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Fulltext Effect of High-Fat Diets on Oxidative Stress, Cellular Inflammatory Response and Cognitive Function

Tan BL, Norhaizan ME

Nutrients, 2019 Oct 25;11(11).
PMID: 31731503 DOI: 10.3390/nu11112579

Cognitive dysfunction is linked to chronic low-grade inflammatory stress that contributes to cell-mediated immunity in creating an oxidative environment. Food is a vitally important energy source; it affects brain function and provides direct energy. Several studies have indicated that high-fat consumption causes overproduction of circulating free fatty acids and systemic inflammation. Immune cells, free fatty acids, and circulating cytokines reach the hypothalamus and initiate local inflammation through processes such as microglial proliferation. Therefore, the role of high-fat diet (HFD) in promoting oxidative stress and neurodegeneration is worthy of further discussion. Of particular interest in this article, we highlight the associations and molecular mechanisms of HFD in the modulation of inflammation and cognitive deficits. Taken together, a better understanding of the role of oxidative stress in cognitive impairment following HFD consumption would provide a useful approach for the prevention of cognitive dysfunction.

Matched MeSH terms: Dietary Fats/pharmacology*
Effect of a palm-oil-vitamin E concentrate on the serum and lipoprotein lipids in humans

Tan DT, Khor HT, Low WH, Ali A, Gapor A

Am J Clin Nutr, 1991 04;53(4 Suppl):1027S-1030S.
PMID: 2012011 DOI: 10.1093/ajcn/53.4.1027S

The effect of a capsulated palm-oil-vitamin E concentrate (palmvitee) on human serum and lipoprotein lipids was assessed. Each palmvitee capsule contains approximately 18, approximately 42, and approximately 240 mg of tocopherols, tocotrienols, and palm olein, respectively. All volunteers took one palmvitee capsule per day for 30 consecutive days. Overnight fasting blood was taken from each volunteer before and after the experiment. Serum lipids and lipoproteins were analyzed by using the enzymatic CHOD-PAP method. Our results showed that palmvitee lowered both serum total cholesterol (TC) and low-density-lipoprotein cholesterol (LDL-C) concentrations in all the volunteers. The magnitude of reduction of serum TC ranged from 5.0% to 35.9% whereas the reduction of LDL-C values ranged from 0.9% to 37.0% when compared with their respective starting values. The effect of palmvitee on triglycerides (TGs) and HDL-C was not consistent. Our results show that the palmvitee has a hypocholesterolemic effect.

Matched MeSH terms: Dietary Fats/administration & dosage; Dietary Fats/pharmacology*
Effect of blending and emulsification on thermal behavior, solid fat content, and microstructure properties of palm oil-based margarine fats

Saadi S, Ariffin AA, Ghazali HM, Miskandar MS, Abdulkarim SM, Boo HC

J Food Sci, 2011 Jan-Feb;76(1):C21-30.
PMID: 21535649 DOI: 10.1111/j.1750-3841.2010.01922.x

The ability of palm oil (PO) to crystallize as beta prime polymorph has made it an attractive option for the production of margarine fat (MF). Palm stearin (PS) expresses similar crystallization behavior and is considered one of the best substitutes of hydrogenated oils due to its capability to impart the required level of plasticity and body to the finished product. Normally, PS is blended with PO to reduce the melting point at body temperature (37 °C). Lipid phase, formulated by PO and PS in different ratios were subjected to an emulsification process and the following analyses were done: triacylglycerols, solid fat content (SFC), and thermal behavior. In addition, the microstructure properties, including size and number of crystals, were determined for experimental MFs (EMFs) and commercial MFs (CMFs). Results showed that blending and emulsification at PS levels over 40 wt% significantly changed the physicochemical and microstructure properties of EMF as compared to CMF, resulting in a desirable dipalmitoyl-oleoyl-glycerol content of less than 36.1%. SFC at 37 °C, crystal size, crystal number, crystallization, and melting enthalpies (ΔH) were 15%, 5.37 μm, 1425 crystal/μm(2), 17.25 J/g, and 57.69J/g, respectively. All data reported indicate that the formation of granular crystals in MFs was dominated by high-melting triacylglycerol namely dipalmitoyl-oleoyl-glycerol, while the small dose of monoacylglycerol that is used as emulsifier slowed crystallization rate. Practical Application: Most of the past studies were focused on thermal behavior of edible oils and some blends of oils and fats. The crystallization of oils and fats are well documented but there is scarce information concerning some mechanism related to crystallization and emulsification. Therefore, this study will help to gather information on the behavior of emulsifier on crystallization regime; also the dominating TAG responsible for primary granular crystal formations, as well as to determine the best level of stearin to impart the required microstructure properties and body to the finished products.

