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Insulin Resistance and Glucose Regulation
Published in Awanish Kumar, Ashwini Kumar, Diabetes, 2020
The metabolic effects of dietary fatty acids are highly regulated by their physical state too, most importantly whether they are oxidized or not. This oxidation (or hydrolysis) is known as rancidification. As a basic chemistry, saturated fats are very less prone to oxidation compared to the unsaturated fats. Oxidation of edible oils can generate toxic compounds and oxidized polymers [58]. Though omega-3 PUFA is considered to have anti-inflammatory response, it exerts the action in its normal state. Omega-3 PUFA are highly prone to peroxidation that results in cytotoxic compounds where 4-hydroxy-2-alkenals are the primary compounds. These compounds have also been reported to have genotoxicity [59]. The harmful products generated after edible oil rancidification are considered pro-inflammatory and can lead to metabolic diseases and cancer.
An Overview of Important Endemic Plants and Their Products in Iran
Published in Raymond Cooper, Jeffrey John Deakin, Natural Products of Silk Road Plants, 2020
Pistacia vera (Figure 7.2) is a deciduous tree growing up to 10 m at a medium rate. The plant is not self-fertile. It will grow in light (sandy) and medium (loamy) soils, prefers well-drained soil, and can grow in nutritionally poor soil. It is suitable to grow in˚ soils which are acidic, neutral or alkaline). It cannot grow in the shade. It prefers dry or moist soil and can tolerate drought. The seed is rich in oils and has a pleasant mild flavor. An edible oil is obtained from the seed but is not produced commercially due to the high price of the seed. Investigation on pistachio green hull has showed antioxidant, anti-microbial, and anti-mutagenic activities (Zargari, 2014; Mozaffarian, 2011; Plant for a Future; Hosseinzadeh et al., 2012).
Cannabis Oil
Published in Amritpal Singh Saroya, Reverse Pharmacology, 2018
The edible oil contains approximately 80% essential fatty acids (Oomaha et al. 2002; Leizer et al. 2002; Borhade 2013). Hempseed oil is a rich and balanced source of omega-6 and omega-3 polyunsaturated fatty acids. The constituents of the oil are as follows (Deferne and Pate 1996):
A review on neuropharmacological role of erucic acid: an omega-9 fatty acid from edible oils
Published in Nutritional Neuroscience, 2022
J. B. Senthil Kumar, Bhawna Sharma
Erucic acid (EA) is a monounsaturated omega-9 fatty acid denoted as 22:1ω9 or 22:1 n-9, which is an ingredient of rapeseed oil, mustard oil and canola oil (Figure 6). These oils are major sources of vegetable oil for nutritional purposes on a global scale. The rural population in north and east India, mustard oil is preferred over other oils due to its nutty and pungent flavour and also for its high smoke point (250°C) since Indian cooking conditions for deep frying can raise the oil temperature above 170°C [82]. Similarly, EA is also highly also consumed by Eskimos and other asian populations with no history of toxicity [83]. Moreover, it is considered to be healthy edible oil due to its low in SFA content, high alpha-linolenic acid (8%–15%) content, and a good n6:n3 ratio (6:5). Rapeseed-mustard oil contains high amount of EA, varied from 14% to 33% in the lipids [84]. The physical and biological feature of a lipid largely depends on the positional distribution of fatty acids, esterified to carbon atoms of glycerol moiety to form TAG structure [85]. In case of EA, the first (sn-1) and third (sn-3) positions are esterified in the TAG moiety [86]. Fatty acids located at second position (sn-2) of the TAG are faster released than fatty acids at positions first (sn-1) and third (sn-3) [87]. According to European Food Safety Authority (EFSA), the apparent digestibility coefficients of EA in different species was found to be between 58% and 100% [87].
Overcoming hydrolytic degradation challenges in topical delivery: non-aqueous nano-emulsions
Published in Expert Opinion on Drug Delivery, 2022
Arya Kadukkattil Ramanunny, Sachin Kumar Singh, Sheetu Wadhwa, Monica Gulati, Bhupinder Kapoor, Rubiya Khursheed, Gowthamarajan Kuppusamy, Kamal Dua, Harish Dureja, Dinesh Kumar Chellappan, Niraj Kumar Jha, Piyush Kumar Gupta, Sukriti Vishwas
Though considered safe, edible oils are not preferred for use in NANEs due to their tendency to get rancid upon storage. Also, these oils show low solubilization of the lipophilic drugs [75]. Semisynthetic medium chain derivatives, therefore, having surfactant properties, have been commonly used as oils instead of regular medium chain triglycerides. Silicone oils are most commonly reported for the preparation of NANEs. Safety and toxicity aspects of silicones are dependent upon their molecular weight and chemical structure. Chemical structure of particular silicones determines their physicochemical properties such as solubility, lipophilicity, volatility, and partition coefficient which, in turn would govern their skin permeation as well as toxicity [76]. Low molecular weight silicones are known to cause structural changes in the lipid bilayer either by fluidization or extraction of the lipids [77,78]. This weakens the natural barrier and enhances permeation and accumulation of the drug at particular site leading to toxicity. Low molecular weight linear silicones are, therefore, considered least safe among the silicones [76,79].
A broader view on deriving a reference dose for THC traces in foods
Published in Critical Reviews in Toxicology, 2021
Bernhard Beitzke, David W. Pate
Modern industrial hemp (Cannabis sativa L.) varieties with a total (−)-trans-delta-9-tetrahydrocannabinol (THC) content not exceeding 0.3% (Williams 2020) are legal as a crop plant in the European Union, as listed in the common catalogue of agricultural plants (EU Commission 2020). This useful plant genus has been a traditional Eurasian resource for centuries to millennia (Abel 1980; Russo 2007), and aerial parts of the plant, except for the stalk and stems, but predominantly the seed, have been consumed as food. In the Western pre-industrial era, hempseed oil was one of the most frequently consumed vegetable oils (Callaway and Pate 2009), and in late 1920s Russia, this chlorophyllous dark green oil comprised 12.5% of the all edible oil production (Kaufmann and Juschkewitsch 1930), often used by those who could not afford butter. In the modern era, European producers have been selling hempseed and its oil since the early 1990s. The 1996 record of overall industrial hemp food use was measured in a survey (Nova-Institut 1997) requested by the European Commission in 1997, which confirmed that multiple tons of industrial hemp foods were already present on the market at that time.1