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

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.

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.

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.

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.

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.

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.

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.

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.

Among available structuring agents that have been used to provide solid properties to liquid oils, protein is a more recent candidate. Due to their nutritional value and high consumer acceptance, proteins are of special interest for the preparation of edible oleogels as an alternative for solid fats. Whereas the field of protein oleogelation is still rather new and just starts unfolding, several preparation methods have been demonstrated to be suitable for protein oleogel preparation. However, there is limited knowledge regarding the link between microstructural properties of the gels and macroscopic rheological properties, and the potential of such protein-based oleogels as a fat replacer in food products. In this review, we therefore provide an overview of various protein oleogel preparation methods and the resulting gel microstructures. Based on the different structures, we discuss how the rheological properties can be modified for the different types of protein oleogels. Finally, we consider the suitability of the different preparation methods regarding potential applications on industrial scale, and provide a short summary of the current state of knowledge regarding the behavior of protein oleogels as a fat replacer in food products.

Behavioural and genetic evidence shows that the taste system is intimately related to the sensing of nutrients with consequences for poultry nutrition practices. A better understanding of how chickens may sense fat could provide the background for selecting feedstuffs used in poultry feeds. Acid oils have the potential to be economical and sustainable feedstuffs. These fat by-products from the edible oil refining industry possess a similar fatty acid composition to the crude oils but are richer in free fatty acids (FFA). An experiment was conducted to study the effect of FFA content and the unsaturated:saturated ratio (U:S) on dietary preferences in hens. Four fat sources were added to a basal diet at an inclusion rate of 6%, determining the experimental diets: soybean oil (SO; high U:S, 5% FFA); soybean acid oil (SA; high U:S, 50% FFA); palm oil (PO; low U:S, 5% FFA); and palm fatty acid distillate (PFAD; low U:S, 50% FFA). The experimental diets were offered in a series of double-choice tests to forty-eight Lohmann Brown laying hens housed individually in cages. Each hen was offered the ten potential binary combinations of the four diets including each diet compared to itself (referred to as four control double-choices). Feed intake was measured for two hours twice a day after one hour of fasting. Consumption was analysed as a standard preference index (% of test diet intake in comparison with the total intake). Preference values were compared to the random choice value of 50% using the Student’s t-test. None of the four control comparisons differ significantly from 50% (p > 0.05), indicating that the changes in preference values observed in the other binary comparisons were related to the dietary changes associated to fat ingredients. Hens showed a feed preference for palm oil added diets over soybean oil diets (p < 0.05), with PO and PFAD being equally preferred (p < 0.05). However, in this trial the hens demonstrated a preference for SO (low %FFA) when offered in choice with SA (high %FFA) (p < 0.05). These results suggest that the degree of saturation plays an important role in dietary fat preferences: hens prefer predominantly saturated oils even when these are rich in FFA. Furthermore, when presented with a choice between predominantly unsaturated oils, hens prefer feed with a low %FFA. In conclusion, %FFA and the U:S ratio affected feed preferences in hens. The use of oils with greater preference values may give rise to greater feed palatability, enhancing feed intake at critical stages.

Biodiesel is a renewable fuel usually produced from vegetable oils and animal fats. This study investigates the extraction of oil and its conversion into biodiesel by base-catalyzed transesterification. Firstly, the effect of various solvents (methanol, n-hexane, chloroform, di-ethyl ether) on extraction of oil from non-edible crops, such as R. communis and M. azedarach, were examined. It was observed that a higher concentration of oil was obtained from R. communis (43.6%) as compared to M. azedarach (35.6%) by using methanol and n-hexane, respectively. The extracted oils were subjected to NaOH (1%) catalyzed transesterification by analyzing the effect of oil/methanol molar ratio (1:4, 1:6, 1:8 and 1:10) and varying temperature (20, 40, 60 and 80 °C) for 2.5 h of reaction time. M. azedarach yielded 88% and R. communis yielded 93% biodiesel in 1:6 and 1:8 molar concentrations at ambient temperature whereas, 60 °C was selected as an optimum temperature, giving 90% (M. azedarach) and 94% (R. communis) biodiesel. The extracted oil and biodiesel were characterized for various parameters and most of the properties fulfilled the American Society for Testing and Materials (ASTM) standard biodiesel. The further characterization of fatty acids was done by Gas Chromatography/Mass Spectrometer (GC/MS) and oleic acid was found to be dominant in M. azedarach (61.5%) and R. communis contained ricinoleic acid (75.53%). Furthermore, the functional groups were analyzed by Fourier Transform Infrared Spectroscopy. The results suggested that both of the oils are easily available and can be used for commercial biodiesel production at a cost-effective scale.

