Food Types, Dietary Supplements, and Roles
Chuong Pham-Huy, Bruno Pham Huy in Food and Lifestyle in Health and Disease, 2022
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).
Fat
Geoffrey P. Webb in Nutrition, 2019
The chain length and degree of unsaturation of fatty acids affect their melting points. In general the longer the chain length of a saturated fatty acid, the higher is the melting point and the more unsaturated a fatty acid (i.e. the more cis double bonds it has) then the lower will be its melting point and the examples below illustrate these points: Lauric acid (12:0)melting point 44°C Palmitic acid (16:0)63°C Stearic acid (18:0)70°C Lignoceric acid (24:0)84°C Oleic acid (18:1n9)13°C Elaidic acid (trans equivalent of oleic acid)45°C Linoleic acid (18:2n6)−5°C Linolenic acid (18:3n3)−10°C Arachidonic acid (20:0)75°c Arachidonic acid (20:4n6) −49°C EPA (20:5n3)−54°C
Lauric oils as antimicrobial agents: theory of effect, scientific rationale, and dietary application as adjunct nutritional support for HIV-infected individuals
Ronald R. Watson in NUTRIENTS and FOODS in AIDS, 2017
A probable margarine spread, which would be 80% fat with a certain portion of that fat coming from nonlauric oil, could provide about 3.7 grams of lauric acid in a tablespoon, whereas the whole coconut oil, which is 100% fat, will provide 6.7 grams of lauric acid. This means that larger amounts of the spread would need to be used to reach the same lauric acid goal. For fortifying cereals, creamed soups, or other cooked dishes, 3-tablespoon portions of coconut-based margarine need to be used in place of the 2-tablespoon portions of coconut oil.
Antimicrobial lipids in nano-carriers for antibacterial delivery
Published in Journal of Drug Targeting, 2020
Qianyu Zhang, Wen Wu, Jinqiang Zhang, Xuefeng Xia
Free fatty acids and their monoglycerides are the most recognised and well-studied antimicrobial lipids. Fatty acids are abundantly present in nature such as in various types of essential oils and are also indispensable in host Defence [18,43]. Although the exact trend of antimicrobial activity seemed to vary in different reports, lauric acid as a saturated 12-carbon long fatty acid and other unsaturated fatty acids such as linoleic acid (18 °C), oleic acid (18 °C), palmitoleic acid (16 °C) and myristoleic acid (14 °C) exhibited adequate antibacterial activity against different bacteria strains [8,17,44–47]. Although the results seemed promising, one major hurdle emerged when it comes to the application of free fatty acid was their poor solubility. They were mostly dissolved in DMSO, acetone or ethanol as a stock and then diluted to desired concentrations [44–47]. Bergsson et al. reported the occurrence of turbidity of the final solutions [45], which might influence the accuracy of the results and also hinder the actual application of free fatty acids. Moreover, the organic solvents such as DMSO might cause irritancy to the skin or other mucosal surface, limiting the application of the lipids.
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.
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
We also performed an enzyme spike-in experiment to determine the correlation between LAL concentration and oleic acid release. LAL concentrations of 0, 0.1, 0.5, 1, 2 or 5 µg/mL were spiked in mAb-1 process A, and the samples were then incubated with 0.1% PS80 at 37°C for 5 days. A strong positive correlation was established between the spiked-in LAL concentration and the increased oleic acid concentration (Figure 2b). Because the LAL concentration in the DPs is proportional to the protein concentration, the protein concentration conversion could be determined simply by multiplication or division between the concentration of mAb-1 and the targeted concentration. As shown in Supplementary Figure S1, we calculated the lauric acid concentration in the 200 mg/mL formulation by multiplying 200/60 of the increased lauric acid concentration in the 60 mg/mL formulation. The calculated lauric acid concentration matched well with the measured value. Therefore, a concentration correction factor of 120/200 and 120/60 was applied to obtain the calculated oleic acid concentration for the 120 mg/mL formulation at 37°C and 5°C, respectively (Tables 3 and 4, column 4). The calculated oleic acid increase at 37°C and 5°C showed a linear relationship with incubation time (Equation 6 and Equation 7 in Figure 2c). By equalizing these two linear equations, we obtained Equation 8 (M5C = 0.752 × D37C +0.14), which converts PS80 degradation at 37°C in the 120 mg/mL formulation to 5°C in the 120 mg/mL formulation.
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