Mono unsaturated fatty acids for CVD and diabetes: A healthy choice

Abstract

The focus of present scientifi c discussion is still the question on how to optimize the dietary fat intake in order to achieve maximum health benefi ts, that is, what is the optimum amount and composition of dietary fat. Over the past few years, there have been plenty of new fi ndings concerning the various effects and modes of action of different fatty acids giving details on their specifi c role in health and diseases. Fatty acids are now known to not only play a role in the prevention of cardiovascular diseases via their effect on serum lipids but also because they directly infl uence a number of other risk factors in various ways and have direct effect on atherogenesis. Therefore, the health effects of dietary fat have to be judged according to its respective fatty acid composition. Epidemiologic evidence suggests that dietary monounsaturated fatty acids (MUFA) may have a benefi cial health effect. This article summarizes present knowledge concerning the effects of mono unsaturated fatty acids with a focus on their role in coronary heart disease (CHD), diabetes, and their risk factors.

Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics

“…Being the main oils constituent, and by nature, the most important factor determining the oxidative stability, fatty acids are evaluated in detail in the current study. Olive oil, as expected, is characterized by a high degree of MUFAs, particularly oleic acid, thus contributing to the beneficial cardiovascular health effects …”

The Role of Macronutrients, Micronutrients and Flavonoid Polyphenols in the Prevention and Treatment of Osteoporosis

“…The most common MUFA is oleic acid, present mainly in olive oil and meat (e.g., beef, pork) [ 67 ]. MUFA-rich diet may have beneficial health effects, especially in the presence of coronary heart disease and type 2 diabetes mellitus [ 68 , 69 ]. The results by Schwingshackl and Hoffmann [ 70 ] indicate an overall risk reduction of all-cause mortality (11%), cardiovascular mortality (12%), cardiovascular events (9%) and stroke (17%) due to olive oil consumption.…”

Green extraction of oil from Carum carvi seeds using bio‐based solvent and supercritical fluid: Evaluation of its antioxidant and anti‐inflammatory activities

“…Oilseeds are of great interest because of their high nutritive, functional as well as industrial values. They can provide diet with a high concentration of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) which are beneficial for human health and can protect against cardiovascular diseases . Oils contain minor compounds with important biological properties such as phytosterols and polyphenols.…”