Fatty acids, especially polyunsaturated, and their metabolites (eicosanoids) play many pivotal roles in human body, influencing various physiological and pathological processes. The aim of the study was to evaluate the effect of supplementation with edible oils diverse in terms of fatty acid composition on fatty acid contents, activities of converting their enzymes, and on lipoxygenase metabolites of arachidonic and linoleic acids (eicosanoids) in rat serum. Female Sprague-Dawley rats divided into seven groups were used in the study. Animals from six groups were fed one of oils daily (carotino oil, made up by combining of red palm oil and canola oil, linseed oil, olive oil, rice oil, sesame oil, or sunflower oil). One group received a standard diet only. Fatty acids were determined using gas chromatography with flame ionization detection. Eicosanoids—hydroxyeicosatetraenoic (HETE) and hydroxyoctadecadienoic acids (HODE) were extracted using a solid-phase extraction method and analyzed with HPLC. Vegetable oils given daily to rats caused significant changes in serum fatty acid profile and eicosanoid concentrations. Significant differences were also found in desaturases’ activity, with the linseed and olive oil supplemented groups characterized by the highest D6D and D5D activity. These findings may play a significant role in various pathological states.

Biodiesel is an alternative fuel for diesel engines consisting of the alkyl monoesters from vegetable oils or animal fats. Beef tallow waste is the non-edible raw material with low cost production and the availability is huge in the cattle production. The objective of the study was to utilize beef tallow waste for biodiesel production using solid oxide catalyst which derived from the industrial eggshells. The materials calcined with temperature 900oC and time 2 hours, transformed calcium species in the shells into active CaO catalysts.The oil contained high free fatty acid (FFA) content of 1.86%. The FFA content of the oil was reduced by acid-catalyzed esterification. The product from this stage was subjected to produce biodiesel. Transesterification process reacts oil and methanol to produce methyl ester and glycerol. The produced methyl ester on the upper layer was separated from the glycerol and then washed. Effect of various process variables such as amount of catalyst and temperature were investigated. The biodiesel properties like methyl ester content, density, viscosity, and flash point was evaluated and was found to compare well with Indonesian Standard (SNI). Under the best condition, the maximum yield of 82.43% beef tallow methyl ester was obtained by using 9:1 molar ratio of methanol to beef tallow oil at 55oC, for a reaction time 1.5 hours in the presence 3 wt% of CaO catalyst. The results of this work showed that the use of beef tallow is very suitable as low cost feedstock for biodiesel production.

The main goal of this experiment was to study the effect of milk fat depression, induced by supplementing diet with plant oils, on the bovine fat metabolism, with special interest in cholesterol levels. For this purpose 39 cows were divided in three groups and fed different rations: a control group (C) without any oil supplementation and two groups with soybean oil (SO) or rapeseed oil (RO) added to the partial mixed ration (PMR). A decrease in milk fat percentage was observed in both oil feedings with a higher decrease of −1·14 % with SO than RO with −0·98 % compared with the physiological (−0·15 %) decline in the C group. There was no significant change in protein and lactose yield. The daily milk cholesterol yield was lower in both oil rations than in control ration, while the blood cholesterol level showed an opposite variation. The milk fatty acid pattern showed a highly significant decrease of over 10 % in the amount of saturated fatty acids (SFA) in both oil feedings and a highly significant increase in mono (MUFA) and poly (PUFA) unsaturated fatty acids, conjugated linoleic acids (CLA) included. The results of this experiment suggest that the feeding of oil supplements has a high impact on milk fat composition and its significance for human health, by decreasing fats with a potentially negative effect (SFA and cholesterol) while simultaneously increasing others with positive (MUFA, PUFA, CLA).

