Calorie‐Reduced Lipids and Health

Abstract

Dietary low‐calorie structured lipids have been recognized as contributory factors in the development and prevention of many diseases such as obesity, cardiovascular diseases, diabetes, hypertension, and other chronic disorders. Experimental studies have been conducted in both animals and humans to evaluate the potential role of low‐calorie lipids in disease risk reduction. This article explains the main calorie‐reduced lipids, their physiological functions, and molecular actions on health.

Evaluations on the Physicochemical and Fatty Acid Composition of Raw and Toasted Melon (Egusi) and Dika Nut (Ogbono) Seeds.

“…Oils are generally considered to be neutral with pH values close to 7. The pH values are important in determining the stability and shelf life of oils and oil products(Shahidi, 2020). The melting point of the oils were in the range of 35.00 to 38.00 and differed significantly (p<0.05).…”