The Impact of Virgin Coconut Oil and High-Oleic Safflower Oil on Body Composition, Lipids, and Inflammatory Markers in Postmenopausal Women

2017 ◽  
Vol 20 (4) ◽  
pp. 345-351 ◽  
Author(s):  
Margaret Harris ◽  
Andrea Hutchins ◽  
Lisa Fryda
Keyword(s):  
Body Composition ◽  
Postmenopausal Women ◽  
Inflammatory Markers ◽  
Coconut Oil ◽  
Safflower Oil ◽  
Virgin Coconut Oil ◽  
High Oleic ◽  
The Impact ◽  
Oleic Safflower

Effect of Dietary High-Oleic Safflower Oil on Chemically Induced Colon and Mammary Carcinogenesis

1997 ◽  
pp. 495-498
Author(s):  
Masazumi Takeshita ◽  
Hiroshi Ueda ◽  
Yasunori Higuchi ◽  
Komei Shirabe ◽  
Satoshi Yoshida ◽  
...  
Keyword(s):  
Mammary Carcinogenesis ◽  
Safflower Oil ◽  
High Oleic ◽  
Chemically Induced ◽  
Oleic Safflower

REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND

Biotecnia ◽  
2018 ◽  
Vol 20 (3) ◽  
pp. 83-89
Author(s):  
Nydia E. Buitimea-Cantúa ◽  
María Guadalupe Salazar-García ◽  
Sergio O. Serna-Saldívar ◽  
Génesis V. Buitimea- Cantúa ◽  
Elisa Magaña-Barajas ◽  
...  
Keyword(s):  
Palm Stearin ◽  
Polymorphic Form ◽  
Sensory Properties ◽  
Moisture Loss ◽  
Safflower Oil ◽  
Trans Fats ◽  
High Oleic ◽  
Potential Alternative ◽  
Oil Blend ◽  
Oleic Safflower

The effects of zero-trans crystallized vegetable fatproduced from palm stearin and high oleic safflower oil (PS/HOSO, 65:35) blend on the texture and sensory properties of wheat flour tortillas (WFT) were studied. WFT were prepared with a (PS/HOSO, 65:35) crystallized blend, instant flour (hydrogenated commercial shortening/emulsifier blend) and hydrogenated commercial shortening (HCS). Firmness, rollability, and moisture loss were measured at different storage times (2, 24, 48, and 72 h). The blend (PS/HOSO, 65:35) had high proportion of palmitic (49.03%) and oleic acids (36.78%), without trans fatty acids (TFA), with the presence of the polymorphic form β. Tortillas manufacturing with (PS/ HOSO, 65:35) blend showed lower firmness values than tortillas elaborated with instant flour, and HCS. The blend (PS/ HOSO, 65:35) affected positively the quality of tortilla and sensory properties; showed this zero trans crystallized fat can be a potential alternative to HCS to reduce trans fats in cereal-based foods.

Refining of high oleic safflower oil: Effect on the sterols and tocopherols content

2006 ◽  
Vol 223 (6) ◽  
pp. 775-779 ◽  
Author(s):  
Jesús Ortega-García ◽  
Nohemi Gámez-Meza ◽  
Juan Antonio Noriega-Rodriguez ◽  
Olmo Dennis-Quiñonez ◽  
Hugo Sergio García-Galindo ◽  
...  
Keyword(s):  
Safflower Oil ◽  
High Oleic ◽  
Oleic Safflower

High-oleic safflower oil. Stability and chemical modification

1967 ◽  
Vol 44 (4) ◽  
pp. 264-266 ◽  
Author(s):  
G. Fuller ◽  
M. J. Diamond ◽  
T. H. Applewhite
Keyword(s):  
Chemical Modification ◽  
Oil Stability ◽  
Safflower Oil ◽  
High Oleic ◽  
Oleic Safflower

scholarly journals Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

2017 ◽  
Vol 2017 ◽  
pp. 1-8
Author(s):  
Nydia E. Buitimea-Cantúa ◽  
María Guadalupe Salazar-García ◽  
Reyna Luz Vidal-Quintanar ◽  
Sergio O. Serna-Saldívar ◽  
Refugio Ortega-Ramirez ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Palm Stearin ◽  
Safflower Oil ◽  
Omega 3 ◽  
High Oleic ◽  
Oil Blends ◽  
Omega 6 ◽  
Blending Process ◽  
Oleic Safflower

High intake of trans fat is associated with several chronic diseases such as cardiovascular disease and cancer. Fat blends, produced by direct blending process of palm stearin (PS) with high oleic safflower oil (HOSO) in different concentrations, were investigated. The effects of the PS addition (50, 70, or 90%) and the rate of agitation (RA) (1000, 2000, or 3000 rpm) on physical properties, fatty acid profile (FAP), trans fatty acids (TFA), crystal structure, and consistency were researched. The blend containing 50% of each sort of oil (50% PS/50% HOSO) showed that melting point and features were similar to the control shortening. The saturated fatty acids (SFA) were higher followed by monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). Significant differences in the content of palmitic and oleic acids among blends were observed. The 50% PS/50% HOSO blend contained higher oleic acid (42.9%) whereas the 90% PS/10% HOSO was higher in palmitic acid (56.9%). The blending of PS/HOSO promoted the β crystal polymorphic forms. The direct blending process of equal amounts of PS and HOSO was an adequate strategy to formulate a new zero-trans crystallized vegetable fats with characteristics similar to commercial counterparts with well-balanced fats rich in both omega 3 and omega 6 fatty acids.

