Article

El aceite de Aguacate y sus propiedades nutricionales

e-Gnosis Num.003 01/2005; 3.
Source: OAI

ABSTRACT

Due to the composition of its fatty acids, the avocado oil meets the nutritional requirements that focus on the reduction of the amount of saturated fats in foods. It is characterized by the fact of having a low amount of saturated fatty acids (between 10% and 19%, depending on the variety and maturity stage), a high amount of oleic acid (up to 80%), an acceptable level of polyunsaturated fatty acids (11%-15%) and no cholesterol. It has been proven that the diets enriched with avocado oil are as effective as those containing maize oil, soy oil or sunflower oil in reducing total cholesterol, LDL (Low Density Lipoprotein) cholesterol and plasma triglycerides, in hypercholesterolemic individuals as well as in those with diabetes mellitus type 2, which is reflected in a decrease in cardiovascular risks. Also, the intake of avocado oil increases the percentage of HDL (High Density Lipoprotein) cholesterol in plasma in animal modeling. In addition to the above, the avocado oil contains an atherogenicity degree comparable to that of the maize oil or olive oil. The effectiveness of avocado oil to reduce total cholesterol and LDL cholesterol in plasma and its low atherogenicity level indicate that this oil can play a beneficial role in a nutritious diet

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Available from: Socorro Villanueva, Feb 27, 2015
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    • "It prevents the development of dyslipidemias in rats [16] and cholesterol-induced atherosclerosis in rabbits [9] [17]. Based on the aforementioned findings, this study was carried out taking into consideration the following four relevant aspects of current knowledge: (1) evidence shows that oils with a higher content of PUFAs and MUFAs are associated with lower insulin resistance [18] [19]; (2) the nature and composition of avocado oil in relation to MUFAs [12] [13]; (3) controversial evidence regarding the participation of PUFAs in insulin resistance [20] [21]; and (4) there are no data concerning the effect this particular oil could have on the development and progression of insulin resistance. With respect to the latter aspect, this study provides scientific evidence that, at the experimental level, avocado oil intake could prevent the development of insulin resistance. "
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    Full-text · Article · Dec 2014 · Lebensmittel-Wissenschaft und-Technologie