Effect of chain length and saturation of the fatty acids in dietary triglycerides on lipid metabolism in Wistar rats

Abstract

Fatty acid composition is the main decisive factor of health effects of fats. Many studies have categorized fatty acids based on saturation or unsaturation in the evaluation of health effects (Okere et al., 2006). Saturated fatty acids are considered to confer negative health effects such as elevated serum cholesterol levels and increased risk of coronary heart disease (CHD) (Liu et al., 2017).Monounsaturated fatty acids have beneficial effects on lipid profiles (Wharburg, 2004). Epidemiological studies and clinical trials indicate that n-3-polyunsaturated fatty acids (n-3-PUFA) are known to cause beneficial effects on cardiovascular disease, though there are different opinions (Ander et al., 2003). Clinical trials with healthy young adults have indicated that the diets rich in the long chain saturated

Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review

“…However, these minor components improve the quality of edible oils by enhancing health benefits and sensory properties (Visioli and Galli, 1998). The interest in the phenolic substances in coconut oil is also due to their antioxidant activity and related health benefits (Seneviratne et al, 2011;Lima et al, 2015;Narayanankutty et al, 2018;Rohman et al, 2021;Senanayake et al, 2021). In addition, the phenolic compounds present in coconut oil and coconut oil meal improve the shelf-life of coconut oil as well as other edible oils and baked food (Senanayake et al, 2019).…”

Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods

“…For instance, the concentrations and types of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids (PUFAs) in animal and plant lipids vary. Changes in the chain length, unsaturation, and position of fatty acids on triacylglycerol molecules influence their nutritional effects (Nicholls et al., 2020; Panth et al., 2018; Senanayake et al, 2021). As with proteins, a food manufacturer could try to develop a UPB food with a similar lipid profile as the animal‐based one it is designed to replace, or they could try to optimize the lipid profile of a UPB food to improve its healthiness based on the best nutritional information available.…”