Oleic acid and implications for the Mediterranean diet

Arsić, Aleksandra

doi:10.1016/b978-0-12-818649-7.00024-2

Cited by 3 publications

(2 citation statements)

References 69 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The fatty acid profile of the fish oil by-products obtained through SE and MAE consisted mainly of monounsaturated fatty acids (MUFAs, ~51%), given the high relative percentages of oleic acid (C18:1n9) (Table 4), an odorless olive oil associated with multiple beneficial effects on human health [25]. Palmitic (C16:0) and docosahexaenoic (DHA, C22:6n3) acids ranked second, with contents reaching ~14% (in S2 oil) and ~13% (in S1 oil), respectively.…”

Section: Fatty Acid Profile Of the Fish By-product Oils Obtained Thro...mentioning

confidence: 99%

Upcycling Fish By-Products into Bioactive Fish Oil: The Suitability of Microwave-Assisted Extraction

Pinela

Fuente²,

Rodrigues³

et al. 2022

Biomolecules

View full text Add to dashboard Cite

The seafood industry is often left out of the food waste discussion, but this sector is no exception, as it generates large amounts of various by-products. This study aimed to explore the potential of the microwave-assisted extraction (MAE) technique to obtain high-quality oil from fish by-products. The independent variables, which were time (1–30 min), microwave power (50–1000 W), and solid/liquid ratio (70–120 g/L) were combined in a 20-run experimental design coupled with the response surface methodology (RSM) for process optimization. The obtained oil yield values were fitted to a quadratic equation to build the theoretical models, which were statistically validated based on statistical criteria and used to predict the optimal MAE condition. The oil yields were significantly affected by the three independent variables through linear, quadratic, and/or interactive effects. Compared to a conventional Soxhlet extraction (SE), the optimal MAE conditions allowed between 60 and 100% of oil to be recovered in less than 19 min and with less solvent consumption. The fatty acid profiles of the oils obtained through SE and optimized MAE were characterized by gas chromatography with flame ionizing detection (GC-FID) after a derivatization process. These oils were constituted mainly of health, beneficial unsaturated fatty acids, such as oleic, docosahexaenoic (DHA), linoleic, and eicosapentaenoic (EPA) acids, which were not affected (p > 0.05) by the extraction methods. Interestingly, the oils obtained through MAE showed the best microbial growth inhibition results may have been due to thermolabile compounds, preserved via this unconventional non-thermal method. The oils also exhibited anti-inflammatory effects via nitric oxide production inhibition and cytotoxic potential especially, against breast and gastric adenocarcinoma cells. However, the threshold of toxicity should be further investigated. Overall, this work emerges as a future-oriented approach to upcycling fish by-products into high-quality oils that can be used in the formulation of pet food and other products.

show abstract

Section: Fatty Acid Profile Of the Fish By-product Oils Obtained Thro...mentioning

confidence: 99%

Upcycling Fish By-Products into Bioactive Fish Oil: The Suitability of Microwave-Assisted Extraction

Pinela

Fuente²,

Rodrigues³

et al. 2022

Biomolecules

View full text Add to dashboard Cite

show abstract

“…In vitro and in vivo studies have proposed the neuroprotective properties of vitamin D ( 14 ), B vitamins (B12, B6 and riboflavin) ( 15 ), vitamin K ( 16 ), and trace elements such as selenium, copper, magnesium, iron, lithium, and zinc ( 17 ) on neurocognitive disorders, mitochondrial dysfunction, immune dysfunction, inflammatory conditions, cognition, and memory. The neuroprotective role of polyunsaturated fatty acids (PUFAs) and their positive effect in prevention and treatment in NDD is documented in nutritional epidemiology studies, prospective population-based surveys and clinical trials ( 18 , 19 ). Metabolic and lipid profiles in NDD can be improved by healthy dietary patterns, such as the Mediterranean diet.…”

