Different Dietary Approaches
Ruth Chambers, Paula Stather in Tackling Obesity and Overweight Matters in Health and Social Care, 2022
Many diets emphasise a reduction in fat intake, which automatically reduces caloric intake, as fat is particularly high in calories. Fatty acids are a major component of healthy diets. Common saturated fatty acids such as palmitic acid, stearic acid and mysristic acid are found in animal products including dairy, red meat, egg, coconut and palm oils and chocolate. Trans fatty acids such as vaccenic acid (natural) and elaidic acid (industrial) are the most common types of trans fatty acids in people’s diet. The most common source of omega-6 fatty acid is linoleic acid, derived from plant oils, whole grains, nuts and seeds. Evidence suggests that a diet with a high amount of omega fatty acids, a low amount of saturated fatty acids and nil or a low amount of trans fatty acids might improve health outcomes and increase longevity.3
Fat
Geoffrey P. Webb in Nutrition, 2019
If one looks at the first four fatty acids on the list, these are all saturated and the melting point increases with the increasing chain length – all of these are solids at room temperature. If one compares the four 18-carbon acids, stearic, oleic, linoleic and linolenic which have no, one, two and three cis double bonds, respectively, then the melting point decreases with each double bond and all three of the unsaturated fatty acids would be liquids at room temperature. The trans equivalent of oleic acid (elaidic acid) has a much higher melting point than oleic itself, it would be solid at room temperature, illustrating the earlier point that trans-fatty acids are closer in their three-dimensional configuration physical properties to saturated fatty acids.
Effects of Dietary Trans Fatty Acids on Cardiovascular Risk
Nathalie Bergeron, Patty W. Siri-Tarino, George A. Bray, Ronald M. Krauss in Nutrition and Cardiometabolic Health, 2017
Most double bonds of the unsaturated fatty acids in the diet have the so-called cis configuration, but fatty acids with double bonds in the trans configuration also exist. These so-called trans fatty acids (TFA) are mainly produced during the partial hydrogenation of vegetable oils rich in cis-polyunsaturated fatty acids (linoleic acid and α-linolenic acid) like sunflower oil and soybean oil. Through partial hydrogenation, the liquid oils are converted into fats with increased functionality and stability that can be used for frying and baking and for the manufacturing of foods such as biscuits, shortening, and margarines with longer shelf life. Fats rich in these industrially produced TFA (iTFA) were mainly used as substitutes for natural fats rich in saturated fatty acids such as butter, lard, and tropical oils. Typically, these iTFA have 18 carbon atoms and one double bond, mainly located between the (n-5)-carbon and the (n-12)-carbon atom. When the double bond is located at the (n-9)-position, this specific TFA isomer is called elaidic acid (trans-C18:1n-9). In contrast to partial hydrogenation, the full hydrogenation of vegetables oils does not result in the production of TFA but of stearic acid (Figure 12.1). However, TFA are also formed by the bacterial transformation of polyunsaturated fatty acids in the first stomach of ruminant animals. In ruminant fats, trans isomers with 18 carbon atoms and one double bond also dominate, but trans isomers with 14 and 16 carbon atoms are present as well. As bacterial transformation is a more selective process, the double bond in ruminant TFA (rTFA) is mainly, but not exclusively, located at the (n-7)-carbon atom. This TFA is called trans-vaccenic acid or briefly vaccenic acid (trans-C18:1n-7). Most rTFA in the diet are from dairy origin. Though most TFA in the diet have one double bond, TFA isomers of linoleic acid and α-linolenic acid also exist. In this respect, conjugated linoleic acid (CLA) is well known. CLA refers to a mixture of positional and geometric isomers of linoleic acid, whose double bounds can be in either trans or cis configuration. CLA differs from most natural polyunsaturated fatty acids in that the double bounds are not separated by a methylene carbon but are conjugated. One common CLA isomer has a cis double bond at the (n-9) carbon atom and a trans double bond at the (n-7) position and is present in ruminant fat. However, it can also be formed in the human body by the desaturation of vaccenic acid.