Menopause is associated with changes in body composition (a decline in lean body mass and an increase in total fat mass), leading to an increased risk of metabolic syndrome, nonalcoholic fatty liver disease, and heart disease. A healthy diet to control body weight is an effective strategy for preventing and treating menopause-related metabolic syndromes. In the present study, we investigated the effect of long-term feeding of edible oils (soybean oil (SO), tea seed oil (TO), and lard oil (LO)) on female ovariectomized (OVX) mice. SO, TO, and LO comprise mainly polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA), and saturated fatty acids (SFA), respectively. However, there have been quite limited studies to investigate the effects of different fatty acids (PUFA, MUFA, and SFA) on physiological adaption and metabolic homeostasis in a menopausal population. In this study, 7-week-old female Institute of Cancer Research (ICR) mice underwent either bilateral laparotomy (sham group, n = 8) or bilateral oophorectomy (OVX groups, n = 24). The OVX mice given a high-fat diet (HFD) were randomly divided into three groups: OVX+SO, OVX+TO, and OVX+LO. An HFD rich in SO, TO, or LO was given to the OVX mice for 12 weeks. Our findings revealed that the body weight and relative tissues of UFP (uterus fatty peripheral) and total fat (TF) were significantly decreased in the OVX+TO group compared with those in the OVX+SO and OVX+LO groups. However, no significant difference in body weight or in the relative tissues of UFP and TF was noted among the OVX+SO and OVX+LO groups. Furthermore, mice given an HFD rich in TO exhibited significantly decreased accumulation of liver lipid droplets and adipocyte sizes of UFP and brown adipose tissue (BAT) compared with those given an HFD rich in SO or LO. Moreover, replacing SO or LO with TO significantly increased oral glucose tolerance. Additionally, TO improved endurance performance and exhibited antifatigue activity by lowering ammonia, blood urea nitrogen, and creatine kinase levels. Thus, tea seed oil (TO) rich in MUFA could prevent obesity, reduce physical fatigue, and improve exercise performance compared with either SO (PUFA)- or LO(SFA)-rich diets in this HFD-induced obese OVX mice model.

