Type Of Fat Research Articles

3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye

In this study, it was aimed to determine the 3-MCPD and glycidol levels in 9 types (46 brands) of edible fat and oil offered for sale in markets located in Türkiye. 3-MCPD and glycidol levels were determined by making some modifications to the DGF C VI 18 (10) method. The highest levels of 3-MCPD and glycidol levels were detected in hazelnut oils, riviera olive oils, margarines, and shortenings. As expected, these contaminants were not observed in extra-virgin olive oils, while they were detected at low levels in fish oils. The highest 3-MCPD levels were found in the range of 0.06-2.12 mg·kg-1 in hazelnut oil, 0.16-1.69 mg·kg-1 in riviera olive oils, and 0.17-1.17 mg·kg-1 in margarines. The highest glycidol levels were found in the shortenings in the range of 1.98-6.46 mg·kg-1, followed by hazelnut oil (0.54-2.63 mg·kg-1) and riviera olive oil (0.19-3.53 mg·kg-1).

Kadar Kolesterol Darah Total Pada Pasien Rawat Jalan Laki – Laki Usia 40 Sampai Dengan 70 Tahun Di Rumah Sakit TNI AU LANUD Sam Ratulangi Manado

The type of fat that is best known by parents or the public that can cause disease is cholesterol. According to Yogendra Kumar, 2021, normal total cholesterol levels in the blood are in the range of 140-200 mg/dl, while high total cholesterol levels are between 200-400 mg/dl. Men aged 40 years and over with high serum cholesterol levels, namely cholesterol > 200 mg/dL and LDL cholesterol > 130 mg/dL, have a high risk of stroke and coronary heart disease (CHD). Based on WHO data for 2015, Yusvita and Shinta (2018) reported that globally there were 17.7 million deaths due to heart and blood vessel disease. Data collection was carried out based on the results of blood cholesterol examination in every man aged 40 to 70 years. This research approach is descriptive. The samples taken amounted to 30 people according to the criteria and are willing to be respondents. This research method uses total sampling. From the results of the study it was found that high total cholesterol levels were > 200 mg/dl at ages 40-55 years with 6 respondents out of 12, while those aged 56-70 years only amounted to 4 respondents out of 8. This shows that the percentage of ages 40-55 and 56-70 is not much different or the same. Total blood cholesterol levels in men aged 40 years to 70 years have normal values ​​or > 200 mg/dl with a percentage of 60% and 40% having high value or > 200 mg/dl from 30 respondents or outpatients who were sampled . High total blood cholesterol levels or > 200 mg/dl have a risk of stroke and coronary heart disease, while normal total blood cholesterol levels or < 200 mg/dl have a low risk. This basic research is expected to be a reference for further or other research and can be useful for readers, especially men aged 40 to 70 years.

Comparative analysis of fat digestion characteristics in sow milk and piglet formulas based on dynamic in vitro gastrointestinal digestion

Piglet formula is an important substitute for piglets when sow milk is unavailable. Triacylglycerols (TAGs) are the major components of sow milk and formulas. Lipolysis of TAGs in sow milk and five piglet formulas, mainly PF1 containing high similarity of sow milk fat substitute, PF2 containing coconut oil, and PF3-PF5 containing different amounts of 19.7%∼38.5% of medium chain fatty acids, was studied using in vitro dynamic gastrointestinal digestion system of piglets, and to elucidate the mechanism on digestive behaviors affected by different types of fats. The results showed that sow milk exhibited the largest particle size (4.22 μm) and the lowest absolute zeta-potential (12.8 mV) compared with formulas, contributing to its highest lipolysis degree (60.6%). It was followed by PF1 (56.2%), which had a similar fat composition to sow milk, especially the high content of sn-2 C16:0. Similarly, sow milk released the highest level of free fatty acids (56.9%, mainly long-chain species) after digestion, followed by PF1 (54.2%), and the other three formulas (33.8%–50.7%). The releases of diacylglycerides (e.g., L/L, P/L, P/O, O/O, and O/L) and monoacylglyceride-C16:0 were positively correlated with sn-2 C16:0 concentration, and the later will be re-esterified and reutilized for providing energy and essential fatty acids to piglets. It was indicated that the difference of fat digestive behaviors between sow milk and piglet formulas was associated to fat compositions and interfacial properties of their fat droplets. In this regard, digestion of fats for piglet formulas contributes to improving piglet health.

