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Oleate
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 ''cis''-9, and a main product of Δ9 desaturase. It has the formula CH3(CH2)7CH=CH(CH2)7COOH. The name derives from the Latin word ''oleum'', which means oil. It is the most common fatty acid in nature. The salts and esters of oleic acid are called oleates. Occurrence Fatty acids (or their salts) often do not occur as such in biological systems. Instead fatty acids such as oleic acid occur as their esters, commonly triglycerides, which are the greasy materials in many natural oils. Oleic acid is the most common monounsaturated fatty acid in nature. It is found in fats (triglycerides), the phospholipids that make membranes, cholesterol esters, and wax esters. Triglycerides of oleic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stearoyl-CoA 9-desaturase
Stearoyl-CoA desaturase (Δ-9-desaturase) is an endoplasmic reticulum enzyme that catalyzes the rate-limiting step in the formation of monounsaturated fatty acids (MUFAs), specifically oleate and palmitoleate from stearoyl-CoA and palmitoyl-CoA. Oleate and palmitoleate are major components of membrane phospholipids, cholesterol esters and alkyl-diacylglycerol. In humans, the enzyme is encoded by the SCD gene. Stearoyl-CoA desaturase-1 is a key enzyme in fatty acid metabolism. It is responsible for forming a double bond in Stearoyl-CoA. This is how the monounsaturated fatty acid oleic acid is produced from the saturated fatty acid stearic acid. A series of redox reactions, during which two electrons flow from NADH to flavoprotein cytochrome b5, then to the electron acceptor cytochrome b5 as well as molecular oxygen introduces a single double bond within a row of methylene fatty acyl-CoA substrates. The complexed enzyme adds a single double bond between the C9 and C10 of lon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Δ9desaturase
Stearoyl-CoA desaturase (Δ-9-desaturase) is an endoplasmic reticulum enzyme that catalyzes the rate-limiting step in the formation of monounsaturated fatty acids (MUFAs), specifically oleate and palmitoleate from stearoyl-CoA and palmitoyl-CoA. Oleate and palmitoleate are major components of membrane phospholipids, cholesterol esters and alkyl-diacylglycerol. In humans, the enzyme is encoded by the SCD gene. Stearoyl-CoA desaturase-1 is a key enzyme in fatty acid metabolism. It is responsible for forming a double bond in Stearoyl-CoA. This is how the monounsaturated fatty acid oleic acid is produced from the saturated fatty acid stearic acid. A series of redox reactions, during which two electrons flow from NADH to flavoprotein cytochrome b5, then to the electron acceptor cytochrome b5 as well as molecular oxygen introduces a single double bond within a row of methylene fatty acyl-CoA substrates. The complexed enzyme adds a single double bond between the C9 and C10 of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pecan Oil
Pecan oil is an edible pressed oil extracted from the pecan nut. Pecan oil is neutral in flavor and takes on the flavor of whatever seasoning is being used with it. Pecan oil contains 9.5% saturated fat, which is less than in olive oil (13.5%), peanut oil (16.90%) or corn oil (12.70%). It is also used as a massage oil and in aromatherapy applications. Pecan oil is considered a healthy oil as it is rich in monounsaturated fats, specifically oleic acid, (52.0%) and low in saturated fats. It also contains linoleic acid (36.6%), and small amounts of palmitic (7.1%), stearic (2.2%) and linolenic acids (1.5%). The overall balance of fatty acids in the oil may reduce LDL cholesterol (also known as "bad" cholesterol) and the risk of heart disease. The main application of this oil is its use in cooking. It has a high smoke point of 470 degrees F making it ideal for cooking at high temperatures and for deep frying. The mild nutty flavor enhances the flavor of ingredients, making it a popul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biosynthesis
Biosynthesis is a multi-step, enzyme-catalyzed process where substrates are converted into more complex products in living organisms. In biosynthesis, simple compounds are modified, converted into other compounds, or joined to form macromolecules. This process often consists of metabolic pathways. Some of these biosynthetic pathways are located within a single cellular organelle, while others involve enzymes that are located within multiple cellular organelles. Examples of these biosynthetic pathways include the production of lipid membrane components and nucleotides. Biosynthesis is usually synonymous with anabolism. The prerequisite elements for biosynthesis include: precursor compounds, chemical energy (e.g. ATP), and catalytic enzymes which may require coenzymes (e.g.NADH, NADPH). These elements create monomers, the building blocks for macromolecules. Some important biological macromolecules include: proteins, which are composed of amino acid monomers joined via peptide bon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palmitic Acid
Palmitic acid (hexadecanoic acid in IUPAC nomenclature) is a fatty acid with a 16-carbon chain. It is the most common saturated fatty acid found in animals, plants and microorganisms.Gunstone, F. D., John L. Harwood, and Albert J. Dijkstra. The Lipid Handbook, 3rd ed. Boca Raton: CRC Press, 2007. , Its chemical formula is CH3(CH2)14COOH, and its C:D (the total number of carbon atoms to the number of carbon-carbon double-bonds) is 16:0. It is a major component of the oil from the fruit of oil palms ( palm oil), making up to 44% of total fats. Meats, cheeses, butter, and other dairy products also contain palmitic acid, amounting to 50–60% of total fats. Palmitates are the salts and esters of palmitic acid. The palmitate anion is the observed form of palmitic acid at physiologic pH (7.4). Occurrence and production Palmitic acid was discovered by Edmond Frémy in 1840, in saponified palm oil. This remains the primary industrial route for its production, with the triglycerides (fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adipose Tissue
