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Abstract

In recent times there has been a growing research interest in palm oil, one of the major edible plant oils in the tropical countries, because of the link between dietary fats and coronary heart disease. Obtained from a tropical plant, Elaesis guineensis, it has a polyunsaturated fatty acid/saturated fatty acid ratio close to unity and a high amount of antioxidant vitamin A precursors and vitamin E. Palm oil is consumed in the fresh state and/or at various levels of oxidation. Feeding experiments in various animal species and humans have highlighted the beneficial role of fresh palm oil to health. These benefits include reduction in the risk of arterial thrombosis and atherosclerosis, inhibition of cholesterol biosynthesis and platelet aggregation, and reduction in blood pressure. However, a considerable amount of the commonly used palm oil is in the oxidized state which possesses potential dangers to the physiological and biochemical functions of the body. Oxidation is as a result of processing the oil for various culinary purposes. Studies have revealed that relative to fresh palm oil, oxidized palm oil induces an adverse plasma lipid profile, free fatty acids, phospholipids and cerebrosides. Additionally, oxidized palm oil induces reproductive toxicity and organotoxicity particularly of the kidneys, lungs, liver and heart. Available evidence suggests that at least part of the oxidized oil impact on health reflects generation of toxicants due to oxidation. The reduction of the dietary level of oxidized oil and/or the level of oxidation may reduce the health risk associated with consumption of oxidized fats.

Genetic Architecture of Palm Oil Fatty Acid Composition in Cultivated Oil Palm (Elaeis guineensis Jacq.) Compared to Its Wild Relative E. oleifera (H.B.K) Cortés

“…The mean 1∶1 ratio of saturated to unsaturated fatty acids was in accordance with Ebong et al [14]). Our data are consistent with other reports for genetic materials descending from the La Mé origin, characterized by its relatively low amount of palmitic acid and high amount of oleic acid in comparison to other E. guineensis origins [44].…”

“…Because of its saturated/unsaturated fat ratio close to 1 and its concentrations of carotenoids, tocopherols, and tocotrienols, palm oil is considered an oxidatively stable oil [6], [14] that has no equivalent among other vegetal oils. Another goal linked to the high oleic acid content is to improve the frying properties of palm oil for the food market, although the quality of palm oil in deep-fat frying methods has already been established [15].…”

Protective Effects of Rooibos (Aspalathus linearis) and/or Red Palm Oil (Elaeis guineensis) Supplementation ontert-Butyl Hydroperoxide-Induced Oxidative Hepatotoxicity in Wistar Rats

“…Histopathological examination of livers from t -BHP-treated rats whose diet was supplemented with rooibos and RPO revealed enhanced hepatocellular architecture with slight lymphocyte infiltration, which is a clear manifestation of the hepatoprotective effects of rooibos and RPO. This result is consistent with previous findings that have been reported in different experimental models of rats exposed to other toxicants where rooibos or RPO have been supplemented [72, 74, 92–95]. …”

“…Red palm oil is rich in cocktail of lipid soluble antioxidants such as α - and β -carotene, lycopene, tocopherols ( α , β , γ , and δ isoforms), tocotrienols ( α , β , γ , and δ isoforms) and coenzyme Q 10 [47, 73]. In vivo experiments using various animal models have revealed that RPO has many health benefits including protection against oxidative stress [44, 74], modulation of serum lipid profile [43, 44], and protection of the heart against ischaemia/reperfusion injury [46–48]. …”

Intestinal Fluid and Glucose Transport in Wistar Rats following Chronic Consumption of Fresh or Oxidised Palm Oil Diet

“…These results may be attributed to the fat content and quality of palm oil present in the diet. Palm oil in its fresh state has vitamins A and E, carotenoids, and other antioxidants which make it less injurious to the tissues when compared with the thermally oxidized form that lacks these vital complements [17]. Oxidation of palm oil leads to release of free radicals which are devastating to tissues and organs of the body [3, 6, 17–21].…”