Changes in the Fatty Acid Profile and Phospholipid Molecular Species Composition of Human Erythrocyte Membranes after Hybrid Palm and Extra Virgin Olive Oil Supplementation

Abstract

This work aims to evaluate and compare, for the first time, the effects of extra virgin olive oil (EVOO) and hybrid palm oil (HPO) supplementation on the fatty acid profile and phospholipid (PL) molecular species composition of human erythrocyte membranes. Results supported the effectiveness of both HPO and EVOO supplementation (3 months, 25 mL/day) in decreasing the lipophilic index of erythrocytes with no significant differences between HPO and EVOO groups at month 3. On the other hand, the novel and rapid ultraperformance liquid chromatography-tandem mass spectrometry method used for PL analysis reveals an increase in the levels of phosphatidylcholine and phosphatidylethanolamine species esterified with polyunsaturated fatty acids. This work demonstrates the ability of both EVOO and HPO to increase the degree of unsaturation of erythrocyte membrane lipids with an improvement in membrane fluidity that could be associated with a lower risk of developing cardiovascular diseases.

Effects of Palm Oil Consumption on Lipidic and Lipidoproteinic Profiles in Patients Suffering from Ischemic Heart Pathologies

“…Whatever the form of consumption, we see a variation of cholesterol in the same direction with a tendency to hypocholesterolemia after four weeks of dieting, with no significant difference. Our results are consistent with those of Pacetti et al [14] who showed stabilization or even a decrease in the total cholesterol among patient's consumers of palm oil. Similarly, Ebong [16] demonstrated the influence of palm oil in lowering the total cholesterol.…”

“…Onyeali et al [29] pointed out a significant reduction in triglycerides, as well as Zhang et al [31], Arenceta et al [33] who demonstrated the influence of palm oil consumption in the reduction or normalization of serum triglycerides. The work of Sundram [14] and Ebong [16] had also shown that palm oil consumption does not significantly influenced triglycerides subjects.…”

“…Works on the assessment of knowledge on the nutritional values of palm oil have shown that this oil was advised against by medical as well as paramedical staffs for hypertensive patients with ischemic heart disease, respectively 56% and 43 13% [11,12], because it is said to be responsible for hypercholesterolemia. Several studies have shown the beneficial effects of the consumption of palm oil on health [13][14][15][16], and particularly in Côte d'Ivoire. Although these studies have shown the benefits of the consumption of this oil, as well as its antioxidant properties [17][18][19], no work has focused on the changes in the lipid profile and lipoprotein among patient's consumers of palm oil, whereas this country is, after Nigeria, Africa's second largest producer of palm oil and the largest exporter of this commodity.…”

Changes in relative and absolute concentrations of plasma phospholipid fatty acids observed in a randomized trial of Omega-3 fatty acids supplementation in Uganda

“…However, in those feeding studies, the amount of high-oleic oil consumed was much higher (>10 times) than that in our study, which was a supplement trial without experimentally altering participants’ usual diet. A 3-month extra virgin olive oil (>70% oleic acid) supplementation trial showed change of red blood cell fatty acid profile [31]; however, the dose of 25ml oil per day was a little over 4 times that used in our study.…”

Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin

“…Further, several studies have reported the favorable impacts of HPO on plasma lipids related to cardiovascular diseases by highlighting the relationship between oleic acid and the decrease in low-density lipoproteins (or "bad cholesterol") in the blood Mattson & Grundy, 1985;Ojeda et al, 2017). Therefore, PS could be replaced totally or partially by HPS to achieve dietary substitution of saturated palmitic acid by monounsaturated oleic acid of the hybrid palm, thus providing a mix with greater health benefits Ojeda et al, 2017;Pacetti et al, 2016). Furthermore, same fatty acid profiles were obtained for the mixtures after enzymatic interesterification.…”