Dodecanoic acid in extra virgin coconut oil, may reduce the incidence of hea...banafsheh61
Abstract: Lauric-acid is a 12-carbon, medium-length, long-chain fatty acid that makes up around 50 percent of the fatty acids within coconut oil. It is a powerful compound that is sometimes extracted from the coconut for use in developing monolaurin. Monolaurin is an anti-microbial agent that is able to fight bacteria, viruses, yeasts, and other pathogens. Since one cannot ingest lauric-acid alone because it is irritating and not found alone in nature, one is most likely to consume it in the form of extra virgin coconut oil or from fresh coconuts. This prospective research is about the effects of lauric-acid in prevention of cancer and heart disease by reviewing applied studies on animals and humans. The viral, fungal and microbial effects in the cause of some types of cancer and heart disease is well established, therefore, the anti-pathogenic and anti-parasitic effects of lauric-acid is the other way of importance of this compound.
Coconut oil is all the rage these days to benefit your health. It has been rumored to help with heart disease, thyroid problems, slow aging, and protect against illnesses such as Alzheimer’s, arthritis, diabetes and even weight loss. But what is the truth about coconut oil? Tune into this webinar to learn fact from fiction about this popular oil.
Learning Objectives
The participant will be able to discuss the composition of coconut oil and the metabolism of its triglycerides.
The participant will be able to explain the science behind the purported benefits of coconut oil for weight loss and blood lipid levels.
The participant will be able to assist clients in understanding the inclusion of coconut oil in the context of a healthy dietary pattern.
Effect of Coconut Oil, Coconut Water and Palm Kernel Oil on Some Biochemical ...IOSR Journals
The coconut oil, coconut water and palm kernel oil was administered orally at a dose of 400mg/kg body weight to white albino rats to check for some effect on biochemical parameters. Twenty (20) rats divided into four (4) groups of five (5) rats each. One group was treated with distilled water and feed only serving as control, second group was treated with coconut water only while the third group was treated with coconut oil only and the fourth group was treated with palm kernel oil only. The treatment lasted for 7 days. Effect of the coconut oil, coconut water and palm kernel oil on lipid profile, glucose and protein were analysed, also toxic effect was determined using biochemical enzyme markers.Treatment showed significant (p<0.05)><0.05)><0.05)><0.05)><0.05)><0.05) decrease in enzyme activities except for ALP when treated with palm kernel oil, ALT when treated with coconut oil. Treatment with coconut oil, coconut water and palm kernel oil showed hypoglycaemic properties and also shows no toxic effect on the liver at the concentration employed.
Coconut Oil: Buyers Guide + How To Use ItAsja Svilans
Hands down, this is one of the most asked questions when we run our workshops. And i am sure the questions will keep coming after this! Until then, enjoy your buyers guide to the deliciousness that is coconut oil!
Dietary fats plays major role in our health. Due to high calorific value many tend to avoid dietary fat. Which type of fat we are consuming makes a lot of difference. Processed foods contain unhealthy fat. One needs to control its consumption. Essential fats coming from oil seeds are: good for health and must to have every day. Know more about Dietary fat
Coconut oil has various health benefits. It contains antioxidants and antimicrobial fatty acids. While high in saturated fat, studies show coconut oil may not increase heart disease risk like other saturated fats due to its unique fatty acid composition. Coconut oil is solid at room temperature and can be used for cooking or baking, where it adds flavor and has a higher burning point than other oils. The fatty acids in coconut oil are metabolized differently than other fats and may provide benefits for conditions like malabsorption.
The document discusses the roles and types of fats in the body. It states that unsaturated fats are good for health while saturated and trans fats increase risk of disease. Specifically, it notes that unsaturated fats lower cholesterol and protect health, saturated fats raise cholesterol, and trans fats greatly increase risk of heart disease and other health issues. High body fat is also discussed as disrupting hormone levels and increasing risks of conditions like diabetes and metabolic syndrome. The document recommends limiting total fat intake and choosing unsaturated fats for cooking.
According to the American Heart Association (AHA), there are two types of trans fats found in foods, naturally occurring and artificial. Participate in this informative, free webinar to learn the differences between these two types of trans fats and the effects on heart health.
Dodecanoic acid in extra virgin coconut oil, may reduce the incidence of hea...banafsheh61
Abstract: Lauric-acid is a 12-carbon, medium-length, long-chain fatty acid that makes up around 50 percent of the fatty acids within coconut oil. It is a powerful compound that is sometimes extracted from the coconut for use in developing monolaurin. Monolaurin is an anti-microbial agent that is able to fight bacteria, viruses, yeasts, and other pathogens. Since one cannot ingest lauric-acid alone because it is irritating and not found alone in nature, one is most likely to consume it in the form of extra virgin coconut oil or from fresh coconuts. This prospective research is about the effects of lauric-acid in prevention of cancer and heart disease by reviewing applied studies on animals and humans. The viral, fungal and microbial effects in the cause of some types of cancer and heart disease is well established, therefore, the anti-pathogenic and anti-parasitic effects of lauric-acid is the other way of importance of this compound.
Coconut oil is all the rage these days to benefit your health. It has been rumored to help with heart disease, thyroid problems, slow aging, and protect against illnesses such as Alzheimer’s, arthritis, diabetes and even weight loss. But what is the truth about coconut oil? Tune into this webinar to learn fact from fiction about this popular oil.
Learning Objectives
The participant will be able to discuss the composition of coconut oil and the metabolism of its triglycerides.
The participant will be able to explain the science behind the purported benefits of coconut oil for weight loss and blood lipid levels.
