Bioactive Lipids

Vázquez, Luís; Corzo‐Martínez, Marta; Arranz-Martínez, Pablo; Barroso, Elvira; Reglero, Guillermo; Torres, Carlos F.

doi:10.1007/978-3-319-78030-6_58

Cited by 17 publications

(13 citation statements)

References 422 publications

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“…Fat soluble vitamins are hydrophobic micronutrients that humans must consume to maintain various body functions and ensure health and wellbeing ( Figure 1 a) [ 6 , 20 ]. Vitamin A (all-trans retinol) is found in a variety of foods, with the chemical form depending on the source.…”

Section: Bioactive Lipidsmentioning

confidence: 99%

“…Depending on their mechanisms of action, they may boost the immune system, reduce inflammation, improve bone health, eye and brain functions, reduce coronary heart diseases, and act as antioxidants and anticarcinogens [ 1 , 2 , 3 , 4 ]. Some of the most commonly studied bioactive lipids that may promote human health and well-being are phytosterols (e.g., β-sitosterol, stigmasterol, campesterol), fat soluble vitamins (e.g., vitamins A, D, E, K), carotenoids (e.g., β-carotene, lycopene, lutein, zeaxanthin, astaxanthin) and essential fatty acids (e.g., ALA, EPA, DHA, CLA,) [ 5 , 6 ] ( Figure 1 ). As well as their traditional bioactivities ( Section 2 ), a number of studies have recently shown that consumption of some of these bioactive lipids may also provide protection against human coronavirus SARS-CoV-2.…”

Section: Introductionmentioning

confidence: 99%

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Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

McClements

Öztürk

2021

Foods

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Bioactive lipids, such as fat-soluble vitamins, omega-3 fatty acids, conjugated linoleic acids, carotenoids and phytosterols play an important role in boosting human health and wellbeing. These lipophilic substances cannot be synthesized within the human body, and so people must include them in their diet. There is increasing interest in incorporating these bioactive lipids into functional foods designed to produce certain health benefits, such as anti-inflammatory, antioxidant, anticancer and cholesterol-lowering properties. However, many of these lipids have poor compatibility with food matrices and low bioavailability because of their extremely low water solubility. Moreover, they may also chemically degrade during food storage or inside the human gut because they are exposed to certain stressors, such as high temperatures, oxygen, light, moisture, pH, and digestive/metabolic enzymes, which again reduces their bioavailability. Nanotechnology is a promising technology that can be used to overcome many of these limitations. The aim of this review is to highlight different kinds of nanoscale delivery systems that have been designed to encapsulate and protect bioactive lipids, thereby facilitating their handling, stability, food matrix compatibility, and bioavailability. These systems include nanoemulsions, solid lipid nanoparticles (SLNs), nanostructured lipid carriers (NLCs), nanoliposomes, nanogels, and nano-particle stabilized Pickering emulsions.

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Section: Bioactive Lipidsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

McClements

Öztürk

2021

Foods

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“…It is an essential component of the cell membrane and arachidonic acid precursor (Boso, Gago, Santiago, Rodríguez-Canas, & Martínez, 2018). The consumption of linoleic acid and oleic acid instead of saturated fatty acid could reduce low-density lipoprotein levels (Vázquez et al, 2018). Oleic acid showed a positive effect on the brain system.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Soğuk Press Kiraz (Prunus avium) Çekirdeği Yayının Fizikokimyasal Özellikleri, Yağ Asidi, Sterol, Tokoferol ve Fenolik Bileşen Karakterizasyonu

Atık¹,

Şevik²,

Karasu³

2019

European Journal of Science and Technology

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This study aimed to determine physicochemical properties (PV, FFA, total phenolic content, antioxidant activity), fatty acid, sterol, tocopherol and phenolic compound profile of sweet cherry seed oil. Sweet cherry oil was obtained by cold press process. Tocopherol and phenolic compounds were determined by HPLC and fatty acid and sterol composition were analyzed by GC system. PV and FFA values were found as 1.40 meqO2/kg and 2.71 % respectively. Apparent viscosity value was 0.057 Pa.s. TPC and AC values of the sweet cherry oil were determined as 22.17 mg GAE/g of extract and 1.05 mmol TE/g of extract. UFA content was higher than that of the SFA. SFA and UFA levels were 10.53% and 89.47 % respectively. MUFA (37.44 %) level was lower than PUFA level (52.03 %). Oleic acid and linoleic acid were found to be major fatty acids with a ratio of 36.73 % and 39.45 %, respectively. 8 different sterols were analyzed for sweet cherry seed oil. -sitosterol was found to be the major sterol with a ratio of 88.93 % followed by campesterol (3.12 %), 7-stigmasterol (2.48 %), 5-avenasterol (2.12 %) and sitostanol (1.42 %). Other sterols showed small amount (<1%). Total four tocopherols namely, , ,  and δ tocopherols were identified for sweet cherry oils. -tocopherols (96.72 mg /kg) were found as major tocopherol followed by -tocopherols (57.40 mg/kg) and δ tocopherols. -tocopherol showed a small amount. This study suggested that sweet cherry seed oil can be utilized in food industry due to high level of bioactive compounds and low levels of PV and FFA content.

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“…Docosahexaenoic acid (DHA, C22:6n-3) is a long chain omega-3 fatty acid and an essential component of a healthy diet. Its consumption has been associated with a decrease in the risk of cardiovascular and inflammatory diseases, cancer and neurological disorders, among others [ 1 , 2 ]. DHA can be produced endogenously from alpha-linolenic acid (C18:3n-3) by humans but the rate of biosynthesis is low and insufficient to meet physiological demands [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Green Tea Extract Enhances the Oxidative Stability of DHA-Rich Oil

et al. 2021

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Docosahexaenoic acid (DHA) is one of the most important omega-3 polyunsaturated fatty acids, with proven health-promoting properties. However, oils with a very high content in DHA (DHAO) are extremely susceptible to oxidation, which affects shelf stability and limits incorporation in food products. Green tea extracts (GTE) are potential candidates for the protection of these oils, but their use in such oils has not been previously reported. This study investigated the effect of GTE (160 ppm, 400 ppm, 1000 ppm) and α-tocopherol (80 ppm, 200 ppm, 500 ppm) on the oxidative stability of a DHAO over a 9-week storage at 30 °C. The oxidative status was monitored during storage by the measurement of peroxide value (PV) and p-anisidine value (p-AV). Changes in eicosapentaenoic acid (EPA) and DHA content, as well as in catechins and tocopherol contents, were also evaluated. The addition of GTE enhanced the oxidative stability of DHAO by reducing the formation of peroxides and secondary oxidation products, whereas α-tocopherol had no significant effect on the PV of oil during storage but led to a significantly higher p-AV. The EPA and DHA content of DHAO was stable in GTE-supplemented samples whereas a decrease was observed in the control and α-tocopherol-supplemented samples. GTE also delayed the degradation of tocopherols initially present in the oil, while catechins resulting from the addition of GTE decreased progressively during the storage period.

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Bioactive Lipids

Cited by 17 publications

References 422 publications

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

Soğuk Press Kiraz (Prunus avium) Çekirdeği Yayının Fizikokimyasal Özellikleri, Yağ Asidi, Sterol, Tokoferol ve Fenolik Bileşen Karakterizasyonu

Green Tea Extract Enhances the Oxidative Stability of DHA-Rich Oil

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