Palm fruit chemistry and nutrition.

摘要: The palm fruit (Elaies guineensis) yields oil, a palmitic-oleic rich semi solid fat and the fat-soluble minor components, vitamin E (tocopherols, tocotrienols), carotenoids phytosterols. A recent innovation has led to recovery concentration of water-soluble antioxidants from oil milling waste, characterized by its high content phenolic acids flavonoids. These natural ingredients pose both challenges opportunities for food nutraceutical industries. Palm oil's saturated monounsaturated fatty actually been turned into an asset in view current dietary recommendations aimed at zero trans fats such as margarine, shortenings frying fats. Using combination with other oils facilitates development new generation products that can be tailored meet most recommendations. wide range fractions, differing their physico-chemical characteristics, notable which is carotenoid-rich red further assists this. (30% tocopherols, 70% tocotrienols) extensively researched nutritional health properties, including antioxidant activities, cholesterol lowering, anti-cancer effects protection against atherosclerosis. are attributed largely tocotrienol content. relatively output phenolic-flavonoid-rich complex. This potent properties coupled beneficial skin, breast cancers. Enabled water solubility, this currently being tested use nutraceuticals cosmetics potential benefits skin aging. challenge would package all these single functional better nutrition health.