Fatty Acid and Cholestrol Content of Manchego Type Cheese Prepared with Incorporated Avocado Oil

Algarra, Manuel; Sánchez, C.I.; Silva, Joaquim C. G. Esteves da; Jiménez-Jiménez, José

doi:10.1080/10942912.2010.503358

Cited by 5 publications

(3 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, this study lacked consideration of baseline levels and the specific effects of the subjects themselves. Vitamin D intake may improve lipid distribution and improve insulin sensitivity by increasing calcium absorption (35). Moreover, the intake of omega-3 fatty acids may eliminate chylomicrons and reduce liver production to reduce TGs and VLDL cholesterol levels (36).…”

Section: Discussionmentioning

confidence: 99%

The effect of combined supplementation with vitamin D and omega-3 fatty acids on blood glucose and blood lipid levels in patients with gestational diabetes

Huang

Zhao

et al. 2021

Ann Palliat Med

View full text Add to dashboard Cite

Background: To investigate the effects of vitamin D and omega-3 fatty acids on glucose and blood lipid metabolism in gestational diabetes (GDM) women.Methods: A total of 150 patients with GDM aged 18-40 who were admitted to our hospital from May 2019 to December 2020 were enrolled in this study. The subjects were divided into test and control groups according to whether they took vitamin D and omega-3 fatty acids. The test group took 40,000 IU of vitamin D and 8,000 mg of omega-3 fatty acids twice a day. Comparative analysis of the changes in blood glucose and blood lipid levels of the two groups of patients was performed after 6 weeks. The t-test was used to compare the differences between groups, and the chi-square test was used to assess percentage differences.Repeated measures variance was used to analyze the effects of vitamin D and omega-3 fatty acids on insulin metabolism markers and blood lipid profiles.Results: After adjusting for baseline age and weight, it was found that the fasting blood glucose (FBG), fasting insulin, homeostasis model assessment of insulin resistance (HOMA-IR), triglycerides (TGs), total cholesterol, low-density lipoprotein (LDL), and very-low-density lipoprotein (VLDL) in the test group were decreased by 0.3±0.2 mmol/L, 1.0±0.6 uIU/mL, 0.2±0.1, 0.3±0.1 mmol/L, 0.5±0.2 mmol/L, 1.1± 0.4 mmol/L, and 0.03±0.01 mmol/L, respectively, while homeostasis model assessment of beta cell (HOMA-β) was increased by 0.4±0.1. Compared to the placebo group, the test group's FBG, insulin, HOMA-IR, TGs, total cholesterol, LDL, and VLDL were all significantly decreased, and HOMA-β was markedly improved.However, no notable statistical difference was observed in the change of high-density lipoprotein (HDL) (P>0.05).Conclusions: Combined supplementation with vitamin D and omega-3 fatty acids for 6 weeks in patients with GDM can effectively reduce blood sugar and blood lipids, improve HOMA-β and insulin resistance, and ultimately effectively improve the glucose and lipid metabolism of patients.

show abstract

Section: Discussionmentioning

confidence: 99%

The effect of combined supplementation with vitamin D and omega-3 fatty acids on blood glucose and blood lipid levels in patients with gestational diabetes

Huang

Zhao

et al. 2021

Ann Palliat Med

View full text Add to dashboard Cite

show abstract

“…The low amount of fatty acids in the outer part of the blue cheese was probably due to the high enzyme activity on the outer surface of the blue moldy cheese. The mature cheese oils contained 2.36–4.20% butyric, 5.22–6.97% capric, 2.68–3.74% lauric, 6.75–10.23% myristic, 26.17–30.29% palmitic, 9.31–13.33% stearic, 23.63–34.14% oleic, and 3.19–5.50% linoleic acid (Algarra et al, 2012). The oil of cheddar cheese contained 2.65% lauric, 10.19% myristic, 31.11% palmitic, 9.81% stearic, 24.57% oleic, 4.21% linoleic, and 0.51% alpha‐linolenic acid (Ullah et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Comparison of bioactive properties, phenolic compounds, and fatty acid profiles of outer and inner parts of blue‐green moldy cheese