The participant will be able to assist clients in understanding the inclusion of coconut oil in the context of a healthy dietary pattern.
Effect of Coconut Oil, Coconut Water and Palm Kernel Oil on Some Biochemical ...IOSR Journals
The coconut oil, coconut water and palm kernel oil was administered orally at a dose of 400mg/kg body weight to white albino rats to check for some effect on biochemical parameters. Twenty (20) rats divided into four (4) groups of five (5) rats each. One group was treated with distilled water and feed only serving as control, second group was treated with coconut water only while the third group was treated with coconut oil only and the fourth group was treated with palm kernel oil only. The treatment lasted for 7 days. Effect of the coconut oil, coconut water and palm kernel oil on lipid profile, glucose and protein were analysed, also toxic effect was determined using biochemical enzyme markers.Treatment showed significant (p<0.05)><0.05)><0.05)><0.05)><0.05)><0.05) decrease in enzyme activities except for ALP when treated with palm kernel oil, ALT when treated with coconut oil. Treatment with coconut oil, coconut water and palm kernel oil showed hypoglycaemic properties and also shows no toxic effect on the liver at the concentration employed.
Coconut Oil: Buyers Guide + How To Use ItAsja Svilans
Hands down, this is one of the most asked questions when we run our workshops. And i am sure the questions will keep coming after this! Until then, enjoy your buyers guide to the deliciousness that is coconut oil!
Dietary fats plays major role in our health. Due to high calorific value many tend to avoid dietary fat. Which type of fat we are consuming makes a lot of difference. Processed foods contain unhealthy fat. One needs to control its consumption. Essential fats coming from oil seeds are: good for health and must to have every day. Know more about Dietary fat
Coconut oil has various health benefits. It contains antioxidants and antimicrobial fatty acids. While high in saturated fat, studies show coconut oil may not increase heart disease risk like other saturated fats due to its unique fatty acid composition. Coconut oil is solid at room temperature and can be used for cooking or baking, where it adds flavor and has a higher burning point than other oils. The fatty acids in coconut oil are metabolized differently than other fats and may provide benefits for conditions like malabsorption.
The document discusses the roles and types of fats in the body. It states that unsaturated fats are good for health while saturated and trans fats increase risk of disease. Specifically, it notes that unsaturated fats lower cholesterol and protect health, saturated fats raise cholesterol, and trans fats greatly increase risk of heart disease and other health issues. High body fat is also discussed as disrupting hormone levels and increasing risks of conditions like diabetes and metabolic syndrome. The document recommends limiting total fat intake and choosing unsaturated fats for cooking.
According to the American Heart Association (AHA), there are two types of trans fats found in foods, naturally occurring and artificial. Participate in this informative, free webinar to learn the differences between these two types of trans fats and the effects on heart health.
The document provides information on lipids including their structure, types, functions in food and the body, digestion, and health impacts. It discusses saturated, unsaturated, and trans fats. It also covers lipid metabolism, recommendations for athletes, and factors that influence fat oxidation during exercise like fitness level, exercise intensity and duration, and diet.
Fats are triglycerides composed of fatty acid chains and glycerol. There are three main types: saturated, monounsaturated, and polyunsaturated. Alpha-linolenic acid and linoleic acid are essential fatty acids that must be obtained through diet. Fats provide energy and have various health benefits, but excess saturated fat intake increases risk of heart disease and other issues. Balancing intake of omega-3 and omega-6 fatty acids is important for health. Olestra is a fat substitute that provides no calories but can cause digestive issues.
This document discusses the structures and functions of fats and oils. It begins by introducing lipids and their role in the human diet. It then describes 10 important functions of fats in food, including appearance, emulsions, flavor, heat transfer, melting point, nutrition, satiety, shortening, solubility, and texture. The document discusses how fat structure determines its functionality, using triglycerides as an example. It covers the use of trans fats and alternatives like palm oil. In conclusion, it emphasizes the roles of fats in food products and nutrition, and the importance of balance, variety and moderation in the diet.
This document discusses technology related to oils and fats. It defines oils and fats as lipids composed of triglycerides, which are esters of glycerol bonded to three fatty acid units. The main difference between oils and fats is that fats are solid at room temperature due to higher saturated fatty acid content, while oils are liquid due to higher unsaturated fatty acid content. The document outlines important properties and uses of oils and fats, including as prepared edible products, sources like animal fats and vegetable oils, production statistics, industrial uses, and identification methods based on physical and chemical characteristics.
This is a presentation presented on Mid-Valley International College affiliated to HELP University Malaysia.Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils comebottle of vegetable oil from many different plants and from fish. Oils are NOT a food group, but they provide essential nutrients. Therefore, oils are included in USDA food patterns.
Some commonly eaten oils include: canola oil, corn oil, cottonseed oil, olive oil, safflower oil, soybean oil, and sunflower oil. Some oils are used mainly as flavorings, such as walnut oil and sesame oil. A number of foods are naturally high in oils, like nuts, olives, some fish, and avocados.
Foods that are mainly oil include mayonnaise, certain salad dressings, and soft (tub or squeeze) margarine with no trans fats. Check the Nutrition Facts label to find margarines with 0 grams of trans fat. Amounts of trans fat are required to be listed on labels.
Most oils are high in monounsaturated or polyunsaturated fats, and low in saturated fats. Oils from plant sources (vegetable and nut oils) do not contain any cholesterol. In fact, no plant foods contain cholesterol. A few plant oils, however, including coconut oil, palm oil, and palm kernel oil, are high in saturated fats and for nutritional purposes should be considered to be solid fats.
