EP1408775A2 - Oil compositions comprising short, medium and long chain triglycerides and use thereof in reducing weight gain - Google Patents
Oil compositions comprising short, medium and long chain triglycerides and use thereof in reducing weight gainInfo
- Publication number
- EP1408775A2 EP1408775A2 EP01942929A EP01942929A EP1408775A2 EP 1408775 A2 EP1408775 A2 EP 1408775A2 EP 01942929 A EP01942929 A EP 01942929A EP 01942929 A EP01942929 A EP 01942929A EP 1408775 A2 EP1408775 A2 EP 1408775A2
- Authority
- EP
- European Patent Office
- Prior art keywords
- oil
- composition
- fatty acid
- fatty acids
- carbon atoms
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 116
- 150000003626 triacylglycerols Chemical class 0.000 title claims abstract description 48
- 230000004584 weight gain Effects 0.000 title claims abstract description 14
- 235000019786 weight gain Nutrition 0.000 title claims abstract description 14
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 55
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 53
- 239000000194 fatty acid Substances 0.000 claims abstract description 53
- 229930195729 fatty acid Natural products 0.000 claims abstract description 53
- 125000004432 carbon atom Chemical group C* 0.000 claims abstract description 32
- 150000004667 medium chain fatty acids Chemical group 0.000 claims abstract description 27
- 230000037396 body weight Effects 0.000 claims abstract description 20
- 150000004668 long chain fatty acids Chemical group 0.000 claims abstract description 20
- 150000004666 short chain fatty acids Chemical class 0.000 claims abstract description 15
- 239000003921 oil Substances 0.000 claims description 134
- 235000019198 oils Nutrition 0.000 claims description 134
- 239000003925 fat Substances 0.000 claims description 66
- 235000019197 fats Nutrition 0.000 claims description 65
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims description 45
- 238000000034 method Methods 0.000 claims description 35
- 229940068065 phytosterols Drugs 0.000 claims description 29
- 241001465754 Metazoa Species 0.000 claims description 19
- 235000013365 dairy product Nutrition 0.000 claims description 16
- 235000020660 omega-3 fatty acid Nutrition 0.000 claims description 16
- 235000021388 linseed oil Nutrition 0.000 claims description 11
- 239000000944 linseed oil Substances 0.000 claims description 11
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 11
- 230000003247 decreasing effect Effects 0.000 claims description 10
- -1 chalinosterol Chemical compound 0.000 claims description 9
- NLQLSVXGSXCXFE-UHFFFAOYSA-N sitosterol Natural products CC=C(/CCC(C)C1CC2C3=CCC4C(C)C(O)CCC4(C)C3CCC2(C)C1)C(C)C NLQLSVXGSXCXFE-UHFFFAOYSA-N 0.000 claims description 9
- 235000018936 Vitellaria paradoxa Nutrition 0.000 claims description 8
- 241001135917 Vitellaria paradoxa Species 0.000 claims description 8
- 235000013361 beverage Nutrition 0.000 claims description 8
- 230000004060 metabolic process Effects 0.000 claims description 8
- 239000004006 olive oil Substances 0.000 claims description 8
- 235000008390 olive oil Nutrition 0.000 claims description 8
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 claims description 6
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 claims description 6
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 claims description 6
- KZJWDPNRJALLNS-FBZNIEFRSA-N clionasterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-FBZNIEFRSA-N 0.000 claims description 6
- 229920006395 saturated elastomer Polymers 0.000 claims description 6
- HCXVJBMSMIARIN-PHZDYDNGSA-N stigmasterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)/C=C/[C@@H](CC)C(C)C)[C@@]1(C)CC2 HCXVJBMSMIARIN-PHZDYDNGSA-N 0.000 claims description 6
- BFDNMXAIBMJLBB-UHFFFAOYSA-N stigmasterol Natural products CCC(C=CC(C)C1CCCC2C3CC=C4CC(O)CCC4(C)C3CCC12C)C(C)C BFDNMXAIBMJLBB-UHFFFAOYSA-N 0.000 claims description 6
- 239000003760 tallow Substances 0.000 claims description 6
- 208000024172 Cardiovascular disease Diseases 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 5
- 235000019864 coconut oil Nutrition 0.000 claims description 5
- 239000003240 coconut oil Substances 0.000 claims description 5
- 208000035150 Hypercholesterolemia Diseases 0.000 claims description 4