Inhibition of platelet-activating factor (PAF)-induced platelet aggregation by fatty acids from human saliva
Published in Platelets, 2022
Mary A. Smal, Brian A. Baldo
A variety of synthetic FAs were tested for their capacities to inhibit PAF (0.1 nM)-induced PA (Table II). The inhibitory activities ranged from zero for the saturated FAs to almost 100% for some of the polyunsaturated fatty acids (PUFA) such as 8,11,14-eicosatrienoic acid, EPA, and 11,14-eicosadienoic acid at 20 μM. Inhibitory activity decreased as the concentration of FA was lowered and there were small variations in the order of potencies. In general, the cis-monounsaturated FA were poor inhibitors with the exception of oleic acid (OLA) and the corresponding FA with a hydroxyl substituent at carbon 12, ricinoleic acid, was inactive. The trans isomer of OLA, elaidic acid (ELA), was a poor inhibitor but, surprisingly, the addition of further unsaturation as in linolelaidic acid (trans, trans-9,12) increased inhibitory potency. At a higher concentration of PAF, inhibition was reduced for a given concentration of FA, for example, LNA (20 μM) inhibited by 87% aggregation induced by 0.1 nM PAF and by 58% aggregation induced by 0.2 nM PAF. A comparison of the effects of selected FAs and fraction 10 on PAF (0.42 nM)-induced PA is shown in Figure 2. EPA and 8,11,14-eicosatrienoic acid at 20 μM also de-aggregated platelets aggregated by PAF (not shown).
Antiproliferative and cytotoxic activities of furocoumarins of Ducrosia anethifolia
Published in Pharmaceutical Biology, 2018
Javad Mottaghipisheh, Márta Nové, Gabriella Spengler, Norbert Kúsz, Judit Hohmann, Dezső Csupor
Furocoumarins and terpenoids are characteristic components of the Ducrosia genus. From the seeds of D. anethifolia, two new terpenoids, the monoterpene ducrosin A and the sesquiterpene ducrosin B were isolated along with stigmasterol and the furocoumarins heraclenin and heraclenol (Queslati et al. 2017). Psoralen, 5-methoxypsoralen, 8-methoxypsoralen, imperatorin, isooxypeucedanin, pabulenol, pangelin, oxypeucedanin methanolate, oxypeucedanin hydrate, 3-O-glucopyranosyl-β-sitosterol and 8-O-debenzoylpaeoniflorin were also isolated from the extract of D. anethifolia (Stavri et al. 2003; Shalaby et al. 2014). GC analysis of the fatty acids showed high percentages of elaidic acid and oleic acid (Queslati et al. 2017), beside 58.8% petroselinic acid in the seed oil of D. anethifolia (Khalid et al. 2009). Apart from D. anethifolia, furocoumarins (psoralen, isopsoralen) have been reported only from D. ismaelis from this genus (Morgan et al. 2015).
Triterpenoids and steroids isolated from Anatolian Capparis ovata and their activity on the expression of inflammatory cytokines
Published in Pharmaceutical Biology, 2020
Isil Gazioglu, Sevcan Semen, Ozden Ozgun Acar, Ufuk Kolak, Alaattin Sen, Gulacti Topcu
It was significant that the all investigated extracts, prepared from different parts of C. ovata were found to be rich in sterols and terpenoids as well as long chain fatty acids Thus, fatty acid composition of the seeds of mature fruits (CHDFr) extract was analysed by GC-MS, and linoleic acid was found to be the major fatty acid (30.90%) as an omega-6 fatty acid, which is one of the essential fatty acids beside another omega-6 acid; arachidonic acid with a very low percentage. Other major acids were 2-methyl-2-pentenoic acid (19.10%), oleic acid (14.60%) and its trans isomer elaidic acid (t-Δ9-octadecenoic acid = t-oleic acid) (14.40%) while the relative abundance of palmitic acid was found to be 7.50% (Table 1). As an omega-3 fatty acid, only α-linolenic acid was present in this fatty acid composition, but with a fairly low percentage (1.03%). The fatty acid contents of the seeds of C. ovata and C. spinosa collected 11 different localities in Turkey have been previously investigated by Matthias and Ozcan (2005) in detail. In comparison to the fatty acid composition of those seeds with that of fruits extract of the C. ovata (CHDFr extract), some similarities were found (Table 1), especially for linoleic and oleic acid percentages.
Related Knowledge Centers
- Chemical Compound
- Fatty Acid
- Milk
- Oleic Acid
- Unsaturated Fat
- Carbon
- Cis–Trans Isomerism
- Trans Fat
- Elaidinization
- Cholesteryl Ester Transfer Protein