Matched MeSH terms: Dietary Fats/analysis*
Effect of co-fractionation technique in the preparation of palm oil and sal fat based cocoa butter equivalent

Md Ali AR

Int J Food Sci Nutr, 1996 Jan;47(1):15-22.
PMID: 8616668

Two types of palm oil and sal fat based cocoa butter equivalents, namely fCBE (produced by using co-fractionation method) and mCBE (produced by using conventional method) were prepared. Results showed that the fCBE had triglyceride composition and solidification characteristics closer to the Malaysian cocoa butter than the mCBE produced at the same yield percentage. Increasing acetone washing time had little effect on the fCBE if compared to the effect of increasing palm olein to sal fat blend ratio. Co-fractionation technique increase the compatibility between CBE component triglycerides. Thus, more palm oil can be incorporated in the preparation and the process can be carried out at not low temperature as compared to the conventional method.

Matched MeSH terms: Dietary Fats/analysis*; Dietary Fats, Unsaturated/analysis*
Fulltext Effect of dietary intake of avocado oil and olive oil on biochemical markers of liver function in sucrose-fed rats

Carvajal-Zarrabal O, Nolasco-Hipolito C, Aguilar-Uscanga MG, Melo Santiesteban G, Hayward-Jones PM, Barradas-Dermitz DM

Biomed Res Int, 2014;2014:595479.
PMID: 24860825 DOI: 10.1155/2014/595479

Metabolic changes, along with cardiovascular and hepatic factors, are associated with the development of diseases such as diabetes, dyslipidemia, and obesity. We evaluated the effect of avocado oil supplementation (centrifuged and solvent extracted), compared with olive oil, upon the hepatic function in sucrose-fed rats. Twenty-five rats were divided into five groups: control (basal diet), a sucrose-fed group (basal diet plus 30% sucrose solution), and three other groups (S-OO, S-AOC, and S-AOS, indicating basal diet plus 30% sucrose solution plus olive oil OO, avocado oil extracted by centrifugation AOC or using solvent AOS, resp.). Glucose, total cholesterol, triglycerides, total protein, albumin, globulin, direct bilirubin, glutamic pyruvic transaminase, glutamic oxaloacetic transaminase, alkaline phosphatase, cholinesterase, and α -amylase concentrations were determined and avocado oil effect on them was studied. In some cases the induced metabolic alteration significantly affected total protein and bilirubin levels and also had a highly significant effect on α -amylase levels. AOC and AOS exhibited effects similar to those of olive oil, according to the nonsignificant difference in fatty acid profile observed by other authors. Avocado oil consumption could be beneficial in the control of altered metabolic profile illnesses as it presents effects on hepatic function biochemical markers similar to olive oil.

