El aceite de Aguacate y sus propiedades nutricionales

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


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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    ABSTRACT: A number of studies have been conducted to evaluate the effects of vegetable oils with varying percentages of monounsaturated and polyunsaturated fatty acids on insulin resistance. However, there is no report on the effect of avocado oil on this pathologic condition. The aim of this work was to evaluate the effect of avocado oil on sucrose-induced insulin resistance in Wistar rats. An experimental study was carried out on Wistar rats that were randomly assigned into six groups. Each group received a different diet over an 8-week period (n = 11 in each group): the control group was given a standard diet, and the other five groups were given the standard feed plus sucrose with the addition of avocado oil at 0%, 5%, 10%, 20%, and 30%, respectively. Variables were compared using Student t test and analysis of variance. Statistically significant difference was considered when p < 0.05. Rats that were given diets with 10% and 20% avocado oil showed lower insulin resistance (p = 0.022 and p = 0.024, respectively). Similar insulin resistance responses were observed in the control and 30% avocado oil addition groups (p = 0.85). Addition of 5–30% avocado oil lowered high sucrose diet-induced body weight gain in Wistar rats. It was thus concluded that glucose tolerance and insulin resistance induced by high sucrose diet in Wistar rats can be reduced by the dietary addition of 5–20% avocado oil.
    Full-text · Article · Jan 2016 · Journal of Food and Drug Analysis
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    ABSTRACT: The onset temperatures (Tonset) and crystallization temperatures (Tc) of oleogels prepared from avocado oil were determined by thermorheological testing. Crystallization studies were established by formulating oleogels with the following structuring agents: beeswax, monodiglycerides of fatty acids, and sorbitan monostearate (Span 60). Using a response surface experimental design, the effects of the concentration of each structuring agent, their mixtures, and the cooling rate on the variable temperature of crystallization were evaluated. The results showed that structuring agents have a significant effect on the crystallization temperatures (Tc). Additionally, the cooling rate was inversely related to the crystallization temperature, namely, lower rates of cooling led to higher crystallization temperatures. The crystallization temperature (Tc) varied from 29.5 to 53.6 °C, and Tonset varied between 33.8 and 58.7 °C.
    Full-text · Article · Dec 2014 · Lebensmittel-Wissenschaft und-Technologie