- 241001072282 Limnanthes Species 0.000 claims description 4
- 244000021150 Orbignya martiana Species 0.000 claims description 4
- 235000014643 Orbignya martiana Nutrition 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 244000044822 Simmondsia californica Species 0.000 claims description 4
- 235000004433 Simmondsia californica Nutrition 0.000 claims description 4
- 235000005687 corn oil Nutrition 0.000 claims description 4
- 239000002285 corn oil Substances 0.000 claims description 4
- 235000012343 cottonseed oil Nutrition 0.000 claims description 4
- 235000019508 mustard seed Nutrition 0.000 claims description 4
- 239000003346 palm kernel oil Substances 0.000 claims description 4
- 235000019865 palm kernel oil Nutrition 0.000 claims description 4
- 235000011803 sesame oil Nutrition 0.000 claims description 4
- 239000008159 sesame oil Substances 0.000 claims description 4
- 229940057910 shea butter Drugs 0.000 claims description 4
- KZJWDPNRJALLNS-VPUBHVLGSA-N (-)-beta-Sitosterol Natural products O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]([C@H](CC[C@@H](C(C)C)CC)C)CC4)CC3)CC=2)CC1 KZJWDPNRJALLNS-VPUBHVLGSA-N 0.000 claims description 3
- CSVWWLUMXNHWSU-UHFFFAOYSA-N (22E)-(24xi)-24-ethyl-5alpha-cholest-22-en-3beta-ol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(CC)C(C)C)C1(C)CC2 CSVWWLUMXNHWSU-UHFFFAOYSA-N 0.000 claims description 3
- KLEXDBGYSOIREE-UHFFFAOYSA-N 24xi-n-propylcholesterol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CCC)C(C)C)C1(C)CC2 KLEXDBGYSOIREE-UHFFFAOYSA-N 0.000 claims description 3
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 claims description 3
- OILXMJHPFNGGTO-NRHJOKMGSA-N Brassicasterol Natural products O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@](C)([C@H]([C@@H](/C=C/[C@H](C(C)C)C)C)CC4)CC3)CC=2)CC1 OILXMJHPFNGGTO-NRHJOKMGSA-N 0.000 claims description 3
- SGNBVLSWZMBQTH-FGAXOLDCSA-N Campesterol Natural products O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]([C@H](CC[C@H](C(C)C)C)C)CC4)CC3)CC=2)CC1 SGNBVLSWZMBQTH-FGAXOLDCSA-N 0.000 claims description 3
- LPZCCMIISIBREI-MTFRKTCUSA-N Citrostadienol Natural products CC=C(CC[C@@H](C)[C@H]1CC[C@H]2C3=CC[C@H]4[C@H](C)[C@@H](O)CC[C@]4(C)[C@H]3CC[C@]12C)C(C)C LPZCCMIISIBREI-MTFRKTCUSA-N 0.000 claims description 3
- ARVGMISWLZPBCH-UHFFFAOYSA-N Dehydro-beta-sitosterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)CCC(CC)C(C)C)CCC33)C)C3=CC=C21 ARVGMISWLZPBCH-UHFFFAOYSA-N 0.000 claims description 3
- BDCFUHIWJODVNG-UHFFFAOYSA-N Desmosterol Natural products C1C=C2CC(O)C=CC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 BDCFUHIWJODVNG-UHFFFAOYSA-N 0.000 claims description 3
- BTEISVKTSQLKST-UHFFFAOYSA-N Haliclonasterol Natural products CC(C=CC(C)C(C)(C)C)C1CCC2C3=CC=C4CC(O)CCC4(C)C3CCC12C BTEISVKTSQLKST-UHFFFAOYSA-N 0.000 claims description 3
- HCXVJBMSMIARIN-LWINXXIXSA-N Poriferasterol Natural products CC[C@H](C=C[C@H](C)[C@H]1CC[C@H]2[C@@H]3CC=C4C[C@@H](O)CC[C@]4(C)[C@H]3CC[C@]12C)C(C)C HCXVJBMSMIARIN-LWINXXIXSA-N 0.000 claims description 3
- OILXMJHPFNGGTO-ZRUUVFCLSA-N UNPD197407 Natural products C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)C=C[C@H](C)C(C)C)[C@@]1(C)CC2 OILXMJHPFNGGTO-ZRUUVFCLSA-N 0.000 claims description 3
- HZYXFRGVBOPPNZ-UHFFFAOYSA-N UNPD88870 Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)=CCC(CC)C(C)C)C1(C)CC2 HZYXFRGVBOPPNZ-UHFFFAOYSA-N 0.000 claims description 3
- MJVXAPPOFPTTCA-UHFFFAOYSA-N beta-Sistosterol Natural products CCC(CCC(C)C1CCC2C3CC=C4C(C)C(O)CCC4(C)C3CCC12C)C(C)C MJVXAPPOFPTTCA-UHFFFAOYSA-N 0.000 claims description 3
- 235000004420 brassicasterol Nutrition 0.000 claims description 3
- OILXMJHPFNGGTO-ZAUYPBDWSA-N brassicasterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)/C=C/[C@H](C)C(C)C)[C@@]1(C)CC2 OILXMJHPFNGGTO-ZAUYPBDWSA-N 0.000 claims description 3
- 235000000431 campesterol Nutrition 0.000 claims description 3
- SGNBVLSWZMBQTH-PODYLUTMSA-N campesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](C)C(C)C)[C@@]1(C)CC2 SGNBVLSWZMBQTH-PODYLUTMSA-N 0.000 claims description 3
- AVSXSVCZWQODGV-DPAQBDIFSA-N desmosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@@H](CCC=C(C)C)C)[C@@]1(C)CC2 AVSXSVCZWQODGV-DPAQBDIFSA-N 0.000 claims description 3
- 208000006575 hypertriglyceridemia Diseases 0.000 claims description 3
