Research & Journals

:: EFFECTS OF EDIBLE OIL ON HUMAN HEALTH PROMOTION::

**Types of Nutrients**

1. Carbohydrates

2.Proteins

3.Lipids

4.Vitamins

Lipid Chemistry

Lipids are mainly triacylglycerol molecule composed of fatty acid ester (-CO-O) with glycerol backbone.

Lipids that are solids at room temperature are called FATS.

Lipids that are liquid at room temperature are called OIL.

Some of the very common benefits associated with Lipid intake:

Energy Source

Source of essential fatty acids

Carrier of Fat Soluble Vitamins

Main Flavor Source of Foods

Regulates Hormone and Cell Structure

Help to Develop Nervous System

Build adipose tissues which cause Thermal

Insulation of Body

Mouth Feeling

Texture of Foods

Emulsifying Agents

Mold Releasing and Anti-spattering Agent

Energy Source

Source of essential fatty acids

Carrier of Fat Soluble Vitamins

Main Flavor Source of Foods

Regulates Hormone and Cell Structure

Help to Develop Nervous System

Build adipose tissues which cause Thermal

Insulation of Body

Mouth Feeling

Texture of Foods

Emulsifying Agents

Mold Releasing and Anti-spattering Agent

Energy Source
Source of Esssential Fatty Acids
Career of Fat soluble vitamins
Main source of Flavour in Food
Regulates Hormone & Cell Structure
Helps to develop nervous system
Build adipose tissues which causes thermal insulation of body
Mouth Feeling
Texture of foods
Emulsifying Agents
Mold releasing & anti-spattering agent

Major components of lipid molecules & their effects on human health:

Major type of fatty Acids:

The three major type of fatty acids are: SFA, MUFA, PUFA.

Effect of SFA, MUFA, PUFA & TFA:

Saturated fat (SFA): It is a type of fat in the oils which makes it thicker (more solid) and when consumed can elevate the levels of total cholesterol (TC) and LDL cholesterol. Overall, it can contribute in development of heart diseases. Rich sources: Ghee, butter and coconut oil
Polyunsaturated fat (PUFA): It is another type of fat which when consumed lowers the level of LDL cholesterol but at the same time can also lower HDL cholesterol. Rich sources: Safflower oil, sunflower oil and soya bean oil
Monounsaturated fat (MUFA): Metabolically, it is the best type of fat because when consumed lowers LDL cholesterol and elevates the HDL 2-4 cholesterol levels. Rich sources: Olive oil, mustard oil and groundnut oil
Consumption of Rice Bran Oil is considered the best in lipoprotein metabolism because of its balanced SFA: MUFA: PUFA ratio (nearly 1:1:1)

Ref: Cooking oils for heart health Sundeep Mishra,MD, S.C.Manchanda, MD* Department of Cardiology, All India Institute of Medical Sciences (AIIMS), New Delhi, India *Department of Cardiology, Sir Ganga Ram Hospital, New Delhi, India

file:///E:/Health%20benefits%20journal/Cooking%20oils%20for%20heart%20health.pdf

Omega 3 & Omega 6 fatty acids/

These two fatty acids are considered as “Essential Fatty Acids” which are not synthesized within the human body but are essential as anti-inflammatory compounds (omega-6) & pro-inflammatory compounds (omega-3). Researchers have found these fatty acids are abundant in fish oils at polar regions.

However, certain plant seeds (mentioned below) are rich source of essential fatty acids.

Source of Omega-3: All Brassica family, including mustard (6- 11%), canola / rapeseed (7%) and turnip. Flax (linseed) oil is the richest source of plant based omega-3 fatty acid (55%) and also hemp oil (20%) is a rich source, but these oils are uncommon as a table or cooking oil (because of low smoke point). Soybean oil has 6% omega-3 but contains over 50% omega-6, the fatty acid that competes with the function of omega-3. Other than rapeseed and mustard oils, there are few other common sources of plant based omega-3 in Western and Indian diets. However, when omega-6 intake is kept low, humans can convert the plant-based omega-3 into one found in fish oils (eicosapentaenoic acid), in limited amounts, a useful source for vegetarians

Source of Omega-6: Corn (60%), cottonseed (50%) and sunflower (50%) oil

One of the most important characteristics of Omega3 & Omega6 is they are converted to long chain PUFA i.e. EPA & DHA in human body

file:///E:/Health%20benefits%20journal/Cooking%20oils%20for%20heart%20health.pdf

N3: N6 ratio:

Balanced ratio of N3: N6 is essential for proper functioning of the body. WHO recommends a balanced ratio of 1.25

Walnut is an important source of balanced N-3: N-6. Some oils of Brassica family like mustard oil & canola oil have nearly 1.2 ratio of N3: N6.

file:///E:/Health%20benefits%20journal/Cooking%20oils%20for%20heart%20health.pdf

Oryzanol::

The positive effects of oryzanol include:

Effect on cholesterol metabolism: it can reduce plasma cholesterol, reduce cholesterol absorption & hence reduces possibility of heart attacks or CHD.
Decrease early atherosclerosis, inhibit platelet aggregation, and increase fecal bile acid 10 excretion.
Oryzanol has also been used to treat nerve imbalance
Disorders of menopause
Antioxidant functions:

file:///E:/Health%20benefits%20journal/Cooking%20oils%20for%20heart%20health.pdf

Tocopherols & Tocotrienols:

They can be stated as substitute for Vitamin E family & acts as powerful antioxidants. The benefits of Tocopherol & Tocotrienols include prevention of cardiovascular disease & some forms of cancer.

Further, tocotrienols have also been found to have a neuro-protective (prevent stroke related injuries) and anti-cancer (prostatic, pancreatic, breast, and skin) effect.

Some studies have also shown that palm tocotrienols improved blood glucose, dyslipidemia and oxidative stress and may prevent the progression of vascular wall changes occurring in Diabetes Mellitus.

Some sources include: Palm oil, rice bran oil, coconut oil and also wheat germ and barley.

file:///E:/Health%20benefits%20journal/Cooking%20oils%20for%20heart%20health.pdf

Sterols-> Phytosetrols (found in plants):

Sterols are fatty alcohols composed of long chain hydrocarbons with –OH (ol) as functional group. The phytosterols are analogous to cholesterols (found in animals). Some of the benefits of Phytosterols:

Cholesterol lowering effect: Studies say the about 2g of phytosterol intake per day reduces 10% cholesterol (LDL) per day & hence chance of CHD.
Reduce the risk of certain cancers
It may inhibit the growth and metastasis of cancers of the breast, ovary, lung and stomach probably by 15 reducing oxidative stress associated with cancer.

Some source include: Vegetable and nut oils like wheat germ, sesame, corn, canola and almond oil are rich source of this oil.

file:///E:/Health%20benefits%20journal/Cooking%20oils%20for%20heart%20health.pdf

Isothiocyanates (with specialization in Allyl Isothiocyanate):

Isothiocyanates in mustard seeds act as anti-carcinogen & can inhibit tumerogenesis in breast colon, lung & skin tissue in animals.

Allyl Isothiocyanate in mustard has antibacterial & antifungal activity.

Allyl Isothiocyanate in presence of moisture activates the “Myrocyanase” enzyme which produces a compound that acts as anticancer, anti-inflammatory, anti fungal, antibacterial, antioxidant & wound healing effects.

Ref:

Mustard Oil & Its Uss in Ayurveda

https://www.amrita.edu/system/files/publications/mustard-and-its-uses-ayurveda.pdf

Sinigrin and Its Therapeutic Benefits

file:///C:/Users/use/Downloads/molecules-21-00416.pdf

Vitamins:

Four fat soluble vitamins are Vitamin A, D, E & K which should be consumed in a balanced diet along with water soluble vitamins in such proportions that it never exceeds the amount of water soluble vitamins.

Vitamin A, also called retinol, has many functions in the body. In addition to helping the eyes adjust to light changes, vitamin A plays an important role in bone growth, tooth development, reproduction, cell division, gene expression, and regulation of the immune system. The skin, eyes, and mucous membranes of the mouth, nose, throat and lungs depend on vitamin A to remain moist. Vitamin A is also an important antioxidant that may play a role in the prevention of certain cancers.

Deficiency: Results in night blindness, decreased resistance to infections, faulty tooth development, slower bone growth

Vitamin D, plays a critical role in the body’s use of calcium and phosphorous. It works by increasing the amount of calcium absorbed from the small intestine, helping to form and maintain bones. Vitamin D benefits the body by playing a role in immunity and controlling cell growth. Children especially need adequate amounts of vitamin D to develop strong bones and healthy teeth.