Solid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come from many animal foods and can be made from vegetable oils through a process called hydrogenation. Some common fats are: butter, milk fat, beef fat (tallow, suet), chicken fat, pork fat (lard), stick margarine, shortening, and partially hydrogenated oil. We all need some fat in our diet. But too much of a particular kind of fat – saturated fat – can raise our cholesterol, which increases the risk of heart disease. It's important to cut down on fat and choose foods that contain unsaturated fat.
Eating too much fat can also make us more likely to put on weight, because foods that are high in fat are high in energy too, which is measured in kilojoules (kJ) or calories (kcal). Being overweight raises our risk of serious health problems, such as type 2 diabetes and high blood pressure, as well as coronary heart disease.
But this doesn’t mean that all fat is bad. We need some fat in our diet because it helps the body absorb certain nutrients. Fat is a source of energy as well as some vitamins (such as vitamins A and D), and provides essential fatty acids that the body can’t make itself.
There are two main types of fat found in food: saturated and unsaturated. But which fats should we be eating more of?Most people in the UK eat too much saturated fat: about 20% more than the recommended maximum, according to the British Dietetic Association.
The average man should eat no more than 30g of saturated fat a day.
The average woman should eat no more than 20g of saturated fat a day.
Eating a diet high in saturated fat
This document provides an overview of fat (lipids) as a macronutrient. It defines different types of fat including triglycerides, saturated fat, monounsaturated fat, polyunsaturated fat, and hydrogenated or trans fats. Tables are included showing the fat composition of various foods. The document aims to give the reader a full understanding of fat as a macronutrient and its role in nutrition.
The document discusses fats and oils, noting that fats are usually solid while oils are generally liquid at room temperature. It states that fats and oils come from both plant and animal sources. It also discusses the benefits of a healthy balanced diet, including losing weight and providing nutrients to keep the body healthy. Finally, it lists some top low-fat foods such as low-fat yogurt, apples, low-sodium turkey, lettuce, almonds, popcorn, oatmeal, broccoli, low-sodium tuna, and egg whites.
Fats and oils are most abundant lipids found in nature. They provide energy, insulate organs, and transport fat-soluble vitamins. Fats and oils are triglycerides composed of fatty acid units esterified to a glycerol backbone. They exist in both plant and animal sources and can be saturated, monounsaturated, or polyunsaturated depending on fatty acid composition. Different plant oils have varying concentrations and types of fatty acids that determine their nutritional properties and suitable uses.
The document defines various types of lipids including triglycerides, saturated, monounsaturated, and polyunsaturated fatty acids. It discusses the physical states of lipids and characteristics of fatty acids such as chain length and saturation. Sources of different types of fats are provided for various foods. Recommendations are given for reducing fat intake including reading food labels, choosing cooking methods, making substitutions, and portion control.
This document provides an overview of trans fats and their health risks. It discusses that trans fats are unsaturated fats produced through partial hydrogenation, altering fat configurations. Studies have shown trans fats increase risks for cardiovascular disease and type 2 diabetes by raising "bad" cholesterol and promoting insulin resistance. The document recommends limiting trans fat intake and choosing unsaturated fats from foods like fish, nuts, and vegetable oils to maintain heart health.
This document discusses the production of trans fatty acids during deep fat frying of frozen foods using different oils and frying methods. It provides background on food preservation methods like freezing and processing techniques like frying. The document outlines factors that influence deep fat frying and different frying modalities. It describes lipids and various types of oils used for frying. The document discusses saturated and unsaturated fatty acids, and how partial hydrogenation of oils leads to the formation of trans fatty acids. It notes the health effects of trans fatty acids and their presence in foods.
This document provides information about different types of dietary fats and cholesterol. It discusses saturated and unsaturated fats, including monounsaturated and polyunsaturated fats. It also explains how cholesterol is carried in the blood by LDLs and HDLs, and that LDLs are linked to heart disease while HDLs help remove cholesterol from arteries. The document recommends no more than 66g total fat, 30% calories from fat, and less than 10% calories from saturated fat for a 2000 calorie diet.
Monounsaturated fatty acids contain nine calories per gram and should be consumed in moderation in order to regulate calories to acceptable daily intake levels. MUFAs are so important dietarily is because they have anti-inflammatory properties that contribute to the overall health of the body. KTV1 groundnut oil contains mufa pufs which is the best cooking oil.
Fats are a type of lipid that provide energy but do not dissolve in water. They are made of carbon, hydrogen and oxygen. Fats can come from animal sources like meat and dairy or plant sources like seeds, fruits and nuts. There are different types of fats including saturated, monounsaturated, polyunsaturated and trans fats. A balanced diet should limit saturated fats and include unsaturated fats to support health and reduce disease risk.
Rainforest Herbs is a Malaysian herbal company established in 1995 that focuses on developing herbal products from tropical Malaysian rainforest herbs. The company uses organic and sustainably harvested raw materials in its 30 herbal products, which meet Malaysian and Japanese quality standards. Rainforest Herbs' mission is to provide the health benefits of herbs while supporting rainforest conservation through sustainable practices and education.
Trans fat in junk food – know to say noAurikBairagi
Junk food often contains unhealthy trans fats. Trans fats are unsaturated fats that have a trans molecular configuration rather than a cis configuration, giving them higher melting points. They occur naturally in small amounts but are mainly produced through partial hydrogenation of oils during food processing to increase shelf life. High intake of trans fats is linked to increased risk of heart disease, diabetes, obesity, and some cancers. Health experts recommend limiting trans fat intake to less than 1% of total daily calories. As an alternative to trans fats, some foods use interesterified fats which rearrange fatty acid positions but do not create trans fats.