- 235000015500 sitosterol Nutrition 0.000 claims description 3
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 claims description 3
- 229950005143 sitosterol Drugs 0.000 claims description 3
- 235000016831 stigmasterol Nutrition 0.000 claims description 3
- 229940032091 stigmasterol Drugs 0.000 claims description 3
- 201000001320 Atherosclerosis Diseases 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims 6
- 239000002600 sunflower oil Substances 0.000 claims 6
- 235000019482 Palm oil Nutrition 0.000 claims 3
- 235000019483 Peanut oil Nutrition 0.000 claims 3
- 235000019774 Rice Bran oil Nutrition 0.000 claims 3
- 235000019485 Safflower oil Nutrition 0.000 claims 3
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 claims 3
- 239000002385 cottonseed oil Substances 0.000 claims 3
- 235000019488 nut oil Nutrition 0.000 claims 3
- 239000010466 nut oil Substances 0.000 claims 3
- 239000002540 palm oil Substances 0.000 claims 3
- 239000000312 peanut oil Substances 0.000 claims 3
- 239000010491 poppyseed oil Substances 0.000 claims 3
- 239000008165 rice bran oil Substances 0.000 claims 3
- 235000005713 safflower oil Nutrition 0.000 claims 3
- 239000003813 safflower oil Substances 0.000 claims 3
- 235000012424 soybean oil Nutrition 0.000 claims 3
- 239000003549 soybean oil Substances 0.000 claims 3
- 235000005911 diet Nutrition 0.000 description 89
- 230000037213 diet Effects 0.000 description 71
- 230000003647 oxidation Effects 0.000 description 36
- 238000007254 oxidation reaction Methods 0.000 description 36
- 230000035611 feeding Effects 0.000 description 22
- 235000021152 breakfast Nutrition 0.000 description 21
- 230000000378 dietary effect Effects 0.000 description 19
- 150000001720 carbohydrates Chemical class 0.000 description 18
- 235000014633 carbohydrates Nutrition 0.000 description 18
- 230000000694 effects Effects 0.000 description 17
- 235000012000 cholesterol Nutrition 0.000 description 15
- 108010023302 HDL Cholesterol Proteins 0.000 description 13
- 108010028554 LDL Cholesterol Proteins 0.000 description 13
- 150000002632 lipids Chemical class 0.000 description 13
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 12
- 238000008214 LDL Cholesterol Methods 0.000 description 11
- 238000011282 treatment Methods 0.000 description 11
- 235000013305 food Nutrition 0.000 description 10
- 235000012054 meals Nutrition 0.000 description 10
- 230000037323 metabolic rate Effects 0.000 description 10
- 108010010234 HDL Lipoproteins Proteins 0.000 description 9
- 102000015779 HDL Lipoproteins Human genes 0.000 description 9
- 210000000577 adipose tissue Anatomy 0.000 description 9
- 230000007423 decrease Effects 0.000 description 9
- 230000008859 change Effects 0.000 description 8
- 230000009246 food effect Effects 0.000 description 8
- 238000002595 magnetic resonance imaging Methods 0.000 description 8
- 230000002829 reductive effect Effects 0.000 description 8
- 210000002966 serum Anatomy 0.000 description 8
- 239000002253 acid Substances 0.000 description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 7
- 238000005259 measurement Methods 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 6
- 206010033307 Overweight Diseases 0.000 description 6
- 150000007513 acids Chemical class 0.000 description 6
- 201000010099 disease Diseases 0.000 description 6
- 230000029142 excretion Effects 0.000 description 6
- 230000001965 increasing effect Effects 0.000 description 6
- 210000004185 liver Anatomy 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 210000001519 tissue Anatomy 0.000 description 6
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 6
- 241000972773 Aulopiformes Species 0.000 description 5
- 241000282412 Homo Species 0.000 description 5
- 208000008589 Obesity Diseases 0.000 description 5
- 235000019577 caloric intake Nutrition 0.000 description 5
- 235000013861 fat-free Nutrition 0.000 description 5
- 230000002550 fecal effect Effects 0.000 description 5
- 235000011187 glycerol Nutrition 0.000 description 5
- 230000000444 normolipidemic effect Effects 0.000 description 5
- 239000002417 nutraceutical Substances 0.000 description 5
- 235000021436 nutraceutical agent Nutrition 0.000 description 5
- 235000020824 obesity Nutrition 0.000 description 5
- 230000036284 oxygen consumption Effects 0.000 description 5