Effects of proteins and fats on the physicochemical, nutritional and sensory properties of plant‐based frozen desserts

SummaryThis study aimed to investigate the effects of plant‐based proteins (i.e. chickpea protein concentrate [CP] and soymilk powder [SM]) and fats (i.e. sunflower oil [SO] and coconut oil [CO]) in substituting dairy ingredients to develop plant‐based frozen desserts. The physicochemical, nutritional and sensory properties of the frozen desserts were evaluated. As compared to the dairy‐based frozen dessert, the plant‐based ones had comparable nutritional profiles with higher dietary fibre contents, which increased viscosities in the mix, resulting in improved meltdown properties. The frozen desserts containing both CP and SM, regardless of the types of fat (3CP3SM‐SO and 3CP3SM‐CO), received higher sensory scores for texture, mouthfeel, taste and overall acceptance. These findings suggest that plant‐based ingredients have the potential to create functional frozen desserts that are high in protein and energy, making them an ideal food supplement for the elderly who are at risk of malnutrition. due to chewing challenges and declining appetites.

Effects of different fats on postprandial appetite responses: a randomised crossover trial

Overconsumption of fat is considered a major driver of the prevalence of obesity globally. While fat type and emulsification have been suggested to play roles in appetite control, very limited data exist. This study aimed to investigate the impacts of type and emulsification of fat on postprandial appetite responses. Sixteen healthy subjects participated in a 4-arm, randomised, crossover study. The net iAUC of hunger visual analogue scales (VAS) (mean ± SE) was observed higher with emulsified fat (−512 ± 137 cm × 300 min) than with non-emulsified fat (−785 ± 133 cm × 300 min) (p < 0.05), but the difference became insignificant over time. Compared to olive oil, coconut oil resulted in higher fullness VAS iAUC (olive oil: 1369 ± 306 cm × 600 min; coconut oil: 1786 ± 311 cm × 600 mi, p < 0.05). Findings from this study support the potential effects of fat in appetite regulation.

Parental perception of children's school lunch milk

School lunch programs are mandated by the US Code of Federal Regulations to serve pasteurized milk that is skim or 1% fat and fortified with vitamins A and D. In recent years, proposals have been made to alter nutritional requirements for school lunches and school lunch milk, including changes to the milk fat and flavor options available. The objective of this study was to evaluate parental understanding and perception of school lunch milk to better understand how changes to school lunch milk are perceived by parents. Four focus groups (n = 34) were conducted with parents of school-aged children (5-13 yr) who purchased milk as part of a lunch at school. Participants were asked about school lunch milk, including nutritional content, packaging, and flavoring. Focus groups included a build-your-own milk activity and discussion of children's milk products currently available on the market. Two subsequent online surveys were conducted with parents of school-aged children (survey 1, n = 216; survey 2, n = 133). Maximum difference scaling was used to evaluate what beverages parents would prefer their child to drink at school (survey 1) and which attributes of chocolate milk for children were most important to parents (survey 2). An adaptive choice-based conjoint activity (survey 1) included flavor, milk fat, heat treatment, label claims, and packaging type. Both surveys included questions to evaluate knowledge of milk nutrition and attitudes regarding milk and flavored milk. Agree/disagree questions were used in both surveys to assess parental opinions of school lunch milk. Survey 2 also included semantic differential (sliding scale) questions to assess parental opinions of chocolate milk and their acceptance of sugar alternatives in chocolate milk served in schools. Parents were familiar with the flavor options and packaging of school lunch milk, but expressed limited familiarity with school lunch milk fat content. Parents perceived milk to be healthy and a good source of vitamin D and calcium. From survey results, parents placed the highest importance on school lunch milk packaging, followed by milk fat percentage and flavoring over label claims and heat treatment. The ideal school lunch milk for parents was unflavored (white milk) or chocolate, 2% fat, and packaged in a cardboard gabletop carton. For school lunch chocolate milk, 3 distinct clusters of parents with differing opinions for children's chocolate milk were identified. Parents are largely unfamiliar with the specific attributes and nutritional profile of milk served in schools but believe that schools should offer milk to their children as part of breakfast and lunch. Parents in both surveys also displayed a preference for 2% fat milk over low-fat options, which provides actionable insight for both governmental bodies determining educational and nutritional policies for school meals and fluid milk producers seeking to optimize their products intended for schools.