The relationship among sarcopenia, protein intake, elderly, and diabetes has been in discussion. The Asian Working Group for Sarcopenia (AWGS) 2019 has revised the content by emphasizing the 5-time chair stand test. For prevention and treatment of sarcopenia and frailty, continuous protein intake is required such as meat, eggs, tofu, and so on. Elderly aged >65 is recommended to take at least >1.0 g/kg weight of protein per day for preventing sarcopenia and frailty. Sodium/glucose cotransporter-2 inhibitors (SGLT2i) have been widely used. However, SGLT2i are advised not to provide the subjects who are elderly and/or with sarcopenia or senile syndrome. As to sarcopenia, clinical and research interest has burgeoned internationally [1]. The Asian Working Group for Sarcopenia (AWGS) 2019 has revised the diagnosis, protocols, and criteria to some degree. It emphasized the evaluation of the 5 time chair stand test and possible sarcopenia in primary health care for earlier lifestyle interventions [1]. Regarding the severity of sarcopenia, physical performance can be determined by several kinds of assessments. Among them, the gait speed or 5 times chair stand test seems to be practically simple and useful for actual evaluation [2]. For sarcopenia and/or pre sarcopenia, the efficacy for multi component exercise programs was evaluated on muscle mass and physical function in elderly people [3]. Subjects included 72 elderly and the exercise group tended to prevent the decrease of muscle mass. By exercise program for 12 weeks, physical function was improved in the intervention group [3]. Sarcopenia has been associated with cognitive impairment in the elderly, and their relationship was studied [4]. Participants were 61.9± 8.0 years (n=3810) and evaluated by AWGS 2019, Short Portable Mental Status Questionnaire (SPMSQ), and Mini Nutritional Assessment Short Form (MNA SF). The results showed that i) the relationship was significantly mediated by the nutritional situation and ii) early nutritional interventions may be effective for preventing cognitive decline. Regarding the prevention and treatment of sarcopenia and frailty, a clinically important matter is continuous protein intake [5]. The general public may think that most of the components of meat are proteins. However, it is different and far from the fact. The standard values for the protein content per 100 g of edible portion are shown as follows: chicken 19.7g, beef red meat 16.8g, pork rose meat 12.8g, wiener sausage 10.5g, ribs 16.4g, bigeye tuna 21.9g, chicken egg 11.3g, natto 14.5g, tofu 6.7g, and so on [6]. In recent years, the concept of a low carbohydrate diet (LCD) has been widespread, and the clinical significance for taking protein has been more emphasized [7]. Ministry of Health, Labor, and Welfare of Japan has announced dietary intake standards (2020 edition). Among them, for the purpose of preventing frailty and sarcopenia, it was recommended to take at least 1.0 g/kg body weight or more of protein per day for people aged 65 and over [8]. In other words, it is estimated to be about >60g every day and >20g per meal. If the subject is undernourished, more intake of protein is required. Low fat meats contain about 20g of protein per 100g such as fish, chicken fillet, and lean beef. On the other hand, the protein content is lower in meats with many fats and oils such as ribs and processed meats. Some important points are found to get enough protein. Firstly, it is recommended to eat three times a day, and do not miss a meal. Secondly, be sure to take protein containing foods with each meal. Do not increase your staple food, and be a little careful with meat containing too much fat. With this diet, one will not gain weight unless taking much carbohydrate. Thirdly, eggs are easy to use [9]. One piece (50g) contains 76 kcal, protein 6.2g, fat 5.2g, carbohydrate 0.2g, and the protein score 100, and then it is no problem to take several eggs a day. Soy and dairy products are available to those who have difficulty eating meat. To get 20g of protein from tofu, a 300g intake is needed [9]. Therefore, it is recommended to take it together with meat and fish. One can also add dairy and egg proteins with gratin, cream stew, piccata, etc., rather than single dishes. It is also possible to add tofu or fried tofu to Japanese miso soup. When taking noodles, some protein materials as a topping would be added such as eggs, tuna cans, and natto [10]. Vitamin D is also important for protein synthesis and is abundant in fish such as mushrooms, sardines, saury, and salmon. Several debates have been found as to whether protein intake should be recommended for patients with impaired renal function. There is evidence that protein restriction prevents progression to end stage renal disease (ESRD) in chronic kidney disease (CKD) [11]. On the other hand, protein restriction may increase mortality in patients with older CKD. This mechanism involves the presence or absence of sarcopenia. Based on the above situation, the Japanese Society of Nephrology published “Recommendations for Diet for Conservative CKD with Sarcopenia Frail” in 2019 [12]. Among them, protein intake should be set flexibly by examining whether to emphasize the prevention of ESRD or the risk of death [13]. In cases of high risk of death or severe sarcopenia, it is recommended to loosen protein intake restrictions. However, in the case of CKD 4 5 stage, it seems appropriate to set an upper limit of 0.8 g/kg body weight per day for protein intake. Sarcopenia and frailty are important clinical issues in elderly diabetes. How should we evaluate, intervene, and treat these problems? [14] Our group has been involved in diabetes treatment for many years [15]. Among them, a low carbohydrate diet (LCD) was initiated for the first time in Japan, and LCDs have been performed for thousands of obese and diabetic patients [16]. A study examining the effects of Sodium/glucose cotransporter 2 inhibitors (SGLT2i) on body composition in T2DM patients was recently reported [17]. In a sub analysis aged 65 74 years, SGLT2 inhibitors did not bring a decrease in muscle mass or strength compared to metformin. However, these subjects were slightly obese with a BMI of ≥22 and an average BMI of 27 associated with maintained muscle mass and strength. On the other hand, the effect of SGLT2i has not been clear on muscle mass and strength of elderly people >75 years and/or lean patients. As to the proper use of SGLT2i, recommended comments are presented [18,19]. It indicates that caution should be required when the subject is aged >75, or 65 74 years associated with sarcopenia or senile syndrome. In such patients, it is important to carefully determine the administration of SGLT2i and to ensure that protein intake and exercise are adequate when used [18]. Furthermore, it recommends observing weight, muscle strength, and motor function on a regular basis, and choosing the option to refrain or discontinue if those factors show a clear decrease [19]. In summary, several topics are introduced here concerning the relationship between sarcopenia, protein intake, the elderly, and diabetes. These descriptions will hopefully become one of the references for future development of clinical practice and research.

