Hi, enjoyed your presentation. Listened gornoski and dietdoctor #78 as well.
You may be interested in 1991 Reaven ^Feasibility of using an oleate-rich diet to reduce the susceptibility of low-density lipoprotein to oxidative modification in humans^. And ^Oxidized Lipids in the Diet Are a Source of Oxidized Lipid in Chylomicrons of Human Serum^ by Ilona Staprans 1994. Not so long after ^consensus meeting on cholesterol^, so there is obligarory kow-tows to cholesterol theory. The data is fascinating.
A few gems from the latter; how to make highly oxidised seed oil? Let it stand in the air for 5 weeks. Like any housewife with sunflower oil in kitchen? So the oxidised oil goes to chylomicrons and continues with oxidation while in there (not for long). They only had tbars... they used unheated oil, but the deep fried oils has double that oxidised ratio! JR
Yes, I've read them both. Interesting stuff, how LA gets oxidized prior to appearing in the blood is a key question. I'm a fan of what is called the postprandial hypothesis, and these are both good bits of evidence in that direction.
I searched Google and got this. “What kind of fat is black seed oil? The major fatty acids of the oil were linoleic acid (42.76%), oleic acid (16.59%), palmitic acid (8.51%), eicosatrienoic acid (4.71%), eicosapentaenoic acid EPA (5.98%) and docosahexaenoic acid DHA (2.97%).”
Hi, enjoyed your presentation. Listened gornoski and dietdoctor #78 as well.
ReplyDeleteYou may be interested in 1991 Reaven ^Feasibility of using an oleate-rich diet to reduce the susceptibility of low-density lipoprotein to oxidative modification in humans^.
And
^Oxidized Lipids in the Diet Are a Source of Oxidized Lipid in Chylomicrons of Human Serum^ by Ilona Staprans 1994. Not so long after ^consensus meeting on cholesterol^, so there is obligarory kow-tows to cholesterol theory. The data is fascinating.
A few gems from the latter; how to make highly oxidised seed oil? Let it stand in the air for 5 weeks. Like any housewife with sunflower oil in kitchen? So the oxidised oil goes to chylomicrons and continues with oxidation while in there (not for long). They only had tbars... they used unheated oil, but the deep fried oils has double that oxidised ratio!
JR
Yes, I've read them both. Interesting stuff, how LA gets oxidized prior to appearing in the blood is a key question. I'm a fan of what is called the postprandial hypothesis, and these are both good bits of evidence in that direction.
DeleteIs black seed oil bad for us?
ReplyDeleteI searched Google and got this.
Delete“What kind of fat is black seed oil?
The major fatty acids of the oil were linoleic acid (42.76%), oleic acid (16.59%), palmitic acid (8.51%), eicosatrienoic acid (4.71%), eicosapentaenoic acid EPA (5.98%) and docosahexaenoic acid DHA (2.97%).”