Optical diffraction tomography and Raman spectroscopy reveal distinct cellular phenotypes during white and brown adipocyte differentiation

White adipose tissue (WAT) and brown adipose tissue (BAT) are the primary types of fats in humans, and they play prominent roles in energy storage and thermogenesis, respectively. While the mechanisms of terminal adipogenesis are well understood, much remains unknown about the early stages of adipogenic differentiation. Label-free approaches, such as optical diffraction tomography (ODT) and Raman spectroscopy, offer the ability to retrieve morphological and molecular information at the single cell level without the negative effects of photobleaching and system perturbation due to introduction of fluorophores. In this study, we employed 3D ODT and Raman spectroscopy to gain deeper insights into the early stages of differentiation of human white preadipocytes (HWPs) and human brown preadipocytes (HBPs). We utilized ODT to retrieve morphological information, including cell dry mass and lipid mass, and Raman spectroscopy to obtain molecular information about lipids. Our findings reveal that HWPs and HBPs undergo dynamic and differential changes during the differentiation process. Notably, we found that HBPs accumulated lipids more rapidly and had a higher lipid mass than HWPs. Additionally, both cell types experienced an increase and subsequent decrease in cell dry mass during the first seven days, followed by an increase after day 7, which we attribute to the transformation of adipogenic precursors in the early stages. Finally, HBPs had higher lipid unsaturation levels than HWPs for the same differentiation timepoints. The insights gained from our study provide crucial contributions towards the advancement of new therapies for obesity and related diseases.

Dietary fat intakes, lipid profiles, adiposity, inflammation, and glucose in women and men in the Framingham Offspring Cohort.

Introduction: The role of dietary fat in the evolution of cardiometabolic disorders is highly controversial. As both dietary intake and the development of cardiometabolic risk differ by sex, we evaluated sex-specific differences in the associations between dietary fats (saturated and unsaturated) and four key cardiometabolic risk factors-lipid profiles, body fat, inflammation, and glucose regulation. Methods: We included 2391 women and men aged ≥30years in the prospective Framingham Offspring Cohort. Weight-adjusted dietary fats (saturated, monounsaturated, and polyunsaturated fats, including omega-3 and omega-6) were derived from 3-day dietary records. Analysis of covariance was used to derive adjusted mean levels of all outcomes. Results: In both men and women, intakes of saturated and monounsaturated fats were inversely associated with TG:HDL ratio (p < 0.02 for both types of fat). In women, higher omega-3 and omega-6 PUFAs were also inversely associated with TG:HDL (p < 0.05 for both), but for men, only omega-3 PUFAs were associated (p = 0.026). All types of dietary fat were beneficially associated with larger HDL particle sizes in both men and women, while only saturated and monounsaturated fats were associated with larger LDL particles in men. In addition, saturated and monounsaturated fats were associated with statistically significantly higher concentrations of HDL and lower concentrations of LDL and VLDL particles in both sexes, while polyunsaturated fat had favorable associations in women only. Saturated fat also had beneficial associations with three measures of body fat. For example, women with the highest (vs. lowest) saturated fat intake had a lower BMI (27.7 ± 0.25 vs. 26.2 ± 0.36kg/m2, p = 0.001); findings were similar in men (28.2 ± 0.25 vs. 27.1 ± 0.20, p = 0.002). Unsaturated fats had beneficial associations with body fat primarily in women. Finally, omega-3 PUFAs among women were inversely associated with interleukin-6 levels. There was no association between dietary fat intake and fasting glucose levels in either women or men. Discussion: In sum, we found no evidence of an adverse association between dietary fats and several surrogate markers of cardiometabolic health. This study suggests that different dietary fats may have divergent associations with cardiometabolic risk in women and men, perhaps owing to differences in food sources of the same dietary fats.

