Effects of Plant Oil Interesterified Triacylglycerols on Lipemia and Human Health

Abstract

The position of the fatty acids (sn-1, sn-2 and sn-3) (stereospecific numbering (sn)) in triacylglycerol (TAG) molecules produces a characteristic stereospecificity that defines the physical properties of the fats and influences their absorption, metabolism and uptake into tissues. Fat interesterification is a process that implies a positional distribution of fatty acids (FAs) within the TAG molecules, generating new TAG species, without affecting the FA cis-trans natural balance. The interesterified (IE) fats, frequently used in the food industry comprise fats that are rich in long-chain saturated FAs, such as palmitic acid (16:0) and stearic acid (18:0). Within the interesterified fats, a critical role is played by FA occupying the sn-2 position; in fact, the presence of an unsaturated FA in this specific position influences early metabolic processing and postprandial clearance that in turn could induce atherogenesis and thrombogenesis events. Here, we provide an overview on the role of TAG structures and interesterified palmitic and stearic acid-rich fats on fasting and postprandial lipemia, focusing our attention on their physical properties and their effects on human health.

The beneficial effect of natural antioxidants from olive oil with fig and date palm fruit extracts on biochemical and hematological parameters in rats treated with doxorubicin and γ-radiation

“…In vitro experiments have shown that olive oil protects LDL-C from lipid peroxidation (Owen et al 2000). Mounting evidence indicates that OFD is remarkably rich in effective phenolic antioxidants that could provide protection by free radical scavenging and inhibiting oxidative damage (Rubió et al 2014;Bashandy et al 2016;Alfieri et al 2017).…”

“…The mechanism of this hypocholesterolemic action may be the inhibition of dietary cholesterol absorption in the intestine, inhibition of cholesterol production by the liver (Krzeminski et al 2003), or stimulation of the biliary secretion and cholesterol excretion in the feces (Prasad and Kalra 1993;Katan et al 1995). The intake of unsaturated fat decreases plasma cholesterol, whereas the intake of saturated fat increases it (Grundy and Denke 1990;Visioli et al 2005;Alfieri et al 2017). Moreover, Fathy (2014) found that the administration of fig extract and (or) olive oil to R-treated rats significantly ameliorated the lipid profile parameters and lipid risk ratios.…”

Molecular mechanisms involved in the positive effects of physical activity on coping with COVID-19

“…The anti-inflammatory effects of regular PA on adipose tissue can be summarised in some fundamental molecular mechanisms (Pedersen and Febbraio 2008 ; Mathur and Pedersen 2008 ; Flynn and McFarlin 2006 ). The first mechanism can be ascribed to the reduction in fat mass and improvement in body composition, which result in decreased circulating levels of pro-inflammatory cytokines and adipokines, such as TNFα, retinol binding protein 4, resistin and leptin, and in increased levels of anti-inflammatory cytokines and adipokines, such as adiponectin and IL-10 (Gonzalez-Gil et al 2019 ; Mujumdar et al 2011 ; Ben Ounis et al 2009 ; Lim et al 2008 ; Metsios et al 2020 ; Nigro et al 2014 ; Orrù et al 2017 ). Importantly, this regulation of adipokine levels depends on PA intensity and duration: chronic and moderate-intensity PA works better that high-intensity exercise in favouring the right balance of adipokine secretion (Görgens et al 2015 ; Lehnig and Stanford 2018 ).…”

Palmitic Acid Versus Stearic Acid: Effects of Interesterification and Intakes on Cardiometabolic Risk Markers—A Systematic Review

“…This structure determines the physical properties of a fat, including its melting behavior, which in turn determines the suitability of the fat for the food industry; solid fats are, for instance, more suitable for baked goods and certain types of margarines than oils. Some vegetable oils, such as palm oil, contain relatively high amounts of palmitic and/or stearic acid predominantly at the outer sn-1 and -3 positions [6]. The interesterification of these oils increases the amounts of palmitic or stearic acids at sn-2, which will increase their melting points.…”