To increase their nutraceutical benefits and food applications MCFA can be used along with polyunsaturated fatty acids in the synthesis of structured lipids. Due to their numerous health benefits, MCT is used as a functional or nutraceutical oil in various food and pharmaceutical formulations. Naturally, they are found in coconut oil, milk fat, and palm kernel oil, and they are synthetically produced by esterification and interesterification reactions. They are known to have good physiological as well as functional characteristics which help in treating various health disorders. These MCFA have a shorter chain length and are quickly metabolized in the body serving as an immediate energy source. 1997 65(5):1419- 1426.Medium-chain triglycerides contain medium-chain fatty acid esterified to the glycerol backbone. The American journal of clinical nutrition. Stearic acid, trans fatty acids, and dairy fat: effects on serum and lipoprotein lipids, apolipoproteins, lipoprotein (a), and lipid transfer proteins in healthy subjects. Aro A, Jauhiainen M, Partanen R, Salminen I, Mutanen M. Stearic Acid Absorption and Its Metabolizable Energy Value Are Minimally Lower than Those of Other Fatty Acids in Healthy Men Fed Mixed Diets. Baer DJ, Judd JT, Kris-Etherton PM, Zhao G, Emken EA. Cardiovascular disease risk of dietary stearic acid compared with trans, other saturated, and unsaturated fatty acids: a systematic review. Dietary stearic acid regulates mitochondria in vivo in humans. Senyilmaz-Tiebe D, Pfaff DH, Virtue S, et al. The fate and intermediary metabolism of stearic acid. Surface Modification of Magnesium and its Alloys for Biomedical Applications. In: Narayanan TSNS, Park I-S, Lee M-H, eds. 11 - Surface modification by natural biopolymer coatings on magnesium alloys for biomedical applications. (Unsaturated fats are not suitable for solid fat applications but are suitable for liquid fat applications, like frying.) However, the safety of using SA substitutes in industrial products is still being studied and debated. SA is being studied as a solid-fat alternative to trans fatty acids in baking goods and shortenings since it is transfree, oxidatively stable, and doesn’t raise LDL cholesterol. The American Heart Association recognizes that a diet low in trans fats from industrial food sources and low in saturated fatty acids is optimal for cardiovascular health. In fact, SA may have some beneficial effects in regulating mitochondrial morphology and function, though these mechanisms are still being studied. This may be due to absorption of SA and the amount of energy metabolized from it. As compared to other saturated fats, SA doesn’t raise plasma LDL cholesterol. SA is not a strong substrate to make triglycerides compared to other saturated fatty acids and it generates a lower lipemic response. Additionally, it can be synthesized in the body from palmitic acid. It is also commonly used in detergents, soaps, cosmetics, shampoos, and shaving cream. Although it is mainly abundant in animal fat, cocoa butter and shea butter are also very high in SA. Stearic acid (SA) is a saturated fatty acid with an 18-carbon backbone (18:0).
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