Adipose tissue, body fat, or simply fat is a loose connective tissue composed mostly of adipocytes. In addition to adipocytes, adipose tissue contains the stromal vascular fraction (SVF) of cells including preadipocytes, fibroblasts, vascular endothelial cells and a variety of immune cells such as adipose tissue macrophages. Adipose tissue is derived from preadipocytes. Its main role is to store energy in the form of lipids, although it also cushions and insulates the body. Far from being hormonally inert, adipose tissue has, in recent years, been recognized as a major endocrine organ, as it produces hormones such as leptin, estrogen, resistin, and cytokines (especially TNFα). In obesity, adipose tissue is also implicated in the chronic release of pro-inflammatory markers known as adipokines, which are responsible for the development of metabolic syndrome, a constellation of diseases including, but not limited to, type 2 diabetes, cardiovascular disease and atherosclerosis. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from , a similar product derived from fat of or . Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karuka
The karuka (''Pandanus julianettii'', also called karuka nut and ''Pandanus'' nut) is a species of tree in the family Pandanaceae and an important regional food crop in New Guinea. The nuts are more nutritious than coconuts, and are so popular that villagers in the highlands will move their entire households closer to trees for the harvest season. Names The specific epithet "''julianettii''" honors naturalist Amedeo Giulianetti, who found the original type specimens. is a loanword from Tok Pisin. Sometimes the tree is called '' or 'karuka nut pandanus'. The term 'karuka' can apply to both ''Pandanus julianettii'' and '' P. brosimos'', though the latter is usually called 'wild karuka'. Both species, as well as '' P. dubius'', can be called 'pandanus nut'. In addition to ''P. brosimos'', 'wild karuka' can also refer to '' P. antaresensis'', '' P. iwen'', and '' P. limbatus'', but nuts from these trees are a much smaller part of the local diet. In contexts where multiple k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poppyseed Oil
Poppyseed oil (also poppy seed oil and poppy oil) is an edible oil obtained from poppy seeds (specifically seeds of ''Papaver somniferum'', the opium poppy). Poppy seeds yield 45–50% oil. Like poppy seeds, poppyseed oil is highly palatable, high in vitamin E, and has no narcotic properties. Poppy seeds are especially high in tocopherols other than vitamin E (alpha-tocopherol). Compared to other vegetable oils, poppyseed oil has a moderate amount of phytosterols: higher than soybean oil and peanut oil, lower than safflower oil, sesame oil, wheat germ oil, corn oil, and rice bran oil. It has little or no odor and a pleasant taste, and it is less likely than some other oils to become rancid. Uses The oil is sometimes used as a cooking oil; it is also used for moisturizing skin. Its primary use, however, is in the manufacture of paints, varnishes, and soaps. Poppyseed oil is a drying oil. In oil painting, the most popular oil for binding pigment, thinning paint, and varnishi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter. Composition Sesame oil is composed of the following fatty acids: linoleic acid (41% of total), oleic acid (39%), palmitic acid (8%), stearic acid (5%) and others in small amounts. History Historically, sesame was cultivated more than 5000 years ago as a drought-tolerant crop which was able to grow where other crops failed. Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. Sesame was cultivated during the Indus Valley civilization and was t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sea Buckthorn Oil
Sea buckthorn oil is a red–orange oil derived from sea buckthorn plants. The most commonly used species for this purpose is ''Hippophae rhamnoides''. Species belonging to this genus accumulate lipids in the mesocarp (the fruit pulp), so the oil can be extracted from either the seeds or the pulp. The resulting oils (seed oil and pulp oil, also called fruit or berry oil) are used in dietary supplements, nutraceuticals, cosmetics and skin care products. Chemical constituents Oil content in seeds of sea buckthorn is on average 7-11 % while oil content of the fruit pulp is around 1.5-3 % (per fresh weight). Seed oil is characterized by high contents of polyunsaturated fatty acids while pulp oil contains monounsaturated fatty acids and carotenoids. Both oils also contain dense amounts of tocopherols, tocotrienols and plant sterols. Fatty acids Oils from sea buckthorn seeds and pulp differ considerably in fatty acid composition. While linoleic acid and α-linolenic acid are th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grape Seed Oil
Grape seed oil (also called grapeseed oil or grape oil) is a vegetable oil derived from the seeds of grapes. A by-product of the winemaking industry, it is typically used for edible applications. Uses Cooking Grape seed oil has a moderately high smoke point of approximately . Due to its clean, light taste, and high polyunsaturated fat content, it may be used as an ingredient in salad dressings and mayonnaise and as a base for oil infusions of garlic, rosemary, or other herbs or spices. It is widely used in baked goods, pancakes, and waffles. It is sprayed on raisins to help them retain their flavor. Research A study of 21 grape cultivars showed variation of oil composition, especially for linoleic acid and tocopherols. Although grape seeds contain polyphenols, such as proanthocyanidins, grape seed oil contains negligible amounts of these compounds. Grape seed oil components are under study for their potential applications in human health, but the scientific quality of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
