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Palm (Elaeis guineensis Jacq.) Oil

  • Monika Choudhary
  • Kiran Grover
Chapter

Abstract

Palm oil is the largest produced edible oil across the world especially in the southeast region of Asia. Malaysia and Indonesia are the two largest producers of palm oil accounting for 87% of the world production. Being the richest source of biologically active carotenoids (500–800 ppm), red palm oil has been reported to possess various therapeutic properties such as hypolipidemic, antioxidant and anti-thrombotic. Palm oil inhibits platelets aggregation owing to the presence of vitamin E and helps in either increasing the production of prostacyclin or decreasing the production of thromboxane. Yet, the association between cardiovascular diseases and this oil is controversial. Besides, the therapeutic role of β-carotene-rich red palm oil has also been well demonstrated through the dietary intervention of red palm oil at 0.6 mL for 15 days to the patients of keratomalacia. Palm oil has the cheapest price in the market and has high oxidative stability, and this oil is the most suitable choice for food industry specifically for the preparation of fried products.

Keywords

Food application Olein Palmitic acid Palm kernel oil Stearin Therapeutic properties Hypolipidemic Anti-thrombotic Thromboxane Tocotrienols 

Abbreviations

CVD

Cardiovascular diseases

FFA

Free fatty acid

HDL

High density lipoprotein

LDL

Low density lipoprotein

MUFA

Monounsaturated fatty acid

PKO

Palm kernel oil

PO

Palm oil

PUFA

Polyunsaturated fatty acid

RPO

Red palm oil

SFA

Saturated fatty acid

TG

Triglycerides

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Monika Choudhary
    • 1
  • Kiran Grover
    • 2
  1. 1.Punjab Agricultural UniversityLudhianaIndia
  2. 2.Department of Food and Nutrition, College of Home SciencePunjab Agricultural UniversityLudhianaIndia

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