ABSTRACT
O azeite de oliva é amplamente consumido devido às suas propriedades benéficas para a saúde e características sensoriais únicas. A composição química abundante em ácido graxo monoinsaturado, associada ao perfil de compostos fenólicos com importante efeito antioxidante, confere ao azeite de oliva alta estabilidade ao aquecimento. Embora existam muitas evidências sobre a estabilidade térmica do azeite, ainda existem muitas dúvidas, por parte da população, sobre o uso em técnicas culinárias que envolvam calor. O objetivo desse trabalho foi compilar evidências científicas a respeito da influência de técnicas culinárias sobre a estabilidade térmica do azeite de oliva, com vistas a elaborar material informativo, com linguagem adaptada à população em geral, sobre sua utilização na culinária, especialmente em preparações quentes. É de amplo conhecimento na literatura que o azeite de oliva é bastante resistente à cocção, no entanto, temperaturas elevadas, como as empregadas na fritura por imersão, podem levar a diminuição do teor de compostos fenólicos, a depender da quantidade e tipos de fenólicos presentes no azeite. Estudos no contexto da gastronomia molecular também relatam, além da estabilidade térmica, os benefícios da utilização do azeite de oliva na culinária devido às interações químicas entre os compostos do azeite e os compostos do alimento fazendo com que ambos (óleo e alimentos) se beneficiem dos efeitos protetivos desses compostos. Considerando que ainda é muito comum o uso do azeite de oliva apenas para temperar saladas e finalizar pratos, o infográfico elaborado no presente trabalho pode contribuir para apresentar o conteúdo científico sobre o uso do azeite em preparações culinárias quentes de forma simplificada e de fácil compreensão.
Olive oil is widely consumed due to its beneficial health properties and unique sensory characteristics. The chemical composition abundant in monounsaturated fatty acids, associated with a profile of phenolic compounds with important antioxidant effects, gives olive oil high heat stability. Although there is much evidence about the thermal stability of olive oil, there are still many doubts among the population about its use in cooking techniques that involve heat. The objective of this work was to compile scientific evidence about the influence of cooking techniques on the thermal stability of olive oil, in order to elaborate informative material, with language adapted to the general population, about its use in cooking, especially in hot preparations. It is widely known in the literature that olive oil is very resistant to cooking, however, high temperatures, such as those used in deep frying, can lead to a decrease in the content of phenolic compounds, depending on the amount and types of phenolics present in the oil. Studies in the context of molecular gastronomy also report, besides thermal stability, the benefits of using olive oil in cooking due to chemical interactions between the compounds of olive oil and food compounds, so that both (oil and food) benefit from the protective effects of these compounds. Considering that it is still very common to use olive oil only to season salads and finish dishes, the infographic prepared in this work can contribute to present the scientific content about the use of olive oil in hot culinary preparations in a simplified and easy to understand way.
El aceite de oliva es ampliamente consumido por sus propiedades beneficiosas para la salud y sus características sensoriales únicas. La composición química abundante en ácidos grasos monoinsaturados, asociada al perfil de compuestos fenólicos con importante efecto antioxidante, confiere al aceite de oliva una gran estabilidad al calentamiento. Aunque hay muchas evidencias sobre la estabilidad térmica del aceite de oliva, todavía existen muchas dudas entre la población sobre su uso en técnicas culinarias que implican calor. El objetivo de este trabajo fue recopilar evidencias científicas sobre la influencia de las técnicas culinarias en la estabilidad térmica del aceite de oliva, con el fin de elaborar material divulgativo, con lenguaje adaptado a la población general, sobre su uso en cocina, especialmente en preparaciones calientes. Es ampliamente conocido en la literatura que el aceite de oliva es bastante resistente a la cocción, sin embargo, las altas temperaturas, como las empleadas en la fritura por inmersión, pueden llevar a disminuir el contenido de compuestos fenólicos, dependiendo de la cantidad y tipos de fenólicos presentes en el aceite. Los estudios en el contexto de la gastronomía molecular también informan, además de la estabilidad térmica, de los beneficios del uso del aceite de oliva en la cocina debido a las interacciones químicas entre los compuestos del aceite de oliva y los compuestos de los alimentos, de forma que ambos (aceite y alimento) se benefician de los efectos protectores de estos compuestos. Teniendo en cuenta que todavía es muy común el uso del aceite de oliva sólo para aliñar ensaladas y terminar platos, la infografía elaborada en este trabajo puede contribuir a presentar de forma simplificada y fácil de entender el contenido científico sobre el uso del aceite de oliva en preparaciones culinarias calientes.
