Molecular formation mechanism of trans linolenic acid in thermally induced α-linolenic acid

Green process for the preparation of resveratrol-containing high oleic acid peanut oil

Resveratrol (Res), a polyphenol compound with strong biological activity, is widely used in medicinal and health products. In this study, an innovative resveratrol high oleic peanut oil (Res-HOPO) was prepared utilizing self-developed cold pressing equipment and high oleic peanuts. The peanut roots were pretreated with four different methods, including ultra-fine crushing, ultrasound-treating, microwave-treating, and a combination of microwave-ultrasound-treating peanut roots. Under optimized conditions (microwave power of 15 W, ultrasound time of 28 min, and ultrasound power of 400 W), the Res-HOPO prepared by pretreating with a combination of microwave-ultrasound had the most Res (91.12 mg/kg). Except for the pretreated whole peanut roots, pretreating with microwave (40.49 mg/kg), ultrasound (39.03 mg/kg), and ultra-fine crushing of peanut root powder (22.57 mg/kg) resulted in the high Res content. The Res-HOPO had a satisfactory yield (40%), oleic acid content (74.05% ∼ 75.85%), no trans fatty acids, great physicochemical properties, higher nutritional value (4-fold increase in squalene and almost 10-fold increase in campesterol), an extended oxidation induction time (1.39 ∼ 22 times), and no heavy metals, pesticides, or aflatoxins. The four green pretreatment methods used for the preparation of Res-HOPO in this study were effective, which provided an innovative approach for developing nutritious and healthy edible oil.

Associations of specific dietary unsaturated fatty acids with risk of overweight/obesity: population-based cohort study

Background

The role of specific unsaturated fatty acids (FAs) in the development of overweight/obesity remains unclear in the general population. Here, we aimed to explore the associations of different types of unsaturated FAs with overweight/obesity risk among the Chinese population.

Methods

Eight thousand seven hundred forty-two subjects free of overweight/obesity at entry in the China Health and Nutrition Survey (CHNS) were followed up until 2015. Dietary unsaturated FAs were assessed by 3-day 24-h recalls with a weighing method in each wave. Cox regression models were used to obtain the hazard ratios (HRs) and 95% confidence intervals (CIs) for overweight/obesity risk associated with unsaturated FAs.

Results

During a median follow-up of 7 years, 2,753 subjects (1,350 males and 1,403 females) developed overweight/obesity. Consuming more monounsaturated FAs (MUFAs) was associated with a lower risk of overweight/obesity (highest vs. lowest quartile: HR 0.80, 95% CI 0.67-0.96; P-trend = 0.010). Similar inverse associations were observed for plant-MUFAs (HR_Q4vsQ1 0.83, 95% CI: 0.73-0.94; P-trend = 0.003) and animal-MUFAs (HR_Q4vsQ1 0.77, 95% CI: 0.64-0.94; P-trend = 0.004), total dietary oleic acid (OA) (HR_Q4vsQ1 0.66, 95% CI: 0.55-0.79; P-trend <0.001), plant-OA (HR_Q4vsQ1 0.73, 95% CI: 0.64-0.83; P-trend <0.001) and animal-OA (HR_Q4vsQ1 0.68, 95% CI: 0.55-0.84; P-trend <0.001). In addition, the intakes of n-3 polyunsaturated FAs (PUFAs) (HR_Q4vsQ1 1.24, 95% CI: 1.09-1.42; P-trend = 0.017) and α-linolenic acid (ALA) (HR_Q4vsQ1 1.22, 95% CI: 1.07-1.39; P-trend = 0.039) but not marine n-3 PUFAs were positively linked to overweight/obesity risk. Consumption of n-6 PUFAs (HR_Q4vsQ1 1.13, 95% CI: 0.99-1.28; P-trend = 0.014) and linoleic acid (LA) (HR_Q4vsQ1 1.11, 95% CI: 0.98-1.26; P-trend = 0.020) had marginal and positive relationships with the incidence of overweight/obesity. N-6/n-3 PUFA ratio ranging from 5.7 to 12.6 was related to higher risk of overweight/obesity.

Conclusion

Higher dietary intake of MUFAs was associated with lower overweight/obesity risk, which was mainly driven by dietary OA from either plant or animal sources. Intakes of ALA, n-6 PUFAs and LA were related to higher risk of overweight/obesity. These results support consuming more MUFAs for maintaining a healthy body weight among the Chinese population.

Inhibition mechanism of trans-resveratrol on thermally induced trans fatty acids in peanut oil

The unanticipated inhibitory effect of trans-resveratrol (trans-Res) on the formation of trans fatty acids (TFAs) by thermal isomerization of peanut oil (PO) and its mechanism were investigated by experiment and density functional theory. Results showed that trans-Res inhibited the amount and formation rate of TFAs. trans-Res first inhibited the formation of C18:2, then C18:1, by the mechanism of proton transfer isomerism. The most active reaction site of trans-Res (4'-OH free radical) preferentially combined with the OOL-L-C11• (di-allyl) and then with OOL-O-C11• (mono-allyl) allyl groups in PO, resulting in the higher reaction energy barrier of speed control steps in OOL-L (transition state 1) and OOL-O (transition state 2), and the lower reaction rate of OOL-L and OOL-O (both decreased by 1-10³ times), to reduce the formation of TFAs. Our study provided a theoretical foundation for the precise regulation of natural hydroxy compound to TFAs in oil.

New research development on trans fatty acids in food: Biological effects, analytical methods, formation mechanism, and mitigating measures

The trans fatty acids (TFAs) in food are mainly generated from the ruminant animals (meat and milk) and processed oil or oil products. Excessive intake of TFAs (>1% of total energy intake) caused more than 500,000 deaths from coronary heart disease and increased heart disease risk by 21% and mortality by 28% around the world annually, which will be eliminated in industrially-produced trans fat from the global food supply by 2023. Herein, we aim to provide a comprehensive overview of the biological effects, analytical methods, formation and mitigation measures of TFAs in food. Especially, the research progress on the rapid, easy-to-use, and newly validated analytical methods, new formation mechanism, kinetics, possible mitigation mechanism, and new or improved mitigation measures are highlighted. We also offer perspectives on the challenges, opportunities, and new directions for future development, which will contribute to the advances in TFAs research.