Critical Nutrients in Foods of Mediterranean Nations
John J.B. Anderson, Marilyn C. Sparling in The Mediterranean Way of Eating, 2014
Oleic acid, the most common of the MFAs, is found in high amounts in olives, olive oil, and canola oil. Olives are used in numerous dishes, both cooked and uncooked, in Mediterranean diets. Olive oil is used typically in salad dressings, marinades, and for bread dipping. MFA molecules contain only one double bond between adjacent carbon atoms (Figure 3.1). The term double bond refers to the carbon–carbon (C=C) bonds within the hydrocarbon chain of monounsaturated and polyunsaturated fatty acids. One major difference between Mediterranean and Western dietary patterns is the large amount of oleic acid that is consumed from olive-oil-rich Mediterranean meals. The total percentage of calories from oleic acid ranges around 20% to 25% of the total caloric intake, a figure suggesting that most of the fat intake in these countries derives from olive oil. This striking pattern of olive oil consumption is highlighted in Chapter 8.
Plant Source Foods
Chuong Pham-Huy, Bruno Pham Huy in Food and Lifestyle in Health and Disease, 2022
Cocoa liquor is a complex food and contains many bioactive compounds. Cocoa butter contains significant amounts of fatty acids, whereas the nonfat cocoa solids contain vitamins, minerals, fiber, and polyphenols (277–279). The oil in cocoa butter is a mixture of monounsaturated and saturated fatty acids. In the monounsaturated fraction, oleic acid, predominates, with a concentration of about 33%. The majority of the saturated fatty acids are palmitic acid (25%) and stearic acid (33%). Oleic acid has a positive effect by decreasing lipid and cholesterol levels, while saturated fats like stearic acid and palmitic acid adversely increase them. However, in the case of cocoa butter, stearic acid may not have any effect on lipid levels; it does not elevate serum lipid levels to the same degree that other saturated fatty acids do (277, 279). Therefore, obesity has not been observed due to moderate consummation of dark chocolate.
What Milk and Dairy Products Can Do for the Human Body
Mehwish Iqbal in Complementary and Alternative Medicinal Approaches for Enhancing Immunity, 2023
The study of fatty acids in residues of clarified butter demonstrated that the palmitic acid recorded the highest (38.88) among SFAs. In contrast, oleic acid was reported in the highest quantity (25.15) of unsaturated fatty acids. The docosahexaenoic acid, linolenic, eicosapentaenoic and linoleic acid content of clarified butter residues were 0.25, 0.79, 0.36 and 2.02%, respectively, while the study of amino acids showed that the content of methionine and lysine were 0.61 and 0.99%, correspondingly. Arginine and threonine levels are noted to be at 0.76 and 1.44%, respectively. The glutamic acid was documented in the utter best quantity (5.26), while cysteine was recorded in the minimum proportion amid other amino acid residues in clarified butter. Hence, clarified butter residues are a rich source of protein, fats and unsaturated fatty acids (Ramesh et al., 2018) (Table 23.2).
Microemulsions as transdermal drug delivery systems for nonsteroidal anti-inflammatory drugs (NSAIDs): a literature review
Published in Drug Development and Industrial Pharmacy, 2019
Tarique Benbow, Jacqueline Campbell
Fatty acids, esters, urea, terpene, and alcohols are also commonly investigated diffusional enhancers used in commercial products. One of the most intensely studied enhancing acids is oleic acid. It has been proposed that oleic acid undergoes phase separation within the stratum corneum, providing pathways of lesser resistance for the penetrating drug. Ethanol is also used as a vehicle for transdermal delivery and enhances permeation of both hydrophobic and hydrophilic compounds. Enhancement may occur by several mechanisms. It was suggested that ethanol in concentrations <50% functions as an agent fluidizing SC lipid [54]. The combination of ethanol with other solvents or enhancing agents may act to increase penetration enhancement even more than ethanol alone. It is also possible to tailor a vehicle for either a lipophilic or hydrophilic drug. Chemical enhancers could be effective only when drug skin permeation needs a moderate degree of improvement [55]. However, for molecules with extremely poor percutaneous absorption, such as large hydrophilic or ionized drugs, these enhancers will probably not be effective and more sophisticated technologies are needed.
Exploratory metabolomic analysis based on UHPLC-Q-TOF-MS/MS to study hypoxia-reoxygenation energy metabolic alterations in HK-2 cells
Published in Renal Failure, 2023
Xiaoyu Yang, Ailing Kang, Yuanyue Lu, Yafeng Li, Lili Guo, Rongshan Li, Xiaoshuang Zhou
Free fatty acids (FFA), also known as non-esterified fatty acids (NEFA), are lipotoxic and consist of oleic acid, palmitic acid, linoleic acid, etc. Intracellular levels of oleic acid are elevated (Figure 7(B)), and its accumulation in the renal cortex has been reported to activate peroxisome proliferator-activated receptors (PPARs) leading to lipid stress and induction of renal injury [24,25]. Polyunsaturated fatty acids (PUFA) undergo auto-oxidation to form oxidized lipids, which a part of them have anti-inflammatory properties [26,27], such as alpha-linolenic acid and docosahexaenoic acid (DHA) derivative (Figure 7(C,D)), were shown to have reduced levels. It has been shown that exogenous DHA supplementation significantly altered the oxylipin levels and improved tubular function after ischemia-induced acute kidney injury [28]. Disturbances in membrane lipid composition and elevated levels of oleic acid, and reduced levels of polyunsaturated fatty acids may suffer from impaired fatty acid oxidation, leading to increased lipotoxicity and inflammation [29,30].
Dietary Fat Intake and the Risk of Skin Cancer: A Systematic Review and Meta-Analysis of Observational Studies
Published in Nutrition and Cancer, 2020
Liang Ruan, Shuang-Ping Cheng, Qi-Xing Zhu
Concerning monounsaturated fat, in our meta-analysis, we observed potential beneficial effects of MUFA with respect to BCC but not SCC and CMM. Although the results are statistically significant, the pooled RR value was close to 1. Evidence was scarce, only two studies concerning MUFA intake in relation to BCC risk. The difference between the point estimates of the two studies was small, and the confidence intervals were overlapping. The most common MUFA in human diet is oleic acid, followed by palmitoleic acid, and vaccenic acid. Oleic acid (OA), as the “Mediterranean diet”, characterized by the high consumption of olive oil (rich in OA), has been traditionally related to a protective effect against cancers (62). In point of fact, some differences exist between olive oil (a number of bioactive compounds) and oleic (nutrients identified by a single chemical composition) (63–65). Mediterranean diet contains not only olive oil but also high consumption of fruit, vegetables, fish, and seafood. In particularly, MUFA of mixed animal and plant coexist with SFA in many food sources, the main contributors to MUFA intake varied widely across the countries. It seems of importance to consider the specific sources of MUFA in every study.
Related Knowledge Centers
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