Section: Role Of Diet In Neurodegenerationmentioning

confidence: 99%

Memorable Food: Fighting Age-Related Neurodegeneration by Precision Nutrition

et al. 2021

View full text Add to dashboard Cite

Healthcare systems worldwide are seriously challenged by a rising prevalence of neurodegenerative diseases (NDDs), which mostly, but not exclusively, affect the ever-growing population of the elderly. The most known neurodegenerative diseases are Alzheimer's (AD) and Parkinson's disease, multiple sclerosis, and amyotrophic lateral sclerosis, but some viral infections of the brain and traumatic brain injury may also cause NDD. Typical for NDD are the malfunctioning of neurons and their irreversible loss, which often progress irreversibly to dementia and ultimately to death. Numerous factors are involved in the pathogenesis of NDD: genetic variability, epigenetic changes, extent of oxidative/nitrosative stress, mitochondrial dysfunction, and DNA damage. The complex interplay of all the above-mentioned factors may be a fingerprint of neurodegeneration, with different diseases being affected to different extents by particular factors. There is a voluminous body of evidence showing the benefits of regular exercise to brain health and cognitive functions. Moreover, the importance of a healthy diet, balanced in macro- and micro-nutrients, in preventing neurodegeneration and slowing down a progression to full-blown disease is evident. Individuals affected by NDD almost inevitably have low-grade inflammation and anomalies in lipid metabolism. Metabolic and lipid profiles in NDD can be improved by the Mediterranean diet. Many studies have associated the Mediterranean diet with a decreased risk of dementia and AD, but a cause-and-effect relationship has not been deduced. Studies with caloric restriction showed neuroprotective effects in animal models, but the results in humans are inconsistent. The pathologies of NDD are complex and there is a great inter-individual (epi)genetic variance within any population. Furthermore, the gut microbiome, being deeply involved in nutrient uptake and lipid metabolism, also represents a pillar of the gut microbiome–brain axis and is linked with the pathogenesis of NDD. Numerous studies on the role of different micronutrients (omega-3 fatty acids, bioactive polyphenols from fruit and medicinal plants) in the prevention, prediction, and treatment of NDD have been conducted, but we are still far away from a personalized diet plan for individual NDD patients. For this to be realized, large-scale cohorts that would include the precise monitoring of food intake, mapping of genetic variants, epigenetic data, microbiome studies, and metabolome, lipidome, and transcriptome data are needed.

show abstract

Chemical characterization and antimicrobial activity of Juglans nigra L. nut and green husk

Rajković

Drobac

Milić³

et al. 2023

JSCS

View full text Add to dashboard Cite

Juglans nigra (Black walnut) is a source of health-promoting biologically active compounds used in traditional medicine. The investigation of bioactive compounds in black walnut could lead to its broader application, as well as application of its by-products. Therefore, this study aimed to characterize J. nigra nut and green husk based on chemical analysis of their petroleum ether and ethanol extracts obtained by ultrasonic and reflux extraction methods, respectively. Different extract fractions were tested for their antimicrobial activities using Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa), Gram-positive bacteria (Enterococcus faecalis Staphylococcus aureus) and yeast (reference strain and clinical isolates of Candida albicans). Ethanol extracts analysis, performed by High Performance Liquid Chromatography (HPLC), singled out the ellagic acid as the most dominant compound in nut (55.0 ? 1.3 ? 10-3 kg m-3) and green husk (114.1 ? 0.5? 10-3 kg m-3) extracts. Non-polar compounds were evaluated using Gas Chromatography (GC) analysis of petroleum ether extracts. Juglans nigra nut and green husk contained two saturated fatty acids, palmitic acid (C16:0) and stearic acid (C18:0), then, monounsaturated fatty acids, palmitoleic (C16:1n-7), oleic (C18:1n-9), and vaccenic acid (C18:1n-7), as well as polyunsaturated fatty acids, linoleic (C18:2n-6), ?-linolenic (C18:3n-6), and ?-linolenic (C18:3n-3) acids. Ethanol extracts of both J. nigra nut and green husk showed antimicrobial activity against C. albicans which is the most common cause of yeast infections.

show abstract

Oleic acid and implications for the Mediterranean diet

Cited by 3 publications

References 69 publications

Upcycling Fish By-Products into Bioactive Fish Oil: The Suitability of Microwave-Assisted Extraction

Upcycling Fish By-Products into Bioactive Fish Oil: The Suitability of Microwave-Assisted Extraction

Memorable Food: Fighting Age-Related Neurodegeneration by Precision Nutrition

Chemical characterization and antimicrobial activity of Juglans nigra L. nut and green husk

Contact Info

Product

Resources

About