Fish oil extraction and processing techniquesVikas Kumar
The presentation covers fish lipids, their characteristics, types of fish based on lipids, anatomical distribution of fats in fish, saturated and unsaturated fatty acid, industrial classification of fish oil, extraction of fish body and fish liver oil, refining, quality changes, industrial classification of fish oil, etc.
1. There are three main classes of lipids: triglycerides, phospholipids, and sterols. Triglycerides are the main form of dietary fat and consist of a glycerol molecule attached to three fatty acids.
2. There are three types of fatty acids: saturated, monounsaturated, and polyunsaturated. The type of fatty acid affects health risks like heart disease.
3. The degree to which lipids are used for fuel during exercise depends on intensity, duration, diet, training history, and metabolic state. Endurance training increases an individual's ability to burn fat during exercise.
This document summarizes a study conducted by Dr. Sapna Johnson and Dr. Nirmali Saikia at the Centre for Science and Environment in India on the fatty acid profiles of commonly consumed edible oils and fats in India. The study aimed to determine the saturated, unsaturated, and trans fatty acid content of refined edible oils, vanaspati, ghee and butter samples using gas chromatography. The document provides background on fats and oils, fatty acids, essential fatty acids, the edible oil industry in India, hydrogenation and trans fats, and health risks of trans fats. It also describes the materials and methods used in the study as well as presents and discusses the results.
This document examines the health claims surrounding coconut oil. It begins by describing the biochemical composition of coconut oil, noting its high saturated fat content. It then reviews recent research showing coconut oil's antimicrobial properties and potential benefits for conditions like dementia and weight loss. Studies on coconut oil's effects on lipid profiles have yielded mixed results, raising HDL but also LDL. The document concludes that while coconut oil may provide some health benefits, more research is still needed and it should not be considered a "superfood." Moderation is recommended for inclusion in an otherwise healthy diet.
The document provides information on lipids including their structure, types, functions in food and the body, digestion, and health impacts. It discusses saturated, unsaturated, and trans fats. It also covers lipid metabolism, recommendations for athletes, and factors that influence fat oxidation during exercise like fitness level, exercise intensity and duration, and diet.
Fats are triglycerides composed of fatty acid chains and glycerol. There are three main types: saturated, monounsaturated, and polyunsaturated. Alpha-linolenic acid and linoleic acid are essential fatty acids that must be obtained through diet. Fats provide energy and have various health benefits, but excess saturated fat intake increases risk of heart disease and other issues. Balancing intake of omega-3 and omega-6 fatty acids is important for health. Olestra is a fat substitute that provides no calories but can cause digestive issues.
This document discusses the structures and functions of fats and oils. It begins by introducing lipids and their role in the human diet. It then describes 10 important functions of fats in food, including appearance, emulsions, flavor, heat transfer, melting point, nutrition, satiety, shortening, solubility, and texture. The document discusses how fat structure determines its functionality, using triglycerides as an example. It covers the use of trans fats and alternatives like palm oil. In conclusion, it emphasizes the roles of fats in food products and nutrition, and the importance of balance, variety and moderation in the diet.
This document discusses technology related to oils and fats. It defines oils and fats as lipids composed of triglycerides, which are esters of glycerol bonded to three fatty acid units. The main difference between oils and fats is that fats are solid at room temperature due to higher saturated fatty acid content, while oils are liquid due to higher unsaturated fatty acid content. The document outlines important properties and uses of oils and fats, including as prepared edible products, sources like animal fats and vegetable oils, production statistics, industrial uses, and identification methods based on physical and chemical characteristics.
This is a presentation presented on Mid-Valley International College affiliated to HELP University Malaysia.Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils comebottle of vegetable oil from many different plants and from fish. Oils are NOT a food group, but they provide essential nutrients. Therefore, oils are included in USDA food patterns.
Some commonly eaten oils include: canola oil, corn oil, cottonseed oil, olive oil, safflower oil, soybean oil, and sunflower oil. Some oils are used mainly as flavorings, such as walnut oil and sesame oil. A number of foods are naturally high in oils, like nuts, olives, some fish, and avocados.
Foods that are mainly oil include mayonnaise, certain salad dressings, and soft (tub or squeeze) margarine with no trans fats. Check the Nutrition Facts label to find margarines with 0 grams of trans fat. Amounts of trans fat are required to be listed on labels.
Most oils are high in monounsaturated or polyunsaturated fats, and low in saturated fats. Oils from plant sources (vegetable and nut oils) do not contain any cholesterol. In fact, no plant foods contain cholesterol. A few plant oils, however, including coconut oil, palm oil, and palm kernel oil, are high in saturated fats and for nutritional purposes should be considered to be solid fats.
Solid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come from many animal foods and can be made from vegetable oils through a process called hydrogenation. Some common fats are: butter, milk fat, beef fat (tallow, suet), chicken fat, pork fat (lard), stick margarine, shortening, and partially hydrogenated oil. We all need some fat in our diet. But too much of a particular kind of fat – saturated fat – can raise our cholesterol, which increases the risk of heart disease. It's important to cut down on fat and choose foods that contain unsaturated fat.
Eating too much fat can also make us more likely to put on weight, because foods that are high in fat are high in energy too, which is measured in kilojoules (kJ) or calories (kcal). Being overweight raises our risk of serious health problems, such as type 2 diabetes and high blood pressure, as well as coronary heart disease.
