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Nutrients
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Health Effects of Edible Oils and Their Functional Components
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Health Effects of Edible Oils and Their Functional Components

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Lipids".

Deadline for manuscript submissions: 25 March 2025 | Viewed by 1797

Special Issue Editor

Dr. Xia Xiang

E-Mail Website
Guest Editor
Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Wuhan 430062, China
Interests: edible oils; lipid; functional components; health effects; nutrition
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleague,

This Special Issue of Nutrients is dedicated to the "Health Effects of Edible Oils and Their Functional Components". Edible oils are vital dietary lipid sources that are rich in bioactive components such as phytosterols, squalene, vitamin E, and polyphenols. Recent studies have highlighted the roles of these components in lowering cholesterol, enhancing gut health, and boosting immunity. The processing and storage conditions of edible oils significantly affect the stability and efficacy of these components. This Special Issue seeks to reveal the multifaceted health benefits of edible oils and their components, promoting the advancement of related research. We welcome the submission of original research, comprehensive reviews, and shot communications that provide novel insights and scientific evidence in this field. The scope of this Special Issue includes, but is not limited to, the following topics:

  • nutritional components of edible oils and their health effects
  • component analysis and health impact of different edible oils
  • bioactivity and function of edible oil components
  • encapsulation of edible oil/ components and health effects
  • impact of processing and storage on digestion and absorption
  • intake of edible oils and metabolic health
  • metabolism and microbiome: interaction between lipid metabolism and gut microbiota
  • clinical trials and epidemiological studies: validation of health effects of different edible oils through clinical trials and epidemiological studies.

Dr. Xia Xiang
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • edible oils
  • health effects
  • lipid
  • functional components
  • encapsulation
  • metabolic health
  • microbiome

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Published Papers (2 papers)

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Research

15 pages, 6263 KiB  
Article
Palmitoleic Acid Inhibits Hepatotoxic Effects by Reducing Trimethylamine-N-Oxide (TMAO) Formation in High L-Carnitine-Treated Mice
by Qingzheng Han, Yu Liu, Xinyu Liu, Yue Geng, Qiu Wu and Hang Xiao
Nutrients 2024, 16(21), 3599; https://doi.org/10.3390/nu16213599 - 23 Oct 2024
Viewed by 872
Abstract
Background/Objectives: This study investigated the effects of palmitoleic acid (POA) consumption on liver function, intestinal microbiota, and trimethylamine-N-oxide (TMAO) levels in the serum of mice treated with 3% L-carnitine drinking water. The purpose was to highlight the impact of POA on [...] Read more.
Background/Objectives: This study investigated the effects of palmitoleic acid (POA) consumption on liver function, intestinal microbiota, and trimethylamine-N-oxide (TMAO) levels in the serum of mice treated with 3% L-carnitine drinking water. The purpose was to highlight the impact of POA on liver injury associated with high L-carnitine intake. Methods: A correlation analysis was carried out. The physiological and biochemical results showed that the administration of POA could alleviate liver injury induced by high L-carnitine ingestion, as reflected by a reduction in liver function indices (ALT, AST, AKP, and TBA activities) and modulation of antioxidant enzyme activities (SOD, GSH-Px, MDA, and RAHFR). The study also monitored the levels of total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and high-density lipoprotein cholesterol (HDL-C). Additionally, to assess the impact of POA on intestinal microbiota, we conducted a 16S rRNA high-throughput sequencing analysis. Results: The findings indicated that POA administration resulted in lower levels of TMAO in treated mice. Furthermore, POA could regulate the composition of intestinal microbiota in L-carnitine mice, particularly affecting Bacteroides vulgatus, Parabacteroides distasonis, Alistipes shahii, Lachnospiraceae NK4A136 group, and Parasutterella secunda, which were closely related to liver injury. Conclusions: In summary, POA could repair liver damage caused by high intake of L-carnitine by regulating the distribution of intestinal flora and subsequently decreasing serum TMAO levels. Full article
(This article belongs to the Special Issue Health Effects of Edible Oils and Their Functional Components)
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17 pages, 869 KiB  
Article
Age-Related Effects of Olive Oil Polyphenol Ingestion on Oxidation of Low-Density Lipoprotein in Healthy Japanese Men: A Randomized Controlled Double-Blind Crossover Trial
by Shogo Tsujino, Shohei Sadamitsu, Naohisa Nosaka, Tatsuya Fushimi, Yoshimi Kishimoto and Kazuo Kondo
Nutrients 2024, 16(19), 3342; https://doi.org/10.3390/nu16193342 - 1 Oct 2024
Viewed by 652
Abstract
Background: The function of olive oil polyphenols in suppressing the oxidation of low-density lipoprotein (LDL) is well-known in Europeans. However, it remains unclear whether olive oil polyphenols exert antioxidant effects in Japanese people. Objectives: The objective of this study was to determine whether [...] Read more.
Background: The function of olive oil polyphenols in suppressing the oxidation of low-density lipoprotein (LDL) is well-known in Europeans. However, it remains unclear whether olive oil polyphenols exert antioxidant effects in Japanese people. Objectives: The objective of this study was to determine whether the ingestion of olive oil polyphenols suppresses LDL oxidation in the Japanese population and whether this effect depends on age. Methods: This randomized controlled double-blind crossover trial with a 2-week washout enrolled 80 healthy Japanese men aged 35–64 years. Participants ingested either 14 g of extra virgin olive oil containing 5.0 mg of olive oil polyphenols (test food) or 14 g of refined olive oil containing 0.3 mg of olive oil polyphenols (control food) for 3 weeks. The primary outcome was oxidized LDL (malondialdehyde-modified LDL; MDA-LDL). Subgroup analyses based on age (35–50 and 51–64 years) were also performed. Results: In all of the participants (35–64 years), there were no significant differences in MDA-LDL between the control and test groups. However, in the 35–50 years subgroup, ingestion of olive oil polyphenols led to a significantly larger reduction in MDA-LDL as compared with the control group (p < 0.025). Conclusions: The significantly lower dietary total polyphenol intake of the 35–50 years subgroup compared to the 51–64 years subgroup suggests that the suppressive function of olive oil polyphenol intake on LDL oxidation in Japanese men is influenced by dietary habits and is more clearly demonstrated in the younger age population with a relatively low total polyphenol intake. Full article
(This article belongs to the Special Issue Health Effects of Edible Oils and Their Functional Components)
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