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Influence of palm oil (Elaesis guineensis) on health
In recent times there has been a growing research interest in palm oil, one of the major edible plant oils in the tropical countries, because of the link between dietary fats and coronary heart disease. Obtained from a tropical plant, Elaesis guineensis, it has a polyunsaturated fatty acid/saturated...
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| Published in: | Plant foods for human nutrition (Dordrecht) 1999, Vol.53 (3), p.209-222 |
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| Main Authors: | , , |
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| Language: | English |
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| container_title | Plant foods for human nutrition (Dordrecht) |
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| creator | Ebong, P.E. (Calabar Univ. (Nigeria). Dept. of Biochemistry) Owu, D.U Isong, E.U |
| description | In recent times there has been a growing research interest in palm oil, one of the major edible plant oils in the tropical countries, because of the link between dietary fats and coronary heart disease. Obtained from a tropical plant, Elaesis guineensis, it has a polyunsaturated fatty acid/saturated fatty acid ratio close to unity and a high amount of antioxidant vitamin A precursors and vitamin E. Palm oil is consumed in the fresh state and/or at various levels of oxidation. Feeding experiments in various animal species and humans have highlighted the beneficial role of fresh palm oil to health. These benefits include reduction in the risk of arterial thrombosis and atherosclerosis, inhibition of cholesterol biosynthesis and platelet aggregation, and reduction in blood pressure. However, a considerable amount of the commonly used palm oil is in the oxidized state which possesses potential dangers to the physiological and biochemical functions of the body. Oxidation is as a result of processing the oil for various culinary purposes. Studies have revealed that relative to fresh palm oil, oxidized palm oil induces an adverse plasma lipid profile, free fatty acids, phospholipids and cerebrosides. Additionally, oxidized palm oil induces reproductive toxicity and organotoxicity particularly of the kidneys, lungs, liver and heart. Available evidence suggests that at least part of the oxidized oil impact on health reflects generation of toxicants due to oxidation. The reduction of the dietary level of oxidized oil and/or the level of oxidation may reduce the health risk associated with consumption of oxidized fats. |
| doi_str_mv | 10.1023/A:1008089715153 |
| format | article |
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(Nigeria). Dept. of Biochemistry) ; Owu, D.U ; Isong, E.U</creator><creatorcontrib>Ebong, P.E. (Calabar Univ. (Nigeria). Dept. of Biochemistry) ; Owu, D.U ; Isong, E.U</creatorcontrib><description>In recent times there has been a growing research interest in palm oil, one of the major edible plant oils in the tropical countries, because of the link between dietary fats and coronary heart disease. Obtained from a tropical plant, Elaesis guineensis, it has a polyunsaturated fatty acid/saturated fatty acid ratio close to unity and a high amount of antioxidant vitamin A precursors and vitamin E. Palm oil is consumed in the fresh state and/or at various levels of oxidation. Feeding experiments in various animal species and humans have highlighted the beneficial role of fresh palm oil to health. These benefits include reduction in the risk of arterial thrombosis and atherosclerosis, inhibition of cholesterol biosynthesis and platelet aggregation, and reduction in blood pressure. However, a considerable amount of the commonly used palm oil is in the oxidized state which possesses potential dangers to the physiological and biochemical functions of the body. Oxidation is as a result of processing the oil for various culinary purposes. Studies have revealed that relative to fresh palm oil, oxidized palm oil induces an adverse plasma lipid profile, free fatty acids, phospholipids and cerebrosides. Additionally, oxidized palm oil induces reproductive toxicity and organotoxicity particularly of the kidneys, lungs, liver and heart. Available evidence suggests that at least part of the oxidized oil impact on health reflects generation of toxicants due to oxidation. The reduction of the dietary level of oxidized oil and/or the level of oxidation may reduce the health risk associated with consumption of oxidized fats.