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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 millets varies from 1% to 5% with pearl, proso, and foxtail millets containing the highest (5%) and kodo and finger millet containing lowest amounts (1%). Since the germ contains higher content of lipids, pearl, and foxtail millets have higher levels due to larger germs. Approximately 88% of the total pearl millet fat is concentrated in the germ, which contains 32% of the lipid content [177]. The lipids contain neutral lipids (85%), phospholipids (12%), and glycolipids (3%). The unsaturated fatty acids constitute 78%–82% with high levels of LA followed by oleic acid. Linolenic acid and erucic acid are also present in trace amounts [7, 81]. Oleic acid is the chief fatty acid in finger millet, which itself contains lower amount of lipids content, thus accounting for the superior shelf stability [177]. Major phospholipids include lysophosphatidylcholine (42%), phos-phatidylcholine (24%), lysophosphatidylethanolamine (21%), and traceable amounts of phosphatidylserine, phosphatidic acid, phosphatidylinositol, and phosphatidylglycerol [81].
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
Rapeseed oil is the oil extracted from the seed of rape or colza or canola that is the Brassica genus of the Cruciferae family (broccoli, cabbage, and cauliflower). Rapeseed is intended for the production of culinary oils and biodiesel. The byproduct of oil production is rich in protein and is used as animal feeds. Rapeseed oil is lower in saturates (6.6 g/100 g) than all other vegetable oils, high in mono-unsaturated fatty acids (59.3 g/100 g), and has a high ALA (9.6 g/100 g) and lower LA (19.7 g/100 g) content compared to other vegetable oils (273). It therefore provides a good balance of omega-3 to omega-6 polyunsaturated fatty acids. However, rapeseed oils produced from the cultivars of Brassica napus or Crambe abyssinica are rich in erucic acid (55–60%) which is toxic to cardiac muscles (273–275). In addition, rapeseed oils contain glucosinolates, which interfere with the uptake of iodine by the thyroid gland in animals (273). Rapeseed is cheap; therefore, it is used to produce biodiesel. Rapeseed oil is commonly used as a cooking oil, in pan frying and salad dressings.
The Neurologic Disorders in Film
Published in Eelco F. M. Wijdicks, Neurocinema—The Sequel, 2022
In the film, clinical efficacy is suggested using oleic acid (unsaturated short chain) and erucic acid, which are potent competitive inhibitors.139 This drama of a miracle cure prompted a strong critique by one of the leading experts, Dr. Hugo Moser. Lorenzo’s oil may prevent progression in some patients but mostly when they are asymptomatic. Once the disease has advanced, there is no benefit. Still, it prevented the onset of ALD in two-thirds of susceptible boys who otherwise would have progressed and died.140 The film also dramatizes the parent–physician conflict and inaccurately introduces a scene where the United Leukodystrophy Foundation objects to use of the oil. Rosen summarized the film as portraying “nurses as heartless, physicians as pompous fools, and parent support groups as mindless as a herd of sheep.”141
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].
Production, purification and biochemical characterisation of a novel lipase from a newly identified lipolytic bacterium Staphylococcus caprae NCU S6
Published in Journal of Enzyme Inhibition and Medicinal Chemistry, 2021
Junxin Zhao, Maomao Ma, Zheling Zeng, Ping Yu, Deming Gong, Shuguang Deng
Among the tested natural oils, the canola oil was hydrolysed to a higher degree by SCNL at a high specific activity (220.00 U/mg). The canola oil contains less than 2% erucic acid and less than 30 mM glucosinolates, and has a relatively low level of saturated fat (≤7%) and a high content of polyunsaturated fats, such as linoleic acid and α-linolenic acid (formally called 9,12,15-all-cis-octadecatrienoic acid). α-linolenic acid is an unsaturated omega-3 fatty acid available in many plant oils. The activity of SCNL was strong for natural oils with medium-chain to long-chain fatty acids [C6:0–C16:0]. Among them, both olive oil (184.80 U/mg) and rice bran oil (176.69 U/mg) contain long unsaturated fatty acids, such as oleic acid and linoleic acid. These results were in accordance with a previous report14, indicating its preference to medium-chain fatty acids and long unsaturated fatty acids.