Curcumin from turmeric is an extremely efficient agent in increasing cholesterol uptake by the liver cells

Medicinal plants have a long history of usage and today, they are being extensively used for various diseases. There are several reasons for increasing the use of medicinal plants. Many plants from different parts of the world have been investigated for hypolipidemic effects. Based on strong epidemiological evidence on the relationship between high LDL-C and an increased risk of CVD, treatment and control of elevated LDL-C are as primary goals of CVD prevention in guidelines. In the meantime, both epidemiological and experimental studies confirm the protective effect of high-density lipoprotein cholesterol (HDL-C) on the onset of CAD despite LDL-C level, owing to the reverse cholesterol transport process of HDL-C. However, in recent decades, some researchers assert that other newer lipid measurements, including non-HDL-C, apolipoprotein (apo)A-I, apoB, and lipid ratios, are superior to traditional LDL-C in predicting adverse outcomes in general population. Some researchers even suggest that apoB can replace the standard “lipid profile” as a target for motoring and therapy in at-risk patients. High plasma lipids interact with free radicals in human body leading to develop coronary artery disease. We in this study have compared hypolipidemic effects of Fenugreek, Curcuma longa, and Lemon. Study was conducted at Jinnah Hospital Lahore-Pakistan from January 2018 to May 2018. Ninety hyperlipidemic patients of age group 19 to 70 were included in the study. Exclusion criteria were diabetic, alcoholic additives, hypertensive patients and those whose kidney or liver functions were impaired. Consent was taken from all participants. Their base line lipid profile was taken in biochemistry laboratory of the hospital. They were divided in three groups i.e. 30 patients in each group. Group-I was advised to take 500 mg of Curcuma longa (haldi) mixed in fresh milk without cream, thrice daily for two months. Group-II patients were advised to take 100 grams of Fenugreek leaves mixed with salad in each meal (thrice daily) for the period of two months. Group-III patients were advised to take 40 ml of fresh lemon juice mixed with 40 ml mineral water thrice daily for two months. They all were advised not to take heavy meal rich with any type of fat like junk food etc. One hour daily brisk walk was advised to all participants. 15 days follow up visit was scheduled for them. After two months their lipid profile was re-determined. When results were compiled and statistically analyzed by applying paired ‘t’ test, it revealed that Curcuma longa decreased total cholesterol, TG, LDL cholesterol 16.10, 20.01, and 17.59 mg/dl respectively. Fenugreek decreased total cholesterol, TGs, and LDL cholesterol 14.70, 17.33, and 17.06 mg/dl respectively. Lemon in two months therapy decreased total cholesterol, TGs, and LDL cholesterol 15.45, 10.13, and 11.97 mg/dl respectively. None of the above-mentioned herbs raised HDL cholesterol significantly. It was concluded from this research work that Curcuma longa, Fenugreek leaves and Lemon are mild to moderately effective hypolipidemic herbs to lower total plasma cholesterol, triglycerides, and LDL cholesterol but have no potential to raise HDL cholesterol when analyzed biostatistically.

Plain language summary of the updated results from the CROWN study comparing lorlatinib with crizotinib in people with advanced non-small-cell lung cancer.

This summary shows the updated results of an ongoing research study called CROWN that was published in The Lancet Respiratory Medicine in December 2022. In the CROWN study, researchers looked at the effects of two study medicines called lorlatinib and crizotinib. The study included people with advanced non-small-cell lung cancer (NSCLC) that had not been treated previously. All people in the study had cancer cells with changes (known as alterations) in a gene called anaplastic lymphoma kinase, or ALK. This ALK gene is involved in cancer growth. In this updated study, researchers looked at the continued benefit in people who took lorlatinib compared with people who took crizotinib after 3years. After 3years of being observed, people who took lorlatinib were more likely to be alive without their cancer getting worse than people who took crizotinib. At 3years, 64% of people who took lorlatinib were alive without their cancer getting worse compared with 19% of people who took crizotinib. The cancer was less likely to have spread within or to the brain in people who took lorlatinib than in people who took crizotinib. After 3years of being observed, 61% of people were still taking lorlatinib and 8% of people were still taking crizotinib. People who took lorlatinib had more severe side effects than people who took crizotinib. However, these side effects were manageable. The most common side effects with lorlatinib were high levels of cholesterol or high levels of triglycerides (a type of fat) in the blood. Life-threatening side effects were seen in 13% of people who took lorlatinib and 8% in crizotinib. Two people who took lorlatinib died because of side effects from lorlatinib. The updated results from the CROWN study showed that a larger percentage of people who took lorlatinib continued to benefit from their treatment after being observed for 3years compared with those who took crizotinib. Clinical Trial Registration: NCT03052608 (phase 3 CROWN study) (ClinicalTrials.gov).