But this doesn’t mean that all fat is bad. We need some fat in our diet because it helps the body absorb certain nutrients. Fat is a source of energy as well as some vitamins (such as vitamins A and D), and provides essential fatty acids that the body can’t make itself.
There are two main types of fat found in food: saturated and unsaturated. But which fats should we be eating more of?Most people in the UK eat too much saturated fat: about 20% more than the recommended maximum, according to the British Dietetic Association.
The average man should eat no more than 30g of saturated fat a day.
The average woman should eat no more than 20g of saturated fat a day.
Eating a diet high in saturated fat
This document provides an overview of fat (lipids) as a macronutrient. It defines different types of fat including triglycerides, saturated fat, monounsaturated fat, polyunsaturated fat, and hydrogenated or trans fats. Tables are included showing the fat composition of various foods. The document aims to give the reader a full understanding of fat as a macronutrient and its role in nutrition.
The document discusses fats and oils, noting that fats are usually solid while oils are generally liquid at room temperature. It states that fats and oils come from both plant and animal sources. It also discusses the benefits of a healthy balanced diet, including losing weight and providing nutrients to keep the body healthy. Finally, it lists some top low-fat foods such as low-fat yogurt, apples, low-sodium turkey, lettuce, almonds, popcorn, oatmeal, broccoli, low-sodium tuna, and egg whites.
Fats and oils are most abundant lipids found in nature. They provide energy, insulate organs, and transport fat-soluble vitamins. Fats and oils are triglycerides composed of fatty acid units esterified to a glycerol backbone. They exist in both plant and animal sources and can be saturated, monounsaturated, or polyunsaturated depending on fatty acid composition. Different plant oils have varying concentrations and types of fatty acids that determine their nutritional properties and suitable uses.
The document defines various types of lipids including triglycerides, saturated, monounsaturated, and polyunsaturated fatty acids. It discusses the physical states of lipids and characteristics of fatty acids such as chain length and saturation. Sources of different types of fats are provided for various foods. Recommendations are given for reducing fat intake including reading food labels, choosing cooking methods, making substitutions, and portion control.
This document provides an overview of trans fats and their health risks. It discusses that trans fats are unsaturated fats produced through partial hydrogenation, altering fat configurations. Studies have shown trans fats increase risks for cardiovascular disease and type 2 diabetes by raising "bad" cholesterol and promoting insulin resistance. The document recommends limiting trans fat intake and choosing unsaturated fats from foods like fish, nuts, and vegetable oils to maintain heart health.
This document discusses the production of trans fatty acids during deep fat frying of frozen foods using different oils and frying methods. It provides background on food preservation methods like freezing and processing techniques like frying. The document outlines factors that influence deep fat frying and different frying modalities. It describes lipids and various types of oils used for frying. The document discusses saturated and unsaturated fatty acids, and how partial hydrogenation of oils leads to the formation of trans fatty acids. It notes the health effects of trans fatty acids and their presence in foods.
This document provides information about different types of dietary fats and cholesterol. It discusses saturated and unsaturated fats, including monounsaturated and polyunsaturated fats. It also explains how cholesterol is carried in the blood by LDLs and HDLs, and that LDLs are linked to heart disease while HDLs help remove cholesterol from arteries. The document recommends no more than 66g total fat, 30% calories from fat, and less than 10% calories from saturated fat for a 2000 calorie diet.
Monounsaturated fatty acids contain nine calories per gram and should be consumed in moderation in order to regulate calories to acceptable daily intake levels. MUFAs are so important dietarily is because they have anti-inflammatory properties that contribute to the overall health of the body. KTV1 groundnut oil contains mufa pufs which is the best cooking oil.
Fats are a type of lipid that provide energy but do not dissolve in water. They are made of carbon, hydrogen and oxygen. Fats can come from animal sources like meat and dairy or plant sources like seeds, fruits and nuts. There are different types of fats including saturated, monounsaturated, polyunsaturated and trans fats. A balanced diet should limit saturated fats and include unsaturated fats to support health and reduce disease risk.
Rainforest Herbs is a Malaysian herbal company established in 1995 that focuses on developing herbal products from tropical Malaysian rainforest herbs. The company uses organic and sustainably harvested raw materials in its 30 herbal products, which meet Malaysian and Japanese quality standards. Rainforest Herbs' mission is to provide the health benefits of herbs while supporting rainforest conservation through sustainable practices and education.
Trans fat in junk food – know to say noAurikBairagi
Junk food often contains unhealthy trans fats. Trans fats are unsaturated fats that have a trans molecular configuration rather than a cis configuration, giving them higher melting points. They occur naturally in small amounts but are mainly produced through partial hydrogenation of oils during food processing to increase shelf life. High intake of trans fats is linked to increased risk of heart disease, diabetes, obesity, and some cancers. Health experts recommend limiting trans fat intake to less than 1% of total daily calories. As an alternative to trans fats, some foods use interesterified fats which rearrange fatty acid positions but do not create trans fats.
Fish oil extraction and processing techniquesVikas Kumar
The presentation covers fish lipids, their characteristics, types of fish based on lipids, anatomical distribution of fats in fish, saturated and unsaturated fatty acid, industrial classification of fish oil, extraction of fish body and fish liver oil, refining, quality changes, industrial classification of fish oil, etc.
1. There are three main classes of lipids: triglycerides, phospholipids, and sterols. Triglycerides are the main form of dietary fat and consist of a glycerol molecule attached to three fatty acids.
