scholarly journals Novel effects of diets enriched with corn oil or with an olive oil/sunflower oil mixture on vitamin K metabolism and vitamin K-dependent proteins in young men

2002 ◽  
Vol 43 (6) ◽  
pp. 878-884
Author(s):  
Leon J. Schurgers ◽  
Martin J. Shearer ◽  
Berry A.M. Soute ◽  
Ibrahim Elmadfa ◽  
Julia Harvey ◽  
...  
Keyword(s):  
Olive Oil ◽  
Vitamin K ◽  
Sunflower Oil ◽  
Corn Oil ◽  
Young Men ◽  
Oil Sunflower

scholarly journals Butter Differs from Olive Oil and Sunflower Oil in Its Effects on Postprandial Lipemia and Triacylglycerol-Rich Lipoproteins after Single Mixed Meals in Healthy Young Men

2002 ◽  
Vol 132 (12) ◽  
pp. 3642-3649 ◽  
Author(s):  
Nadia Mekki ◽  
Monique Charbonnier ◽  
Patrick Borel ◽  
Jeannie Leonardi ◽  
Christine Juhel ◽  
...  
Keyword(s):  
Olive Oil ◽  
Sunflower Oil ◽  
Postprandial Lipemia ◽  
Young Men

scholarly journals Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S185-S187 ◽  
Author(s):  
Z. Réblová ◽  
D. Tichovská ◽  
M. Doležal
Keyword(s):  
Fatty Acid ◽  
Soybean Oil ◽  
Olive Oil ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Rapeseed Oil ◽  
Degradation Rate ◽  
Plant Oils ◽  
Oil Sunflower ◽  
High Degradation Rate

Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil, soybean oil and olive oil) on the heating plate with temperature 180°C. The content of polymerised triacylglycerols 6% (i.e. half of maximum acceptable content) was achieved after 5.3, 4.2, 4.1, and 2.6 hours of heating for olive oil, soybean oil, rapeseed oil and sunflower oil, respectively, while decrease in content of total tocopherols to 50% of the original content was achieved after 3.4, 1.6, 1.3, and 0.5 hours of heating for soybean oil, rapeseed oil, sunflower oil and olive oil, respectively. Because of the high degradation rate of tocopherols, decrease in content of total tocopherols to 50% of the original content was achieved at content of polymerised triacylglycerols 0.6%, 1.9%, 2.8% and 4.9% for olive oil, rapeseed oil, sunflower oil and soybean oil, respectively, i.e. markedly previous to the frying oil should be replaced.

scholarly journals Heart Histopathology and Mitochondrial Ultrastructure in Aged Rats Fed for 24 Months on Different Unsaturated Fats (Virgin Olive Oil, Sunflower Oil or Fish Oil) and Affected by Different Longevity

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2390 ◽  
Author(s):  
Navarro-Hortal ◽  
Ramírez-Tortosa ◽  
Varela-López ◽  
Romero-Márquez ◽  
Ochoa ◽  
...  
Keyword(s):  
Fish Oil ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Coenzyme Q ◽  
Virgin Olive Oil ◽  
Decisive Role ◽  
Ultrastructural Level ◽  
Dietary Lipids ◽  
Dietary Fats ◽  
Oil Sunflower

Diet plays a decisive role in heart physiology, with lipids having especial importance in pathology prevention and development. This study aimed to investigate how dietary lipids varying in lipid profile (virgin olive oil, sunflower oil or fish oil) affected the heart of rats during aging. Heart histopathology, mitochondrial morphometry, and oxidative status were assessed. Typical histopathological features associated with aging, such as valvular lesions, endomyocardical hyperplasia, or papillary muscle calcification, were found at a low extent in all the experimental groups. The most relevant finding was that inflammation registered by fish oil group was lower compared to the other treatments. At the ultrastructural level, heart mitochondrial area, perimeter, and aspect ratio were higher in fish oil-fed rats than in those fed on sunflower oil. Concerning oxidative stress markers, there were differences only in coenzyme Q levels and catalase activity, lower in sunflower oil-fed animals compared with those fed on fish oil. In summary, dietary intake for a long period on dietary fats with different fatty acids profile led to differences in some aspects associated with the aging process at the heart. Fish oil seems to be the fat most protective of heart during aging.

