Stearic acid what type of lipid

The next member of this family is butyric acid, from the Latin butyrum , or butter, because it can be obtained from rancid butter. The fifth carboxylic acid is known as valeric acid, because it can be obtained from plants in the genus Valerianella , a family of perennial herbs. From this point on, common carboxylic acids tend to have an even number of carbon atoms. The next three derivatives are all given names from the Latin term for goat, caper.

The carboxylic acids with 12, 14, 16 and 18 carbon atoms are named from the Latin stem for the bay tree, laurel ; the genus for the spice nutmeg, Myristica ; the Latin stem for the palm tree, palma ; and the Greek stem for the tallow used to make candles, stear. The very small carboxylic acids have a sharp odor. Formic acid has an odor that is even sharper than acetic acid. By the time the hydrocarbon chain has grown to a total of four carbon atoms, the odor of these compounds has taken a significant turn for the worse.

Butyric acid is the source of the characteristic odor of rancid butter or spoiled meat. As the length of the hydrocarbon chain increases further, the odor of the acid changes once again this time, becoming more pleasant. There are four important unsaturated fatty acids. One of them is a derivative of palmitic acid, and is known as palmitoleic acid.

The other three are derivatives of stearic acid. There are several regularities in the chemistry of these unsaturated fatty acids. First, they contain cis double bonds. Second, the double bonds are always isolated from each other by a CH 2 group. So much attention is paid to the structures of the fatty acids in discussions of the chemistry of lipids that it is easy to miss an important point: Free fatty acids are seldom found in nature.

Fasting plasma lipoprotein concentrations, body weight, blood pressure, blood cell count, and liver function were confirmed to be within the prescribed limits before entry into the study. Four subjects withdrew from the first study after the first postprandial test: 1 because of self-reported gastrointestinal upset after the test meal, 2 because of time constraints, and 1 because of influenza. A total of 16 subjects completed the first study, 13 of whom took part in the follow-up study.

Characteristics of the subjects at the time of screening are shown in Table 1. Subject characteristics at screening 1. A randomized crossover study design was used, which is summarized in Figure 1. The subjects followed a 3-wk run-in period with a low—stearic acid diet, during which time they were asked to avoid stearic acid—rich foods.

At the end of the low stearic acid run-in period, the subjects were randomly allocated to consume 1 of the 2 test fats unrandomized or randomized stearic acid—rich fat. Fasting blood samples were collected, a test meal containing 50 g test fat was given, and postprandial blood samples were collected. The subjects then commenced the high—stearic acid dietary period, which required the daily consumption of 30 g test fat consisting of the same fat that was in the test meal , which was provided as 2 small muffins for 3 wk.

Toward the end of this period, the subjects made a 3-d fecal collection. At the end of the period, additional fasting and postprandial blood samples were collected. After a 4-wk washout period with the low—stearic acid diet, the subjects were crossed over to receive the other test fat, and the procedures were repeated.

Study outline. The proportion of each molecular species in the test fats was determined by HPLC During the 3-wk high—stearic acid dietary periods, the subjects consumed 2 small muffins per day, each of which contained 15 g test fat unrandomized or randomized shea blend. The subjects were advised to follow their habitual diet and consume the muffins instead of their usual snack products to prevent weight gain.

Each muffin was formulated to provide 0. The muffins were made in a variety of flavors to make them more palatable for the subjects. The test meal consisted of 2 muffins each containing 25 g test fat and a milkshake formulated to provide 3. The 2 muffins contained 50 g test fat, 28 g baking flour, 10 g corn flour, 28 g sugar, 38 mL skim milk, 4 g pasteurized egg white, 4 g vanilla essence, and 2 g baking powder.

Before being served, the muffins were defrosted and heated in a microwave until warm. To control for physical activity levels, the subjects were asked to refrain from strenuous exercise, including cycling and sporting activities, and from the use of alcohol on the day before and on the day of the test meal.

The subjects fasted overnight from , and the following morning a cannula was inserted into the forearm antecubital vein of each subject between and to obtain fasting venous blood samples. The test meal was consumed within 15 min. In the main study, additional venous blood samples were obtained at 15 min, 30 min, 1 h and 90 min, and 2, 3, 4, 5, 6, 7, and 8 h.