Background:: Several researches have focused on the antioxidant capacity of natural components extracted from plants. Their properties are determined by the presence of phenolic compounds that extend the shelf life of food and protect fats from autoxidation. Olive leaves, an abundant raw material, are a significant source of bioactive phenolic compounds, which can be used to enrich a widely used edible oil. Objective:: The goal of this study was to improve the properties and stability of soybean oil by adding phenolic compounds extracted from the leaves of wild and cultivated olive trees. Methods:: Leaf polyphenolic extracts obtained from Chemlal cultivar and wild olive were used to enrich refined soybean oil. The antioxidant activity was evaluated for chain-breaking antioxidant effect using DPPH and FRAP essay. The oxidative stability was estimated using a rancimat apparatus. The effect of the frying conditions was studied by determining the rate of the polar fraction. Results:: Total phenol contents from cultivated and wild olive leaves, were important: 1047.19mg EAG /100g and 1424.59mg EAG/100g, respectively. Oil extracts enriched with Chemlal and wild olive leaves extracts at 25ppm presented 93.29% and 93.20% inhibition percent of DPPH radical, respectively. An improvement of 75 and 73% was showed for oils enriched with Chemlal and wild olive leaves respectively for the antiradical activity against DPPH radical. The stability of the enriched oils is proportional to the concentrations of phenolic extracts and higher than that showed for the non-enriched one. The frying test showed that the enrichment is causing a complete absence of polar compounds in the fries. Conclusion:: The results of this study show the efficacy of adding polyphenols olive leaves to increase the quality and oxidative stability of refined soybean oil.

Background: Groundnut is the premier oilseed crop of India and contributed nearly 40 per cent of the total oilseed production. But the average yield of the crop in India is as low as 900 kg ha-1. Among the several constraints, improper nutrient management is the reason for low productivity. It is necessary to provide edible oil to the growing population on the basis of minimum requirement of oils and fats, it should be 5.49 million tonnes, against the present production of only 2.9 million tonnes leaving a gap of 2.6 million tonnes. Peanut seed contains 25 to 30% digestible protein, 45 to 50% oil, 20% carbohydrate and 5% fibre and ash which make a substantial contribution to human nutrition. Groundnut being a legume oilseed crop, P, S and Ca requirement is quite high. Keeping the above facts in view, the present investigation is proposed to study the effect of INM on yield, uptake of nutrients and soil fertility status in groundnut crop.Methods: A field experiment was conducted during February 2017 at Semmedu village, Panruti taluk, Cuddalore district to study the effect of integrated nutrients management on growth and yield of groundnut (G-7). The experimental design adopted in this study was randomized block deisgn with following thirteen treatments.Result: The results of this experiment showed that combined application of 100% RDF + Basal application Rhizobium and Phosphobacteria @ 2 Kg ha-1 (T5) recorded highest growth and yield parameters viz., plant height (82.20 cm), leaf area index (2.76), dry matter production (5776.20 kg ha-1), number of pods plant-1(20.96), 100 kernel weight (49.76 g), shelling percentage (72.83), pod yield (2576.4 kg ha-1), haulm yield (3174.5 kg ha-1) and kernel yield (2044.46 kg ha-1), recorded with significantly higher values.