Lipids in functional foods in relation to cardiovascular disease

Hornstra, Gerard

doi:10.1002/(sici)1521-4133(199912)101:12<456::aid-lipi456>3.0.co;2-l

Cited by 18 publications

(13 citation statements)

References 125 publications

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“…Among unsaturated fatty acids, oleic (18:1n -9) and linoleic (18:2n -6) are the most important contributors to the enrichment the aromatic components [29][30][31] and are considered as high nutritional because of their protective role against cardiovascular diseases [32]. Regarding the SFAs series, even if saturated fatty acid sensu latu are involved in atherogenic and thrombogenic processes, not all of them express the same behaviour as regards the increase of serum cholesterol.…”

Section: Resultsmentioning

confidence: 99%

Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices, of Raw Roe of Blue Fin Tuna (Thunnus thynnus L.) and Their Salted Product “Bottarga”

Garaffo¹,

Robert²,

Nengas³

et al. 2011

FNS

121

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Section: Resultsmentioning

confidence: 99%

Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices, of Raw Roe of Blue Fin Tuna (Thunnus thynnus L.) and Their Salted Product “Bottarga”

Garaffo¹,

Robert²,

Nengas³

et al. 2011

FNS

121

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“…These FAs are precursors of other fatty acids of this series. FA 18:2n-6 and18:1n-9 is considered as high nutritional because of their protective role against cardiovascular diseases [86]. N-3 PUFAs is also directly connected to preventing of immunologic diseases [87] as well as decreasing chronically neurodegenerative diseases [88], rheumatoid arthritis, osteoporosis [89].…”

Section: S Pallidum As Source Of Important Fatty Acids and His Nutrimentioning

confidence: 99%

Seasonal Composition of Lipids, Fatty Acids Pigments in the Brown Alga Sargassum pallidum: The Potential for Health

Gerasimenko¹,

Logvinov²

2016

OJMS

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The present study describes the content of total lipids (TL), the main components of polar and neutral lipids (NL) and photosynthetic pigments (PSP) in edible seaweed Sargassum pallidum (Ochrophyta) from the Sea of Japan, Russia, in different months of the year, taking into account life cycle. Special attention was paid to the fatty acids (FAs) of total lipids as well as the accumulation of important polyunsaturated fatty acids (PUFAs) in glyceroglycolipids (GL) and reserve lipids in the seasonal cycles of growth. The content of TL strongly varied in the course of a year. The major lipid components were GL (20.3% -36.4%) and NL (19.8% -30.6%), while phospholipids (PL) were present in negligible amounts (3.2% -6.9%). Significant seasonal variations were observed in content all classes of lipids. The PUFAs prevailed in total lipids and the content of n-6 PUFAs was higher than n-3 PUFAs on all stages of life with the exception of vegetation period. Monogalactosyldiacylglycerols (MGDG) and digalactosyldiacylglecerols (DGDG) were rich in PUFAs and n-3 PUFAs were dominated among them independently of stages of growth. Saturated fatty acids (SFA) were dominated in sulfoquinovosyldiacylglycerols (SQDG). Triacylglycerols (TAG) and diacylglycerols (DAG) contained many PUFAs, especially n-6 PUFAs. Significant concentration 20:3 n-6 was in the triacylglycerols. The concentration of chlorophylls and carotenoids was increased with the growth and maturation of S. pallidum and reached maximum in period of highest day length and water temperature. The content of pigments decreased with the onset of short days and decreasing water temperatures. Nutritional value and benefit for health of human this alga were evaluated. The n-6/n-3 PUFAs ratio, nutritional quality index (atherogenic and thrombogenic indices, and ratio between hypocholesterolemic and hypercholesterolemic fatty acids) were low, suggesting a high nutritional value of S. pallidum throughout the year.

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“…O uso de matérias-primas ricas em ácidos graxos monoinsaturados e poliinsaturados é de grande interesse para as indústrias de alimentos e bebidas que buscam alternativas para elaboração de produtos mais saudáveis (Hornstra, 1999).…”

Section: Composição Em áCidos Graxos Do óLeo Da Polpa De Açaí Extraídunclassified

