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Cooking oils for heart health
Abstract
Dietary fats are closely related to Coronary Artery Disease (CAD). Cholesterol, saturated and trans fats are harmful whereas MUFA, PUFA (especially Omega-3 PUFA) are beneficial for the heart. Choice of heart healthy oil could decrease the occurrence of CAD. This article reviews the benefits/harms of common edible oils on heart health. A heart healthy oil should be cholesterol and trans fats free, low in saturated fats, high in MUFA and PUFA, should have ideal N-6 to N-3 ratio (< 4:1) and high smoking points. Mustard and Canola oils offer to be ideal in this regard. Epidemiologic studies also suggest that people consuming mustard oil have less CAD as compared to other oils.
... Canola oil, which is one more oil which has a ratio of 4:1, contains 30% polyunsaturated and therefore is highly prone to oxidation. [5] Finally, think before using any vegetable oil apart from olive oil and coconut oil because these oils are highly processed, which breaks the unsaturated bonds, leading to the generation of free radicals and even neutralizing the natural antioxidant content, both of which are suspected of causing brain damage and cancer. [5] They also contain a large quantity of polyunsaturated fatty acids along with higher omega-6 content, which is not good for health. ...
... [5] Finally, think before using any vegetable oil apart from olive oil and coconut oil because these oils are highly processed, which breaks the unsaturated bonds, leading to the generation of free radicals and even neutralizing the natural antioxidant content, both of which are suspected of causing brain damage and cancer. [5] They also contain a large quantity of polyunsaturated fatty acids along with higher omega-6 content, which is not good for health. ...
... Since then, researchers have paid substantial attention to the noncalorific roles of not just the n-3 PUFAs but also SCFAs, MUFAs and phytosterols and their impact on disease progression. Various studies have demonstrated that dietary intake of SCFAs and lipids like MUFAs, PUFAs, and phytosterols have significant therapeutic properties [19]. Consuming some of these fatty acids and lipids suppresses inflammation, Aβ production and deposition, hypercholesterolemia, and dyslipidemia [20]. ...
The scientific view on dairy fats is undergoing a change. While at one time they were associated with negative health effects, recent scientific research has provided new insights into the functional benefits of dairy fats and their fatty acids. This changing scientific view on dairy fats is also resulting in a scientific interest in Ghee, the clarified butter obtained from milk. Ghee, besides being a traditional milk product of cultural importance in India and finding extensive use in its cuisines, is also one of the most important ingredients of the materia medica of Ayurveda, the traditional system of medicine that originated in India. While modern scientific literature has limited studies on functional benefits of ghee, Ayurveda literature extensively catalogues the therapeutic potential of ghee and details different types of ghee based on source of milk, manufacturing method, maturation and physical phase. This work reviewed the Ayurveda literature on health benefits of ghee and examined the complementarity and gaps between Ayurveda literature and modern scientific literature to identify research questions and hypotheses for further exploring the therapeutic potential of ghee. The Ayurveda literature review involved curation of references to ghee in eleven important Ayurvedic texts spanning over 3000 years. 4000 references to milk and milk products were curated from these texts, of which 2913 mentions were in the context of therapeutic benefits of milk products. Of these, ghee had 774 mentions, the highest amongst milk-based products. These mentions were grouped into 15 benefit clusters. A review of ghee in modern literature published between 1990 and 2023 was also conducted. A comparison of this with the Ayurveda literature showed that there were major differences in the focus areas of health between the two. While recent research primarily focused on ghee's connection with cardiovascular health, wound healing and skin health, Ayurveda prioritized cognitive benefits, gastrointestinal health, and nourishing. These later areas are of growing importance to human health as global population ages, and chronic and brain related diseases start dominating public health concerns. As scientists search for solutions to these, ghee, its usage and formulations in Ayurveda and the detailed associations between ghee's animal source, processing, maturation, phases and health benefits, may have scientific insights to offer that can guide future research.
