Detrimental Impact of <i>Trans</i> Fats on Human Health: Stearic Acid‐Rich Fats as Possible Substitutes

Crupkin, Marcos; Zambelli, Andrés

doi:10.1111/j.1541-4337.2008.00045.x

Cited by 52 publications

(27 citation statements)

References 126 publications

(174 reference statements)

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“…As suggested by others (Crupkin & Zambelli, 2008;Ulbricht & Southgate, 1991), not all SFA have the same impact on consumers health; despite cholesterol elevating effect of myristic and palmitic acids, stearic acid has no effect on serum cholesterol.…”

Section: Tablementioning

confidence: 80%

Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef

Paván

Duckett

2013

Meat Science

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Section: Tablementioning

confidence: 80%

Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef

Paván

Duckett

2013

Meat Science

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“…At present, stearic acid is the only option for making safe solid fats (Crupkin and Zambelli 2008;Valenzuela et al 2011). Increasing saturated FAs produces oil that can be used in food and cosmetic products by decreasing the need for substantial amounts of hydrogenation (Fernández-Martínez et al 2007).…”

Section: Usesmentioning

confidence: 99%

Stearic sunflower oil as a sustainable and healthy alternative to palm oil. A review

Sanyal

Merrien

Guillaume

et al. 2017

Agron. Sustain. Dev.

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Palm oil is widely used in the food industry because of its lower cost, high oxidative stability index, long shelf-life, and a reasonable replacement of trans fats. However, increased palm oil production reduces biodiversity, damages the ecosystem, and poses health risks to humans. Unsustainable development of palm plantations has caused deforestation and loss of natural habitat, rendering many species (Sumatran orangutans, elephants, and tigers) critically endangered. Similarly, decomposition and burning of carbon-rich soil in vast and deep peatlands is increasing carbon emissions. Furthermore, excessive consumption of palmitic acid (and other saturated fats except stearic acid) increases bad cholesterol and the risk of cardiovascular diseases. Therefore, we need healthier, stable, and solid/semisolid oils at room temperature with longer shelf-life and without trans fats. Here, we review the advancements in the development of sunflower oil varieties containing high stearic (∼18%) and high oleic (∼70%) acids which makes them healthy and sustainable alternatives to palm oil. First, the high-stearic-high-oleic sunflower crops can have grain and oil yield as high as 4036 and 1685 kg/ha and oleic and stearic acid yield up to ∼73 and ∼21%. Second, high-stearic-high-oleic oils obtained from mutant and hybrid sunflower cultivars have higher oxidative stability index and therefore have better stability, quality, and functionality than regular sunflower oil. For example, the oxidative stability index of commercially available Nutrisun at 110°C is six times greater than that of regular sunflower oil. Finally, recent advances have made several mutant and hybrid cultivars with high grain and oil yield and high levels of stearic and oleic acids available. Given this progress, natural healthy high-stearic-high-oleic sunflower oil can now be grown in both the hemispheres in a sustainable manner with the currently available advanced technology and without damaging the ecosystem as is currently happening with palm oil cultivation.

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“…The selection of genotypes being feasible, a possibility may be viewed of attainment of lineages with a composition close to cocoa butter. In addition to a potential use in the manufacture of cosmetics and pharmaceutical products, oils or fats with high amounts of stearic acid are interesting also in dietetics; differently from myristic and palmitic acids, stearic acid has been shown to have no effect on the levels of blood cholesterol (Crupkin and Zambelli 2008).…”

Section: Oil Contents Fatty Acid Profiles and Potential Commercial Usesmentioning

confidence: 99%

Nutritional reserves of Vochysiaceae seeds: chemical diversity and potential economic uses

Mayworm

Buckeridge

Marquez

et al. 2011

An. Acad. Bras. Ciênc.

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Contents of proteins, carbohydrates and oil of seeds of 57 individuals of Vochysiaceae, involving one species of Callisthene, six of Qualea, one of Salvertia and eight of Vochysia were determined. The main nutritional reserves of Vochysiaceae seeds are proteins (20% in average) and oils (21.6%). Mean of carbohydrate contents was 5.8%. Callisthene showed the lowest protein content (16.9%), while Q. cordata was the species with the highest content (30% in average). The contents of ethanol soluble carbohydrates were much higher than those of water soluble carbohydrates. Oil contents lay above 20% for most species (30.4% in V. pygmaea and V. pyramidalis seeds). The predominant fatty acids are lauric (Q. grandiflora), oleic (Qualea and Salvertia) or acids with longer carbon chains (Salvertia and a group of Vochysia species). The distribution of Vochysiaceae fatty acids suggests for seeds of some species an exploitation as food sources (predominance of oleic acid), for other species an alternative to cocoa butter (high contents or predominance of stearic acid) or the production of lubricants, surfactants, detergents, cosmetics and plastic (predominance of acids with C 20 or C 22 chains) or biodiesel (predominance of monounsaturated acids). The possibility of exploitation of Vochysiaceae products in a cultivation regimen and in extractive reserves is discussed.

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Detrimental Impact of Trans Fats on Human Health: Stearic Acid‐Rich Fats as Possible Substitutes

Cited by 52 publications

References 126 publications

Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef

Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef

Stearic sunflower oil as a sustainable and healthy alternative to palm oil. A review

Nutritional reserves of Vochysiaceae seeds: chemical diversity and potential economic uses

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