2. There are three types of fatty acids: saturated, monounsaturated, and polyunsaturated. The type of fatty acid affects health risks like heart disease.
3. The degree to which lipids are used for fuel during exercise depends on intensity, duration, diet, training history, and metabolic state. Endurance training increases an individual's ability to burn fat during exercise.
This document summarizes a study conducted by Dr. Sapna Johnson and Dr. Nirmali Saikia at the Centre for Science and Environment in India on the fatty acid profiles of commonly consumed edible oils and fats in India. The study aimed to determine the saturated, unsaturated, and trans fatty acid content of refined edible oils, vanaspati, ghee and butter samples using gas chromatography. The document provides background on fats and oils, fatty acids, essential fatty acids, the edible oil industry in India, hydrogenation and trans fats, and health risks of trans fats. It also describes the materials and methods used in the study as well as presents and discusses the results.
This document examines the health claims surrounding coconut oil. It begins by describing the biochemical composition of coconut oil, noting its high saturated fat content. It then reviews recent research showing coconut oil's antimicrobial properties and potential benefits for conditions like dementia and weight loss. Studies on coconut oil's effects on lipid profiles have yielded mixed results, raising HDL but also LDL. The document concludes that while coconut oil may provide some health benefits, more research is still needed and it should not be considered a "superfood." Moderation is recommended for inclusion in an otherwise healthy diet.
This document summarizes a study conducted by Dr. Sapna Johnson and Dr. Nirmali Saikia at the Centre for Science and Environment in India on the fatty acid profiles of edible oils and fats commonly consumed in India. The study aimed to determine the saturated, unsaturated, and trans fatty acid content of refined edible oils, vanaspati, ghee and butter samples using approved analytical methods. The document provides background information on fats and oils, fatty acid classification and health effects of trans fats to contextualize the study. It also describes the materials, methods, results and conclusions of the analysis of fatty acid profiles in the oil and fat samples.
Dr. Ruslan Abdullah
Director, Science, Environment and Sustainability Division
MPOC HQ/ Malaysia
&
Ms. Sarafhana Dollah
Senior Executive, Science, Environment & Sustainability Division
MPOC HQ/ Malaysia
Saturated fat is a type of fat where the fatty acids have single bonds. Saturated fats are solid at room temperature and commonly found in animal products like meat and dairy. Unsaturated fats are usually liquid and found in plants and fish. The effects of saturated fat on disease risk are controversial, with some reviews finding links to cardiovascular disease and others finding no significant associations. Sources of saturated fat include meat, dairy, coconut and palm oil, while unsaturated fats are found in oils like olive and canola oil. Dietary guidelines generally recommend limiting saturated fat intake.
harmful effects of reheated oil and how to prevent it naturally by using antioxidants. and also information about the changes occur during reheating of oils
Aceite de oliva composicion y salud hecho por medicos barcelona 2006vcortes88
1) The document discusses a study examining the effects of consuming different types of olive oil with varying phenolic content on cardiovascular risk factors and oxidative damage.
2) 200 healthy men were randomized to consume 25mL per day of olive oil with low, medium, or high phenolic content according to a Latin square design with washout periods.
3) Compared to low phenolic olive oil, consumption of medium and high phenolic olive oils significantly increased urinary markers of olive oil phenolic compounds, indicating compliance. No other significant differences between groups were observed for cardiovascular risk factors or oxidative damage markers.
The document discusses research on the effects of high-temperature cooking oils used for fried foods. Chemical analysis found that the number of acids increases in oils absorbed in fried products, likely due to moisture and cooking temperatures breaking down oils. The number of iodine decreases with repeated heating, indicating changes to oil composition. Infrared spectroscopy detected trans fatty acid isomers form when oils are heated, which can increase health risks like heart disease. The density and refractive index of oils increased over time spent cooking, showing polymerization and composition changes.
This document summarizes the health effects of coconut oil by comparing its fatty acid composition to other oils like corn oil. It finds that while coconut oil has more saturated fat than corn oil, its medium-chain fatty acids may provide benefits like supporting immune function and reducing abdominal fat. However, it cautions that coconut oil should not completely replace unsaturated vegetable oils which provide essential fatty acids and are generally healthier. Overall, the document concludes coconut oil can be consumed in moderation as part of a balanced diet for its possible health benefits and flavor in cooking.
This document summarizes the health effects of coconut oil by comparing its fatty acid composition to other oils like corn oil. It finds that while coconut oil has more saturated fat than corn oil, its medium-chain fatty acids may provide benefits like supporting immune function and reducing abdominal fat. However, it cautions that coconut oil should not completely replace unsaturated vegetable oils which provide essential fatty acids and are generally healthier. Overall, the document concludes coconut oil can be consumed in moderation as part of a balanced diet for its possible health benefits and flavor in cooking.
This document discusses the health effects of coconut oil by comparing its fatty acid composition to other oils like corn oil. It notes that coconut oil is high in medium-chain saturated fatty acids that are absorbed and used differently than long-chain fatty acids. While long-chain saturated fats increase health risks, medium-chain fats in coconut oil do not and may provide benefits like supporting immune function and reducing cholesterol levels. However, it cautions that coconut oil should not completely replace other oils that provide essential fatty acids and are generally healthier.
This document discusses different types of cooking oils. It begins by defining cooking oil and its uses in cooking and food preparation. It then lists and describes popular vegetable oils like olive oil, palm oil, soybean oil, and canola oil. It also covers animal-based oils like butter and lard. The document discusses the extraction and refinement of oils, desirable properties of oils for cooking methods, health impacts of fat and trans fat consumption, and recommendations for proper disposal of used cooking oils. It concludes by listing and describing the health benefits of 7 specific oils.