Matched MeSH terms: Dietary Fats, Unsaturated
Effect of dietary macronutrients on aflatoxicosis: a mini-review

Nurul Adilah Z, Mohd Redzwan S

J Sci Food Agric, 2017 Jun;97(8):2277-2281.
PMID: 28111762 DOI: 10.1002/jsfa.8234

Aflatoxin is a toxin produced by Aspergillus species of fungi. The main route of aflatoxin exposure is through the diet. Indeed, long-term aflatoxin exposure is linked to the development of hepatocellular carcinoma (HCC). Aflatoxin causes aflatoxicosis, which can be affected by several factors and is prevalent in many developing Asian and African countries. This mini-review discusses the effects of carbohydrate, fat and protein on aflatoxicosis based on findings from animal and human studies. It was found that high carbohydrate intake enhanced aflatoxicosis occurrence, while low ingestion of carbohydrate with caloric restriction slowed the symptoms associated with aflatoxicosis. Additionally, diets with low protein content worsened the symptoms related to HCC due to aflatoxin exposure. Nevertheless, a study reported that a high-protein diet favored detoxification of aflatoxin in vivo. There were also conflicting results on the influence of dietary fat, as high ingestion of fat enhanced aflatoxicosis development as compared with a low-fat diet. Moreover, the type of fat also plays a significant role in influencing aflatoxin toxicity. In regard to food safety, understanding the influence of macronutrients toward the progression of aflatoxicosis can improve preventive measures against human and animal exposure to aflatoxin. © 2017 Society of Chemical Industry.

Matched MeSH terms: Dietary Fats/metabolism
Effect of dietary palm oil and its fractions on rat plasma and high density lipoprotein lipids

Sundram K, Khor HT, Ong AS

Lipids, 1990 Apr;25(4):187-93.
PMID: 2345491

Male Sprague Dawley rats were fed semipurified diets containing 20% fat for 15 weeks. The dietary fats were corn oil, soybean oil, palm oil, palm olein and palm stearin. No differences in the body and organ weights of rats fed the various diets were evident. Plasma cholesterol levels of rats fed soybean oil were significantly lower than those of rats fed corn oil, palm oil, palm olein or palm stearin. Significant differences between the plasma cholesterol content of rats fed corn oil and rats fed the three palm oils were not evident. HDL cholesterol was raised in rats fed the three palm oil diets compared to the rats fed either corn oil or soybean oil. The cholesterol-phospholipid molar ratio of rat platelets was not influenced by the dietary fat type. The formation of 6-keto-PGF1 alpha was significantly enhanced in palm oil-fed rats compared to all other dietary treatments. Fatty acid compositional changes in the plasma cholesterol esters and plasma triglycerides were diet regulated with significant differences between rats fed the polyunsaturated corn and soybean oil compared to the three palm oils.

Matched MeSH terms: Dietary Fats, Unsaturated/analysis; Dietary Fats, Unsaturated/pharmacology*
Effect of dietary palm oils on mammary carcinogenesis in female rats induced by 7,12-dimethylbenz(a)anthracene

Sundram K, Khor HT, Ong AS, Pathmanathan R

Cancer Res, 1989 Mar 15;49(6):1447-51.
PMID: 2493981

Female Sprague-Dawley rats, 50 days of age, were treated with a single dose of 5 mg of 7,12-dimethylbenz(a)anthracene intragastrically. 3 days after carcinogen treatment, the rats were put on semisynthetic diets containing 20% by weight of corn oil (CO), soybean oil (SBO), crude palm oil (CPO), refined, bleached, deodorized palm oil (RBD PO) and metabisulfite-treated palm oil (MCPO) for 5 months. During the course of experiments, rats fed on different dietary fats had similar rate of growth. Rats fed 20% CO or SBO diet have higher tumor incidence than rats fed on palm oil (PO) diets; however differences of mean tumor latency periods among the groups were not statistically significant. At autopsy, rats fed on high CO or SBO diets had significantly more tumors than rats fed on the three PO diets. Our results showed that high PO diets did not promote chemically induced mammary tumorigenesis in female rats when compared to high CO or SBO diets. CO and SBO differ greatly from the palm oils in their contents of tocopherols, tocotrienols, and carotenes. But further experiments would be required to determine whether the observed differences in tumor incidence and tumor numbers were due to the differences in these minor components or due to the unique triglyceride structure of the palm oils. Analysis of the fatty acid profiles of plasma total lipids of tumor-bearing rats and of the tumor total lipids showed that, with the exception of arachidonic acid, the fatty acid profiles reflect the nature of the dietary fats. At autopsy, there were no differences in the plasma total cholesterol contents among rats fed on different dietary fats, but rats fed on palm oil diets had a significantly higher plasma triglyceride level than that of rats fed CO or SBO diets. As for the tumor lipids, there were no significant differences in the triglyceride, diglyceride, and phospholipid levels when the CO or SBO groups were compared to the palm oil groups.

