potraviny/oleje/palmovy/zpracovani
Heating oils and fats
- For a considerable length of time results in chemical reactions
- Leading to the aggravation of a free radical processes
- Ultimately contributes to atherosclerosis
- Heated palm olein and corn oil at 180 °C for 18 h and 9 h per day for two consecutive days
- 20 male rabbits were divided into four groups and fed the following diet for 12 weeks
- Heated palm olein (HPO)
- HPO with cholesterol (HPOC)
- Heated corn oil (HCO)
- HCO with cholesterol (HCOC)
- Plasma total cholesterol (TC) was significantly lower in
- The HCO group compared to the HCOC group
- Atherosclerotic lesion scores for both fatty plaques and fatty streaks were significantly higher
- In the HCO and HCOC groups as compared to the HPO and HPOC groups
- Fibrous plaque scores
- Higher in the HCO and HCOC groups as compared to the HPO and HPOC groups
- Heated palm oil confers protection against the onset of atherosclerosis compared to heated polyunsaturated oils in a rabbit model
www.ncbi.nlm.nih.gov/pubmed/30336600
- Palm kernel oil
- Cracking the palm kernel nuts either manually or mechanically
- Separate the shells from the kernels
- Kernels are then roasted and milled before the extraction of the oil !!!
- In Ghana and much of West Africa
- Palm kernel oil is not consumed locally as a food oil to any significant degree
- Local uses are limited to lamp oil and a local soap industry
