Oat Oil Research Articles

Metabolic engineering-induced transcriptome reprogramming of lipid biosynthesis enhances oil composition in oat.

The endeavour to elevate the nutritional value of oat (Avena sativa) by altering the oil composition and content positions it as an optimal crop for fostering human health and animal feed. However, optimization of oil traits on oat through conventional breeding is challenging due to its quantitative nature and complexity of the oat genome. We introduced two constructs containing three key genes integral to lipid biosynthesis and/or regulatory pathways from Arabidopsis (AtWRI1 and AtDGAT1) and Sesame (SiOLEOSIN) into the oat cultivar 'Park' to modify the fatty acid composition. Four homozygous transgenic lines were generated with a transformation frequency of 7%. The expression of these introduced genes initiated a comprehensive transcriptional reprogramming in oat grains and leaves. Notably, endogenous DGAT, WRI1 and OLEOSIN genes experienced upregulation, while genes associated with fatty acid biosynthesis, such as KASII, SACPD and FAD2, displayed antagonistic expression patterns between oat grains and leaves. Transcriptomic analyses highlighted significant differential gene expression, particularly enriched in lipid metabolism. Comparing the transgenic oat plants with the wild type, we observed a remarkable increase of up to 34% in oleic acid content in oat grains. Furthermore, there were marked improvements in the total oil content in oat leaves, as well as primary metabolites changes in both oat grains and leaves, while maintaining homeostasis in the transgenic oat plants. These findings underscore the effectiveness of genetic engineering in manipulating oat oil composition and content, offering promising implications for human consumption and animal feeding through oat crop improvement programmes.

Microencapsulation of green tea polyphenols: Utilizing oat oil and starch-based double emulsions for improved delivery

The stability and bioavailability of green tea polyphenols, crucial for their health benefits, are compromised by environmental sensitivity, limiting their use in functional foods and supplements. This study introduces a novel water-in-oil-in-water double emulsion technique with microwave-assisted extraction, significantly enhancing the stability and bioavailability of these compounds. The primary objective of this study was to assess the effectiveness of several encapsulating agents, such as gum Arabic as control and native and modified starches, in improving encapsulated substances' stability and release control. Native and modified starches were chosen for their outstanding film-forming properties, improving encapsulation efficiency and protecting bioactive compounds from oxidative degradation. The combination of maltodextrin and tapioca starch improved phenolic content retention, giving 46.25 ± 2.63 mg/g in tapioca starch microcapsules (GTTA) and 41.73 ± 3.24 mg/g in gum arabic microcapsules (GTGA). Besides the control, modified starches also had the most potent antioxidant activity, with a 45 % inhibition (inh%) in the DPPH analysis. Oat oil was utilized for its superior viscosity and nutritional profile, boosting emulsion stability and providing the integrity of the encapsulated polyphenols, as indicated by the microcapsules' narrow span index (1.30 ± 0.002). The microcapsules' thermal behavior and structural integrity were confirmed using advanced methods such as Differential Scanning Calorimetry (DSC) and Fourier-Transform Infrared Spectroscopy (FT-IR). This study highlights the critical role of choosing appropriate wall materials and extraction techniques. It sets a new standard for microencapsulation applications in the food industry, paving the way for future innovations.

Assessing the oat oil attributes and partial substitution in cookies with special reference to fatty acid profile

Assessing the oat oil attributes and partial substitution in cookies with special reference to fatty acid profile

Oxidative stability of crude oils relative to tocol content from eight oat cultivars: Comparing the Schaal oven and Rancimat tests

Oats are a good source of oil containing polyunsaturated fatty acids and natural antioxidants such as tocols. This study investigated tocol composition relative to oxidative stability in crude oils from eight oat cultivars. Tocol content in the cultivars was as follows: Santini > Saul > Korok > Atego > Kamil > Patrik > Oliver > Marco Polo. Santini had the highest tocol content (155.3 mg/kg of oil), whereas Marco Polo contained only 62.0 mg/kg of oil. Extracted oat oils were subjected to the Schaal oven test at 60 ± 2 °C and the Rancimat test at 100 °C and 110 °C to determine oxidative stability. The induction period of oat samples ranged from 51 to 56 days in the Schaal test, with a protection factor of 7.8–8.6. The Rancimat test yielded induction periods ranging from 3.78 h to 9.31 h at 100 °C and 1.11 h to 4.25 h at 110 °C. Both tests revealed remarkable stability against oxidation. Therefore, oat oil, particularly from the Santini cultivar, could be a valuable and stable source of natural antioxidants for the food and pharmaceutical industries. However, a significant correlation between Schaal-derived induction period and tocopherols or tocotrienols was not identified. This outcome indicates that oil stability is due to more than tocol presence, with other antioxidants in the crude oil likely playing important roles. In contrast, the Rancimat test revealed that β-tocotrienol content was correlated with induction period at both temperatures 100 °C and 110 °C.