Matched MeSH terms: Dietary Fats, Unsaturated/administration & dosage*; Dietary Fats, Unsaturated/analysis
Fulltext Effect of different levels of dietary cottonseed oil on broiler chicks production

Mohammed, Mohammed Omar Abdalqadir, Arabi, Sami Ahmed Mohammed, Mirghani, Mohamed E. S.

Biological and Natural Resources Engineering Journal, 2018;1(1):58-74.
MyJurnal

This study was conducted to evaluate the effect of dietary cottonseed oil (CSO) at
different levels on broiler chickens. Dietary CSO was tested for energy supplementation values in
poultry at levels 0, 3, 6 and 9% utilizing isonitrogenous (22.5% CP), semi-isocaloric (3100 Kcal/kg)
rations and run in the experiment. Ninety-six seven-day old unsexed Ross-308 broiler chicks with
an initial weight of 72.9 g were used for each experiment in a completely randomized design
(4x4x6). Chicks were fed for 42 days. Supplementation with the oils improved performance
(p>0.05) but CSO gave significant (p

Matched MeSH terms: Dietary Fats, Unsaturated
Fulltext Effect of exogenous emulsifier on growth performance, fat digestibility, apparent metabolisable energy in broiler chickens

Tan, Hui San, Abdoreza Soleimani Farjam, Goh, Yong Meng, Idrus Zulkifli, Evi Croes, Sarathi Karmakar Partha, et al.

Journal of Biochemistry, Microbiology and Biotechnology, 2016;4(1):7-10.
MyJurnal

This research was done to evaluate the effect of a commercial exogenous emulsifier
(polyethylene glycol ricinoleate (PEGR)) with high hydrophilic-to-lipophilic balance (HLB)
supplementation to broiler chicken diets on growth performance, digestibility of fat and
apparent metabolisable energy (AME) content in week 1, 3 and 5. A total of 360 one-day-old
male Cobb broiler chicks were assigned in groups of 30 to 12 battery cages. The chicks were
randomly assigned to two dietary treatments, with 6 replicate cages per treatment. The diets
were either standard broiler starter and finisher, with rice bran oil (RBO) as supplemented fat
source or similar diets + 0.05% emulsifier (RBOV). Feed intakes of RBOV groups significantly
increased compared to those of RBO groups from week 2 till 4 while body weights of RBOV
diets significantly increased in week 4 and 5. Both RBOV and RBO groups had similar FCR
except for week 5. Addition of this strongly hydrophilic emulsifier showed no significant
difference in fat digestibility of both RC and RV groups but higher AME was noted for the
treatment than for the control groups at week 5. Therefore, supplementing the exogenous
emulsifier into a broiler diet enriched with rice bran oil improved body weight and AME
content at week 5 with minimal effect on fat digestibility.

Matched MeSH terms: Dietary Fats
Fulltext Effect of extraction methods on yield, oxidative value, phytosterols and antioxidant content of cocoa butter

Roiaini, M., Norhayati, H., Seyed, H.M., Jinap, S.