... [10] Canola oil and mustard oil are best related to heart health and are rich in monounsaturated and polyunsaturated fatty acids. [11] Previously, studies have reported that repeated frying in the palm and olive oil significantly increases the viscosity with no significant changes in the density. [12] The behavior of food toward oil absorption affects the quality of the fried food. ...
The repeated use of cooking oils and ghee for the deep frying of food materials may affect their nutritional quality. The present study evaluated the effect of repeated frying on the physicochemical characteristics and antiradical potential of canola oil and ghee. The oil and ghee were used for frying of fish and chicken for 2, 4, 6, 8, and 10 frying cycles followed by the analysis of physicochemical, oxidative stress, and antiradical parameters. Regression analysis of the data showed a frying cycle-dependent significant linear increase in saponification (R 2 = 0.9507-0.9748), peroxide and acid values (R 2 = 0.956-0.9915), and malondialdehyde (MDA) production (R 2 = 0.9058-0.9557) of canola oil and ghee subjected to fish and chicken frying but exponential increase in saponification value (R 2 = 0.9778) and MDA production (R 2 = 0.7407) of canola oil and ghee used for fish frying. The increase in the number of frying cycles linearly decreased the iodine value (R 2 = 0.9781-0.9924), and 1, 1-diphenyl-2-picrylhydrazyl, hydroxyl, and 2, 2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging potential (R 2 = 0.9089-0.9979) of canola oil and ghee. Repeated frying in cooking oil and ghee increases oxidative stress and decreases their physicochemical and antioxi-dant qualities. Canola oil was comparatively more oxidative resistant than canola ghee. The regression equations derived from regression analysis will guide researchers to conduct similar types of univariate studies.
... Comparison of the fat and fatty acid profile (%) in common food materials and edible insects. Sources: (Abbas et al., 2009;Kostik et al., 2013;Mishra et al., 2012;Muzolf-Panek et al., 2021;Awogbemi et al., 2019). ...
Common food sources including meat, fish and vegetables are the main source of fats and fatty acids required by human body. Edible insects such as worms, locusts, termites, crickets and flies have also been identified as a potential source of essential fatty acids since they are highly documented to be rich in unsaturated fatty acids such as α-linolenic and linoleic acids which are vital for the normal functioning of the body. The approval of insects as edible food by the European Union has sparked research interest in their potential to form part of human and animal diets due to their abundant protein, amino acids, fats, and minerals. However, little attention has been given to the importance and health benefits of lipids and fatty acids present in edible insects consumed by human and animals. This article aims to review the biological significance of essential fatty acids found in edible insects. The accumulation of fats and essential fatty acids present in edible insects were identified and described based on recommended levels required in human diets. Furthermore, the health benefits associated with insect oils as well as different processing techniques that could influence the quality of fats and fatty acid in edible insects were discussed.
Oils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different industries due to their preventive and therapeutic actions. The essential oils are used in food, medicine, cosmetics, and agriculture industries as they possess antimicrobial, anticarcinogenic, anti-inflammatory and immunomodulatory properties. Plant based oils contain polyphenols, phytochemicals, and bioactive compounds which show high antioxidant activity. The extractions of these oils are a crucial step in terms of the yield and quality attributes of plant oils. This review paper outlines the different modern extraction techniques used for the extraction of different seed oils, including microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), cold-pressed extraction (CPE), ultrasound-assisted extraction (UAE), supercritical-fluid extraction (SFE), enzyme-assisted extraction (EAE), and pulsed electric field-assisted extraction (PEF). For the identification and quantification of essential and bioactive compounds present in seed oils, different modern techniques—such as high-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR), gas chromatography–infrared spectroscopy (GC-IR), atomic fluorescence spectroscopy (AFS), and electron microscopy (EM)—are highlighted in this review along with the beneficial effects of these essential components in different in vivo and in vitro studies and in different applications. The primary goal of this research article is to pique the attention of researchers towards the different sources, potential uses and applications of oils in different industries.