The document discusses lipids and their properties. It defines lipids as esters of fatty acids and glycerol. It provides the chemical formulas of various saturated and unsaturated fatty acids. It also discusses the major vegetable oils used in food like soybean, palm, rapeseed, sunflower, and coconut oils. It provides data on the lipid content and calorie content of various foods. It explains the process of saponification where triglycerides are hydrolyzed with a base to form soap, releasing glycerol. It discusses the physical and chemical properties of oils and fats important for different uses.
Fatty acids composition of three different vegetable oils (soybean oil, groun...Alexander Decker
This document summarizes a study analyzing the fatty acid composition of three vegetable oils (soybean oil, groundnut oil, and coconut oil) using high-performance liquid chromatography. The predominant fatty acids in each oil were identified as myristic acid in soybean and coconut oils, and lauric acid in groundnut oil. The oils contained varying levels of other saturated, monounsaturated, and polyunsaturated fatty acids. The fatty acid profiles provide information on the physicochemical properties and potential uses of each oil.
Cooking oil presentation and frying technologyAngela Dalmacio
The document discusses the importance and roles of fat in nutrition, providing energy, carrying vitamins, and being a component of cell membranes and hormones. It compares coconut oil and palm olein, noting they are both vegetable oils that are cholesterol and trans fat free and best for frying. It provides details on the fatty acid composition and health benefits of coconut oil, palm oil, and their constituents like medium chain triglycerides, tocotrienols, and carotenes. The document also discusses frying oil technology, including the changes that occur in hot oil during frying and best practices to prevent oil degradation and absorption during frying.
The document discusses the various health benefits of coconut oil. It explains that coconut oil contains medium-chain triglycerides which provide energy and support heart, brain, and thyroid health. The document also discusses different extraction methods and notes that cold pressing is best to retain nutrients. It explores coconut oil's uses for cooking, baking, skin care, hair care, and dental hygiene and recommends using high-quality virgin coconut oil.
This document discusses the application of biotechnology in developing healthy oils from diacylglycerol (DAG) that can suppress fat accumulation in the human body. It provides background on fats and oils, essential fatty acids, and recommendations for daily intake. It then describes how DAG oil is produced through an enzymatic process and its potential health benefits such as reducing body weight, fat content, and risk of chronic diseases. The document concludes by discussing recommended intake of DAG and its applications in food products.
This document provides an overview of fat replacers and their classification. It discusses several types of structured lipids and fat substitutes based on esters and ethers that are used as fat replacers, including their composition, production methods, and properties. These fat replacers are designed to mimic the sensory properties of fat but contain few to no calories. The document concludes that while no single fat replacer can fully replace all functions of fat, research continues to develop options that maintain taste and texture while reducing calories.
3. WHAT IS COCONUT OIL?
Edible oil industry production of commodity crude to
RBD- Own experience in 1974 Newmarket
Niche production of Extra virgin oil-definition
What’s all the fuss about? Market rapid growth
Confusion with MCT oil (Medium chain
triglycerides)
Conclusion as to the claimed health benefits
4. COCONUTS
Tropical fruit grown year round
Oil within the meat of the coconut
Contained within cells
Composition
Percentage of Fresh Coconut
Meat by Weight
Moisture 50
Oil 34
Ash 2.2
Fibre 3
Protein 3.5
Carbohydrates 7.3
9. TRADITIONAL USES OF CNO AND HCNO
Most of the oil has been used as HCNO( the fully
hydrogenated oil -no trans!) termed a confectionery
fat. (same use as fully hardened palm kernel
oil).Increase in melt point from 26 to 35 degrees C
CF 92-kremelta-home made chocolate rice krispies,
biscuit fillings, caramels etc.
Unhydrogenated oil resurrected by marketers as
the answer to all human ills!
10. WEBSITE AND CELEBRITY ENDORSEMENT OF
CNO
Mercola and Oz-dubious credentials-apart from their
media training
Both investigated by FDA for false claims
No evidence to back up their statements-only
anecdotal hype
Erroneous classification of coconut oil triglyceride
structure-claims based on the sound work done on
genuine MCT oil
11. EXTRA VIRGIN COCONUT OIL
Colourless when liquid
Characteristic mild aroma of coconut
Oil quality
Acid Value-low
<4mg KOH/g oil
Measures hydrolysis of oil
Peroxide Value-low
<10 meq peroxide/g oil
Measures oxidation of oil
WONG, M., EYRES, L., RAVETTI, L. 2012. Modern
aqueous oil extraction: Centrifugation systems for olive
and avocado oils. In: Green Vegetable Oil Processing.
Editors: Proctor, A. & Farr, W. The American Oil
Chemists Society, AOCS
12.
13. COMPOSITION OF COCONUT OIL
Predominantly triacylglycerols
Made up of the following fatty acids
C6, 8 and 10 saturated fatty acids 17%
C12 saturated fatty acid (lauric) 47-48%
Myristic and palmitic saturated fatty acids 24%
Unsaturates 7-8%
Healthy?
14. IS COCONUT OIL COMPOSED OF
MEDIUM CHAIN TRIGLYCERIDES?