Enzymatic characteristics and potential natural inhibitors of oat lipase

Lipase plays a pivotal role in the rancidity pathway of lipids and it hinders the industrial development of oat products. The existing methods to inactivate lipase are energy intensive and cause nutrient loss. Understanding the structure and characteristics of oat lipase could lead to better inactivation methods. Oat Lipase was extracted, partially purified, and its characteristics and structure were studied. The partially purified protein matched the Os06g0157000 protein with 36.5 kDa and belonged to the ‘GDSL’ lipolytic enzyme family. Oat lipase showed highest catalytic activity at 40 °C, pH 7.5 and held stability below 50 °C and at pH 7.0–8.0. Cu2+, Fe3+, Ba2+, K+ and Mg2+ all inhibited oat lipase activity, with Fe3+ having the strongest effect. The oat lipase showed high specificity for hydrolysis of oat oil. The results of molecular docking and molecular dynamics analysis showed that avenanthramides (AVAS), rutin, and ferulic acid were potential lipase inhibitors, with ferulic acid having the greatest effect. In storage experiments of pearled oats, ferulic acid delayed lipid hydrolysis and lipid oxidation degradation. In the present study, we found a natural lipase inhibition that is safe and nutritional.

Determination of Total Antioxidant Capacity, Radical Scavenging Activity and Fatty Acid Composition of Ultrasonic Assisted Ethanolic Extraction of Oat (Avena sativa L.) Grains

Bu çalışmada yulaf tanelerinin ultrasonik destekli ekstraksiyonu ile elde edilen ekstraktların toplam antioksidan kapasitesi, serbest radikal süpürme aktivetisinin belirlenmesinin yanı sıra yulaf ekstraktının yağ asidi profili ve toplam tokoferol içeriğinin belirlenmesi amaçlandı. Bu amaçla, bakır iyonları (Cu2+) azaltıcı antioksidan güç testi (CUPRAC) metoduna göre yulaf taneleri ekstraktlarının toplam antioksidan kapasitesi belirlendi. Aynı zamanda, 1,1-difenil-2-pikril-hidrazil (DPPH•) yöntemine göre yulaf ekstraktlarının radikal süpürme kapasitesi araştırıldı. Yulaf ekstraktının yağ asidi komposizyonu GC-FID analizlerine göre belirlendi. Toplam tokoferol içeriği ise spektrofotometrik olarak belirlendi. Yulaf taneleri ekstraktının CUPRAC metoduna göre toplam antioksidan kapasitesi 1.5 ± 0.03 mmol TR /100g-yulaf taneleri ekstraktı olarak hesaplandı. Yulaf ekstraktının DPPH• radikali süpürme aktivitesi ise 2.02 ± 0.01 mmol TR /100 g – yulaf ekstraktı olarak hesaplandı. Yulaf özleri, güçlü antioksidan ve radikal süpürme yeteneği sergiledi. GC-FID sonuçları yulaf ekstraktının doymamış yağ asitlerince zengin olduğunu (Oleik asit, %43; Linoleik asit, %34) ortaya çıkardı. Yulaf taneleri ekstraktlarının toplam tokoferol içeriği ise 1376.3 ± 16 mg/kg-yulaf ekstrakt olarak bulundu.

Інноваційний підхід до індивідуалізації лікування дітей з гострими респіраторними інфекціями

Під нашим спостереженням перебували 27 дітей віком від 10 міс. до 10 років, хворих на гострі респіраторні інфекції, з яких 14 пацієнтам введено до харчового раціону функціональний харчовий продукт із рослинної сировини «Пилок квітковий з розчинною клітковиною» та продукти для спеціального харчування «Олія вівса, ліпофільний комплекс», «Олія чорного кмину, ліпофільний комплекс». Проведений аналіз клінічної симптоматики показав відсутність відмінностей у перебігу захворювання, тривалості симптомів гострих респіраторних інфекцій та терапії при обох способах лікування за дуже подібної клінічної картини на старті хвороби. Обсяг лікувального комплексу в другій групі (13 хворих) був вірогідно більшим за кількістю застосованих препаратів, а вартість — суттєво вищою, ніж у групі порівняння. Тому запропонована схема лікування з корекцією харчування функціональними харчовими продуктами з рослинної сировини може бути рекомендована для практичного застосування.

