Monounsaturated fatty acids MUFAs

Therefore, the kinetics and the product yields of isomerization and thiol adduct formation for a variety of Z- and ii-monounsaturated fatty acid (MUFA) esters were studied. The reactions were initiated by continuous °Co y-irradiation of N20-saturated f rf-butanol solutions containing -mercaptoethanol and MUFA esters. The time-dependent isomerizations and thiol additions were analyzed on the basis of the radiation chemical yields of radicals and established rate data. The rate constants for the reversible RS addition, within experimental error, do not depend on the double bond position in the alkyl chains vide Table 6). 

Monounsaturated fatty acids (MUFA) A fatly acid molecule that contains only one double bond along the carbon chain. Oleic acid (18 ln-9) is the most common monounsaturated fatty acid. All plants and animals, including humans, can synthesize oleic acid. 

The monounsaturated fatty acids (MUFA) have beneficial effects on glycaemic tolerance in vivo due to increased glucagons-like peptide-1 (GLP-1) release. 

For Canada and the United States, the National Academy of Sciences (NAS) Institute of Medicine issued an updated report Dietary Reference Intakes for energy, carbohydrates, fiber, fat, protein, and amino acids or the Macronutrient Report establishing dietary fat goals at a wider range, from 20% up to 35% of calories, or from low to moderate amounts of fat for a healthy diet [10]. Although there were no specific values set for monounsaturated fatty acids (MUFA), the NAS report... 

Fatty acid contents of Chinese, European, and Japanese chesmuts are given in Table 11.2 [22]. European chestnut has the highest percentage of saturated fatty acids (SEA) and polyunsaturated fatty acids (PUFA) (19.9% and 42.8%, respectively). On the other hand, Japanese and Chinese chestnuts contain higher percentages of monounsaturated fatty acids (MUFA) (56.5% and 56.3%, respectively) than European chesmut (37.3%). 

Although nuts are high in fat, over 75% of the fat is unsatuiated, predominantly monounsaturated fatty acids (MUFA). For every lOOg of fat in macadamia nuts, 77.4% is MUFA, of which 58.5% is oleic acid (18 lo)9) and 18.7% is palmitoleic acid (16 1). While the hazelnut has the highest total MUFA content (83.1%), macadamias contain the highest levels of 16 1. Only 4.4% of the Upid content of macadamia nuts is composed of polyunsaturated fatty acids (PUFA), of which 2.6% is... 

The experimental oil was butter in the saturated fatty acid (SFA), high-oleic acid safflower oil in the monounsaturated fatty acid (MUFA), and safflower oil in the polyunsaturated fatty acid (PUFA) diet Cholesterol was not added to the SFA diet... 

The subcellular distribution of total CLA was compared with the distribution of monounsaturated fatty acids (MUFA) and LA. It turned out that for renal as well as for testicular tissue CLA and MUFA are similarly distributed, whereas LA shows a different distribution pattern. The most prominent CLA isomers in the human tissues studied are the c,t and t,c isomers, respectively. As c,t and t,c unsaturated fatty acids show a stereochemical structure similar to that of f-MUFA, their similar distribution pattern is easily explained. The differing subcellular distribution patterns of LA and CLA, which support the results of our TFA intervention study (Hofiriiann, K., et al., submitted for publication) and the study conducted by Petridou et al. (15), underline the different physiological properties of these two fatty acids. 

The increase in the saturated fatty acids (myristic and palmitic) found in lean and myristic acid in subcutaneous fat are very likely due to the inhibition of stearoyl-CoA desaturase activity, a key enzyme involved in the synthesis of monounsaturated fatty acids (MUFA) by CLA. Studies by Lee el al. (22) and Bretillon el al. (23) demonstrated that CLA isomers inhibited A9 desaturase activity, and thus this inhibition caused an inaease in the saturated fatty add content. Changes in the unsaturated fatty acid profile of subcutaneous fat could result from the increase of 18 1 and 18 2 due to the contribution of CLA 60 in the diet. CLA 60 was substituted for com in the study by Thiel-Cooper el al. (3) therefore, because CLA 60 contains high concentrations of unsaturated fatty acids, the diet would be higher in unsaturated fatty acids than a com diet alone, hi earlier work, Banni el al. (24) and Sdbedio el al. (25) suggested that... 

As mentioned earlier, saturated fatty acids (SFA) of foods are regarded as the cause of a high-risk pattern of blood lipoproteins octadecanoic (stearic, Cig) acid and tetradecanoic (myristic, C14) acid and also all trans acids are considered to be the most damaging. With increasing consumption of SFA, blood levels of cholesterol and LDL are raised. Conversely, the polyunsaturated fatty acids (PUFA) are judged to be beneficial, although the various families of PUFA differ in their effects the n-6 PUFA (which occur mainly in plant lipids) reduce the blood concentration of LDL, and the n-3 PUFA (from fish lipids) reduce VLDL. It is considered desirable to have a balance in the diet of n-6 to n-3 PUFA the recommended maximum ratio is 4 1. In between the SFA and PUFA are the monounsaturated fatty acids (MUFA), such as octadecenoic (oleic, 18 1) acid, which are regarded as neutral or possibly beneficial to blood lipoproteins. 

The preventive effects of a monounsaturated fatty acid (MUFA)-rich diet on atherosclerosis may be explained by the enhancement of HDL-C levels and impairement of LDL-C levels, LDL susceptibility to oxidation, cellular oxidative stress, thrombogenicity, and atheroma plaque formation (reviewed in ref. 94). 

In the United States, the Food and Drug Administration (FDA, 2006) has approved a health claim for conventional canola oil that states canola is high in unsaturated fats and consnming 1.5 tablespoons of canola oil per day may reduce the risk of coronary heart disease . Potential health benefits of conventional canola oil are largely due to its relatively low levels of saturated fatty acids (SFA 1% of total fatty acids) and high amonnts of the monounsaturated fatty acid (MUFA), oleic acid (OA 61% of total fatty acids Canola Council of Canada, 2008). Conventional canola oil is also a good source of two essential polyunsaturated fatty acids (PUFA), linoleic acid (LA 21% of total fatty acids), an n-6 PUFA, and alpha-linolenic acid (ALA 11% of total fatty acids), an n-3 PUFA. This composition of LA and ALA results in a low, 2 1 ratio of n-6 n-3. 

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