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Dietary lipids : nutritional and technological aspects /

Dietary Lipids: Nutritional and Technological Aspects, Volume 105 focuses on major dietary lipids and their minor bioactive compounds, also covering the role of these lipids in metabolic diseases and covering oil processing with clean technologies and lipidomic characterization by mass spectrometry....

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Bibliographic Details
Main Authors: Gallegos, Crispulo (Author), Ruiz Méndez, Victoria (Author)
Corporate Author: ScienceDirect (Online service)
Format: eBook
Language:English
Published: Cambridge, MA : Zoe Kruze, [2023]
Edition:1st ed.
Series:Issn Series.
Subjects:
Lipids in human nutrition.
Lipids > Pathophysiology.
Lipides dans l'alimentation humaine.
Lipides > Physiopathologie.
Lipids in human nutrition
Lipids > Pathophysiology
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Intro
  • Dietary Lipids: Nutritional and Technological Aspects
  • Copyright
  • Contents
  • Contributors
  • Preface
  • Chapter One: Major dietary lipids in nutrition and health
  • 1. Introduction
  • 2. Main components of major dietary lipids and nutritional effects
  • 2.1. Saturated fatty acids
  • 2.2. Monounsaturated fatty acids
  • 2.3. Polyunsaturated fatty acids
  • 3. Sources of major lipids in the diet
  • 3.1. Oils and fats
  • 3.1.1. Frying oils
  • 3.2. Milk and dairy products
  • 3.3. Meat and poultry
  • 3.4. Eggs
  • 3.5. Fish
  • 3.6. Cereals, nuts and seeds
  • 3.7. Structured lipids
  • 4. Modifications of major dietary lipids with nutritional or health implications
  • 4.1. Oxidized and polymeric compounds
  • 4.1.1. Oxidized fatty acids
  • 4.1.2. Polymeric fatty acids
  • 4.2. Trans fatty acids
  • 4.3. Conjugated linoleic acid (CLA)
  • 4.4. Others
  • 5. Conclusions and final remarks
  • References
  • Chapter Two: Minor bioactive lipids
  • 1. Introduction
  • 2. Carotenoids
  • 2.1. Chemistry
  • 2.2. Occurrence and major dietary sources
  • 2.2.1. Fruits and vegetables
  • 2.2.2. Cereals and cereal based products
  • 2.2.3. Animal-derived food products
  • 2.2.4. Fish and marine products
  • 2.3. Nutritional aspects
  • 2.3.1. Health benefits
  • 2.3.2. Ordinary, safe, and desirable intake of CARs
  • 2.4. Technological aspects
  • 3. Sterols
  • 3.1. Chemistry
  • 3.2. Occurrence and major dietary sources
  • 3.3. Nutritional aspects
  • 3.3.1. Recommended daily intake
  • 3.4. Technological aspects
  • 3.4.1. Effect of processing and storage
  • 4. Tocochromanols (Tocols)
  • 4.1. Chemistry
  • 4.2. Occurrence and major dietary sources
  • 4.3. Nutritional aspects
  • 4.3.1. Absorption and metabolism
  • 4.3.2. Functionality
  • 4.4. Technological aspects
  • 4.4.1. Extraction
  • 4.4.2. Stability
  • 4.4.3. Uses
  • 5. Conclusion
  • Funding
  • References.
  • Chapter Three: Nutritional lipidomics for the characterization of lipids in food
  • 1. Introduction
  • 1.1. Why are lipids of specific interest?
  • 2. Lipidomics
  • 2.1. Sample preparation
  • 2.2. Mass spectrometry-based lipidomics
  • 2.3. Targeted versus untargeted lipidomics approaches
  • 2.4. MS-based analytical platforms
  • 2.4.1. Targeted assays
  • 2.4.2. Untargeted assays
  • 2.4.2.1. Direct infusion-MS
  • 2.4.2.2. Flow-injection analysis MS
  • 2.4.2.3. RPLC-MS
  • 2.4.2.4. HILIC-MS and SFC-MS
  • 2.4.3. Ion mobility-MS
  • 2.4.4. GC-MS for fatty acid profiling as FAMEs
  • 2.4.5. MS imaging
  • 2.5. Data processing and statistical analysis
  • 3. Analytical procedures
  • 3.1. Identification
  • 3.2. Quantification
  • 3.3. Quality assurance
  • 4. Applications of lipidomic analysis for food samples
  • 4.1. Characterization of foods
  • 4.2. Differential lipid profiling for the comparison of food samples
  • 4.3. Food processing quality control
  • 5. Lipidomics and nutrition
  • 5.1. Lipidomics in the context of personalized nutrition
  • 5.2. Nutritional intervention studies
  • 6. Conclusions
  • References
  • Chapter Four: We are what we eat: The role of lipids in metabolic diseases
  • 1. General facts about fats in metabolic diseases
  • 2. The importance of lipid homeostasis for health maintenance
  • 2.1. Fat metabolism in the liver
  • 2.1.1. De novo lipogenesis
  • 2.1.2. Mechanism of uptake, activation and transport of FAs in the liver
  • 2.1.3. Triglyceride metabolism in the liver
  • 2.2. Fat metabolism in adipose tissue
  • 2.2.1. Fat storage in adipose tissue: Lipogenesis
  • 2.2.2. Fat mobilization in adipose tissue: Lipolysis and lipophagy
  • 2.2.3. Interorgan communication of adipose tissue
  • 3. Insights on the role of lipid metabolism in lipotoxicity: Inflammation, oxidative stress and metabolic reprogramming.