Insights from a Box-Behnken Optimization Study of Microemulsions with Salicylic Acid for Acne Therapy.

The present study brings to attention a method to develop salicylic acid-based oil in water (O/W) microemulsions using a tensioactive system based on Tween 80, lecithin, and propylene glycol (PG), enriched with a vegetable oat oil phase and hyaluronic acid. The systems were physically characterized and the Quality by design approach was applied to optimize the attributes of microemulsions using Box–Behnken modeling, combined with response surface methodology. For this purpose, a 33 fractional factorial design was selected. The effect of independent variables namely X1: Tween 80/PG (%), X2: Lecithin (%), X3: Oil phase (%) was analyzed considering their impact upon the internal structure and evaluated parameters chosen as dependent factors: viscosity, mean droplet size, and work of adhesion. A high viscosity, a low droplet size, an adequate wettability—with a reduced mechanical work—and clarity were considered as desirable for the optimal systems. It was found that the optimal microemulsion which complied with the established conditions was based on: Tween 80/PG 40%, lecithin 0.3%, oat oil 2%, salicylic acid 0.5%, hyaluronic acid 1%, and water 56.2%. The response surface methodology was considered an appropriate tool to explain the impact of formulation factors on the physical properties of microemulsions, offering a complex pattern in the assessment of stability and quality attributes for the optimized formulation.

Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion

In recent years, plant-based milk alternatives have become increasingly desirable because of their sustainability and proposed health benefits. There is a need to understand the behavior of plant-based milks during gastric digestion, including protein digestibility, structural changes, and macronutrient accessibility. The aim of this study was to investigate the gastric digestive behaviors of oat milk and an oat milk‒bovine skim milk blend (1:1, v/v), using an in vitro dynamic human gastric simulator. During gastric digestion with pepsin, the oat milk did not show significant changes in structure and physical stability. In contrast, the oat milk‒bovine skim milk blend formed coagulated, curd-like particles, which were induced by the action of pepsin on the milk proteins. The oat oil bodies were incorporated into the curd particles. This difference in gastric digestive behavior significantly altered the rate of gastric emptying. Coagulation of the oat milk‒bovine skim milk blend slowed the gastric emptying of macronutrients, leading to a delay in the release of protein and lipids into the small intestine compared with the oat milk. This study provides insight into the way the food structure modification during gastric digestion impacts nutrient delivery.

Oat Polar Lipids Improve Cardiometabolic-Related Markers after Breakfast and a Subsequent Standardized Lunch: A Randomized Crossover Study in Healthy Young Adults.

It has been suggested that intake of polar lipids may beneficially modulate various metabolic variables. The purpose of this study was to evaluate the effect of oat polar lipids on postprandial and second meal glycemic regulation, blood lipids, gastrointestinal hormones, and subjective appetite-related variables in healthy humans. In a randomized design, twenty healthy subjects ingested four liquid cereal-based test beverages (42 g of available carbohydrates) containing: i. 30 g of oat oil with a low concentration (4%) of polar lipids (PLL), ii. 30 g of oat oil containing a high concentration (40%) of polar lipids (PLH), iii. 30 g of rapeseed oil (RSO), and iv. no added lipids (NL). The products were served as breakfast meals followed by a standardized lunch. Test variables were measured at fasting and during 3 h after breakfast and two additional hours following a standardized lunch. PLH reduced glucose and insulin responses after breakfast (0–120 min) compared to RSO, and after lunch (210–330 min) compared to RSO and PLL (p < 0.05). Compared to RSO, PLH resulted in increased concentrations of the gut hormones GLP-1 and PYY after the standardized lunch (p < 0.05). The results suggest that oat polar lipids have potential nutraceutical properties by modulating acute and second meal postprandial metabolic responses.

