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Edible oil without saturated fatty acid

A fatty acid and edible oil technology, which is applied in the field of edible oil, can solve problems such as health effects, and achieve the effects of lowering blood lipids, strong anticoagulation and vasodilation, and lowering blood viscosity

Inactive Publication Date: 2009-11-18
金国祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Research in the international nutritional circles shows that there are generally bad "two highs and two lows" phenomena in the current edible oil, that is, saturated fatty acid and linoleic acid (ω-6) are too high, oleic acid (mono-saturated fatty acid) and Alpha-linolenic acid (omega-3) is too low
Long-term consumption of oil with this proportion of ingredients will have very adverse effects on health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The main components of edible oil without saturated fatty acid are 75g of vegetable oleic acid, 20g of linoleic acid and 5g of α-linolenic acid.

Embodiment 2

[0026] The main components of edible oil without saturated fatty acid are 77.5g of vegetable oleic acid, 18g of linoleic acid and 4.5g of α-linolenic acid, 10mg of phytic acid and 60mg of vitamin E are added.

Embodiment 3

[0028] The main ingredients of edible oil without saturated fatty acid are 80g of vegetable oleic acid, 16g of linoleic acid and 4g of α-linolenic acid, 10mg of phytic acid, 60mg of vitamin E, 100mg of squalene, 20mg of octacosanol and 200mg of palmitoleic acid are added .

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PUM

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Abstract

The invention provides edible oil without saturated fatty acid. The edible oil is characterized by comprising the following main ingredients by weight percentage: 75 to 90 percent of vegetable-oil acid, 8 to 20 percent of linoleic acid, and 2 to 5 percent of linolenic acid. The edible oil without the saturated fatty acid has the advantages of the following physiological functions: reducing serum cholesterase, triglyceride and low density lipoprotein, reducing blood viscosity, preventing formation of thrombus, promoting insulin beta-cell to secrete insulin, resisting the sensibility of a receptor to the insulin, providing strong functions of anticoagulation and hemangiectasis through transforming the edible oil into a precursor substance of male prostaglandin, namely prostacyclin, providing the edible oil without saturated fatty acid indispensable to a human body, playing certain effect in preventing high blood pressure, high blood fat, coronary heart disease and thrombosis and diabetes, synthesizing ficosapentenoic acid and docosahexenoic acid through reacting with relevant enzyme, and further playing roles in reducing blood fat and the like of the edible oil.

Description

technical field [0001] The present invention relates to edible oils. Background technique [0002] With the change of lifestyle, high blood pressure, high blood fat, diabetes, coronary heart disease, and thrombosis have become the main threats to human health, and cardiovascular disease has become the leading cause of death in China. The patient population showed a trend of younger age. In addition to lipid-lowering drugs, how to choose edible oil scientifically and rationally is a new topic in our life. The first condition is to reduce the intake of saturated fatty acids and cholesterol in food. [0003] Research in the international nutritional circles shows that there are generally bad "two highs and two lows" phenomena in the current edible oil, that is, saturated fatty acid and linoleic acid (ω-6) are too high, oleic acid (mono-saturated fatty acid) and Alpha-linolenic acid (omega-3) is too low. Long-term consumption of oil with this proportion of ingredients will h...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23L1/30A23L1/302A23L33/10A23L33/12
Inventor 金国祥金达
Owner 金国祥
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