NO
15. MEDIUM CHAIN FATTY ACIDS AND
TRIGLYCERIDES
Explanation of terms
Medium chain fatty acids 8, 10 and 12 carbon fatty acids
MCT’s are comprised C8 and C10 only not C12
Coconut oil is 47-48% C12 contains virtually no MCT’s
MCT studied for their carbohydrate-like dietary
mechanism( They contain about 70% C8 and 30%C10)
Coconut oil and MCT’s are miles apart
Bach, A. C., & Babayan, V. K. (1982). Medium-chain triglycerides: an update. Am J Clin
Nutr, 36(5), 950-962.
16. MANUFACTURE OF MCT OIL-FROM THE 60’S
CNO or palm kernel oil are hydrolysed to their fatty
acids
These are distilled the prize is C12 fatty acid
(48%)used to make surfactants and other
chemicals-such as sodium lauryl sulphate
The residual C6,8 and 10 fatty acids are separated
(lower boiling)
They are then re-esterified back into triglycerides
Bleached and deodorised
Product is fully saturated, bland,colourless,stable
and has unique properties in nutrition
22. LAURIC ACID TWELVE CARBON SATURATED
FATTY ACID
Whilst chemically Lauric acid (C 12:0) could
possibly be described as a medium chain fatty acid-biologically
it behaves as a typical saturated fatty
acid like myristic and palmitic.
23. CONCLUSION 1
Coconut oil is NOT composed of medium chain
triglycerides
Any referring to CNO and its similarity in the
metabolism of MCT oil is erroneous and misleading
Coconut oil does not behave the same as MCT’s
and it is totally erroneous and scientifically wrong to
call coconut oil an MCT and thus any analogies
comparing coconut oil with clinical work on MCT’s
are void.
24. PEER REVIEWED CLINICAL EVIDENCE
ON CNO ROLE IN CVD
We found no evidence to suggest that CNO is
beneficial other than as a source of energy
Replacement of some CNO with PUFA resulted in
more favourable lipid profiles
Coconut flesh, cream and milk when consumed
with fish, vegetables and fruit can be considered a
healthy diet
25. NORDIC REVIEW
There was convincing evidence that partial
replacement of SFA with PUFA decreases the risk
of CVD, especially in men. This finding was
supported by an association with biomarkers of
PUFA intake; the evidence of a beneficial effect of
dietary total PUFA, n-6 PUFA, and linoleic acid (LA)
on CVD mortality was limited suggestive. Evidence
for a direct association between total fat intake and
risk of T2DM was inconclusive, whereas there was
limited-suggestive evidence from biomarker studies
that LA is inversely associated with the risk of
T2DM.
26. LITERATURE SEARCH
Searches were conducted in the Scopus and
Medline databases and bibliographies in published
literature and on websites promoting coconut oil
were examined. The few papers and studies (n=23)
identified for inclusion in this review demonstrates
the paucity of quality studies, reviews or meta-analyses
that examine the effects of coconut in its
own right. Even fewer have studied the effects of
consumption of coconut or coconut products on
cardiovascular disease outcomes.
27. CONCLUSION 2
No evidence from human clinical trials to suggest
that CNO can be classified as a healthy oil
28. SUMMARY CLINICAL PAPERS REVIEW
In summary, while the level of evidence on coconut
itself and risk factors for heart disease is mostly
poor quality, the evidence suggests that
consumption of coconut oil raises total cholesterol,
HDL and LDL, although in clinical trials this did not
raise them as much as butter.
In the clinical trials included in this review, the
effects of coconut oil on triglyceride levels versus
unsaturated oils were generally not significant.
Cox, C., Sutherland, W., Mann, J., de Jong, S., Chisholm, A., & Skeaff,
M. (1998). Effects of dietary coconut oil, butter and safflower oil on
plasma lipids, lipoproteins and lanosterol levels. Eur J Clin Nutr, 52(9),
650-654.
29. CONCLUSION 3
For consumers living in New Zealand who are on a
Western style diet, based on current evidence it
would be inadvisable to switch from unsaturated
oils to coconut oil. It is likely that this would lead to
less favourable lipid profiles and so a potential
increased risk from CHD.
30. RECOMMENDATION
Consumers who are using a lot of coconut oil due
to the current fad would be well advised to either
limit its use, or to blend in some unsaturated cold
pressed monounsaturated oils such as olive,
avocado or canola oil. Although it may be a better
choice than butter, coconut oil cannot be
recommended as a suitable alternative to non-hydrogenated
vegetable oils.
http://www.heartfoundation.org.nz/uploads/Evidenc
e_paper_coconut_August_2014.pdf
31. POPULATION STUDIES
Indigenous populations who consume traditional
diets with coconut products along with fish and
vegetables (unsaturated fats and fibre) combined
with a physically active lifestyle are unlikely to be at
risk of cardiovascular disease from the
consumption of coconut products. The situation for
indigenous populations who eat a traditional diet is
vastly different to that of people consuming a typical
“Western” diet.
For other populations, coconut oil is 92% saturated
and nothing in the literature disputes the fact that it
acts as a saturated fat and raises total cholesterol,
LDL cholesterol and HDL cholesterol.
32. CONCLUSION 4
Pacific island populations have not normally consumed
coconut oil per.se., instead coconut oil is consumed as a
component of coconut flesh or coconut milk.
The Pacific Island communities have had their traditional
diets modified enormously and high fat and high sugar
processed foods have been incorporated into their local
culinary culture with adverse effects on obesity and
health. Making changes in the food supply to improve
access and availability of locally produced traditional
foods may allow taste preferences to be met and may
be a better option than encouraging behaviour change
alone.
34. WRITTEN REVIEWS
NZ Heart Foundation website
Food New Zealand-October and December issues
Oils and fats website
http://www.oilsfats.org.nz/ For Oils and Fats Group