Deficiency: Symptoms of vitamin D deficiency in growing children include rickets (long, soft bowed legs) and flattening of the back of the skull. Vitamin D deficiency in adults may result in osteomalacia (muscle and bone weakness), and osteoporosis (loss of bone mass).

Vitamin E, benefits the body by acting as an antioxidant, and protecting vitamins A and C, red blood cells, and essential fatty acids from destruction. Research from decades ago suggested that taking antioxidant supplements, vitamin E in particular, might help prevent heart disease and cancer. However, newer findings indicate that people who take antioxidant and vitamin E supplements are not better protected against heart disease and cancer than non-supplement users. Many studies show a link between regularly eating an antioxidant rich diet full of fruits and vegetables, and a lower risk for heart disease, cancer, and several other diseases. Tocopherol is a main source of Vitamin E.

Vitamin K, plays an essential role in normal blood clotting, promoting bone health, and helping to produce proteins for blood, bones, and kidneys.

Deficiency: Without sufficient amounts of vitamin K, hemorrhaging can occur. Vitamin K acts an anticoagulant or antibiotic drugs.

Ref: Fat-Soluble Vitamins: A, D, E, and K; Fact Sheet No. 9.315 Food and Nutrition Series|Health, Colarado State University Extension

file:///E:/Health%20benefits%20journal/Fat%20Soluble%20vitamins.pdf

Trace minerals:

Trace elements are chemical micronutrients which are required rather in minute quantity but play a vital role in maintaining integrity of various physiological and metabolic processes occurring within living tissues. Some of the trace elements present in oil includes Sodium (Na), Potassium (K), Zinc (Zn), Iron (Fe), Copper (Cu), Selenium (Se) & others.

Ref: Nutritional Aspects of Essential Trace Elements in Oral Health and Disease: An Extensive Review; Scientifica (Cairo). 2016; 2016: 5464373.Published online 2016 Jun 28. doi: 10.1155/2016/5464373

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4940574/

Carotenoids:

Beta Carotene present acts as a precursor for Vitamin A thereby supplementing the benefits of the same.

Natural Antioxidants:

Vitamin E & Oryzanol acts as natural antioxidant.

Phospholipids:

Supporting cell membrane structure and function.Essential Phospholipids supply the basic structural elements of every cell membrane in the body.
Supplying choline for ACh. PC is an excellent source of choline for the neurotransmitter ACh. More than 98% of choline in blood and other tissues is held in the form of phosphatidylcholine. Thus, PC serves as a kind of “slow-release” source of the essential nutrient,³causing levels to rise for up to 12 hours after ingestion.
Energy production.The body oxidizes (literally, burns) fatty acids and glycerol to produce energy.
Energy storage.Fatty acids and glycerol that are not oxidized may be stored as fat, a process called Stored body fats provide a ready source of potential energy.
Prostaglandin production.The body uses linoleic acid, one of the fatty acids in EPs, to make prostaglandins, a valuable family of biochemicals.
Emulsification of fat and bile.In the GI tract, EPs aid digestion by emulsifying dietary fats and bile produced by the liver.
Aid in blood clotting.EPs help modulate the aggregation of erythrocytes (red blood cells) and clotting agents called
Increasing cholesterolBy increasing the solubility of cholesterol, EPs decrease cholesterol’s propensity to promote atherosclerosis. PC also aids in lowering cholesterol levels, removing cholesterol from tissue deposits, and inhibiting platelet aggregation.⁴
AntioxidantStudies in animals demonstrate that PC has potent antioxidant activity, which can protect against one of the most important factors promoting body aging – oxygen free radical damage.⁵ By this and other mechanisms, PC protects the body against a wide variety of adverse drug effects and other chemical toxins. The high content of linoleic acid in phosphatidylcholine may be responsible for much of its antioxidant benefit.

LIST OF ABBREVIATIONS USED

SFA: Saturated Fatty Acids

MUFA: Monounsaturated Fatty Acids

PUFA: Polyunsaturated Fatty Acids

TFA: Trans Fatty Acids

TC: Total Cholesterol

LDL: Low density Lipoprotein

HDL: High density Lipoprotein

WHO: World Health Organisation

Ach: Acetylcholeine