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An edible oil as cocoa butter substitute for maintaining healthy blood cholesterol levels and improvement of antioxidant status.

Azrina Azlan. (2010) An edible oil as cocoa butter substitute for maintaining healthy blood cholesterol levels and improvement of antioxidant status.

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Abstract

The present invention discloses an edible semi-solid/solid oil formulation from Canarium odontophyllum kernel oil (COKO) comprising 60.7% of saturated fatty acid (SFA), 36.5% of monosaturated fatty acid (MUFA) and 3.7 % of polyunsaturated fatty acid. The formulation in the present invention also contains polyphenolic compounds. COKO in the present invention is a potential source and starting ingredient for edible oil spreads, margarines, mayonnaises, shortenings, chocolates and cosmetic products. The present invention has also shown to excellently improve and maintain favorable plasma lipids profile (significantly lower TC, LDL-C and TG levels, significant increased in HDL-C level) and increased total antioxidant status. Therefore, COKO formulation is a potential edible semi-solid/solid oil spread or shortening, which also proven to improve plasma lipid profile and total antioxidant status.

Item Type:Patent
Keyword:Edible oil; Canarium odontophyllum kernel oil; Healthy blood cholesterol levels; Antioxidant status.
Faculty or Institute:Faculty of Medicine and Health Science
Application Number:PI2010005584
Filing Date:2010-11-25
ID Code:32256
Deposited By: Junaini Mohd Yusof
Deposited On:04 Nov 2014 11:19
Last Modified:21 Nov 2014 13:14

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