During the postprandial period, the subjects refrained from the consumption of any food or drink except water, which they were asked to consume at regular intervals throughout and after the 3-h blood sample was collected, after which the subjects received a standardized lunch 1. This was previously shown not to interfere with the measurement of postprandial lipemia or the postprandial increase in FVIIa 7 , 8.

The study protocol was reviewed and approved by King's College Research Ethics Committee, and all participants gave written informed consent.

Venous blood samples were collected from a cannula into a syringe and dispensed into Vacutainers Becton Dickinson, Plymouth, United Kingdom. Blood samples were processed within 30 min of blood collection. For FVIIa, blood was collected into 4. Three fasting blood samples were collected at 5-min intervals for glucose and insulin analysis with the homeostasis model assessment of insulin resistance HOMA-IR.

EDTA samples 10 mL for lipid analysis were collected at hourly intervals. In the main study, samples for glucose 4 mL fluoride oxalate and insulin 2 mL lithium heparin measurement were collected 15, 30, 60, 90, and min postprandially.

Plasma total and HDL cholesterol and triacylglycerol concentrations were measured by enzymatic assays 8. Plasma FVIIa was measured by using a one-stage clotting assay as previously described For determination of chylomicron triacylglycerol composition, lipids were extracted from the chylomicrons and the triacylglycerol fraction isolated by thin-layer chromatography and analyzed by GLC as described elsewhere 9.

The composition of the fatty acids in the sn -2 position of the test fats and the chylomicron triacylglycerol fraction was determined by specific enzymatic hydrolysis 6 followed by separation of the 2-monoacylglcerol 2-MAG by thin-layer chromatography and analysis of their fatty acid methyl esters by GLC. The modification from the kit method was to use high and low salt concentration buffers, both with a pH of 7. LPL was then calculated by subtracting HL from total lipase activity.

Fecal samples were frozen within 12 h of collection. Three-day samples were pooled for each subject, defrosted, weighed, and homogenized; g of the homogenate was freeze-dried and ground to a fine uniform powder. Data that were not normally distributed were log transformed before analysis. Postprandial changes in plasma triacylglycerol and FVIIa were analyzed as the deviations from fasting on a log scale.

Postprandial data for the main study are presented as values after the high—stearic acid diet, adjusted for values after the previous low—stearic acid diet period. For the main study, factors in the analysis were stearic acid concentration values following the low-stearic acid diet versus values following the 3 wk high stearic acid diet , shea blend type test meal consisting of randomized compared with unrandomized shea blends , and postprandial time points.

In the follow-up study, factors were meal type unrandomized shea blend compared with high—oleic acid sunflower oil and postprandial time points. The fatty acid composition, molecular species of triacylglycerol, and physical characteristics of the shea and sunflower oil blends are shown in Table 2.

The unrandomized shea blend consisted mainly The proportion of di- and trisaturated acyl glycerols increased from 6. For comparison, the high—oleic acid sunflower oil contained Fatty acid and triacylglycerol composition and solid fat content of randomized and unrandomized shea blends 1.

There were no side effects or abnormal stool habits associated with consumption of the randomized and unrandomized shea blends reported by subjects. Stearic acid accounted for half of the fecal fat, but there were no differences between the randomized Fasting lipid, glucose, and insulin concentrations and homeostatic model assessment for insulin resistance HOMA-IR after the low—and high—stearic acid diets 1.

IAUC, incremental area under the curve. Values did not differ significantly between groups after the low—stearic acid diet. After the high—stearic acid diets, fasting total, LDL, and HDL cholesterol; plasma triacylglycerol, glucose, and insulin concentrations; and HOMA-IR did not differ significantly from values after the low—stearic acid diet or between randomized and unrandomized shea blends Table 3.

Postprandial changes in plasma triacylglycerol after the test meals at the end of each high—stearic acid dietary intervention period are shown in Figure 2. The maximum increase occurred at 4 h: The postprandial increases in total fatty acid and plasma stearic, palmitic, oleic, and linoleic acid concentrations did not differ between unrandomized and randomized shea blends data not shown.