Correlation between the rate of weight loss and changes in body composition in obese postmenopausal women after 5 weeks: a pilot study

2008 ◽  
Vol 33 (2) ◽  
pp. 347-355 ◽  
Author(s):  
Hélène Arguin ◽  
Danielle R. Bouchard ◽  
Mélissa Labonté ◽  
André Carpentier ◽  
Jean-Luc Ardilouze ◽  
...  
Keyword(s):  
Weight Loss ◽  
Body Composition ◽  
Postmenopausal Women ◽  
Weight Loss Intervention ◽  
Obese Women ◽  
X Ray ◽  
Before And After ◽  
The Impact ◽  
Current Guidelines ◽  
Similar Decrease

Approximately 25% of weight lost during restrictive diets (without exercise) is lean body mass (LBM). No study has yet investigated the impact of the rate of weight loss (RWL) on LBM and fat mass (FM). The purpose of this study was to investigate the relationships between the RWL and body composition in older obese women. Twenty obese postmenopausal women aged between 51 and 74 years enrolled in a 5 week dietary weight loss intervention. Subjects were characterized according to their RWL (low RWL < 0.74 kg·week–1 (n = 9) vs. high RWL ≥ 0.74 kg·week–1 (n = 11)). Total and trunk FM and LBM (by dual-energy X-ray absorptiometry) were measured before and after weight loss. A significant correlation was observed between the RWL (kg·week–1) and changes in LBM (kg·week–1) (r = 0.75; p = 0.0002). However, no association was observed with changes in FM (kg·week–1) (r = 0.40; p = 0.08). Both groups showed a similar decrease in FM (low RWL, –2.7 ± 0.9 kg,; high RWL, –3.2 ± 0.8 kg; p = 0.38), whereas losses in LBM were significantly higher in the high RWL than in the low RWL group (–1.6 ± 1.2 kg vs. –0.4 ± 1.1 kg; p = 0.05). An RWL > 0.74 kg·week–1 was associated with a greater loss of LBM, but had no extra benefits on FM after a 5 week weight loss program. Current guidelines, which recommend RWL up to 0.91 kg·week–1, might not be optimal to prevent decreases in LBM in postmenopausal women when no exercise is added.

scholarly journals Dietary Fatty Acid Profile Influences Circulating and Tissue Fatty Acid Ethanolamide Concentrations in a Tissue-specific Manner in Male Syrian Hamsters (P08-016-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Jyoti Sihag ◽  
Peter Jones
Keyword(s):  
Body Weight ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Canola Oil ◽  
Corn Oil ◽  
Dietary Fatty Acids ◽  
Safflower Oil ◽  
High Oleic ◽  
Tissue Fatty Acid ◽  
The Impact

Abstract Objectives To elucidate the impact of diet on fatty acid ethanolamide (FAE) levels in seven different tissues/organs of male hamsters, with the hypothesis that dietary fatty acids (DFA) will act as precursors for FAE synthesis in golden Syrian male hamsters. Methods A two month feeding trial was performed, wherein hamsters (n = 105) were fed various dietary oil blends; namely, C + S, 25:75 corn oil: n9 safflower oil; F + S, 25:75 flaxseed oil: n6 safflower oil; H + DHA, 85:15 high oleic canola oil: docosahexaenoic acid; H + EPA, 85:15 high oleic canola oil: eicosapentaenoic acid; HOCO, high oleic canola oil; OO, olive oil; and RC, regular canola oil. Tissue fatty acid (FA) and FAE concentrations were assessed using GC-FID and UPLC-MS/MS, respectively. Results Results show that DFA directly influences tissue FA and FAE levels. After C18:1n9-enriched dietary treatments, marked increases (P < 0.05) were observed in duodenal C18:1n9 and oleoylethanolamide (OEA) concentrations. Overall, a weak negative association was observed between OEA concentrations and body weight (BW) at the endpoint, (r = –0.10216; P = 0.0070). Furthermore, among all tissues; namely, adipose tissue brown (ATB), adipose tissue white (ATW), brain, heart, intestine-duodenum (I-D), intestine-jejunum (I-J), and liver a negative correlation was observed between brain OEA concentrations and BW, (r = –0.22669; P = 0.0269). Conclusions DFA composition influences FA and FAE levels across all tissues. Furthermore, we summarize that brain transmits anorexic properties mediated via neuronal signalling which may contribute to the maintenance of healthy body weight and that the benefits of OEA can be enhanced by the inclusion of C18:1n9-enriched diets. Funding Sources The Natural Sciences and Engineering Research Council of Canada supported this research.

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