- NQPDZGIKBAWPEJ-UHFFFAOYSA-N pentanoic acid group Chemical group C(CCCC)(=O)O NQPDZGIKBAWPEJ-UHFFFAOYSA-N 0.000 description 5
- 230000000241 respiratory effect Effects 0.000 description 5
- 235000019515 salmon Nutrition 0.000 description 5
- 206010020772 Hypertension Diseases 0.000 description 4
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 4
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 238000004364 calculation method Methods 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 230000001186 cumulative effect Effects 0.000 description 4
- 235000013367 dietary fats Nutrition 0.000 description 4
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 4
- 239000002552 dosage form Substances 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 230000000670 limiting effect Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000010773 plant oil Substances 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000032258 transport Effects 0.000 description 4
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 241000269821 Scombridae Species 0.000 description 3
- 208000007536 Thrombosis Diseases 0.000 description 3
- 230000009102 absorption Effects 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- AGBQKNBQESQNJD-UHFFFAOYSA-N alpha-Lipoic acid Natural products OC(=O)CCCCC1CCSS1 AGBQKNBQESQNJD-UHFFFAOYSA-N 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000002526 effect on cardiovascular system Effects 0.000 description 3
- 210000003608 fece Anatomy 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 235000019136 lipoic acid Nutrition 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 235000020640 mackerel Nutrition 0.000 description 3
- 238000012423 maintenance Methods 0.000 description 3
- 235000013310 margarine Nutrition 0.000 description 3
- 230000002503 metabolic effect Effects 0.000 description 3
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 3
- 150000003904 phospholipids Chemical class 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000009469 supplementation Effects 0.000 description 3
- 230000001225 therapeutic effect Effects 0.000 description 3
- 229960002663 thioctic acid Drugs 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000251730 Chondrichthyes Species 0.000 description 2
- 241000252203 Clupea harengus Species 0.000 description 2
- 241001454694 Clupeiformes Species 0.000 description 2
- 206010012289 Dementia Diseases 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 244000020551 Helianthus annuus Species 0.000 description 2
- 235000003222 Helianthus annuus Nutrition 0.000 description 2
- 108010007622 LDL Lipoproteins Proteins 0.000 description 2
- 102000007330 LDL Lipoproteins Human genes 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 241000269980 Pleuronectidae Species 0.000 description 2
- 241000277331 Salmonidae Species 0.000 description 2
- 229930182558 Sterol Natural products 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000019513 anchovy Nutrition 0.000 description 2
- 230000003466 anti-cipated effect Effects 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000008034 disappearance Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 210000003743 erythrocyte Anatomy 0.000 description 2
- 235000004626 essential fatty acids Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 150000002314 glycerols Chemical class 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 235000019514 herring Nutrition 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000021073 macronutrients Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 235000010746 mayonnaise Nutrition 0.000 description 2
- 239000008268 mayonnaise Substances 0.000 description 2
- 230000010534 mechanism of action Effects 0.000 description 2
- 239000011785 micronutrient Substances 0.000 description 2
- 235000013369 micronutrients Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 230000004792 oxidative damage Effects 0.000 description 2
- 235000002378 plant sterols Nutrition 0.000 description 2
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 2
- 210000003240 portal vein Anatomy 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 235000003441 saturated fatty acids Nutrition 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 235000021391 short chain fatty acids Nutrition 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 150000003432 sterols Chemical class 0.000 description 2
