Avocado Oil (
            <i>Persea americana</i>
            ) Reduces Epithelial Proliferation on Benign Prostatic Hyperplasia

Silva, Vivian Alves Pereira da; Abboud, Renato de Souza; Contreiras, Ellen Cortez; Boaventura, Gilson Teles; Chagas, Mauricio Alves

doi:10.1080/27697061.2023.2179552

Cited by 1 publication

(2 citation statements)

References 38 publications

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“…This type of fat has been shown to have enormous positive health effects due to the fact that it mitigates LDL cholesterol (the bad cholesterol) and improves HDL cholesterol (the good cholesterol), thereby significantly reducing the risk of coronary artery disease (Lunn and Theobald, 2006; da Silva et al , 2023). In addition, recent investigations have shown that phytosterol triterpene molecules with cholesterol-like structures possess anticancer, antiinflammatory, antiatherogenic and antioxidative capabilities, as well as reduce levels of bad cholesterol (Berger et al , 2004; da Silva et al , 2023). Carotenoids and chlorophylls offer significant biological functions and contribute to the pigmentation of AO (Flores et al , 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Monounsaturated fatty acids account up to 74% of the typical AO, followed by polyunsaturated fatty acids (11%) and saturated phytosterols, chlorophylls and carotenoids (13%). This type of fat has been shown to have enormous positive health effects due to the fact that it mitigates LDL cholesterol (the bad cholesterol) and improves HDL cholesterol (the good cholesterol), thereby significantly reducing the risk of coronary artery disease (Lunn and Theobald, 2006; da Silva et al , 2023). In addition, recent investigations have shown that phytosterol triterpene molecules with cholesterol-like structures possess anticancer, antiinflammatory, antiatherogenic and antioxidative capabilities, as well as reduce levels of bad cholesterol (Berger et al , 2004; da Silva et al , 2023).…”

Section: Introductionmentioning

confidence: 99%

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Oxidative stability of avocado oil blended with different levels of ultrasonic extract of Chlorella vulgaris under different temperatures

Alsayari,

F.M. Ali,

Althwab

et al. 2024

NFS

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Purpose This study aims to assess the oxidative stability of avocado oil (AO) at various temperatures, using butylated hydroxytoluene (BHT) as an artificial antioxidant and different concentrations of ultrasonic extract of Chlorella vulgaris. Design/methodology/approach Extracts of C. vulgaris were obtained using four solvents: water, acetone, ethanol and 80% ethanol-aqueous. Standard techniques were used to conduct qualitative phytochemical screening of the extracts. The extracted samples were analyzed for total phenolics, total flavonoids, antioxidant activity and phenolic compound fractionation. Some physicochemical parameters of AO treated with various concentrations of C. vulgaris ultrasonic extract compared to a 200 ppm BHT and exposed to different temperatures were measured. Findings The highest phenolic, flavonoids content and antioxidant activity was achieved by 80% ethanolic extract of C. vulgaris . The results showed that exposure of AO to high temperatures led to significant changes in the oil's physicochemical properties. These changes increased as the temperature increased. On the other hand, adding 80% ethanolic extract of C. vulgaris into AO reduced the effect of heat treatment on the change in physicochemical properties. Originality/value Adding 80% ethanolic extract of C. vulgaris into AO can potentially reduce the impact of heat treatment on the alteration of physicochemical properties.

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