Citation: Elahi, N.N.; Raza, S.; Rizwan, M.S.; Albalawi, B.F.A.; Ishaq, M.Z.; Ahmed, H.M.; Mehmood, S.; Imtiaz, M.; Farooq, U.; Rashid, M.; et al. Foliar Application of Gibberellin Alleviates Adverse Impacts of Drought Stress and Improves Growth, Physiological and Biochemical Attributes of Canola (Brassica napus L.). Sustainability 2023, 15, 78. https://doi. Abstract: Under the current climate change scenario, water stress is one of the key factors that reduce the production of crops. Gibberellic acid (GA 3) is an efficient endogenous plant hormone that shows a vital role in plant growth and development. Production of canola (Brassica napus L.) and its oil contents are severely affected under drought stress. The present study was conducted to investigate the potential of GA 3 in alleviating drought stress in canola. Three levels of GA 3 (G 0 = 0 mg L −1 , G 1 = 100 mg L −1 , and G 2 = 150 mg L −1) as foliar applications were applied under two drought-stress conditions (D 1 for three days of drought stress and D 2 for six days of drought stress) on two canola varieties (Punjab canola and Faisal canola). Irrigation was applied after 3 weeks of germination, while foliar application of GA 3 was done at intervals of 4 and 5 weeks after germination. When comparing the output of all the GA 3 treatments, it was noticed that in G 0 = 0 mg L −1 (control plants), water-stress conditions markedly reduced plant production and seed oil contents but increased protein and linoleic acid. With the application of G 2 = 150 mg L −1 , the maximum values of plant height (90.83 cm), no. of siliqua plant −1 (15.50), seed siliqua −1 (15.55), siliqua length (5.08 cm), relative water contents (77.60%), yield plant −1 (0.46 g), chlorophyll a (0.62), carotenoid contents (39.52), and oleic acid contents (60.20) were recorded under drought stress. Based on these results, it is concluded that the adverse effect of drought stress on different yield parameters of canola could be ameliorated by the exogenous application of GA 3 through foliar application at a dose of 150 mg L-1. Moreover, the same treatment improves the quality parameters, i.e., the oleic acid contents of the oil, obtained from the canola.
The purpose of this report is to alert the foodservice industry, particularly the fast-food industry, of an emerging health issue. Considerable evidence has accumulated over the past two decades that heated cooking oils, especially polyunsaturated oils, may pose several types of health risks to consumers of fried foods and even people working near deep fat fryers. Heat degrades polyunsaturated fatty acids to toxic compounds; saturated and monounsaturated fatty acids are resistant to heat-induced degradation. Several types of diseases may be related to the exposure of humans to food- or air-borne breakdown products of heated oils including atherosclerosis, the forerunner to cardiovascular disease; inflammatory joint disease, including rheumatoid arthritis; pathogenic conditions of the digestive tract; mutagenicity and genotoxicity, properties that often signal carcinogenesis; and teratogenicity, the property of chemicals that leads to the development of birth defects. Factors that can contribute to improved oil stability, and therefore fewer health concerns, are briefly discussed. The literature reviewed raises serious questions concerning the willful addition of large amounts of polyunsaturated fatty acids into the human diet without accompanying measures to ensure the protection of these fatty acids against heat- and oxidative-degradation. It is hoped that this review will stimulate interest in the foodservice industry in this important area of potential health concern, and also foster the research and development activities necessary to reduce the exposure of humans to lipid oxidation products.
