Oleic acid canola oil

Abbreviations LLCAN—Low iinoienic acid canola oil HOGAN—High oleic acid canola oil GLCO—Canola oil with gamma linolenic acid LLFlax—Flaxseed oil with reduced content of linolenic acid LTCAN—Canola oil with high content of lauric acid SUN—Sunflower oil MUFA—Monounsaturated fatty acids PUFA— Polyunsaturated fatty acids. 

High oleic acid canola oil is another development pursued in Canada, the United States, Sweden, Australia, and elsewhere (137). As with low linolenic acid canola oil, the aim was to produce stable frying oil, which will not need hydrogenation and thus avoid fraui-isomers formation. The oleic acid content in oil from seed developed in Canada is at about 78%, whereas linoleic and linoleic acids are lowered to approximately 8% and 3% respectively (see Table 2). Saturated fatty acid content is unchanged from the standard canola oil. There is limited commercial seed production for export to Japan. Also, there is increasing acceptance of the oil in Canada and the United States. The frying performance in tests was found to be similar to... 

Response of Serum Lipids to Diets Containing High-Oleic Acid Canola Oil.247... 

RESPONSE OF SERUM LIPIDS TO DIETS CONTAINING HIGH-OLEIC ACID CANOLA OIL... 

Oleic acid was increased to 48% of total milk fatty acids by feeding oleamide as a rumen-protected source of oleic acid (Jenkins, 1998). The response was nearly linear up to 5% of supplement in the diet dry matter. Proportions of all de uovo-synthesized milk fatty acids, except butyric, were reduced (Jenkins, 1999). LaCount et al. (1994) abomasally infused fatty acids from canola or high oleic acid sunflower oil into lactating cows. The transfer of oleic acid to milk fat was linear (slope = 0.541 0 350 g infused/ day) the proportion of oleic acid in milk fat increased and proportions of all de novo-synthesized fatty acids, except C4 and C6 decreased. The proportion of Ci8 o also was unchanged. Linoleic acid from canola also was transferred linearly (slope = 0.527 0-90 g infused/day). These transfers from the intestine are nearly identical to that reported by Banks et al. (1976). Hagemeister et al. (1991) reported 42 to 57% transfer of abomasally-infused linolenic acid to milk fat. 

High oleic acid canola varieties were introduced recently to directly compete in applications formerly using olive oil. 

Canola oil (63% oleic acid) Peanut oil (48% oleic acid)... 

Recently, novel dietary oils with modified fatty acid profiles have been manufactured to improve fatty acid intakes and reduce CVD risk. Our objective was to evaluate the efficacy of novel high-oleic rapeseed (canola) oil (HOCO), alone or blended with flaxseed oil (FXCO), on circulating lipids and inflammatory biomarkers v. a typical Western diet (WD). Using a randomized, controlled, crossover trial, thirty-six hypercholesterolaemic subjects consumed three isoenergetic diets for 28 d each containing approximately 36% energy from fat, of which 70% was provided by HOCO, FXCO or WD. Dietary fat content of SFA, MUFA, PUFA n-6 and n-3 was 6, 23, 5,... 

Wong, R.S.-C., Swanson, E., 1991. Genetic modification of canola oil high oleic acid canola. In Haberstroh, C., Morris, C.E. (Eds.), Fat and Cholesterol Reduced Foods Technologies and Strategies. Portfolio Publ. Co, The Woodlands, TX, USA, pp. 153-164. 

As mentioned earlier, both MCTs and LCTs are used in tube feeding products. Corn, soy, and safflower oils have been the mainstay sources of fat in these products, providing mainly co-6 polyunsaturated fatty acids (PUFAs). On the other hand, some newer EN products contain higher quantities of co-3 PUFAs from sources such as fish oil [i.e., docosahexenoic acid (DHA) and eicosapentenoic acid or (EPA)]. Still other formulas contain higher quantities of monounsaturated fatty acids from canola oil and high-oleic safflower or sunflower oils. The essential fatty acid (EFA) content (mainly linoleic acid) of EN... 

Seedfats are characterized by low contents of saturated fatty acids. They contain palmitic, oleic, linoleic, and linolenic acids. Sometimes unusual fatty acids may be present, such as erucic acid in rapeseed oil. Recent developments in plant breeding have made it possible to change the fatty acid composition of seed oils dramatically. Rapeseed oil in which the erucic acid has been replaced by oleic acid is known as canola oil. Low linolenic acid soybean oil can be obtained, as... 

The Oleic Linoleic Acid Group This is the most common type of vegetable oil and includes peanut or groundnut (38% oleic and 41% linoleic acid), safflower (14% and 75%), sesame (38% and 45%), and sunflower (20% and 69%). The sum of these two acids is generally 80-90% so there can only be low levels of saturated or other acids. At the present time, there is a demand for high oleic oils, so variants of these oils enriched in oleic acid have been developed (Section 4.2.4). Cottonseed (18% and 51%) differs from the others cited here in its higher level of palmitic acid. Low-erucic rape/canola (56% and 26%) and soybean oil (22%... 

Canadian investigators have bred Brassica juncea (orienal mustard) from an Australian line with low erucic acid and low glucosinolate so that it has a fatty acid composition (palmitic 3%, stearic 2%, oleic 64%, linoleic 17%, and linolenic acid 10%) similar to that of canola oil from B. napus and B. rapa. This makes it possible to expand the canola growing area of Western Canada (143). 

Canola Oil Canola oil is obtained from low erucic acid, low glucosinolate rapeseed. The unique polyunsaturated fatty acid and low saturated composition of canola oil differentiates it from other oils. It has a higher oleic acid (18 1) content (55%) and lower linoleic acid (18 2) content (26%) than most other vegetable oils, but it contains 8-12% of linolenic acid (18 3) (58). Canola oil is most widely used in Canada and is considered a nutritionally balanced oil because of its favorable ratio of near 2 1 for linoleic to linolenic acid content. Unlike most other edible oils, the major breakdown products of canola oil are the cis, trans- and tram, trans-2,4-heptadienals with an odor character generally described as oily, fatty, and putty. Stored canola oil shows a sharp increase in the content of its degradation products, which are well above their odor detection thresholds. The aroma is dominated by cis, tram-, tram, frani-2,4-heptadienals, hexanal, nonanal, and the cis, trans- and... 

The stigma of the emcic acid (C22 ln - 9) in rapeseed oil has lingered despite firm evidence that this fatty acid was more of a threat to rats than to humans. It is sufficient to say that the discovery of chain shortening of emcic acid to oleic acid by peroxisomes was one of the most fundamental breakthroughs in understanding fatty acid metabolism in the last few decades. Once in the oleic acid form, the emcic acid residue is as readily catabolized by mitochondria, as are palmitic and other fatty acids (4). The reduction of emcic acid in rapeseed oil resulted in a marked increase in octadecanoic acids, and their contribution in canola oil is around 95% of all fatty acids present (Table 2). 

Abbreviations HEAR—High erucic acid rapeseed LLCanola—Canola oil with low content of linolenic acid HOCanola—Canola oil with high content of oleic acid LLFlax—Flax oil with low content of linolenic acid P-8—Plastochromanol-8. 

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