</description><identifier>ISSN: 0921-9668</identifier><identifier>EISSN: 1573-9104</identifier><identifier>DOI: 10.1023/A:1008089715153</identifier><identifier>PMID: 10517280</identifier><language>eng</language><publisher>Heidelberg: Springer</publisher><subject>ACEITES DE PALMAS ; ACIDE GRAS POLYINSATURE ; ACIDOS GRASOS POLIINSATURADOS ; Animals ; Biological and medical sciences ; Blood Coagulation ; Cardiovascular System ; DANGER POUR LA SANTE ; Dietary Fats, Unsaturated ; ELAEIS GUINEENSIS ; Fat industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; General pharmacology ; Health ; HEALTH HAZARDS ; HUILE DE PALME ; Humans ; Lipid Metabolism ; LIPIDE ; LIPIDOS ; LIPIDS ; Medical sciences ; OXIDACION ; OXIDATION ; Oxidation-Reduction ; OXYDATION ; Palm Oil ; PALM OILS ; PELIGRO PARA LA SALUD ; Pharmacognosy. Homeopathy. Health food ; Pharmacology. Drug treatments ; Phytosterols ; Plant Oils - administration & dosage ; Plant Oils - adverse effects ; Plant Oils - chemistry ; POLYUNSATURATED FATTY ACIDS</subject><ispartof>Plant foods for human nutrition (Dordrecht), 1999, Vol.53 (3), p.209-222</ispartof><rights>1999 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c304t-851bd8b7aadb9e2d17b71093297be5fba8a1b320fc954b0a1f237adb44933533</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4009,27902,27903,27904</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1980649$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10517280$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ebong, P.E. (Calabar Univ. (Nigeria). Dept. of Biochemistry)</creatorcontrib><creatorcontrib>Owu, D.U</creatorcontrib><creatorcontrib>Isong, E.U</creatorcontrib><title>Influence of palm oil (Elaesis guineensis) on health</title><title>Plant foods for human nutrition (Dordrecht)</title><addtitle>Plant Foods Hum Nutr</addtitle><description>In recent times there has been a growing research interest in palm oil, one of the major edible plant oils in the tropical countries, because of the link between dietary fats and coronary heart disease. Obtained from a tropical plant, Elaesis guineensis, it has a polyunsaturated fatty acid/saturated fatty acid ratio close to unity and a high amount of antioxidant vitamin A precursors and vitamin E. Palm oil is consumed in the fresh state and/or at various levels of oxidation. Feeding experiments in various animal species and humans have highlighted the beneficial role of fresh palm oil to health. These benefits include reduction in the risk of arterial thrombosis and atherosclerosis, inhibition of cholesterol biosynthesis and platelet aggregation, and reduction in blood pressure. However, a considerable amount of the commonly used palm oil is in the oxidized state which possesses potential dangers to the physiological and biochemical functions of the body. Oxidation is as a result of processing the oil for various culinary purposes. Studies have revealed that relative to fresh palm oil, oxidized palm oil induces an adverse plasma lipid profile, free fatty acids, phospholipids and cerebrosides. Additionally, oxidized palm oil induces reproductive toxicity and organotoxicity particularly of the kidneys, lungs, liver and heart. Available evidence suggests that at least part of the oxidized oil impact on health reflects generation of toxicants due to oxidation. The reduction of the dietary level of oxidized oil and/or the level of oxidation may reduce the health risk associated with consumption of oxidized fats.</description><subject>ACEITES DE PALMAS</subject><subject>ACIDE GRAS POLYINSATURE</subject><subject>ACIDOS GRASOS POLIINSATURADOS</subject><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Blood Coagulation</subject><subject>Cardiovascular System</subject><subject>DANGER POUR LA SANTE</subject><subject>Dietary Fats, Unsaturated</subject><subject>ELAEIS GUINEENSIS</subject><subject>Fat industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General pharmacology</subject><subject>Health</subject><subject>HEALTH HAZARDS</subject><subject>HUILE DE PALME</subject><subject>Humans</subject><subject>Lipid Metabolism</subject><subject>LIPIDE</subject><subject>LIPIDOS</subject><subject>LIPIDS</subject><subject>Medical sciences</subject><subject>OXIDACION</subject><subject>OXIDATION</subject><subject>Oxidation-Reduction</subject><subject>OXYDATION</subject><subject>Palm Oil</subject><subject>PALM OILS</subject><subject>PELIGRO