The cholesterol-raising potential of saturated fats has been noted for 50 years, but how they function and which among the saturated fats are most to blame is only now becoming apparent. The focus has shifted from saturated fats to individual fatty acids and the total composite of fatty acids (SFA, MUFA, PUFA) that comprise our daily fat intake. An adequate intake of both PUFA and SFA may be needed for the ideal LDL/HDL ratio in blood, as both contribute to the regulatory balance in lipoprotein metabolism. Palm oil, by virtue of its fatty acid composition equally balanced between saturated and unsaturated fatty acids, impacts blood lipids in different ways, depending on an individual's lipid profile. Recently, the realization that partially hydrogenated fats (containing trans fatty acids) have adverse health effects has necessitated finding alternative fat sources that provide specific functional characteristics without compromising health. The immediate solution would seem to be blending appropriate natural saturated and polyunsaturated fats to meet the combined requirements for food technology and energy metabolism. In technical situations where a higher-melting point fat is needed, as in margarines, shortenings, and frying oil, palm oil – or more specifically palm olein – would appear to be the fat of choice for blending with unsaturated oils.
Edible oils form an essential part of the modern diet. These oils play a role as an energy source, and provide the diet with many beneficial micronutrients. Although a popular conception may be that fat should be avoided, certain edible oils as a dietary supplement may play an important role in the improvement of cardiovascular health. CVD has become one of the leading causes of death worldwide. Dietary supplementation with different oils may have beneficial effects on cardiovascular health. While olive oil and sunflower-seed oil are known to reduce serum cholesterol, fish oil has become well known for reducing potentially fatal cardiac arrhythmias. Recently, red palm oil research has shown beneficial effects on cardiac recovery from ischaemia-reperfusion injury. It is clear that dietary supplementation with edible oils may play a vital role in reducing the mortality rate due to heart disease. The specific benefits and disadvantages of these oils should, however, be explored in greater depth. The present review will attempt to identify the benefits and shortcomings of four popular edible oils, namely olive oil, sunflower-seed oil, fish oil and palm oil. Additionally the present review will aim to reveal potential areas of research which could further enhance our understanding of the effects of edible oils on cardiovascular health.
In 15 cohorts of the Seven Countiles Study, compnsing 11,579 men aged 40-59 years and "healthy" at entry, 2,288 died n 15 years. Death rates differed among cohorts. Differences in mean age, blood pressure, serum cholesterol, and smoking habits "explained" 46% of vailance in death rate from all causes, 80% from coronary heart dIsease, 35% from cancer, and 45% from stroke. Death rate differences were unrelated to cohort differences in mean relative body weight, fatness, and physical activity. The cohorts differed in average diets. Death rates were related positively to average percentage of dietary energy from saturated fatty acids, negatively to dietary energy percentage from monounsaturated fatty acids, and were unrelated to dietary energy percentage from polyunsaturated fatty acids, proteins, carbohydrates, and alcohol. All death rates were negatively related to the ratio of monounsaturated to saturated fatty acids. Inclusion of that ratio with age, blood pressure, serum cholesterol, and smoking habits a independent variables accounted for 85% of variance in rates of deaths from all causes, 96% coronary heart disease, 55% cancer, and 66% stroke. Oleic acid accounted for almost all differences in monounsaturates among cohorts. All-cause and coronary heart disease death rates were low In cohorts with olive oil as the main fat Causal relationships are not claimed but consideration of characteri8tlcs of populations as well as of Individuals within populations is urged n evaluating risks.
Diabetes mellitus and coronary heart disease are prevalent and predicted to increase sharply in Asian Indians. The data over the last decade suggest that insulin resistance is common in this ethnic group and operates as a 'common soil' for development of glucose intolerance and atherosclerosis. Obesity phenotype of Asian Indians; high percent body fat and higher truncal and abdominal fat at a lower lean body mass, may be important in generation of insulin resistance. The metabolic abnormalities significantly associated with insulin resistance in Asian Indians include dyslipidemia (hypertriglyceridemia, low levels of high-density lipoprotein cholesterol and high levels of small-dense low-density lipoprotein), procoagulant tendency, increased proinflammatory cytokines and endothelial dysfunction. Interestingly, such a phenotype and metabolic perturbations are particularly seen in immigrant Asian Indians and also in intra-country migrants from rural areas settled in urban slums. In comparative data including other ethnic groups, Asian Indians had significantly adverse body composition and metabolic profile. Even with the similar amount of body fat, Asian Indians are reported to be more insulin resistant as compared to Caucasians. These data suggest genetic factors in addition to lifestyle and other factors in inducing insulin resistance in Asian Indians. Some of these abnormalities are also evident at young age, particularly in children with low birth weight. Thus, clustering of cardiovascular risk factors and significant insulin resistance are prime factors for early, widespread and severe atherosclerosis in this ethnic group.
