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Food Types, Dietary Supplements, and Roles
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Coconut milk plays an important part in the cuisine of Southeast Asia. It is not only consumed as a beverage but used as an ingredient in a number of sweet and savory recipes. Coconut milk has high fat content. Coconut milk is rich in fiber, vitamins C and E, and minerals such as iron, calcium, potassium, magnesium, and zinc (63). The use of coconut milk is associated with health benefits such as anti-carcinogenic, anti-microbial, anti-bacterial, and anti-viral. It contains a saturated fat, lauric acid which is present in mother’s milk and has been related to promote brain development (63). Lauric acid is also helpful in boosting the immune system and maintaining the elasticity of blood vessels. Coconut milk helps digestion, nourishes the skin, and has cooling properties. In spite of all health benefits, presence of saturated fats limits its consumption (63).
Lauric oils as antimicrobial agents: theory of effect, scientific rationale, and dietary application as adjunct nutritional support for HIV-infected individuals
Published in Ronald R. Watson, NUTRIENTS and FOODS in AIDS, 2017
In the U.S. in 1995, it was usually necessary to add fats such as coconut oil or creamed coconut to foods in order to have a source of lauric acid in the diet. Other than macaroons made with desiccated coconut, desiccated coconut itself, and candies made with coconut oil or palm kernel oil, there are very few food items readily available in supermarkets that are made with coconut oil. An occasional snack chip may be found that is still made with coconut oil. Such was not the case 20, 30, or 40 years or more ago when many commercial food items included coconut oil in their formulations.
Healing the Heart with Whole Foods and Food Bioactives
Published in Stephen T. Sinatra, Mark C. Houston, Nutritional and Integrative Strategies in Cardiovascular Medicine, 2015
From early work by Ancel Keys several decades ago, dietary saturated fats as a collective macronutrient category has been associated with increased incidence of cardiovascular events. This research had, in part, set the foundation for public health recommendations to restrict saturated fat consumption to reduce CVD risk due to its influence on increasing LDL cholesterol; however, it is well accepted that saturated fat also increases HDL cholesterol. Thus, it would seem that saturated fat would not significantly alter an important CVD risk marker, the total cholesterol to HDL cholesterol ratio.153 This effect is differentially modulated by the individual saturated fatty acids when replacing dietary carbohydrate with stearic acid (18:0) having no effect on LDL or HDL cholesterol and with lauric acid (12:0) having the greatest effect on increasing both LDL and HDL cholesterol.154 Therefore, the public health guidance to lower dietary saturated fat is under scrutiny and the aspect of the type of saturated fat is being more thoroughly investigated due to the lack of a strong association in prospective studies.
Prediction of long-term polysorbate degradation according to short-term degradation kinetics
Published in mAbs, 2023
Sisi Zhang, Caterina Riccardi, Dane Carlson, Douglas Kamen, Kenneth S. Graham, Mohammed Shameem, Hanne Bak, Hui Xiao, Ning Li
To demonstrate the feasibility of this method, we selected mAb-1 process B as a verification sample. The lipase responsible for PS20 degradation in mAb-1 process A was also found in mAb-1 process B, at a slightly lower concentration (Table 1). To test whether the conversion equation derived from mAb-1 process A could also be applied to mAb-1 process B, we incubated 200 mg/mL of mAb-1 process B at 37°C for 6 days and collected a sample at an intermediate time point at day 3. Lauric acid concentrations were measured at days 0, 3 and 6. The incubation time of D37C was converted to M5C with Equation 3a obtained from mAb-1 process A. The measured lauric acid concentration from accelerated study (37°C) was plotted against the converted incubation time M5C to establish the PS20 degradation kinetics (Equation 4a) for mAb-1 process B (Figure 1b).
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.
Clarithromycin laurate salt: physicochemical properties and pharmacokinetics after oral administration in humans
Published in Pharmaceutical Development and Technology, 2019
Bashar A. Alkhalidi, Hatim S. AlKhatib, Mohammad Saleh, Saja Hamed, Yasser Bustanji, Nader Al Bujuq, Naji Najib, Susana Torrado-Susana, Al-Sayed Sallam
It seems that the behavior of lauric acid in vivo was more than just a former hydrophobic salt but also an absorption enhancement. Fatty acids were reported earlier as effective agents to improve bioavailability (Rezhdo et al. 2016) by various mechanisms. Maggio and Lucy (1975) found that the degree of disorder of the membrane corresponds with the flexibility of the acyl chains of fatty acids, especially the cis-unsaturated and short carbon chain fatty acids. Green and Hadgraft (1987) reported a facilitated transport mechanism that was established when oleic acid and lauric acids were incorporated into an artificial membrane. Aungst and Hussain (1992) reported an increase in the bioavailability of propranolol laurate compared to propranolol base which was explained by the rapid initial delivery of high concentrations to the liver saturated for first pass metabolism and/or the increase in the splanchnic and hepatic blood flow in response to propranolol laurate or dissociated lauric acid.