Polar Lipids Reduce In Vitro Duodenal Lipolysis Rate of Oat Oil and Liquid Oat Base Products

AbstractAlternative ways for increased appetite control are today widely sought for due to the growing global health issues connected to obesity. In in vivo studies, oat has been proven an attractive candidate for inducing satiety. Oat is rich in polar lipids, of which the galactolipids are especially interesting, and a hypothesis is that these lipids play an important role for the ileal brake mechanism. In this study, the aim is to investigate the role of polar oat lipids on pancreatic lipolysis rate, using a pH‐stat based in vitro digestion model of the duodenum. Lipolysis of oat oil, a mix of oat oil/rapeseed oil (RSO), as well as a liquid oat base (OB) simulating an oat drink with different polar lipid content are investigated, and compared with RSO as control. Increasing the polar lipid content of the product digested leads to a significantly decreased lipolysis rate, and this effect is even observed when mixing RSO with a low amount of oat oil (10%). The results support the hypothesis that polar lipids can delay lipolysis also in a complex, natural system like the liquid OB, and even a minor amount of oat lipids can have large effect on lipolysis rates.Practical applications: The number of studies connecting galactolipids with a decreasing effect on duodenal lipolysis is growing; however, the mechanism behind this phenomenon is still not clarified. Here, the same effect is seen in a complex, natural food system. These findings open up for interesting future food products, where inclusion of oat oil, even at low concentrations, can have a prolonging effect on satiety. Oat for human consumption is an increasing market, thanks to the positive health benefits oat has been connected to, in combination with the current trend toward climate‐friendly plant‐based options for meat and dairy products. It is believed that oat oil can be attractive as an ingredient in various food products, for example, protein bars and spreads. More studies are needed to confirm the results in vivo. However, a great potential is seen for the use of oat oil to enhance appetite control.

Extraction of Oat Lipids and Phospholipids Using Subcritical Propane and Dimethyl Ether: Experimental Data and Modeling

AbstractEffects of subcritical solvents (propane, dimethyl ether (DME), and their 1:1 mixed solvents) and extraction temperatures (30 to 60 °C) on oat lipids and phospholipid extraction are investigated using the Patricelli kinetic model and thermodynamic analysis. The mass‐transfer coefficient (k1) of the washing stage is approximately ten times higher than the diffusion stage under different solvents and temperature conditions. Compared with the subcritical propane and mixed solvents, the maximum equilibrium yield of oat lipids and phospholipids are obtained using subcritical DME. With increased extraction temperature from 30 to 60 °C, the equilibrium yield of phospholipids increases, whereas the equilibrium yield of lipids increases to 5.30% at 40 °C and then decreases. The enthalpy and entropy changes for phospholipid extraction are higher than those for lipid extraction. The Gibbs free energy for phospholipid extraction rapidly decreases with increased extraction temperature. A loose endosperm of oat grain is observed, and the concentration of lipids in the bran layer is higher than in the endosperm. In conclusion, kinetic and thermodynamic analyses statistically prove that DME is more effective than propane and mixes solvents for extracting lipids and phospholipids from oat flakes, and that phospholipid extraction strongly depends on temperature.Practical Application: The removal of lipids and phospholipids benefits oat‐product processing and storage. However, traditional industrial n‐hexane extraction usually requires a high‐temperature process for solute–solvent separation, which may result in low quality of the meal. Subcritical‐fluid extraction is a rising technology for lipid and phospholipid extraction. The yields of lipids and phospholipids using subcritical dimethyl ether (DME) is higher than those propane and its mixed solvents. The temperature dependence of phospholipid extraction is more active than that of lipid extraction. Thus, use of subcritical DME is a promising lipid‐extraction technique to obtain solvent­free oat oil and high‐quality defatted oat flour with potential application in the oat‐processing industry.

Screening of Avena sativa cultivars for iron, zinc, manganese, protein and oil content and fatty acid composition in whole grains

The common oat (Avena sativa L.) is an excellent source of nutritional compounds. The objectives of this study were: (1) to identify oat accessions cultivated in Russia with high nutritive values of grain components, including iron (Fe), zinc (Zn), manganese (Mn), protein, oil and fatty acids, and (2) to determine how the measured components are interrelated. Fifty oat accessions from the Russian germplasm collection held at the Vavilov Institute of Plant Genetic Resources were characterized. Considerable genetic variation appeared to exist in almost all nutritional contents among genotypes grown in the same environment. Genotypic variations for seed Fe and Zn were moderate (1.9–2.7-fold), while those for Mn were relatively high (10.5-fold). A 1.8-fold variation between the lowest (10.9%) and highest (19.3%) protein content in the oat grain was found. High variation in oil content (2.7–8.1%) was found among the 50 cultivated oat accessions. Major fatty acids in oat oil were linoleic (C18:2) and oleic (C18:1) acids with higher C18:2 than C18:1 in all accessions. Oil, oleic acid, protein and Zn content show a positive correlation. The identified oat cultivars with high nutritive values would be promising for breeding programs and for providing important nutrient sources for human consumption.