Brassica species are particularly receptive to gene transformation techniques. There now exists canola genotypes with transgenic herbicide resistance for glyphosate, imidazolinone, sulfonylurea and glufosinate herbicides. The main concern of introducing such herbicide resistance into commercial agriculture is the introgression of the engineered gene to related weed species. The potential of gene transfer between canola (Brassica napus and B. campestris) and related weed species was determined by hand pollination under controlled greenhouse conditions. Canola was used as both male and female parent in crosses to the related weed species collected in the Inland Northwest region of the United States. Weed species used included: field mustard (B. rapa), wild mustard (S. arvensis) and black mustard (B. nigra). Biological and cytological aspects necessary for successful hybrid seed production were investigated including: pollen germination on the stigma; pollen tube growth down the style; attraction of pollen tubes to the ovule; ovule fertilisation; embryo and endosperm developmental stages. Pollen germination was observed in all 25 hybrid combinations. Pollen tubes were found in the ovary of over 80% of combinations. About 30% of the hybrid combinations developed to the heart stage of embryo development or further. In an additional study involving transgenic glufosinate herbicide resistant B. napus and field mustard it was found that hybrids occurred with relatively high frequency, hybrids exhibited glufosinate herbicide resistance and a small proportion of hybrids produced self fertile seeds. These fertile plants were found to backcross to either canola or weed parent.
Virgin coconut oil (VCO) is growing in popularity as functional food oil and the public awareness of it is increasing. It is expected that VCO will experience a dramatic growth in the market. The introduction of VCO has open up new research that basically reveals new things besides what has already been known on commercial coconut oil. This paper mainly discusses on some of the findings associated with VCO up to date. Physicochemical properties, antioxidant activity, clinical and authentication studies of VCO were some of the topics addressed in this review.
Heterocyclic amines (HAs), formed when meat and fish are cooked at high temperatures, have been linked to mammary gland cancer in rats, and some epidemiological studies indicate increased breast cancer risk by consumption of well-done meat. The epidemiological evidence linking HAs per se to breast cancer is however sparse, especially from prospective studies. Moreover, high-fat diets rich in omega-6 polyunsaturated fatty acids (PUFAs) have produced higher frequencies of HA-induced mammary gland tumors in rats compared to those fed low-fat diets. The aim was to evaluate prospectively if intake of HAs is associated with breast cancer incidence, and if the association is independent of omega-6 PUFA intakes. Among women 50 years or older at baseline from the population-based prospective Malmö Diet and Cancer cohort (n = 11,699), 430 women were diagnosed with incident invasive breast cancer during a mean follow-up of 10.4 years. Information on dietary habits was collected by a modified diet history method. Cox proportional hazards regression estimated hazard ratios (HRs) and 95% confidence intervals (CIs) of breast cancer associated with energy-adjusted intakes of HAs and omega-6 PUFA. Intakes of HAs were not associated with breast cancer incidence (HR, 0.94; 95% CI, 0.69-1.28, for highest compared to lowest quintile). In individuals with low HA intakes, a significant increased risk was observed among those with high intakes of omega-6 PUFAs. In conclusion, intakes of HAs are not associated with breast cancer incidence in this Swedish cohort, but dietary patterns very high in omega-6 PUFA may promote breast cancer development.