Similarly, there were no significant differences in the proportions of fatty acids in the chylomicron triacylglycerol between shea blends mean of values from 2 to 6 h , as shown in Table 4. The proportion of palmitic, oleic, and linoleic acids in the chylomicron triacylglycerol largely reflected those in the shea blends; however, stearic acid was significantly lower in the chylomicron triacylglycerol after the randomized mean of values from 2 to 6 h: No differences were observed in postprandial serum cholesterol total, HDL, and LDL cholesterol , glucose, or insulin concentrations after the randomized or unrandomized shea blends data not shown.

Postprandial fatty acid composition of the venous chylomicron triacylglycerol TG and proportions of fatty acids in the sn -2 position of the postprandial chylomicron TG and shea blends consumed 1. In the follow-up study, plasma triacylglycerol concentrations increased to a lesser extent after the unrandomized shea blend than after the high—oleic acid sunflower oil, but the pattern of response was not significantly different between meals Figure 3.

The proportion of fatty acids in the chylomicron triacylglycerol mean of values from 2 to 6 h after the high—oleic sunflower oil reflected that of the test fat data not shown.

However, there was a significantly lower proportion of stearic acid in the chylomicron triacylglycerol after consumption of the unrandomized shea blend mean of values from 2 to 6 h: No significant differences were observed in postprandial serum cholesterol concentrations total, HDL, and LDL cholesterol after the unrandomized shea blend and the high—oleic acid sunflower oil data not shown.

Comparisons between meals were made by using a paired t test. Full blood counts did not differ postprandially between the test fats for both randomized compared with unrandomized shea blends and for high—oleic acid sunflower oil compared with unrandomized shea blend; data not shown. No other significant differences were noted. The aim of this study was to test the hypothesis that the randomization of a fat consisting mainly of the triacylglycerol species SOS would decrease postprandial lipemia and the associated increase in FVIIa concentration.

However, the results of the present study differ from those of previous studies, which used randomized cocoa butter, randomized short- and long-chain triacylglycerols, or a blend of randomized totally hydrogenated sunflower oil and unhydrogenated high—oleic acid sunflower oil. Here is everything you need to know about how good and bad fats affect….

For decades, saturated fat has been blamed for causing heart disease. This article explores the findings from 5 recent studies on this. Many healthy and nutritious foods were unfairly demonized for being high in fat. Here are 9 high fat foods that are actually incredibly healthy. Some fats are better for you than others and may even promote good heart health. Know the difference to determine which fats to avoid, and which to….

There are several different types of fat in our bodies. The main types of fat cells are white, brown, and beige cells, and they all play different…. Your body actually needs fat for energy and to process certain vitamins and…. How many grams of fat should you be eating daily?

This article will help you figure out how much fat to eat, as well as which types of fats are best. Chia seeds are versatile and packed with nutrients. Here are 7 chia seed benefits, all backed by science.

Health Conditions Discover Plan Connect. The health effects of saturated fats are a controversial topic. Share on Pinterest. What is saturated fat? Saturated and unsaturated fats are the two main classes of fat.

Common dietary saturated fatty acids include stearic acid, palmitic acid, myristic acid, and lauric acid. How does saturated fat affect health? Most scientists now accept that saturated fats are not as unhealthy as previously assumed. Growing evidence suggests that there are no strong links between saturated fat and heart disease. Stearic acid. It appears to have neutral effects on your blood lipid profile. Palmitic acid.

Palmitic acid is the most common saturated fat in plants and animals. High levels of LDL cholesterol are a well-known risk factor for heart disease.

Myristic acid. It raises LDL cholesterol more than other fatty acids. Lauric acid. With 12 carbon atoms, lauric acid is the longest of the medium-chain fatty acids. Though it raises total cholesterol significantly, this is largely due to an increase in HDL cholesterol, which is beneficial for health. Caproic, caprylic, and capric acid. Caproic, caprylic, and capric acid are medium-chain fatty acids MCFAs. Several studies indicate that they may slightly increase the number of calories you burn and promote weight loss , especially when compared with long-chain fatty acids 28 , 29 , 30 , 31 , Increased insulin sensitivity.