TG containing stearic acid,synthesized from coconut oil,exhibit lipidemic effects in rats similar to those of cocoa butter |
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Authors: | Reena?Rao Email author" target="_blank">Belur?R?LokeshEmail author |
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Affiliation: | (1) Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute (CFTRI), 570 013 Mysore, India |
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Abstract: | Lipase-catalyzed interesterification was used to prepare structured TG from coconut oil TG by partially replacing some of
the atherogenic saturated FA with stearic acid, which is known to have a neutral effect on lipid levels in the body. The level
of stearic acid was increased from 4% in the native coconut oil to 40% in the structured lipids, with most of the stearic
acid being incorporated into the sn−1 and sn−3 positions of TG. When structured lipids were fed to rats at a 10% level for a period of 60 d, a 15% decrease in total cholesterol
and a 23% decrease in LDL cholesterol levels in the serum were observed when compared to those fed coconut oil. Similarly,
the total and free cholesterol levels in the livers of the rats fed structured lipids were lowered by 31 and 36%, respectively,
when compared to those fed coconut oil. The TG levels in the serum and in the liver showed decreases of 14 and 30%, respectively,
in animals fed structured lipids. Rats fed cocoa butter and structured lipids having a similar amount of stearic acid had
similar lipid levels in the serum and liver. These studies indicated that the atherogenic potential of coconut oil lipids
can be reduced significantly by enriching them with stearic acid. This also changed the physical properties of coconut oil
closer to those of cocoa butter as determined by DSC. |
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