Fat
Christopher Cumo in Ancestral Diets and Nutrition, 2020
Turning to animals and their products, Chapter 4 remarked that during the Neolithic Revolution, humans domesticated the pig (Sus scrofa domesticus), cow, sheep (Ovis aries), and goat (Capra aegagrus hircus). Pigs supply lard whereas cows, sheep, and goats furnish fat known as tallow. Chapter 7 noted that domestication permitted humans to milk livestock. After animal husbandry arose, people favored milk from cows, sheep, and goats rather than pigs. Chapter 7 indicated that milk and its derivatives contain fat in varying quantities. Whereas fish, nuts, and seeds provided unsaturated fat, dairy foods added saturated fat to the diet, sometimes in sizable amounts. For example, 100 grams of parmesan cheese have 25 grams of fat, 14.9 of them (59.6 percent) saturated.45 Saturated fat supplies 35.7 percent of parmesan cheese’s calories. Parmesan cheese’s saturated and unsaturated fats furnish 59.9 percent of total calories.
Natural Products and Stem Cells and Their Commercial Aspects in Cosmetics
Heather A.E. Benson, Michael S. Roberts, Vânia Rodrigues Leite-Silva, Kenneth A. Walters in Cosmetic Formulation, 2019
Tallow and animal fats are also used in the cosmetic industry. The fatty acids contained in tallow, in decreasing order, are oleic acid, palmitic acid, stearic acid, linoleic acid and myristic acid. These ingredients are commonly found in cosmetics, including in creams. Extraction procedures can be used to isolate these fatty acids, including saponification. Hydrogenation can be used to convert oleic acid into stearic acid. Oleic acid is often used as an emulsifier and emollient, and can be used to control the viscosity and consistency of formulations. Oleic acid is a precursor to several non-ionic, stable emulsifiers that include oleate, dioleate, trioleate and sesquioleate sorbitan. As with many other animal-derived products mentioned in this chapter, the fatty acids found in tallow can also be found in the fats of plants (Corbeil et al., 2000).
Emollient Esters and Oils
Randy Schueller, Perry Romanowski in Conditioning Agents for Hair and Skin, 2020
Animal oils or fats originate from a wide variety of animals and parts of animals. Most animal fats come from the subcutaneous fat layer. Examples include beef tallow and lard. Due to a higher content of saturated fatty acid-containing triglycerides, these materials are typically soft solids rather than fluid oils. An exception would be mink oil, where the subcutaneous fat is "winterized" (essentially chilled and filtered) to remove the more saturated components. This process provides an "oil" of animal origin containing a higher percentage of triglycerides containing palmitic oleic acid esters.
Feeding a High-Fat Diet for a Limited Duration Increases Cancer Incidence in a Breast Cancer Model
Published in Nutrition and Cancer, 2023
Toshio Imai, Mie Naruse, Yukino Machida, Gen Fujii, Michihiro Mutoh, Masako Ochiai, Mami Takahashi, Hitoshi Nakagama
To elucidate the mechanisms promoting mammary carcinogenesis by HFD during growth stages, the systemic effects of HFD feeding were evaluated for up to 5 weeks in medium-term experiments. While body and liver weights were unaffected, visceral (periuterus) fat weight increased from 3 day to 5 weeks by beef tallow feeding (Figures 2(A, B); Supplementary Figure S7A). Additionally,. the perirenal and mesenteric fat volumes also macroscopically increased in the beef tallow group. Serum biochemistry examinations revealed elevated triglyceride levels in the beef tallow group (Figure 2(C)), whereas total cholesterol levels were unchanged by HFD feeding (Supplementary Figure S7B). Moreover, serum leptin concentrations were elevated or marginally higher in the beef tallow feeding group from 3 day to 5 weeks and in the corn oil group at 1 week (Figure 2(D)). Other serum hormone/cytokines were measured in a preliminary experiment, in which rats were fed the same HFD for 2 weeks. HFD only resulted in decreased adiponectin levels in the corn oil and beef tallow groups, and no significant changes were noted in insulin, IGF, interleukin-6, or estradiol levels (data not shown). Food consumption was marginally lower in the HFD group than that in the control group, and calculated calorie intakes were similar among the groups at 3 day and 1, 2, and 5 weeks of the experiment (data not shown).
Preparation, characterisation and in vitro antibacterial property of ciprofloxacin-loaded nanostructured lipid carrier for treatment of Bacillus subtilis infection
Published in Journal of Microencapsulation, 2019
Petra Nnamani, Agatha Ugwu, Emmanuel Ibezim, Simon Onoja, Amelia Odo, Maike Windbergs, Chiara Rossi, Claus-Michael Lehr, Anthony Attama
Ciprofloxacin hydrochloride was obtained from Hangzhou Dayang Chem. Co., Ltd. (Hangzhou, China), Polysorbate® 80 (Merck, Darmstadt, Germany), while Precirol® ATO 5 and Transcutol® HP were donated by Gattefossé (Saint-Priest, France). Phospholipon® 90G (P90G) was a gift from Phospholipid GmbH (Cologne, Germany) whereas Poloxamer® 188 and Solutol® HS (BASF, Ludwigshafen, Germany) were received as donations. Tallow fat was obtained from a batch processed in the Department of Pharmaceutics, University of Nigeria Nsukka (UNN). The bio-relevant media, SGF (pH 1.2) and SIF (pH 6.8) were prepared without pepsin and pancreatin, respectively. Stock cultures of Bacillus subtilis were obtained from the Pharmaceutical Microbiology Unit of Department of Pharmaceutics, UNN. Distilled water was used throughout the study.
One-week exposure to a free-choice high-fat high-sugar diet does not disrupt blood–brain barrier permeability in fed or overnight fasted rats
Published in Nutritional Neuroscience, 2019
M. Rijnsburger, U. A. Unmehopa, L. Eggels, M. J. Serlie, S. E. la Fleur
The fcHFHS diet consisted of a dish of saturated fat (Beef tallow (Ossewit/Blanc de Boeuf), Vandemoortele, Gent, Belgium) and a bottle of 30% sugar water (1.0 M sucrose mixed from commercial grade sugar and tap water) in addition to the normal standard chow diet and tap water. Food intake was measured five times a week.
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