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Envisioning Utilization of Super Grains for Healthcare
Published in Megh R. Goyal, Preeti Birwal, Santosh K. Mishra, Phytochemicals and Medicinal Plants in Food Design, 2022
The lipid content of teff is 2%–3%, which is more than rice and wheat but less than sorghum and maize [19]. Unsaturated fatty acid content values to 84%, which is dominated by oleic acid (32%) and LA (24%) [71]. Palmitic acid is the chief saturated fatty acid constituting 15.9% [62]. It also contains higher levels of ALA. The ratio of LA to ALA is 7:1, which is considered to be optimum for infant formula according to the Codex standards [98].
Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
In humans, fatty acids have a number of physiological roles as: energy substrates, structural and functional components of cell membranes, precursors for lipid mediators, and components affecting signal transduction pathways and gene transcription (70–75). Some fatty acids are not only essential dietary nutrients but also contribute to various physiological processes (74). Certain saturated fatty acids are involved in numerous cellular signaling and stabilization processes in the body. For example, myristic acid, a 14-carbon saturated fatty acid, is a source of myristoyl groups utilized within the body to stabilize many different proteins, including proteins in the immune system, and to fight tumors (74). Myristoleic acid, a metabolite of myristic acid, is known to be cytotoxic to tumor cells such as prostate cancer cells (74). Palmitic acid, a 16-carbon saturated fatty acid, is involved in palmitoylation of protein. This palmitoylated protein formed plays important roles in numerous cellular processes, including signaling, apoptosis, and neuronal transmission, and is used to fight degenerative Huntington’s disease, T-cell mediated immune disorder, and cancer (74). However, excess consumption of palmitic acid, myristic acid, and other saturated fatty acids, increases the risk of developing hypercholesterolemia, cardiovascular disease and cancer.
Different Dietary Approaches
Published in Ruth Chambers, Paula Stather, Tackling Obesity and Overweight Matters in Health and Social Care, 2022
Many diets emphasise a reduction in fat intake, which automatically reduces caloric intake, as fat is particularly high in calories. Fatty acids are a major component of healthy diets. Common saturated fatty acids such as palmitic acid, stearic acid and mysristic acid are found in animal products including dairy, red meat, egg, coconut and palm oils and chocolate. Trans fatty acids such as vaccenic acid (natural) and elaidic acid (industrial) are the most common types of trans fatty acids in people’s diet. The most common source of omega-6 fatty acid is linoleic acid, derived from plant oils, whole grains, nuts and seeds. Evidence suggests that a diet with a high amount of omega fatty acids, a low amount of saturated fatty acids and nil or a low amount of trans fatty acids might improve health outcomes and increase longevity.3
Nutrient effects on working memory across the adult lifespan
Published in Nutritional Neuroscience, 2023
Selene Cansino, Frine Torres-Trejo, Cinthya Estrada-Manilla, Adriana Flores-Mendoza, Gerardo Ramírez-Pérez, Silvia Ruiz-Velasco
Palmitic acid and stearic acid were positively associated with working memory performance in individuals younger than 31 and 41 years old, respectively. Conversely, for participants older than 60 years old, both fatty acids were negatively related to working memory discrimination. Although they are both long-chain saturated fatty acids, they have opposite effects on plasma cholesterol. Palmitic acid increases low-density lipoproteins (LDL) associated with cardiovascular diseases, which in turn could impact cerebrovascular functioning. In contrast, stearic acid has neutral effects on serum LDL and total cholesterol concentrations [55]. That both had a negative influence on older adults’ working memory, despite their opposite effects on plasma cholesterol, might be attributed to the slow metabolism rates associated with aging. Although there was a downward trend to consume less palmitic acid and stearic acid, over the decades, their consumption might not have diminished sufficiently in adults over 60 years of age to deal with the anticipated biological changes, such as the decrease in energy regulation due to lower fat oxidation and the diminished energy expenditure [56].
Effects of saturated versus unsaturated fatty acids on metabolism, gliosis, and hypothalamic leptin sensitivity in male mice
Published in Nutritional Neuroscience, 2023
Jesús Fernández-Felipe, Maria Valencia-Avezuela, Beatriz Merino, Beatriz Somoza, Victoria Cano, Ana B. Sanz-Martos, Laura M. Frago, Maria S. Fernández-Alfonso, Mariano Ruiz-Gayo, Julie A. Chowen
Palmitic acid has been considered the culprit of many of the noxious effects of our diet with many studies focusing on this fatty acid. However, in the palm kernel enriched diet, lauric acid levels were considerably elevated. Diets rich in lauric acid can induce excess weight gain, but they appear to be less inflammatory or less likely to promote insulin resistance than those rich in palmitic acid [45, 46] and to possibly even improve insulin resistance in some cell types [47]. Less is known regarding the central effects of lauric acid, but it has been reported to be less pro-inflammatory than palmitic acid in the mHypoE-N42 hypothalamic cell line [48]. Thus, as the metabolic effects of the palm kernel-enriched diet are the combination of the different nutritional components, some adverse effects of palmitic acid could be buffered by the high content of lauric acid.
Predictive serum biomarkers of patients with cerebral infarction
Published in Neurological Research, 2022
Yan Kong, Yu-qing Feng, Ya-ting Lu, Shi-sui Feng, Zheng Huang, Qian-yi Wang, Hui-min Huang, Xue Ling, Zhi-heng Su, Yue Guo
Palmitic acid is a free saturated fatty acid that is found in the highest levels in plasma. Cerebral energy deficiency is a key pathophysiological cascade that results in neuronal injury and necrosis following ischemic stroke [28]. Stroke patients often consume excessive fatty acids, which is a normal reaction to restore a state of bio-energy balance and is initiated by the protective regulatory system of the central nervous system when the stroke causes an energy decline [29]. Several studies have shown that palmitic acid activates nuclear factor (NF)-κB, promotes a massive release of inflammatory cytokines, and induces the inflammatory responses of macrophages [30]. NF-κB is a key factor in the association between oxidative stress and inflammation [31]. In the present study, we found that the plasma levels of palmitic acid were lower in the cerebral infarction group, which is consistent with previous studies. Thus, we speculate that a lower level of palmitic acid in patients with cerebral infarction is relevant for the inflammation, oxidative stress pathways and energy supply of fatty acids [32].