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Nutrition Bulletin, 2007
Summary Monounsaturates (MUFA) are not essential components of the diet as the body can synthesise all it needs to function properly. However, they are present in many foods, such as meat, dairy products and nuts, and contribute to approximately 15% of the total fatty acids in the UK diet.
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Summary Monounsaturates (MUFA) are not essential components of the diet as the body can synthesise all it needs to function properly. However, they are present in many foods, such as meat, dairy products and nuts, and contribute to approximately 15% of the total fatty acids in the UK diet.
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The Role of Monounsaturated Fatty Acids in Ferroptosis
The FASEB Journal, 2022Exogenous monounsaturated fatty acids (MUFAs) such as oleate (18:1 n‐9) protect cells from ferroptotic cell death, contributing to cancer cells’ metastatic potential in vivo . Understanding how MUFAs prevent ferroptosis is critical for developing new anti‐cancer therapeutics that target this ...
Lauren E. Pope, Scott Dixon
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Monounsaturated Fat and Cardiovascular Risk
Nutrition Reviews, 2006On the basis of the information discussed in this review, we can conclude that the effects of a high intake of monounsaturated fatty acids (MUFA) from olive oil include a wide range of healthy benefits beyond improvement in cholesterol levels, suggesting that this type of diet has great potential in preventing cardiovascular disease.
Jose López-Miranda +6 more
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Is There a Role for Monounsaturated Fat in the Dietary Management of Obesity?
Asia Pacific Journal of Public Health, 2003Animal and human studies indicate that high saturated fat (SFA) diets can be obesogenic. Monounsaturated fat (MUFA) has acute (meal related) effects that influence energy metabolism. These include increased postprandial fat oxidation and greater diet induced thermogenesis, factors that attenuate weight gain.
M J, Soares +3 more
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Monounsaturated fat and vascular function
Lipid Technology, 2008AbstractDietary intervention trials are cause effect studies with the disadvantage of measuring disease risk factor endpoints as opposed to disease endpoints. One approach towards overcoming this disadvantage is to use a measure of vascular function as an endpoint. There are two dietary strategies for lowering the intake of saturated fat.
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Are Butter and Cheese Rich in Monounsaturates Beneficial in Hyperlipidaemic Patients?
European Journal of Cardiovascular Prevention & Rehabilitation, 1996Reduction in intake of dairy products has long been recommended to reduce blood lipids. The value of monounsaturated fatty acids is increasingly recognized.We evaluated the effects of a monounsaturate-rich butter and cheese (B) produced by modifying the bovine diet on blood lipid levels of patients with type IIa hyperlipidaemia.
D, O'Callaghan +7 more
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Phase behavior of symmetrical monounsaturated triacylglycerols
European Journal of Lipid Science and Technology, 2013The unique properties of cocoa butter (CB) are due to the fact that it is composed, for the most part, of just three TAGs, 1,3‐dipalmitoyl‐2‐oleoylglycerol (POP), 1,3‐distearoyl‐2‐oleoylglycerol (StOSt), and rac‐1‐palmitoyl‐2‐oleoyl‐3‐stearoylglycerol (POSt). In this study we have examined blends, at 10% intervals, across the ternary of these three TAG
Kevin W. Smith +2 more
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A changing role for dietary monounsaturated fatty acids
Journal of the American Dietetic Association, 1989Evidence is accumulating that diets low in saturated fatty acids and high in monounsaturated fatty acids are effective in controlling blood lipid levels; a likely consequence could be a beneficial effect on the risk of coronary heart disease. Although as yet limited in number, studies have shown monounsaturated fatty acids to be the equivalent of ...
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Physiological Effects of Monounsaturated Oils
1991Early investigation into the effects of diet on serum cholesterol showed that vegetable oils were hypocholesterolemic when substituted for saturated fatty acids. Subsequent work by many investigators seemed to indicate that polyunsaturated fats (PFAs) were cholesterol-lowering, saturated fats (SFAs) were cholesterol-raising, and monounsaturated fats ...
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How Enthusiastically Should. the Use of Monounsaturated Fats be Encouraged?
The Diabetes Educator, 1989The Garg study diet supplied 50% of the calories from fat (33% from monounsaturated fat), which eliminates much of the bulk from the diet. Substituting monounsaturates for carbohydrates in the diet translates into giving up 120 calories from a carbohydrate source (very large potato, 1 1/2 slices of bread, 1 cup of cereal, etc) for a tablespoon of olive
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