Stereochemistry of Linoleic Acid Esters of Hydroxy Linoleic Acids.

The syntheses of linoleic acid esters of hydroxy linoleic acids (LAHLAs) present in oat oil and human serum have been achieved, providing access to material for testing and the determination of the stereochemistry of the natural compounds. While 9- and 13-LAHLAs were found to be a mixture of enantiomers 15-LAHLA is generated in a single optical form in oat oil. The stereochemistry of 15-LAHLA in oat oil was found to be opposite to that reported for digalactosyldiacylglycerol that possesses an embedded 15-LAHLA.

Carbon footprint and land use of oat and faba bean protein concentrates using a life cycle assessment approach

Abstract There is a need to find sustainable alternative protein sources in order to meet the increasing protein demand of the growing population. Legumes such as faba beans are underutilized protein rich sources and can be valorized as hybrid protein ingredient through dry fractionation technologies. Also, cereal side streams can be interesting sources towards multifunctional protein ingredients. The aim of this study was to assess the environmental impacts of the production of oat protein concentrate (OPC) and faba bean protein concentrate (FBC) using life cycle assessment (LCA) methodology and to compare the impact per kg protein to other relevant proteins. The OPC is obtained as a side stream of the beta glucan extraction process, which also produces valuable oat oil, while FBC is the only main product obtained from dehulled faba beans. Average European oat cultivation and faba bean cultivation with low and high yield were modelled. Data for protein concentrates production was from real factories who have suitable facilities, but are not currently producing concentrates commercially. The major hotspot in the carbon footprint of oat protein concentrate comes from energy consumption in processing. For faba bean protein concentrate, energy consumption in processing is lower and cultivation of faba bean is the main hotspot. The carbon footprint of oat protein concentrate is more than 50 percent lower, compared to dairy proteins per kg protein, while the carbon footprint of faba bean concentrate protein is 80–90 percent lower. Compared to legume protein sources, OPC has four times higher impacts. This is mainly due to the lower amount of processing steps needed to reach high protein content concentrates from faba beans resulting mainly from relatively lower level of lipids, which enables more energy-efficient dry separation, and high initial protein content of legumes compared to cereals. Moreover, legume cultivation requires very little nitrogen fertilizers due to symbiotic N2 fixation. This study shows that OPC and FBC have lower carbon footprints than animal protein sources. However, it should be remembered, that the environmental impacts of OPC are very sensitive to the allocation method and allocation basis. In this study economic allocation was used and prices of the different products (OPC, oat oil and beta glucan) play a key role in defining the climate impacts of OPC.

Linoleic acid esters of hydroxy linoleic acids are anti-inflammatory lipids found in plants and mammals

Fatty acid esters of hydroxy fatty acids (FAHFAs) are a recently discovered class of biologically active lipids. Here we identify the linoleic acid ester of 13-hydroxy linoleic acid (13-LAHLA) as an anti-inflammatory lipid. An oat oil fraction and FAHFA-enriched extract from this fraction showed anti-inflammatory activity in a lipopolysaccharide-induced cytokine secretion assay. Structural studies identified three LAHLA isomers (15-, 13-, and 9-LAHLA) as being the most abundant FAHFAs in the oat oil fraction. Of these LAHLAs, 13-LAHLA is the most abundant LAHLA isomer in human serum after ingestion of liposomes made of fractionated oat oil, and it is also the most abundant endogenous LAHLA in mouse and human adipose tissue. As a result, we chemically synthesized 13-LAHLA for biological assays. 13-LAHLA suppresses lipopolysaccharide-stimulated secretion of cytokines and expression of pro-inflammatory genes. These studies identify LAHLAs as an evolutionarily conserved lipid with anti-inflammatory activity in mammalian cells.

Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage

The food industry has a considerable demand for functional foods, such as emulsions as delivery system for omega-6 and omega-3 fatty acids. Such delivery systems must be stabilized, ideally with a compound that fulfills the criteria for both functionality and sustainability. Spruce galactoglucomannans (GGM) are novel, wood-derived, natural, value-added, versatile, multi-purpose emulsifiers that can physically stabilize oil-in-water emulsions while simultaneously protecting the oil phase against oxidation. In this study, we present for the first time the use of GGM-stabilized emulsions as complex multicomponent delivery systems for omega-6 and omega-3 fatty acids, i.e., (1) cod liver oil in drinkable yogurt and (2) oat oil in a gluten-free vegan beverage. The emulsions and the resulting functionalized beverages were characterized in terms of their physical stabilities. In addition, functionalized, drinkable yogurt was characterized in terms of the oxidative stability of the oil. Results highlighted that oil droplets stabilized with GGM were stable during storage, against thermal treatment, upon addition into the beverages, and GGM protected cod liver oil against oxidation in drinkable yogurt. The results reported here highlight the vast potential for the use of wood lignocellulose-derived, multi-functional hydrocolloids in modern foods.

Oat and lipolysis: Food matrix effect.

Oat is rich in a wide range of phytochemicals with various physico-chemical, colloidal and interfacial properties. These characteristics are likely to influence human lipid metabolism and the subsequent effect on health following oat consumption. The aim of this work was to investigate the impact of oat materials varying in complexity on the lipolysis process. The composition, structure and digestibility of different lipid systems (emulsions, oil bodies and oil enriched in phytosterols) were determined. The surface activities of phytosterols were examined using the pendant drop technique. Differences in lipid digestibility of the oat oil emulsions and the oil bodies were clearly seen. Also, the digestion of sunflower oil was reduced proportionally to the concentration of phytosterols present. This may be due to their interfacial properties as demonstrated by the pendant drop experiments. This work highlights the importance of considering the overall structure of the system studied and not only its composition.

Effect of Midmorning Puree Snacks on Subjective Appetite, Food Intake, and Glycemic and Insulin Responses in Healthy Adults

ABSTRACTObjective: Dietary pattern changes, as a part of a healthy lifestyle, may improve weight management. The objective of this study was to examine the effect of midmorning puree snacks varying in macronutrient composition and energy content on subjective appetite, food intake, and glycemic and insulin responses in healthy adults.Method: In a randomized, repeated measures crossover design, 6 treatments (snack skipping and purees: control [186 kcal], maltodextrin [272 kcal], whey protein [201 kcal], oat [276 kcal], and coconut oil [276 kcal]) were administered to 23 normal weight adults (n = 14 males, n = 9 females). Subjective appetite, blood glucose, and insulin responses were measured at regular intervals for 2 hours immediately followed by an ad libitum pizza lunch. In vitro digestion experiments were conducted to corroborate results of the human trial.Results: Compared to snack skipping, all snack treatments similarly reduced subjective average appetite (net area under the curve), but only oat (p < 0.032) and coconut oil (p < 0.031) purees significantly decreased test meal food intake. However, caloric compensation did not differ among snack treatments (p < 0.73). Both blood glucose (incremental area under the curve [iAUC]; p < 0.0001) and serum insulin (iAUC; p < 0.0001) were affected by treatment. A positive correlation was found between blood glucose iAUC and in vitro glucose release (r = 0.993, p < 0.0001). The release of free fatty acids (FFAs) was sustained, and oats were difficult to disintegrate during in vitro digestion.Conclusions: Compared with snack skipping, coconut oil and oat puree snacks suppressed short-term food intake, which was likely due to the sustained release of FFA and slowly digestible oats, respectively. Our in vitro digestion model predicted the relative differences in the glycemic response in vivo.

Anti-Inflammatory and Skin Barrier Repair Effects of Topical Application of Some Plant Oils.

Plant oils have been utilized for a variety of purposes throughout history, with their integration into foods, cosmetics, and pharmaceutical products. They are now being increasingly recognized for their effects on both skin diseases and the restoration of cutaneous homeostasis. This article briefly reviews the available data on biological influences of topical skin applications of some plant oils (olive oil, olive pomace oil, sunflower seed oil, coconut oil, safflower seed oil, argan oil, soybean oil, peanut oil, sesame oil, avocado oil, borage oil, jojoba oil, oat oil, pomegranate seed oil, almond oil, bitter apricot oil, rose hip oil, German chamomile oil, and shea butter). Thus, it focuses on the therapeutic benefits of these plant oils according to their anti-inflammatory and antioxidant effects on the skin, promotion of wound healing and repair of skin barrier.