Oxidative Stability of Refined Red Palm Olein under two Malaysian Storage Conditions.

Refined red palm olein (RPOo) is the first cooking oil that is a pro-Vitamin A source due to its high carotenoid concentration. The quality specifications from the manufacturers are usually applied to freshly produced oil. However, there is currently no information regarding the oxidative stability and phytonutrient content (Vitamin E and Carotene) for RPOo after prolonged storage time.

Hypocholesterolaemic and Anti-Atherogenic Effects of Palm-Based Oils (NoveLin I and NoveLin II) in Cholesterol-Fed Rabbits.

NoveLin I and NoveLin II are palm-based oils. NoveLin I has an equal distribution of saturated, monounsaturated and polyunsaturated fatty acids, whereas NoveLin II has a moderate level of monounsaturated fatty acids, and a lower content of saturated and polyunsaturated fatty acids. However, their hypocholesterolaemic and anti-atherogenic effects have not been studied.

Correction: Che Idris et al. Effect of Consumption Heated Oils with or without Dietary Cholesterol on the Development of Atherosclerosis. Nutrients 2018, 10, 1527.

The authors wish to make the following change to their paper (Che Idris et al. [..

Effect of Consumption Heated Oils with or without Dietary Cholesterol on the Development of Atherosclerosis.

Heating oils and fats for a considerable length of time results in chemical reactions, leading to the aggravation of a free radical processes, which ultimately contributes to atherosclerosis. Our study focused on elucidating the effect of feeding heated oils with or without dietary cholesterol on the development of atherosclerosis in rabbits. We heated palm olein and corn oil at 180 °C for 18 h and 9 h per day, respectively, for two consecutive days.

Effect of dietary cholesterol, trans and saturated fatty acids on serum lipoproteins in non-human primates.

Nine cynomolgus monkeys were rotated randomly through four dietary treatments with each treatment lasting 6 weeks. A wash-out period of 4 weeks was maintained between each dietary rotation. The animals were fed diets containing 32% energy fat derived from palm olein (POL), lauric-myristic-rich oil blend (LM), American Heart Association (AHA) rich oil blend and hydrogenated soybean oil blend (trans).