Plant Source Foods
Chuong Pham-Huy, Bruno Pham Huy in Food and Lifestyle in Health and Disease, 2022
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 Importance of Grazing Livestock for Soil and Food System Resilience
Joyce D’Silva, John Webster in The Meat Crisis, 2017
Consideration of the health issues associated with red meat and animal fats is outside the scope of this chapter. However, it is appropriate to point out that on average in the UK we obtain 36 per cent of our energy intake from dietary fats, 1 per cent more than the recommended level (Bates et al. 2014), but down from 41 per cent in the early 1980s (COMA 1984). With the virtual elimination of beef fat from the national diet, dramatic reductions in the consumption of full cream milk over recent decades and greatly reduced availability of lard, due to pressure on pig farmers to produce very lean pork, there has been a major trend away from consuming natural animal fats to consuming vegetable oils, a high proportion of which are also chemically altered. At the beginning of the 20th century almost all dietary fats in the UK came from grassland in the form of dairy products, meat and animal fats or vegetables grown in mixed farming systems. Today, well over half of them come from destroyed equatorial rainforests. The two most widely used vegetable oils globally, palm oil and soybean oil, along with sunflower oil and rapeseed oil are often modified by the industrial processes of interesterification, fractionation and partial hydrogenation, to turn them into solid fats at room temperatures, suitable for inclusion in processed foods, or to create designer fats with special textures and other characteristics for confectionery, margarine, spreads and other products.
Food as medicine
Geoffrey P. Webb in Nutrition, 2019
Some foods like nuts and seeds are designated as superfoods because they are sources of “essential” polyunsaturated fatty acids. A simple deficiency of these fatty acids is all but impossible. However, as shown in Chapter 12, there is very strong evidence that replacing some of the saturated fat in the diet with unsaturated fatty acids reduces the bad cholesterol (LDL) in the blood and so lowers the risk of cardiovascular diseases. Most common vegetable oils like sunflower oil and corn oil are rich in so-called omega-6-fatty acids, whilst olive oil and rapeseed oil are rich in monounsaturated fatty acids. A major dietary shift from highly saturated fat sources i.e. meat fat, dairy fat and tropical oils (coconut and palm oils) to more unsaturated fats especially those rich in polyunsaturated fatty acids, like sunflower or corn oil, will lead to favourable changes in blood cholesterol levels and reduce long-term cardiovascular disease risk.
Characterization and pharmacokinetic evaluation of microcomposite particles of alpha lipoic acid/hydrogenated colza oil obtained in supercritical carbon dioxide
Published in Pharmaceutical Development and Technology, 2020
Masatoshi Honjo, Okuhara Yasuhide, Masayoshi Yamada, Sei Higuchi, Kenji Mishima, Tanjina Sharmin, Taku Michael Aida, Takafumi Kato, Makoto Misumi, Tadashi Suetsugu, Hideaki Orii, Keiichi Irie, Kazunori Sano, Kenichi Mishima, Tomomitsu Satho, Takunori Harada
α-Lipoic acid (ALA, Figure 1) is a sulfur-containing vitamin-like substance that is widely distributed in the living body which plays a crucial role as antioxidant (Scott et al. 1994; Packer et al. 1995; Biewenga et al. 1997) and metabolic component of enzymes (Grasso et al. 2014). ALA also has the function of restoring the activity of other antioxidants such as vitamin C, E (Scott et al. 1994), and Coenzyme Q10 (Grasso et al. 2014). As ALA in the body decreases with gaining age, it becomes one of the most commonly used supplements for antiaging (Kate et al. 2009) and antidiabetes effects (Ziegler et al. 2006, 2011; Roberto et al. 2012; Naito et al. 2015). Regardless of its beneficial effects, ALA is difficult to consume directly due to its unpleasant taste and odor. MC-50F, a commercial formulation of ALA and hydrogenated colza oil (HCO) using mechanochemical transformations process at a ratio of 50:50 w/w (NOF Corporation, patent no. 2006–325542 Tokyo, Japan), was successful in masking the unpleasant taste and odor, however, masked products decrease the absorbability compared to the ALA bulk powder.
The effect of zinc and melatonin supplementation on immunity parameters in breast cancer induced by DMBA in rats
Published in Archives of Physiology and Biochemistry, 2018
Saltuk Bugra Baltaci, Rasim Mogulkoc, Abdulkerim Kasim Baltaci, Ayca Emsen, Hasibe Artac
To induce breast cancer, DMBA supplied by Sigma-Aldrich Company (St. Louis, MO) was used. For this purpose, a single dose of 80 mg/kg DMBA in colza oil (canola) was administered through gavage. One week after the administration, the animals’ breast tissues were examined by palpation to check the enlargement of breast tissue. After the enlargement in the breast tissue became evident, six rats from among the 36 rats which were administered DMBA were randomly chosen and their breast tissue samples were collected under general anaesthesia. After the presence of the tumour was pathologically established with light microscope examination, zinc, and melatonin supplementation was started. Tumour development was pathologically established in the 10th week after DMBA administration (Figure 1).
Dietary n-3 polyunsaturated fatty acid deficiency alters olfactory mucosa sensitivity in young mice but has no impact on olfactory behavior
Published in Nutritional Neuroscience, 2023
Vanessa Soubeyre, Laetitia Merle, David Jarriault, Stéphane Grégoire, Lionel Bretillon, Niyazi Acar, Xavier Grosmaitre, Anne Marie Le Bon
The diet composition and the experimental procedure were detailed in Khoury et al. [17]. Briefly, the experimental diets were manufactured by the Experimental Foods Preparation Unit (INRAE, Jouy-en-Josas, France). They were based on an AIN-93G diet formulation with 5% lipids. Three lipid blends containing various proportions of commercial high-oleic sunflower oil, sunflower oil, palm oil, rapeseed oil and fish oil were incorporated into the different diets. Compared to the control (CON) diet, the LOW diet contained a lower level of ALA, whereas the HIGH diet contained n-3 long-chain PUFAs (eicosapentaenoic acid (20:5n-3), docosapentaenoic acid (22:5n-3) and DHA) (Table 1).
Related Knowledge Centers
- Cabbage
- Chlorophyll
- Erucic Acid
- Rapeseed
- Vegetable Oil
- Cardiac Muscle
- Cooking Oil
- Glucosinolate
- Generally Recognized as Safe
- Mustard Plant