Composição em ácidos graxos do óleo da polpa de açaí extraído com enzimas e com hexano

et al. 2008

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RESUMO-A palmeira Euterpe oleracea (Mart.), conhecida como açaizeiro, é nativa da Amazônia e tem-se destacado pelo potencial dos seus produtos, em especial pela importância econômica para a fruticultura regional. A polpa de açaí contém alto teor de óleo vegetal, cerca de 53% em base seca, e é uma fonte de ácidos graxos essenciais. Neste trabalho, a composição em ácidos graxos da fração lipídica da polpa de açaí foi determinada por cromatografia gasosa de alta resolução. O óleo foi obtido pelo processo enzimático ou por extração com n-hexano. A extração enzimática, em meio aquoso, tem sido indicada como uma alternativa para a obtenção de óleos vegetais derivados de polpas de frutas. Os resultados apresentaram diferenças não significativas na composição em ácidos graxos dos óleos provenientes das diferentes técnicas de extração. Em ambos os casos, houve predominância dos ácidos graxos monoinsaturados (68% a 71%) e de ácidos graxos poliinsaturados (7,7% a 10,6%). Termos para Indexação: óleo de açaí, ácidos graxos, tecnologia enzimática. FATTY ACIDS COMPOSITION OF AÇAÍ PULP OIL OBTAINED BY ENZYMATIC TECHNOLOGY AND HEXANEABSTRACT-Açaí (Euterpe oleracea Martius) is a typical palm tree from the Amazon, growing spontaneously in states of Pará, Amazonas, Amapá and Maranhão. It has been highlighted by the potential of its products, especially because of the economic importance for the regional fruit growing. The açaí fruits are very appreciated by their pulp flavour. In the açaí pulp, there is a significant amount of lipids, around 53%, in a dry basis, turning out to be an excellent source of essential fatty acids. The main purpose of the present work was to establish the fatty acid content in the lipid fraction of açaí pulp using high resolution gaseous chromatography. The açaí oil was obtained by enzymatic technology in water has been indicated as an alternative for vegetable oils extraction from pulp of fruits. A significant difference was not observed in the composition of the fatty acids present in açaí oil obtained from either process. In both cases, the oil is high in monounsaturated fatty acids (68% to 71%) and in polyunsaturated fatty acids (7.8% to 10.6%). Index Terms: açaí oil, fatty acids, enzymatic technology. INTRODUÇÃOA região amazônica apresenta grande quantidade de plantas perenes, com particular relevância para as espécies frutíferas. Dentre essas frutas, destaca-se o açaí. O açaí, fruto do açaizeiro (Euterpe oleracea Martius), é importante para o desenvolvimento agroindustrial da região amazônica. A produção de açaí, na microrregião de Belém, ocorre em todos os meses do ano, porém concentra-se no segundo semestre, principalmente entre os meses de setembro e dezembro. Esse fruto contém lipídios, proteínas, fibras e antocianinas. Seu consumo na região Norte do Brasil se faz, em geral, combinado com outros alimentos regionais ou, ainda, na forma de sorvetes, cremes, mingaus, geléias e licores. No Sudeste, o açaí é consumido de forma distinta da praticada na região Norte, pois o objetivo dos consumidores é...

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Lipids in functional foods in relation to cardiovascular disease

Cited by 18 publications

References 125 publications

Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices, of Raw Roe of Blue Fin Tuna (<i>Thunnus</i> <i>thynnus</i> L.) and Their Salted Product “Bottarga”

Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices, of Raw Roe of Blue Fin Tuna (<i>Thunnus</i> <i>thynnus</i> L.) and Their Salted Product “Bottarga”

Seasonal Composition of Lipids, Fatty Acids Pigments in the Brown Alga <i>Sargassum pallidum</i>: The Potential for Health

Composição em ácidos graxos do óleo da polpa de açaí extraído com enzimas e com hexano

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Lipids in functional foods in relation to cardiovascular disease

Cited by 18 publications

References 125 publications

Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices, of Raw Roe of Blue Fin Tuna (&lt;i&gt;Thunnus&lt;/i&gt; &lt;i&gt;thynnus&lt;/i&gt; L.) and Their Salted Product “Bottarga”

Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices, of Raw Roe of Blue Fin Tuna (&lt;i&gt;Thunnus&lt;/i&gt; &lt;i&gt;thynnus&lt;/i&gt; L.) and Their Salted Product “Bottarga”

Seasonal Composition of Lipids, Fatty Acids Pigments in the Brown Alga &lt;i&gt;Sargassum pallidum&lt;/i&gt;: The Potential for Health

Composição em ácidos graxos do óleo da polpa de açaí extraído com enzimas e com hexano

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Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices, of Raw Roe of Blue Fin Tuna (<i>Thunnus</i> <i>thynnus</i> L.) and Their Salted Product “Bottarga”

Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices, of Raw Roe of Blue Fin Tuna (<i>Thunnus</i> <i>thynnus</i> L.) and Their Salted Product “Bottarga”

Seasonal Composition of Lipids, Fatty Acids Pigments in the Brown Alga <i>Sargassum pallidum</i>: The Potential for Health