A Comprehensive Review of Health-Benefiting Components in Rapeseed Oil
Shen J, Liu Y, Wang X, Bai J, Lin L, Luo F, Zhong H
Nutrients · 58 citas
Cómo se estudió
- Diseño
- Revisión sistemática (clasificado por nuestro filtro de IA)
- Resultado principal
- Sin resultado de salud
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Education Department of Hunan Province
- Gobierno
- 2011 Collaborative Innovation Center of Hunan Province
- Gobierno
- Key Project of the Education Department of Hunan province
- Subvenciones
- Education Department of Hunan Province (20A529)
Según 3 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2023-02-16 · Nutrients · vol. 15 · número 4 · pág. 999
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 123 citas · más que el 99% de estudios similares · 10.6× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 164 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Phytochemicals and Antioxidant Activities · Free Radicals and Antioxidants · Edible Oils Quality and Analysis
- Palabras clave
- Rapeseed, Canola, Food science, Functional food, Squalene, Polyunsaturated fatty acid, Biotechnology, Nutraceutical, Chemistry, Biology, Fatty acid, Biochemistry
- MeSH
- brassica napus, fatty acids, fatty acids, unsaturated, fatty acids, monounsaturated, phospholipids, plant oils, rapeseed oil
7 autores
- Junjun Shen🇨🇳 · autor de correspondenciaCentral South University of Forestry and Technology; Central South University
- Yejia Liu🇨🇳 · autor de correspondenciaHunan University of Arts and Science
- Xiaoling Wang🇨🇳Central South University of Forestry and Technology; Central South University
- Jie Bai🇨🇳Central South University of Forestry and Technology; Central South University
- Lizhong Lin🇨🇳Central South University of Forestry and Technology; Central South University
- Feijun Luo🇨🇳Central South University of Forestry and Technology; Central South University
- Haiyan Zhong🇨🇳Central South University of Forestry and Technology; Central South University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Rapeseed oil is the third most consumed culinary oil in the world. It is well-known for its high content of unsaturated fatty acids, especially polyunsaturated fatty acids, which make it of great nutritional value. There is increasing evidence that a diet rich in unsaturated fatty acids offers health benefits. Although the consumption of rapeseed oil cuts across many areas around the world, the nutritional elements of rapeseed oil and the exact efficacy of the nutrients remain unclear. In this review, we systematically summarized the latest studies on functional rapeseed components to ascertain which component of canola oil contributes to its function. Apart from unsaturated fatty acids, there are nine functional components in rapeseed oil that contribute to its anti-microbial, anti-inflammatory, anti-obesity, anti-diabetic, anti-cancer, neuroprotective, and cardioprotective, among others. These nine functional components are vitamin E, flavonoids, squalene, carotenoids, glucoraphanin, indole-3-Carbinol, sterols, phospholipids, and ferulic acid, which themselves or their derivatives have health-benefiting properties. This review sheds light on the health-benefiting effects of rapeseed oil in the hope of further development of functional foods from rapeseed.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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