." Asian Journal of Pharmaceutical and Clinical Research 12, no. 1 (January 7, 2019): 452. http://dx.doi.org/10.22159/ajpcr.2018.v12i1.30474.

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Objective: Frying process leads to oxidative deterioration and generation of trans fatty acids (TFAs) in fats/oils resulting in elevated cardiac risk. The objective of this study was to assess the effect of frying temperatures and the number of frying cycles on TFA and primary/secondary oxidative indices of groundnut oil used for preparing French fries.Methods: TFA (by gas chromatography) and other chemical parameters (by American Oil Chemists’ Society official methods) were estimated at varying temperatures (160°C, 180°C, 200°C, 220°C and 230°C) and frying cycles (1st, 4th, 8th 16th and 32nd).Results: With soaring frying temperatures and progressive frying cycles, mean cis-unsaturated fatty acids decreased while mean saturated fatty acids and TFA increased. Temperature variation indicated increase in mean TFA from 0.13±0.02 g/100 g (160°C; 32nd cycle) to 1.88±0.04 g/100g (230°C;32nd cycle) (p<0.05). With successive frying cycles, TFA increased from 0.10±0.01 g/100 g (1st cycle) to 0.13±0.02 g/100 g (32nd cycle) when oil was heated to 160°C; and 1.16±0.02 g/100 g (1st cycle) to 1.88±0.04 g/100 g (32nd cycle) when oil reached 230°C. Acid value, p-anisidine value and total oxidation value demonstrated a significant increase at varying frying temperatures across the frying cycles (p<0.05); however, peroxide value (PV) indicated an inconsistent trend.Conclusion: TFA and oxidative parameters increased with elevating frying temperatures and progressive frying cycles; however, PV demonstrated inconsistency. Food safety agencies need to formulate policies, stringent food laws and impose necessary regulations to curb oil abuse during frying. There is a dire need to raise consumer awareness regarding deleterious health effects of TFA and oxidative deterioration of edible oils.
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Dissertations / Theses on the topic "Oils and fats, Edible – Physiological effect"

1

Robertson, Katherine Anne. "Effect of flour protein content on the utilization of shortening and cellulose in biscuits." Thesis, Virginia Tech, 1988. http://hdl.handle.net/10919/45172.

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Biscuits were prepared from eighteen different recipe formulations. The biscuits were made from flour containing 7.53%, 8.99%, and 10.05% protein with 30, 40, and 50 grams of shortening and 0 or 2.2 grams of microcrystalline cellulose (MCC). Biscuit quality was assessed by objective and sensory evaluation. The caloric content of the biscuits was also determined by bomb calorimetry. No significant differences were detected in biscuit volume, crumb and crust color, or tenderness. The biscuits prepared with lower levels of shortening were moister than the biscuits prepared with higher levels of shortening. Wo significant differences were found by sensory panelists with regard to evenness of exterior color, aroma, evenness of cell structure, size of cell structure, interior color, center moistness, tenderness, biscuit flavor, or aftertaste. Flakiness and exterior color were found to be significantly different. Biscuits with added MCC were detected to be less flaky. Biscuits prepared from medium protein level flour and low-shortening with MCC were darker than high-shortening biscuits without MCC. High-protein, high-shortening biscuits with MCC were darker than medium-protein, high-shortening biscuits without MCC. The caloric content of the biscuits prepared with lower amounts of shortening was found to be significantly less than biscuits prepared with the higher levels of shortening. In conclusion, high quality biscuits can be produced from flour of varying protein content with less shortening and without the incorporation of MCC.
Master of Science
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Russo, Joseph F. "Effects of linoleic and palmitic acid rich diets on GLUT-4 protein content in red vastus muscle of the mouse." Virtual Press, 1992. http://liblink.bsu.edu/uhtbin/catkey/834510.

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Dietary fats have been proposed to alter the amount of glucose transporters in various tissues. This study examined how diets containing linoleic or palmitic fatty acids affected the amount of the major insulin-responsive glucose transporter protein, GLUT-4, in red vastus muscle of mice. At 8 weeks of age, 28 healthy female mice were separated into 3 dietary groups, one control group (5% corn oil fat) and two high fat (15% fat) groups. One of the high fat diets was a linoleic acid rich diet (76% linoleic polyunsaturated fat), while the other was a palmitic acid rich diet (95% palmitic saturated fat). The mice remained on their respective diets for 12-13 weeks until sacrifice. Red vastus muscle samples were removed and prepared for GLUT-4 protein analysis. Homogenized red vastus muscle samples were separated by SDSPAGE, transfered to membrane paper, and immunoblotted. scanning densitometry determined the relative quantity of GLUT-4 from each sample. TAP GLUT-4 protein in the group fed the linoleic acid rich diet was 9% higher than the group fed the low fat diet, and 37% higher than the group fed the palmitic acid rich diet. These data suggest that a prolonged high fat diet consisting of linoleic or palmitic fatty acids play a role in the regulation of GLUT-4 protein content.
School of Physical Education
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De, Wet Martie. "The effect of colonic propionate and the acetate : propionate ratio on risk markers for cardiovascular disease in westernised African men." Thesis, Bloemfontein : Central University of Technology, Free State, 2009. http://hdl.handle.net/11462/30.

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Van, Wormer Deborah M. "Effect of lecithin and source and level of fat in starter pig diets on performance and nutrient utilization." 1985. http://hdl.handle.net/2097/27567.

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Martin, Merrie Lyn. "Effect of soy flour on fat absorption by cake donuts." 1985. http://hdl.handle.net/2097/27492.

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Books on the topic "Oils and fats, Edible – Physiological effect"

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Boskou, Dimitrios, and I. Elmadfa. Frying of food: Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures, second edition. 2nd ed. Boca Raton: CRC Press, 2010.

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NATO Advanced Research Workshop on Dietary [Omega] 3 and [Omega] 6 Fatty Acids: Biological Effects and Nutritional Essentiality (1988 Belgirate, Italy). Dietary [omega] 3 and [omega] 6 fatty acids: Biological effects and nutritional essentiality. New York: Plenum Press, 1989.

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Meyer, Laura, and Dr Robert Demaria. Dr. Bob's Trans Fat Survival Guide. Drugless Healthcare Solutions, 2005.

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Elmadfa, Ibrahim, and Dimitrios Boskou. Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures. 5th ed. CRC, 1999.

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Elmadfa, Ibrahim, and Dimitrios Boskou. Frying of Food. Taylor & Francis Group, 2019.

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Dimitrios, Boskou, and Elmadfa I, eds. Frying of food: Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures. Lancaster, Pa: Technomic Pub. Co., 1999.

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Galli, Corraldo. Dietary Omega 3 and Omega 6 Fatty Acids:Biological Effects and Nutritional Essentiality. Springer, 1989.

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