Geçgel

Uslu

2022

Food Processing Preservation

View full text Add to dashboard Cite

The oil contents of outer and inner parts of blue cheese were 0.90% (outer part) and 2.05% (inner part), respectively. Total phenol and flavonoid values of outer and inner parts of blue cheese samples were 120.30 (outer part) and 101.96 mg GAE/100 g (inner part) to 16.55 (outer part) and 8.45 mg quercetin equivalent (QE)/100 g (inner part), respectively. The predominant phenolic compounds of outer and inner parts of blue moldy cheese were gallic acid, 3,4‐dihydroxybenzoic acid, catechin, and rutin. In addition, catechin contents of outer and inner parts of blue cheese were detected as 4.28 (outer part) and 4.09 mg/100 g (inner part), whereas rutin values of blue cheese were determined as 4.93 (outer part) and 3.06 mg/100 g (inner part), respectively. Lauric, myristic, palmitic, stearic, oleic, and linoleic acids were the most abundant fatty acids in moldy chese oils. In addition, palmitic and stearic acid contents of outer and inner parts of blue moldy cheese were identified as 41.99 (outer part) and 39.87% (inner part) to 14.95 (outer part) and 12.85% (inner part), respectively. In addition, oleic acid contents of outer and inner parts of blue moldy cheese were 19.31% (outer part) and 22.58% (inner part), respectively. Practical applications Fresh or ripened cheese from the coagulation of milk is rich in nutritional components and is an important source of protein, short‐chain fatty acids, vitamins, minerals, and a wide variety of biologically active substances. One of the most important biochemical events during the ripening of cheeses is proteolysis. Cheese has a very complex structure that causes differences even within the same variety as a result of the changes it undergoes during production and ripening.

show abstract

“…Al respecto, se ha postulado que el uso en forma crónica de hormonas esteroidales tiene un impacto sobre el perfil lipídico, en este sentido en ratones con estimulación androgénica, el uso de aceite de palta mejoraría los parámetros de colesterol total (CT), HDL y VLDL, sin presentar modificación en los niveles de LDL 29 . En otro aspecto, quesos elaborados a partir de leche de oveja enriquecida con aceite de palta al 2% (v/v) mostraron un menor porcentaje de AGS y mayor porcentaje de AGMI y AGPI, así como también un menor contenido de colesterol, comparado con los quesos tradicionales tipo Manchego, sugiriendo que tal enriquecimiento podría disminuir el exceso de ingesta de grasas asociadas al consumo de estos quesos 30 .…”

Section: Efecto Cardiometabólicounclassified

Palta: compuestos bioactivos y sus potenciales beneficios en salud

et al. 2019

Rev. chil. nutr.

View full text Add to dashboard Cite

La palta es un tipo de fruta tropical autóctona de Guatemala y México, caracterizada por su alto contenido de lípidos, principalmente por ácido oleico (>50% de lípidos totales) y rica en fitoquímicos como vitamina E, carotenoides, polifenoles y luteína, compuestos asociados a una fuerte actividad antioxidante. El consumo mundial de palta muestra un crecimiento exponencial, por lo que resulta relevante aumentar la investigación de este fruto no sólo de la pulpa, sino también de su semilla, e investigar el potencial impacto en la salud cardiovascular, cáncer y otras actividades antipatógenas. El objetivo de esta revisión fue sugerir con fundamento científico el consumo de este fruto, tanto de su pulpa como semilla, principalmente en la prevención y tratamiento de las enfermedades crónicas.

show abstract

Fatty Acid and Cholestrol Content of Manchego Type Cheese Prepared with Incorporated Avocado Oil

Cited by 5 publications

References 18 publications

The effect of combined supplementation with vitamin D and omega-3 fatty acids on blood glucose and blood lipid levels in patients with gestational diabetes

The effect of combined supplementation with vitamin D and omega-3 fatty acids on blood glucose and blood lipid levels in patients with gestational diabetes

Comparison of bioactive properties, phenolic compounds, and fatty acid profiles of outer and inner parts of blue‐green moldy cheese

Palta: compuestos bioactivos y sus potenciales beneficios en salud

Contact Info

Product

Resources

About