ABSTRACT
Studies have reported different changes in the fatty acid composition of red blood cell (RBC) total lipids in patients with various types of cancer. It has been indicated that n-3/n-6 ratio plays a key role in the general consequence of skin photocarcinogenesis. However, to our knowledge there was no study examining the unsaturated fatty acid profile in basal cell carcinoma (BCC) patients. So, we explore the fatty acid composition of RBCs in newly diagnosed BCC patients in a hospital-based case-control study. This study has been conducted on new case BCC patients in Razi Hospital, Tehran, Iran. Fatty acid concentration in erythrocyte membranes defined as relative values after extraction, purification and preparation, by gas chromatography.Analysis revealed that heptadecenoic acid (p = 0.010) and oleic acid (p < 0.001) was significantly higher in BCC patients in comparison with control group. Among polyunsaturated fatty acids (PUFAs), linoleic acid (LA), and arachidonic acid (AA) were significantly higher in BCC patients (p < 0.001). It has been indicated that n-3 was significantly lower (p = 0.040) and n-6 was significantly higher (p = 0.002) in BCC patients. In addition, total PUFA (p < 0.001) and n-6 PUFAs/n-3 PUFAs (p = 0.002) were significantly higher in BCC patients compared to the control group. Here we indicated that new case BCC patient had significantly higher n-6 PUFA and lower n-3 along with other differences in unsaturated fatty acid in comparison with healthy subjects. Our study provides evidence that lipids are important in BCC development.
Subject(s)
Humans , Arachidonic Acid , Carcinoma, Basal Cell , Case-Control Studies , Erythrocyte Membrane , Erythrocytes , Fatty Acids , Fatty Acids, Unsaturated , Healthy Volunteers , Iran , Linoleic Acid , Oleic Acid , SkinABSTRACT
Physicochemical properties, metal analysis and fatty acid profile were carried out on Python regius fat with a view to ascertaining the immense therapeutic claim by traditional medical practitioners. Physicochemical analysis showed that the fat is lower than that of animal fats: cow fat, swine fat and goat fat. Trace metal analysis indicated that it contains 10000ppm Sodium, 620.00ppm Calcium, 94.26ppm Magnesium and 114.00ppm Iron. Python regius fat was found to contain 62% monounsaturated fatty acid, 10% polyunsaturated fatty acid and 28% saturated fatty acid. These results indicated that Python regius fat is a rich source of monounsaturated fatty acids; the healthy edible fat and can also be a good raw material for the soap and cosmetics industry. The results of the study showed that the fat has acid value and therefore less susceptible to rancidity. The saponification value of the fat is 164.09 mg KOH g-l showing its high triglyceride content, indicating its potential usefulness in the soap making industry. Its mineral content makes it a potentially useful source of electrolytes, which function in cellular activities such as enzyme action, muscle contraction, nerve action, blood clotting and water balance. The iodine value of 97.2 mg KOH g-l also indicated a fairly high amount of unsaturated fatty acids. The higher the iodine value, the greater the degree of unsaturation and the greater the susceptibility to oxidative rancidity. Overall, we therefore recommend the fat for use due to its diverse medicinal and industrial potentials.
ABSTRACT
Objective To investigate the effects of dietary consumption of monounsaturated fatty acid (MUFA) on the control of type 2 diabetes mellitus. Methods One hundred and eighty-five patients with type 2 diabetes mellitus from a community in Shanghai were randomly divided into MUFA intervention group (MUFA group,n=125) and control group (n=60). The patients in MUFA group consumed tea oil enriched in MUFA for 3 months,while those in control group consumed normal oil. The serum glucose (fasting plasma glucose and 2-hour postprandial glucose),fasting insulin and blood lipid were examined before intervention and three months after intervention,and the parameters were compared within groups and between groups. Results The serum fasting glucose,fasting insulin,total cholesterol and low density lipoprotein-cholesterol 3 months after intervention were significantly lower than those before intervention in MUFA group (P0.05),while the serum fasting glucose,total cholesterol and low density lipoprotein-cholesterol in MUFA group were significantly lower than those in control group 3 months after intervention (P0.05). Conclusion Dietary consumption of MUFA can improve the glucose and lipid metabolism in patients with type 2 diabetes mellitus.