scholarly journals COMPARISON OF EFFICIENCY OF NATURAL AND SYNTHETIC IMPREGNATING COMPOSITIONS FOR BIRCH WOOD

2020 ◽  
Vol 8 (1) ◽  
pp. 193-198
Author(s):  
Larisa Belchinskaya ◽  
A. Dmitrenkov ◽  
Konstantin Zhuzhukin
Keyword(s):  
Water Absorption ◽  
Vegetable Oils ◽  
Wood Species ◽  
Sunflower Oil ◽  
Corn Oil ◽  
Engine Oil ◽  
Birch Wood ◽  
Hydrophobic Properties ◽  
Natural Wood ◽  
Oil Sunflower

The article is devoted to the study of technologies for the use of used motor and vegetable oils for hydrophobizing treatment of birch wood. In this work, synthetic and semi-synthetic engine oil is used to impregnate wood; spent corn oil, sunflower oil, organosilicon liquid GKZh-11, industrial impregnating composition of ZhTK. The effectiveness of the impregnating compositions is estimated by the indicators of water absorption and swelling in two mutually perpendicular directions (radial, tangential). Spent motor and vegetable oils saturate wood quite well and give it hydrophobic properties. At the same time, impregnation of birch wood with used engine oil (OMM) allows to improve water absorption of birch wood by 52.1% compared to natural wood and by 21% compared to water absorption. Thus, the processing of birch wood with used motor and vegetable oils makes it possible to utilize production waste and improve the properties of low-value wood species with a significant increase in its resistance to external influences.

Longevity and Cause of Death in Male Wistar Rats Fed Lifelong Diets Based on Virgin Olive Oil, Sunflower Oil, or Fish Oil

2019 ◽  
Author(s):  
César L Ramirez-Tortosa ◽  
Alfonso Varela-López ◽  
Maria D Navarro-Hortal ◽  
Francisco M Ramos-Pleguezuelos ◽  
Bélgica Márquez-Lobo ◽  
...  
Keyword(s):  
Fish Oil ◽  
Olive Oil ◽  
Cause Of Death ◽  
Sunflower Oil ◽  
Wistar Rats ◽  
Virgin Olive Oil ◽  
Male Wistar Rats ◽  
Oil Sunflower

Thermal Oxidation of Olive Oil, Sunflower Oil and a Mix of Both Oils during Forty Discontinuous Domestic Fryings of Different Foods

2001 ◽  
Vol 7 (1) ◽  
pp. 15-21 ◽  
Author(s):  
S. Bastida ◽  
F. J. Sánchez-Muniz
Keyword(s):  
Oleic Acid ◽  
Linoleic Acid ◽  
Olive Oil ◽  
Thermal Oxidation ◽  
Sunflower Oil ◽  
Critical Level ◽  
Deep Fat Frying ◽  
Frozen Foods ◽  
Oxidized Triacylglycerols ◽  
Oil Sunflower

Changes in sunflower oil (SO), olive oil (OO) of 0.4º acidity value and a mixture (1:1) of both oils (MO) were studied during forty domestic discontinuous deep-fat frying of various foodstuffs, mostly frozen foods. The replenishment of the oil in the fryer with fresh oil was performed after every ten uses to maintain the oil volume in the fryer. Alteration of oils was evaluated by measuring polar content (PC) and compounds related to thermoxidative and hydrolytic changes. PC increased with different rates in the three oils, thus after twenty fryings, PC was 25.3 g/100 g oil for SO, 22.4 g/100 g oil forMOand 19.7 g/100 g oil for OO. At the fortieth frying, the three oils surpassed the critical level for PC of 25 g/100 g oil, but SO andMOwere abused oils with a PC value = 30 g/100 g oil. Oxidized triacylglycerols (OTG), triacylglycerol dimers (TD) and triacylglycerol polymers (TP) increased after forty fryings 6.1, 34.5 and 260 times, respectively, in SO; 7.8, 50.9 and 115.8 times, respectively, in MO and 19.5, 70 and 149 times, respectively, in OO. The TP+TD/OTG ratio was used to assess the more predominant alteration through frying in the three oils. This ratio increased after forty fryings more in SO followed by MO, and then by OO, showing that oils rich in linoleic acid became more polymerized in frying than those rich in oleic acid. According to PC and the thermoxidative changes, MO behaved as a mix of OO and SO. Data indicated that during the first twenty fryings, olive oil of 0.4 º acidity value and the oil mix performed more satisfactorily than sunflower oil in repeated fryings of frozen foods, however, differences in frying oil behavior decreased during the last twenty fryings.

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