International Food Research Journal, 2016;23(5):47-54.
MyJurnal

Cocoa beans are rich in numbers of beneficial bioactive compounds such as phenolics and
phytosterols, which benefits to human being. The suitable extraction method is needed to
produce high quality and quantity of cocoa butter and other bioactive compounds. There are
many extraction method to extract these compounds such as Soxhlet extraction, supercritical
fluid extraction, ultrasound extraction method and others. The objective of this study is to
determine the effectiveness of the different extraction methods producing high yields of cocoa
butter, lower oxidative value, stable phytosterols and antioxidant content. The cocoa beans were
subjected to different extraction methods such as Soxhlet extraction (SE), Ultrasonic extraction
method (USE), Supercritical carbon dioxide (SCO2
) and Supercritical carbon dioxide with cosolvent
(SCO2
-Ethanol). Cocoa butter extracted using SCO2
-Ethanol has significantly (p

Matched MeSH terms: Dietary Fats
Effect of fat supplementation on physiological and reproductive performance of Holstein Friesian bulls during summer

Butt MA, Bhatti JA, Khalique A, Shahid MQ

Trop Anim Health Prod, 2019 Nov;51(8):2595-2601.
PMID: 31230253 DOI: 10.1007/s11250-019-01976-1

The objective of current study was to determine the effect of fat supplement on physiological and reproductive performance of Holstein Friesian bulls during subtropical summer in Pakistan. Eighteen bulls were randomly divided into 3 treatment groups: (1) CTL, basal diet without fat supplementation; (2) FS100, basal diet with 100 g fat supplementation (Energizer-RP-10®, IFFCO, Johor, Malaysia); (3) FS200, basal diet with 200 g fat supplementation. Basal diet consisted of 50% green fodder (corn silage), 25% wheat straw, and 25% concentrate on dry matter basis. Diets were offered for 14 weeks from May to August 2016. The average daily temperature-humidity index ranged from 85 to 88 for the experimental period. The results indicated that there was no difference in dry matter intake, water intake, rectal temperature, pulse rate, and respiration rate among the treatment groups. Fat supplementation did not influence semen traits including sperm motility, progressive motility, amplitude of lateral head displacement, live-to-dead ratio, normal acrosomal ridge, plasma membrane integrity, and DNA integrity. The interaction of season with fat revealed that FA200 significantly increased post thaw semen motility and progressive motility during hot humid summer (P

Matched MeSH terms: Dietary Fats/administration & dosage; Dietary Fats/metabolism*
Fulltext Effect of linseed oil dietary supplementation on fatty acid composition and gene expression in adipose tissue of growing goats

Ebrahimi M, Rajion MA, Goh YM, Sazili AQ, Schonewille JT

Biomed Res Int, 2013;2013:194625.
PMID: 23484090 DOI: 10.1155/2013/194625

This study was conducted to determine the effects of feeding oil palm frond silage based diets with added linseed oil (LO) containing high α -linolenic acid (C18:3n-3), namely, high LO (HLO), low LO (LLO), and without LO as the control group (CON) on the fatty acid (FA) composition of subcutaneous adipose tissue and the gene expression of peroxisome proliferator-activated receptor (PPAR) α , PPAR- γ , and stearoyl-CoA desaturase (SCD) in Boer goats. The proportion of C18:3n-3 in subcutaneous adipose tissue was increased (P < 0.01) by increasing the LO in the diet, suggesting that the FA from HLO might have escaped ruminal biohydrogenation. Animals fed HLO diets had lower proportions of C18:1 trans-11, C18:2n-6, CLA cis-9 trans-11, and C20:4n-6 and higher proportions of C18:3n-3, C22:5n-3, and C22:6n-3 in the subcutaneous adipose tissue than animals fed the CON diets, resulting in a decreased n-6:n-3 fatty acid ratio (FAR) in the tissue. In addition, feeding the HLO diet upregulated the expression of PPAR- γ (P < 0.05) but downregulated the expression of SCD (P < 0.05) in the adipose tissue. The results of the present study show that LO can be safely incorporated in the diets of goats to enrich goat meat with potential health beneficial FA (i.e., n-3 FA).