PARA LA SALUD</subject><subject>Pharmacognosy. Homeopathy. Health food</subject><subject>Pharmacology. Drug treatments</subject><subject>Phytosterols</subject><subject>Plant Oils - administration & dosage</subject><subject>Plant Oils - adverse effects</subject><subject>Plant Oils - chemistry</subject><subject>POLYUNSATURATED FATTY ACIDS</subject><issn>0921-9668</issn><issn>1573-9104</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><recordid>eNpFzr1PwzAQBXALgWgpzEygDAwwBO78EdvdqqpApQqW7tU5sdsgN6niduC_J6hF3PLe8NPTMXaL8IzAxctkjAAGjNWoUIkzNkSlRW4R5DkbguWY26IwA3aV0hcA6KJQl2yAoFBzA0Mm502IB9-UPmtDtqO4zdo6Zo-zSD7VKVsf6sb7pq9PWdtkG09xv7lmF4Fi8jenHLHl62w5fc8Xn2_z6WSRlwLkPjcKXWWcJqqc9bxC7TSCFdxq51VwZAid4BBKq6QDwsCF7q2UVgglxIjdH2d3B7f11WrX1Vvqvld_3_fg4QQolRRDR01Zp39nDRT91ojdHVmgdkXrricfCw6_x9FI8QOo3Vps</recordid><startdate>1999</startdate><enddate>1999</enddate><creator>Ebong, P.E. (Calabar Univ. (Nigeria). 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Dept. of Biochemistry) ; Owu, D.U ; Isong, E.U</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c304t-851bd8b7aadb9e2d17b71093297be5fba8a1b320fc954b0a1f237adb44933533</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>ACEITES DE PALMAS</topic><topic>ACIDE GRAS POLYINSATURE</topic><topic>ACIDOS GRASOS POLIINSATURADOS</topic><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Blood Coagulation</topic><topic>Cardiovascular System</topic><topic>DANGER POUR LA SANTE</topic><topic>Dietary Fats, Unsaturated</topic><topic>ELAEIS GUINEENSIS</topic><topic>Fat industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General pharmacology</topic><topic>Health</topic><topic>HEALTH HAZARDS</topic><topic>HUILE DE PALME</topic><topic>Humans</topic><topic>Lipid Metabolism</topic><topic>LIPIDE</topic><topic>LIPIDOS</topic><topic>LIPIDS</topic><topic>Medical sciences</topic><topic>OXIDACION</topic><topic>OXIDATION</topic><topic>Oxidation-Reduction</topic><topic>OXYDATION</topic><topic>Palm Oil</topic><topic>PALM OILS</topic><topic>PELIGRO PARA LA SALUD</topic><topic>Pharmacognosy. Homeopathy. Health food</topic><topic>Pharmacology. Drug treatments</topic><topic>Phytosterols</topic><topic>Plant Oils - administration & dosage</topic><topic>Plant Oils - adverse effects</topic><topic>Plant Oils - chemistry</topic><topic>POLYUNSATURATED FATTY ACIDS</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ebong, P.E. (Calabar Univ. (Nigeria). 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Feeding experiments in various animal species and humans have highlighted the beneficial role of fresh palm oil to health. These benefits include reduction in the risk of arterial thrombosis and atherosclerosis, inhibition of cholesterol biosynthesis and platelet aggregation, and reduction in blood pressure. However, a considerable amount of the commonly used palm oil is in the oxidized state which possesses potential dangers to the physiological and biochemical functions of the body. Oxidation is as a result of processing the oil for various culinary purposes. Studies have revealed that relative to fresh palm oil, oxidized palm oil induces an adverse plasma lipid profile, free fatty acids, phospholipids and cerebrosides. Additionally, oxidized palm oil induces reproductive toxicity and organotoxicity particularly of the kidneys, lungs, liver and heart. 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| ispartof | Plant foods for human nutrition (Dordrecht), 1999, Vol.53 (3), p.209-222 |
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| language | eng |
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| source | Springer Nature |
| subjects | ACEITES DE PALMAS ACIDE GRAS POLYINSATURE ACIDOS GRASOS POLIINSATURADOS Animals Biological and medical sciences Blood Coagulation Cardiovascular System DANGER POUR LA SANTE Dietary Fats, Unsaturated ELAEIS GUINEENSIS Fat industries Food industries Fundamental and applied biological sciences. Psychology General pharmacology Health HEALTH HAZARDS HUILE DE PALME Humans Lipid Metabolism LIPIDE LIPIDOS LIPIDS Medical sciences OXIDACION OXIDATION Oxidation-Reduction OXYDATION Palm Oil PALM OILS PELIGRO PARA LA SALUD Pharmacognosy. Homeopathy. Health food Pharmacology. Drug treatments Phytosterols Plant Oils - administration & dosage Plant Oils - adverse effects Plant Oils - chemistry POLYUNSATURATED FATTY ACIDS |
| title | Influence of palm oil (Elaesis guineensis) on health |
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