  • 3.1. Concept of lipotoxicity and its consequences
  • 3.2. Lipid metabolism in inflammation
  • 3.3. Lipotoxicity and oxidative stress
  • 3.4. The role of lipotoxicity in metabolic reprogramming
  • 4. Fats and fatty liver disease
  • 4.1. Liver diseases originated by fatty acid accumulation
  • 4.2. Dietary fats and fatty liver disease
  • 4.2.1. Saturated fatty acids
  • 4.2.2. Monounsaturated fatty acids
  • 4.2.3. Polyunsaturated fatty acids
  • 5. Lipid metabolism and its implications for diabetes mellitus
  • 5.1. The role of fatty acids in type 2 diabetes mellitus
  • 5.2. Dysregulation of fatty acid metabolism is involved in the complications of DM2 and its progression
  • 6. Impact of lipids on cardiovascular disease
  • 6.1. Dietary total fat and cardiovascular risk
  • 6.2. Saturated fatty acids and cardiovascular risk
  • 6.3. Monounsaturated fatty acids and cardiovascular risk
  • 6.4. Polyunsaturated fatty acids and cardiovascular risk
  • 7. Conclusions
  • References
  • Chapter Five: Innovative technologies to enhance oil recovery
  • 1. Introduction
  • 2. Overview of microwave, ultrasound, megasonic and pulsed electric field technologies
  • 2.1. Microwave
  • 2.2. Low frequency ultrasound
  • 2.3. Megasonics
  • 2.4. Pulsed electric fields
  • 3. Applications of innovative technologies to enhance oil recovery and quality
  • 3.1. Palm oil applications
  • 3.1.1. Ultrasound applications for palm oil recovery
  • 3.1.2. Megasonic applications for palm oil recovery
  • 3.2. Olive oil applications
  • 3.2.1. Microwave applications for olive oil recovery
  • 3.2.2. Ultrasound applications for olive oil recovery
  • 3.2.3. Megasonic applications for olive oil recovery
  • 3.2.4. Pulsed electric field applications for olive oil recovery
  • 3.2.5. Effect of innovative technologies on olive oil quality
  • 3.3. Seed oil applications.
  • 3.3.1. Microwave applications for seed oil recovery
  • 3.3.2. Ultrasound applications for seed oil recovery
  • 3.3.3. Megasonic applications for seed oil recovery
  • 3.3.4. Pulsed electric field applications for seed oil recovery
  • 4. Final remarks
  • References
  • Chapter Six: Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO2) and short path distillation
  • 1. Introduction
  • 2. Technical aspects
  • 2.1. Supercritical fluids/supercritical carbon dioxide (Sc-CO2)
  • 2.1.1. Sc-CO2 extraction
  • 2.1.2. Sc-CO2 fractionation
  • 2.1.3. Sc-CO2 fat micronization/particle formation
  • 2.2. Short path distillation
  • 3. Applications to dietary lipids
  • 3.1. Lipid extraction by supercritical carbon dioxide (Sc-CO2)
  • 3.1.1. Extraction of plant material
  • 3.1.1.1. Sesame seed extraction
  • 3.1.1.2. Corn oil extraction
  • 3.1.1.3. Hemp oil/CBD extraction
  • 3.1.2. Extraction of muscle tissue
  • 3.1.3. Supercritical single cell oil extraction
  • 3.2. Micronized fat powder application
  • 3.3. Fractionation of liquid lipid mixtures
  • 3.3.1. Deacidification
  • 3.3.1.1. Deacidification by SPD
  • 3.3.1.2. Deacidification by Sc-CO2
  • 3.3.2. Partial acylglycerols purification
  • 3.3.2.1. Partial acylglycerols purification by SPD
  • 3.3.2.2. Partial Acylglycerols by Sc-CO2
  • 3.3.3. Fish oil fractionation by Sc-CO2
  • 3.4. Minor compounds recovery
  • 3.4.1. Squalene isolation
  • 3.4.2. Phytosterols/tocopherols separation
  • 3.4.2.1. Tocopherol purification by SPD
  • 3.4.2.2. Tocopherol purification by Sc-CO2
  • 3.4.2.3. Separation of phytosterols
  • 3.4.2.4. Milk fat processing to remove cholesterol
  • 3.5. Contaminants mitigation
  • 3.6. Combination of Sc-CO2 and SPD
  • 4. Conclusions
  • Acknowledgment
  • References
  • Chapter Seven: Lipid emulsions in clinical nutrition: Enteral and parenteral nutrition
  • 1. Clinical nutrition
  • 1.1. Introduction.
  • 1.2. Composition and key ingredients
  • 1.3. Clinical aspects
  • 2. Manufacturing and control
  • 2.1. Emulsification techniques
  • 2.2. Relevant regulatory and pharmacopoeia requirements
  • 3. Stability and physicochemical properties
  • 3.1. Droplet size distribution
  • 3.2. Zeta potential
  • 3.3. Rheological properties
  • 4. Complex lipid emulsions and dysphagia
  • 4.1. Introduction to dysphagia
  • 5. Concluding remarks
  • References
  • Chapter Eight: New alternative sources of omega-3 fish oil
  • 1. Introduction
  • 2. Biosynthesis of VLC-PUFAs
  • 3. Long-chain polyunsaturated fatty acids of omega-3 (w3 LC-PUFAs) in human health
  • 4. Fish as a natural source of VLC-PUFA
  • 5. Problems associated with the use of fish as a source of VLC-PUFA
  • 5.1. Ecological impact
  • 5.2. Health concerns
  • 5.3. Dietary options
  • 5.4. Stability of fish oil
  • 6. Alternatives to fish oils to produce very long-chain polyunsaturated fatty acids
  • 6.1. Other marine oils
  • 6.2. Single-cell oils
  • 6.3. Vegetable oils
  • 6.3.1. Plant oils rich in n-3 PUFA
  • 6.3.2. Transgenic plants
  • 6.3.3. Other genetically modified organisms
  • 7. Conclusion
  • References.