TÜRKİYE PAZARLARINDA SATILAN YEMEKLİK SIVI VE KATI YAĞLARIN BAZI BOZULMA PARAMETRELERİ

In this study, some deterioration parameters were determined in nine different types of edible fats and oils (46 samples) obtained from the Turkish market, their compliance with the Turkish Food Codex and Standards was evaluated and compared with the literature. Six samples including (3 margarines, 2 shortenings and 1 riviera olive oil) had peroxide value (PV) that exceeded the codex limit. The oils with the highest PVs were found to be fish oils (8.5-27.4 meqO2/kg), peanut oils (9.2-32.1 meqO2/kg) and extra virgin olive oils (10.37-17.66 meqO2/kg). Free fatty acidity (FFA) content of one of the riviera olive oils (1.29%) and extra virgin olive oil (0.81-1.13%) sample were above the limit value of the Codex. The highest conjugated-diene and -triene were determined in fish oils (9.12-12.3 and 2.42-5.60, respectively). The p-Anisidine values in hazelnut and fish oils ranged from 2 to 61.

Relationship between a Low-Carbohydrate, High-Fat Diet and Risk of Metabolic Syndrome in Korean Women.

Prevalence of metabolic syndrome with aging is higher in women than in men, and it increases after menopause. Interventions to reduce the risk of metabolic syndrome in women are important. A low-carbohydrate, high-fat diet is effective in weight loss and improvement cardiovascular risk factors including abdominal circumference, blood pressure, and blood lipid profile. We aimed to determine the relationship between a low-carbohydrate, high-fat diet and the risk of metabolic syndrome in Korean women. This cross-sectional study was conducted using secondary data from the 2014-2018 Korean National Health and Nutrition Examination Survey. Overall, 8,222 women aged >19 yr were included. The effect of a low-carbohydrate, high-fat diet on the risk of metabolic syndrome was analyzed by multiple logistic regression analysis using a complex sampling procedure. The diet significantly reduced the likelihood of metabolic syndrome development (P=0.044). In addition, regardless of the fat type, the diet significantly reduced the likelihood of low high-density lipoprotein cholesterolemia (low-carbohydrate, high-total fat, P=0.013; low-carbohydrate, high-unsaturated fat, P=0.006; low-carbohydrate, high-saturated fat, P=0.006). A low-carbohydrate, high-fat diet is an important intervention that can reduce the risk of metabolic syndrome, and the reduced consumption of carbohydrates can decrease the risk of low high-density lipoprotein cholesterolemia regardless of fat type. Therefore, it is necessary to actively explore the potential of this diet, targeting Asians, including Koreans.

Application of Acidulants to Control Salmonella spp. in Rendered Animal Fats and Oils with Different Levels of Unsaturation.

Salmonella-contaminated pet foods could potentially become a source of human salmonellosis. This study evaluated the survival of Salmonella without and with the addition of acidulants in different fat types (chicken fat (CF), canola oil (CO), Menhaden fish oil (FO), lard (La), and tallow (Ta)) commonly used to coat dry pet food kibbles. The minimum inhibitory concentration (MIC) of individual acidulants and the combination were determined using the broth microdilution method. Autoclave-sterilized rendered fats were treated with pre-determined concentrations of antimicrobial acidulants (0.5% sodium bisulfate (SBS), 0.5% phosphoric acid (PA), 0.25% lactic acid (LA), etc.) and incubated overnight at 45 °C. The treated fats were inoculated with approximately eight logs of a Salmonella cocktail. Microbiological analyses were conducted separately for the fat-phase and water-phase at predetermined time intervals (0, 2, 6, 12, and 24 h) by plating them onto TSA plates. After incubating at 37 °C for 24 h, the plate count results were expressed as log CFU/mL. The MIC of SBS was 0.3125%, and of PA and LA were both 0.1953% against cocktail Salmonella serotypes. We observed a possible synergistic effect when SBS and organic acid were combined. All the acidulant tested at targeted concentrations individually as well as in combination with organic acids were highly effective against Salmonella spp. (non-detectable within 2 h) across different fat types. A potent anti-bactericidal effect leading to non-detectable Salmonella immediately (<1 h) at 45 °C was observed in the aqueous phase of the fish oil system, even without the addition of acidulants. These findings are significant for the dry pet food industries, where potential post-processing contamination of Salmonella could be controlled by treating fats and oils with acidulants.

Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven

The addition of fat to gluten-free (GF) bread can influence several quality attributes, such as texture and starch retrogradation. Therefore, the aim of this study was to investigate the influence of different fats on GF bread properties using two different baking methods (conventional and ohmic heating), in order to understand how these affect the physical bread quality, the formation of amylose-lipid complexes and its effect on crumb firming behavior. Fats (coconut, rapeseed, butter, and palm) with different physico-chemical properties, and physical state (solid, liquid) were tested in standard GF bread formulations. Results showed that fat significantly improved crumb pore uniformity. Crumb texture and pasting properties were mostly influenced by the type of fat, storage time and baking method. Staling was delayed in all breads added with fat due to the formation of amylose-lipid complexes, which were highest with palm fat and were usually higher when baked by ohmic heating.

Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts

Bile salts (BS), as an important biosurfactant, play a vital physiological role in lipid digestion and transport. However, nutrient intake is often not uniform, and the protein-BS interaction may affect the interfacial process of lipolysis and reduce hydrolysis. In this study, an in vitro digestion model was used to explore the digestion behaviours of high-fat and high-protein diets prepared with different protein sources (pork, chicken, casein and soy protein). Interestingly, the final degree of hydrolysis of the same type and level of fat differed in the following order: casein > soy protein > pork protein > chicken protein. This difference was attributed to the findings that the salt-soluble proteins in pork and chicken effectively bound BS during intestinal digestion, reducing its efficiency in participating in fat digestion. Fluorescence spectra demonstrated that myofibrillar proteins of pork and chicken exhibited a strong binding capacity to BS. The addition of BS increased the proportion of random coils in the protein, and hydrophobic interactions played an essential role in the degree of binding. In addition, the rheological characteristics and microstructure of diets differed by protein source. Meat protein diets exhibited stronger aggregation, resulting in a smaller interface area for reaction. This in vitro study could provide a potential mechanism explaining the inhibition of fat digestion by different protein diets and provide more reasonable dietary guidance for obese people.

Therapeutic Role of DGJ (1‐deoxygalactonojirimycin) in Fabry Disease: Theoretical Insights

AbstractFabry disease (FD) is a potentially fatal rare genetic disorder that is actuated due to the alpha‐galactosidase (α‐Gal) enzyme's ineptitude to break down a specific type of fat, globotriaosylceramide. At present, there is no effective therapeutics against FD. However, studies have shown 1‐deoxygalactonojirimycin (DGJ) to be a notable pharmacological chaperone against α‐Gal mutants. In this present analysis, theoretical details behind chaperoning ability of DGJ in ameliorating the functional activity of selected α‐Gal mutants were studied. From the literature, 40 missense mutants responsive to DGJ were analysed, T41I and Y216C mutants were screened and studied further. Through MD simulations, structural rigidity and fluctuations were found to be altered in mutants. Moreover, metastable states observed in mutants were concentrated towards stable conformations in the presence of DGJ. Also, simulated thermal unfolding analysis on mutants illustrated a pattern shift of hydrogen bond dilution and rigid cluster decomposition towards that of wild‐type, in the presence of DGJ. Hence, DGJ could alleviate mutant α‐Gal, thereby mitigating the effects of FD.

Formulation and Characteristics Analysis of Soap with The Addition of Spirulina Platensis

Cleanliness has become an integral element of daily living. Soap is often used as a cleaning agent. Soap can remove grime and microorganisms that adhere to the skin. Various types of fats or oils are often utilized as soap's primary constituents. The usage of these diverse oils alters the properties of soap, beginning with its hardness, its impact on the skin, and the resultant foam. 3 grams and 5 grams of Spirulina are added to the soap formulation. The pH test, foam height test, and organoleptic test are the test parameters. The findings demonstrated that the pH of each solid soap preparation was nine, which was in agreement with national standard criteria. The foam stability formed was 75% and 25%, and that the soap formulation maintained its color, shape, and odor for a period of ten days during storage. This research concludes that Spirulina platensis can be made into a solid soap formulation. The effects of the addition of Spirulina to solid soap include a light green color, a solid shape or solid texture, and a distinct perfume of essential tea tree oil, as well as the production of quite a bit of foam and a little coarseness.