Matched MeSH terms: Dietary Fats, Unsaturated/pharmacology*
Effect of multi-strain probiotics (multi-strain microbial cell preparation) on glycemic control and other diabetes-related outcomes in people with type 2 diabetes: a randomized controlled trial

Firouzi S, Majid HA, Ismail A, Kamaruddin NA, Barakatun-Nisak MY

Eur J Nutr, 2017 Jun;56(4):1535-1550.
PMID: 26988693 DOI: 10.1007/s00394-016-1199-8

AIM: Evidence of a possible connection between gut microbiota and several physiological processes linked to type 2 diabetes is increasing. However, the effect of multi-strain probiotics in people with type 2 diabetes remains unclear. This study investigated the effect of multi-strain microbial cell preparation-also refers to multi-strain probiotics-on glycemic control and other diabetes-related outcomes in people with type 2 diabetes.
DESIGN: A randomized, double-blind, parallel-group, controlled clinical trial.
SETTING: Diabetes clinic of a teaching hospital in Kuala Lumpur, Malaysia.
PARTICIPANTS: A total of 136 participants with type 2 diabetes, aged 30-70 years, were recruited and randomly assigned to receive either probiotics (n = 68) or placebo (n = 68) for 12 weeks.
OUTCOMES: Primary outcomes were glycemic control-related parameters, and secondary outcomes were anthropomorphic variables, lipid profile, blood pressure and high-sensitivity C-reactive protein. The Lactobacillus and Bifidobacterium quantities were measured before and after intervention as an indicator of successful passage of the supplement through gastrointestinal tract.
STATISTICAL ANALYSIS: Intention-to-treat (ITT) analysis was performed on all participants, while per-protocol (PP) analysis was performed on those participants who had successfully completed the trial with good compliance rate.
RESULTS: With respect to primary outcomes, glycated hemoglobin decreased by 0.14 % in the probiotics and increased by 0.02 % in the placebo group in PP analysis (p

Matched MeSH terms: Dietary Fats/administration & dosage
Fulltext Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality

Noor Raihana, A.R., Marikkar, J.M.N., Jaswir, I., Nurrulhidayah, A.F., Miskandar, M.S.

International Food Research Journal, 2017;24(101):0-0.
MyJurnal

A study was carried out to compare the cookie dough properties and cookie quality made out
of pink guava oil-palm stearin blends and lard (LD). Since LD is prohibited under religious
restrictions, plant shortenings were prepared by mixing pink guava seed oil with palm stearin
(PGO/PS) in different ratios: PGO-1, 40:60; PGO-2, 45:55; PGO-3, 50:50; PGO-4; 55:45 as
replacement. The effect of these formulated plant-based shortenings and LD shortening were
compared on dough rheological properties and cookie quality. Rheology and hardness of the
cookie dough were evaluated using Texture Analyser (TA). Cookie hardness was evaluated
with TA while cookie surface colors were measured using the CIE L*a*b* colorimetric system.
Among the samples, cookies made out of PGO-2 with the ratio 45:55 (PGO:PS) performed the
best substitute for LD to be used as shortening in cookies. PGO-2 also displayed the closest
similarity to LD in cookies for hardness, size and thickness, cracking size as well as colour.
As PGO-2 was a shortening formulated with plant-based ingredients, it could comply with the
halal and toyyiban requirements.

Matched MeSH terms: Dietary Fats
Effect of pre-germination time of brown rice on serum cholesterol levels of hypercholesterolaemic rats

Roohinejad S, Omidizadeh A, Mirhosseini H, Saari N, Mustafa S, Yusof RM, et al.

J Sci Food Agric, 2010 Jan 30;90(2):245-51.
PMID: 20355038 DOI: 10.1002/jsfa.3803

Brown rice is unpolished rice with immeasurable benefits for human health. Brown rice (BR) and pre-germinated brown rice (PGBR) are known to contain various functional compounds such as gamma-oryzanol, dietary fibre and gamma-aminobutyric acid (GABA). In the present study, the experimental diets containing BR and PGBR (24, 48 h pre-germination) were used to investigate the influence of pre-germination time of brown rice on blood cholesterol in Sprague-Dawley male rats.

