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Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Vegetable oils are lipid liquid extracted from different parts of plants such as seeds (rapeseed, sunflower seed), legumes (peanut, soybean), nuts (walnut, almond), or the flesh of some fruits (olives) (273–276). Vegetable oils are pressed from the plants and are then processed and refined to produce high-quality oils suitable for use as an ingredient in recipes, for frying, in salad dressings, and in the production of margarines and spreads (273). Culinary oils are liquid at room temperature. Major edible vegetable oils in terms of production include soybean, sunflower, palm oil, and rapeseed, which together account for approximately 79% of the total production in the world (273–275). Other oils such as olive oil, sesame oil, peanut oil, corn oil, canola oil, flaxseed oil, and coconut oil are also used for frying, salad dressing, and snack food processing. Some oils extracted from nuts like almond oil, walnut oil, cashew oil, and pine nut oil are very expensive and mainly used as flavoring agents or in traditional medicine. Oils obtained by distillation are called essences, which are mainly destined for medicinal or cosmetic uses.
Essential oils: General aspects
Published in Anton C. de Groot, Monographs in Contact Allergy, 2021
Vegetable oils are oils that consist mainly of fatty acids and their glycerol esters (acylglycerols, glycerides). They are usually obtained by pressing certain plant parts, usually fruits or seeds (including nuts) and sometimes by solvent extraction. Contrary to essential oils they are fixed, non-volatile oils. Many are edible and used for cooking, e.g., coconut, olive, sesame and sunflower oil. Other examples are nut oils such as almond, cashew, hazelnut and walnut oil. Some vegetable oils are used in cosmetics (mainly as emollients and skin-conditioners), for medicinal purposes, as fuel and in a variety of other (industrial) applications, e.g., oil painting and wood finishing.
Cosmetic-Medical Treatments
Published in Paloma Tejero, Hernán Pinto, Aesthetic Treatments for the Oncology Patient, 2020
M. Lourdes Mourelle, B. N. Díaz
Vegetable oils and butters provide numerous properties to the skin, since they have a good affinity for the skin and have a protective, emollient, and regenerative action. They are therefore the active ingredients of choice in skin care to alleviate many of the cutaneous symptoms resulting from oncological treatments, such as xerosis, flaking, and irritation. They must be selected from those of adequate purity, and in the case of oils, those derived from first cold pressing will be preferred so that they retain all their active compounds (unsaturated fatty acids, vitamin E, etc.). The most used are murumuru butter, shea, cocoa, mango, kokum; olive, borage, jojoba, argan, babassu, baobab, macadamia, kukui, and so on. Rose hip oil is also used for its regenerative potential, especially indicated to improve healing.
Associations of the Paleolithic Diet Pattern Scores and the Risk of Breast Cancer among Adults: A Case–Control Study
Published in Nutrition and Cancer, 2022
Mohammad Hassan Sohouli, Mansoureh Baniasadi, Ángela Hernández-Ruiz, Elma Izze da Silva Magalhães, Heitor O. Santos, Atieh Akbari, Mitra Zarrati
Indeed, there are other divergences when incorporating the traditional PD into the present time. For instance, >500 mg/day cholesterol intake are estimated for the paleolithic era (28), but this value can be unfavorable for BC, given that many recommendations (35–37) limit the cholesterol intake for this population and we confirmed that women with BC had a higher intake of cholesterol compared to control group (∼295 vs ∼262 mg/d, P = 0.009). Moreover, the consumption of oils was not part of the real PD (38,39). While vegetable oils used for frying produces genotoxic and carcinogenic compounds mainly under repeated heating (40,41), cooking with olive oils preserve the antioxidants proprieties, ameliorating the balance between oxidative stress and antioxidant biomarkers alongside decreasing the risk of BC, other cancers (e.g., cancer of the digestive system and upper digestive and respiratory tract neoplasm) (42), and cardiovascular events (43,44).
Synergistic hepatoprotective effects of ω-3 and ω-6 fatty acids from Indian flax and sesame seed oils against CCl4-induced oxidative stress-mediated liver damage in rats
Published in Drug and Chemical Toxicology, 2022
Sunil Chikkalakshmipura Gurumallu, Tareq Aqeel, Ashwini Bhaskar, Kannan Chandramohan, Rajesha Javaraiah
The FSO confirmed the presence of 5.34 ± 0.00% palmitic acid, 3.92 ± 0.01% stearic acid, and 0.09 ± 0.01% eicosanoid acid, whereas, those were in the range of 8.87 ± 0.09%, 4.90 ± 0.00%, and 0.47 ± 0.00%, respectively, in the case of SSO. Similarly, 18.05 ± 0.01% oleic acid, 12.19 ± 0.00% linoleic acid and 58.28 ± 0.01% alpha-linolenic acid were present in the FSO, while SSO exhibited their presence as 40.54 ± 0.00%, 42.86 ± 0.00%, and 0.28 ± 0.06%, respectively. Thus, the analysis showed that the sum of SFA and MUFA was higher in SSO compared to FSO. However, the sum of MUFA and PUFAs was higher in FSO compared to SSO. The degrees of unsaturation of these oils were higher than the common vegetable oils. These levels of unsaturation could be an interesting potential in maintaining health (Makni et al.2010, Figueiredo et al.2017). The analyses confirmed the presence of the interested bioactives viz ALA and LA in FSO and SSO, respectively, and also met the required standards. Therefore, the oils reported in the present investigation were used in the study (Table 1).
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].