Synthesis and Characterization of Calcium Oxide Impregnated on Silica from Duck Egg Shells and Rice Husks as Heterogeneous Catalysts for Biodiesel Synthesis

Biodiesel can be prepared from various types of vegetable oils or animal fats with the aid of a catalyst. Calcium oxide (CaO) is one of the prospective heterogeneous catalysts for biodiesel synthesis. Modification of CaO by impregnation on silica (SiO2) can improve the performance of CaO as catalyst. Egg shells and rice husks as biomass waste can be used as raw materials for the preparation of the silica modified CaO catalyst. The present study was directed to synthesize and characterize CaO impregnated SiO2 catalyst from biomass waste and apply it as catalyst in biodiesel synthesis. The catalyst was synthesized by wet impregnation method and characterized by x-ray diffraction, x-ray fluorescence, nitrogen adsorption-desorption, and basicity density. The activity of the catalyst in biodiesel synthesis was assayed at different molar ratios of palm oil to methanol ranging from 1:6, 1:9, 1:12 and 1:15. The biodiesel composition was determined by gas chromatography-mass spectroscopy and the properties of the biodiesel were also characterized. The results showed that the CaO impregnated SiO2 catalyst was successfully synthesized based on confirmation by XRD and XRF. The catalyst has a surface area, average pore diameter, total pore volume, and basicity density of 19.38 m2/g, 3.22 nm, 0.0122 cm3/g, and 3.4 mmol/g, respectively. The catalyst activity assay indicates that the molar ratio of palm oil to methanol of 1:12 is the optimum condition for biodiesel synthesis. At this molar ratio, 81.4% biodiesel yield was achieved, and it met the quality standards according to ASTM D 6751.

The Relationship between Fat Consumption and Mood Enhancement: A Comprehensive Review

Background: The role of fat consumption in human health has been the subject of much debate and research. While the association between fat intake and cardiovascular health has been well-established, the relationship between fat consumption and mood remains relatively underexplored. This review aims to provide a comprehensive overview of the literature examining the link between dietary fat intake and mood enhancement. Methods: A systematic review of the literature was conducted, focusing on studies that investigated the effects of different types of dietary fat on mood states. Studies were included if they were published between January 2000 and September 2021, and reported on the relationship between fat consumption and mood outcomes in humans. Results: The review identified a number of studies suggesting a positive association between dietary fat intake and mood enhancement. The consumption of omega-3 fatty acids, in particular, was found to have a strong association with improved mood, reduced depression, and enhanced cognitive function. The evidence for saturated fat and mood outcomes was less consistent, with some studies indicating potential detrimental effects on mood. Conclusion: The available evidence suggests that fat consumption, particularly omega-3 fatty acids, may play a role in mood enhancement. However, further research is needed to establish causality and the potential implications for public health and nutrition recommendations.

Effects of dietary fat type and emulsification on carotenoid absorption: a randomized crossover trial

BackgroundAlthough emerging evidence has suggested that the type and emulsification of dietary fat may be important to carotenoid absorption, these effects have not yet been validated in a human trial. ObjectivesThis study aimed to examine the effects of dietary fat type and emulsification on the bioaccessibility and bioavailability of carotenoids from a carotenoid-rich salad. MethodsAn identical salad was used for the in vitro and the human trial. This was paired with 28 g of one of the following 4 different fats: 1) nonemulsified olive oil, 2) emulsified olive oil, 3) nonemulsified coconut oil, and 4) emulsified coconut oil. The bioaccessibility of total carotenoids (TCs) was assessed by a simulated in vitro digestion model. Sixteen subjects consumed salad with 4 test fats in random order, and plasma triglyceride and carotenoid (lutein, zeaxanthin, α-carotene, β-carotene, and lycopene) concentrations were determined hourly for 10 h following the consumption. The absorption of TC and individual carotenoids was evaluated by the positive incremental AUC (iAUC) of plasma carotenoid concentrations. ResultsThe bioaccessibility of TC was greater with olive oil (24.0%) than with coconut oil (14.9%), and with the oil being emulsified (23.5%) rather than that being nonemulsified (15.4%). Similarly, the positive iAUC1–10h of TC, α-carotene, and lycopene were 55.2%, 110.8%, and 45.8%, respectively, higher with olive oil than with coconut oil. Emulsified fat induced 40.0% greater positive iAUC1–10h of TC than nonemulsified fat. ConclusionsThe type and emulsification of dietary fat are both essential to carotenoid absorption. Findings from this study may provide scientific support for designing excipient emulsions as potential dietary strategies to optimize the absorption of fat-soluble compounds.This study was registered at clinicaltrials.gov as NCT04323826.