Matched MeSH terms: Dietary Fats/administration & dosage
Effect of repeatedly heated palm olein on blood pressure-regulating enzymes activity and lipid peroxidation in rats

Leong XF, Salimon J, Mustafa MR, Jaarin K

Malays J Med Sci, 2012 Jan;19(1):20-9.
PMID: 22977371

BACKGROUND: Oxidative stress is associated with the pathogenesis of cardiovascular diseases. The process of deep-fat frying in dietary cooking oil plays a role in the generation of free radicals. In this study, palm olein heated to 180 °C was tested for its effect on the activity of blood pressure-regulating enzymes and lipid peroxidation.
METHODS: Forty-two adult male Sprague-Dawley rats were equally assigned into 6 groups.The first group was fed with normal rat chow as the control group, and the subsequent groups were fed with rat chow fortified with 15% weight/weight of the following: fresh palm olein, palm olein heated once, palm olein heated twice, palm olein heated 5 times, or palm olein heated 10 times. The duration of feeding was 6 months. Fatty acid analyses of oil were performed using gas chromatography. Peroxide values were determined using standard titration. Plasma was collected for biochemical analyses.
RESULTS: Repeatedly heated palm olein increased the levels of peroxide, angiotensin-converting enzyme, and lipid peroxidation as well as reduced the level of heme oxygenase. Fresh palm olein and palm olein heated once had lesser effects on lipid peroxidation and a better effect on the activity of blood pressure-regulating enzymes than repeatedly heated palm olein.
CONCLUSION: Repeatedly heated palm olein may negatively affect the activity of blood pressure-regulating enzymes and increase lipid peroxidation.

Matched MeSH terms: Dietary Fats, Unsaturated
Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils

Wan Rosli WI, Babji AS, Aminah A, Foo SP, Abd Malik O

Int J Food Sci Nutr, 2010 Aug;61(5):519-35.
PMID: 20166846 DOI: 10.3109/09637481003591582

The effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oil (PO), red PO35 and red PO48 were compared against the control beef fat treatment. Red PO oven-cooked beef frankfurters resulted in a significant loss of vitamin E from 538.5 to 287.5 microg after 6 months. Oven cooked sausages stored at -18 degrees C and retorted sausages stored for the 6 months of shelf studies resulted in more than 90% loss of alpha-carotene and beta-carotene in red PO beef frankfurters. Cholesterol was reduced at the range of 29.0-32.2 mg/100 g when beef fat was substituted with palm-based oils, in beef frankfurters. Differences of heat treatments did not significantly change THE cholesterol content, within all treatments. This study showed the potential of utilizing red palm oils as animal fat analogues in improving vitamin E, reducing cholesterol but not carotenes in beef frankfurters.

Matched MeSH terms: Dietary Fats*
Fulltext Effects of Garcinia atroviridis on serum profiles and atherosclerotic lesions in the aorta of guinea pigs fed a high cholesterol diet

Amran AA, Zaiton Z, Faizah O, Morat P

Singapore Med J, 2009 Mar;50(3):295-9.
PMID: 19352574

The fruit extract of Garcinia atroviridis (G. atroviridis) contains hydroxycitric acid and flavonoids, which have been reported to have a hypolipidaemic property. This extract with solvent methanol was used to investigate its effects on serum lipid profiles of guinea pigs fed a high cholesterol diet.

Matched MeSH terms: Dietary Fats/blood*
Effects of amount and type of dietary fats on postprandial lipemia and thrombogenic markers in individuals with metabolic syndrome

Teng KT, Chang CY, Kanthimathi MS, Tan AT, Nesaretnam K

Atherosclerosis, 2015 Sep;242(1):281-7.
PMID: 26232169 DOI: 10.1016/j.atherosclerosis.2015.07.003

Postprandial lipemia has been reported to affect endothelial function by thrombogenic and inflammatory pathways. We set out to investigate the impact of a) specific amount (50 g vs 20 g fat), and b) type of fatty acids (saturated, monounsaturated or n-6 polyunsaturated fatty acids; SFA, MUFA, PUFA) on postprandial lipemia, thrombogenic and inflammatory factors in metabolic syndrome subjects.

Matched MeSH terms: Dietary Fats/administration & dosage*; Dietary Fats/blood

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