Pub Date : 2019-05-08DOI: 10.1201/9780429104497-14
R. Kapoor
{"title":"γ-Linolenic Acid: The Health Effects","authors":"R. Kapoor","doi":"10.1201/9780429104497-14","DOIUrl":"https://doi.org/10.1201/9780429104497-14","url":null,"abstract":"","PeriodicalId":240101,"journal":{"name":"Healthful Lipids","volume":"97 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123945584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-08DOI: 10.1201/9780429104497-20
G. K. AHMAD PARVEEZ, S. Tendulkar
{"title":"Genetic Enhancement and Modification of Oil-Bearing Crops","authors":"G. K. AHMAD PARVEEZ, S. Tendulkar","doi":"10.1201/9780429104497-20","DOIUrl":"https://doi.org/10.1201/9780429104497-20","url":null,"abstract":"","PeriodicalId":240101,"journal":{"name":"Healthful Lipids","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130023157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-08DOI: 10.1201/9781439822289.ch30
O. Lai
Palm, soybean, rapeseed, and sunflower oils comprise 70% of the world’s edible vegetable oil supply. Among these four oils, palm oil has a very high annual growth rate, primarily because it has the highest productivity at 5 tons oil/hectare compared with 0.30 for soybean oil, 0.37 for rapeseed oil, and 0.42 for sunflower oil (1). Currently, Malaysia is the largest producer and exporter of palm oil. In 2002, Malaysia produced 11.9 million metric tons (MMT) of crude palm oil and 1.5 MMT of crude palm kernel oil (PKO) (2). The commitment of the government in ensuring a steady supply of the oils as well as the added advantage of tocotrienols and carotenes in the oils led to the exportation of 10.6 and 0.7 MMT of processed palm oil and palm kernel oil, respectively (Table 30.1). Malaysia now produces more palm oil than all of the other countries in the world combined; the oil is consumed in >150 countries.
{"title":"Palm Oil, Its Fractions, and Components","authors":"O. Lai","doi":"10.1201/9781439822289.ch30","DOIUrl":"https://doi.org/10.1201/9781439822289.ch30","url":null,"abstract":"Palm, soybean, rapeseed, and sunflower oils comprise 70% of the world’s edible vegetable oil supply. Among these four oils, palm oil has a very high annual growth rate, primarily because it has the highest productivity at 5 tons oil/hectare compared with 0.30 for soybean oil, 0.37 for rapeseed oil, and 0.42 for sunflower oil (1). Currently, Malaysia is the largest producer and exporter of palm oil. In 2002, Malaysia produced 11.9 million metric tons (MMT) of crude palm oil and 1.5 MMT of crude palm kernel oil (PKO) (2). The commitment of the government in ensuring a steady supply of the oils as well as the added advantage of tocotrienols and carotenes in the oils led to the exportation of 10.6 and 0.7 MMT of processed palm oil and palm kernel oil, respectively (Table 30.1). Malaysia now produces more palm oil than all of the other countries in the world combined; the oil is consumed in >150 countries.","PeriodicalId":240101,"journal":{"name":"Healthful Lipids","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128999065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-08DOI: 10.1201/9780429104497-22
Min Hu, E. Decker, D. Mcclements
{"title":"Emulsion Technologies to Produce Oxidative Stable Emulsions Containing n-3 Fatty Acids","authors":"Min Hu, E. Decker, D. Mcclements","doi":"10.1201/9780429104497-22","DOIUrl":"https://doi.org/10.1201/9780429104497-22","url":null,"abstract":"","PeriodicalId":240101,"journal":{"name":"Healthful Lipids","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116911568","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-08DOI: 10.1201/9781439822289.ch16
A. Sinclair, J. Wallace, Marion Martin, N. Attar-Bashi, R. Weisinger, Duo Li
{"title":"The Effects of Eicosapentaenoic Acid in Various Clinical Conditions","authors":"A. Sinclair, J. Wallace, Marion Martin, N. Attar-Bashi, R. Weisinger, Duo Li","doi":"10.1201/9781439822289.ch16","DOIUrl":"https://doi.org/10.1201/9781439822289.ch16","url":null,"abstract":"","PeriodicalId":240101,"journal":{"name":"Healthful Lipids","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122677554","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-08DOI: 10.1201/9781439822289.ch26
Kazuhisa Yamada, M. Ibuki, Thomas McBrayer
Chocolate and confectionery compounds are loved by people throughout the world. However, these products contain >30% of fats such as cocoa butter (CB), CB equivalents (CBE), CB replacers (CBR), CB substitutes (CBS), and milk fat. With more attention to a healthier lifestyle, people tend to avoid oils and fats due to their association with the development of obesity and cardiovascular disease. Evidence exists concerning the relation of cardiovascular disease and an increase in LDL cholesterol concentration when people consume too much fat. On the other hand, a number of interesting papers and findings exist regarding the effect of the fats used in chocolate (compounds) and positive health benefits. In this chapter, we review the following: (i) classification of fats for chocolate (compound); (ii) the effect of CB and CBE on health; and (iii) the healthy fats for chocolate (compound) and their applications.
{"title":"Cocoa Butter, Cocoa Butter Equivalents, and Cocoa Butter Replacers","authors":"Kazuhisa Yamada, M. Ibuki, Thomas McBrayer","doi":"10.1201/9781439822289.ch26","DOIUrl":"https://doi.org/10.1201/9781439822289.ch26","url":null,"abstract":"Chocolate and confectionery compounds are loved by people throughout the world. However, these products contain >30% of fats such as cocoa butter (CB), CB equivalents (CBE), CB replacers (CBR), CB substitutes (CBS), and milk fat. With more attention to a healthier lifestyle, people tend to avoid oils and fats due to their association with the development of obesity and cardiovascular disease. Evidence exists concerning the relation of cardiovascular disease and an increase in LDL cholesterol concentration when people consume too much fat. On the other hand, a number of interesting papers and findings exist regarding the effect of the fats used in chocolate (compounds) and positive health benefits. In this chapter, we review the following: (i) classification of fats for chocolate (compound); (ii) the effect of CB and CBE on health; and (iii) the healthy fats for chocolate (compound) and their applications.","PeriodicalId":240101,"journal":{"name":"Healthful Lipids","volume":"68 12","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114008952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-08DOI: 10.1201/9780429104497-11
S. Gebauer, W. S. Harris, M. Kris-Etherton, T. Etherton
{"title":"Dietary n-6:n-3 Fatty Acid Ratio and Health","authors":"S. Gebauer, W. S. Harris, M. Kris-Etherton, T. Etherton","doi":"10.1201/9780429104497-11","DOIUrl":"https://doi.org/10.1201/9780429104497-11","url":null,"abstract":"","PeriodicalId":240101,"journal":{"name":"Healthful Lipids","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129296123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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