Palmitic acid Document

Coronary heart disease. The role of fatty acids in coronary heart disease is related to their effects on blood total cholesterol and lipoprotein cholesterol levels. It has been well documented that saturated fatty acids in our diets (mainly palmitic acid) are responsible for raising blood total cholesterol and LDL cholesterol levels and that decreases in total and LDL cholesterol can be achieved by reducing the content of saturated fat in the diet (for review, see Grundy, 1986a McNamara, 1987b). This saturated fatty acid effect is due partly to alterations in cholesterol synthesis and also to changes in lipoprotein synthesis... 

Several studies have confirmed that the seed oil from the North American variety of cranberry contains significant levels of a-linolenic acid. In a U.S. patent, Heeg et al. (4) reported the a-linolenic acid content of cranberry seed oil to be between 30% and 35% of total fatty acids. In 2003, Parker et al. (5) found 22.3% a-linolenic acid in the cold-pressed cranberry seed oil, and in 2004, Parry et al. (3) determined the oil to contain 32.0% a-linolenic acid from two different lots of the seed oil. The ratios of n-6 to n-3 fatty acids in all were low from 1.2 1 to 2 1. Also, all of the studies documented similar ratios among the rest of the common fatty acids found in cranberry seed oil, including, in order of higher amount present linoleic, oleic, palmitic, stearic, and eicosadienoic (20 2) acids (Table 1). In addition to a-linolenic acid, cranberry seed oil is rich in natural antioxidants (8). These antioxidants may directly react with free radicals and prevent lipid oxidation in human low-density lipoprotein. 

This reference documented chromatographic characteristics for many individual additives including plasticizers (phthalates, Citroflex A-4, TNPP) amides Irganox and Irgafos antioxidants UV absorbers (Tinuvin, Cyansorb) fatty acids (palmitic, stearic) Naugard XL-1 etc. 

Joint FAO/WHO Expert Committee on Food Additives, Polyoxyethylene (20) SorUtan Monoesters of Laurie, Oleic, Palmitic and Stearic Acid and Triester of Stearic Acid, number 5 in WHO Food Additives Series, World Health Organization, Geneva, 1974, [electronic ] http //www.inchem. org/documents/jecfa/jecmono/v05je47.htm. 

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