- 235000003702 sterols Nutrition 0.000 description 2
- 238000007669 thermal treatment Methods 0.000 description 2
- 125000005457 triglyceride group Chemical group 0.000 description 2
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 2
- 229940005605 valeric acid Drugs 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- 239000013585 weight reducing agent Substances 0.000 description 2
- YUFFSWGQGVEMMI-JLNKQSITSA-N (7Z,10Z,13Z,16Z,19Z)-docosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCCCC(O)=O YUFFSWGQGVEMMI-JLNKQSITSA-N 0.000 description 1
- AGBQKNBQESQNJD-SSDOTTSWSA-N (R)-lipoic acid Chemical compound OC(=O)CCCC[C@@H]1CCSS1 AGBQKNBQESQNJD-SSDOTTSWSA-N 0.000 description 1
- WLAMNBDJUVNPJU-BYPYZUCNSA-N 2-Methylbutanoic acid Natural products CC[C@H](C)C(O)=O WLAMNBDJUVNPJU-BYPYZUCNSA-N 0.000 description 1
- WLAMNBDJUVNPJU-UHFFFAOYSA-N 2-methylbutyric acid Chemical compound CCC(C)C(O)=O WLAMNBDJUVNPJU-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 101710095342 Apolipoprotein B Proteins 0.000 description 1
- 102100040202 Apolipoprotein B-100 Human genes 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000237519 Bivalvia Species 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 1
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 241000283153 Cetacea Species 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 108010004103 Chylomicrons Proteins 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 240000006766 Cornus mas Species 0.000 description 1
- 235000003363 Cornus mas Nutrition 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229930186217 Glycolipid Natural products 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 102000019280 Pancreatic lipases Human genes 0.000 description 1
- 108050006759 Pancreatic lipases Proteins 0.000 description 1
- 235000008753 Papaver somniferum Nutrition 0.000 description 1
- 241000283216 Phocidae Species 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 241001486859 Sardinella aurita Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 241000251774 Squalus Species 0.000 description 1
- 241000251778 Squalus acanthias Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 241000269959 Xiphias gladius Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003708 ampul Substances 0.000 description 1
- 239000006053 animal diet Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000000923 atherogenic effect Effects 0.000 description 1
- 230000002238 attenuated effect Effects 0.000 description 1
- 239000002876 beta blocker Substances 0.000 description 1
- 229940097320 beta blocking agent Drugs 0.000 description 1
- 231100000704 bioconcentration Toxicity 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000007707 calorimetry Methods 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 241001233037 catfish Species 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 150000001805 chlorine compounds Chemical class 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000001906 cholesterol absorption Effects 0.000 description 1
- 150000001840 cholesterol esters Chemical class 0.000 description 1
- 235000020639 clam Nutrition 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 229960000633 dextran sulfate Drugs 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 229940030606 diuretics Drugs 0.000 description 1
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000004146 energy storage Methods 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000021149 fatty food Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 229940013317 fish oils Drugs 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000007160 gastrointestinal dysfunction Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000021137 habitual diet Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 239000010460 hemp oil Substances 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-M hexadecanoate Chemical compound CCCCCCCCCCCCCCCC([O-])=O IPCSVZSSVZVIGE-UHFFFAOYSA-M 0.000 description 1
- CBOIHMRHGLHBPB-UHFFFAOYSA-N hydroxymethyl Chemical compound O[CH2] CBOIHMRHGLHBPB-UHFFFAOYSA-N 0.000 description 1
- 230000002157 hypercatabolic effect Effects 0.000 description 1
- 230000001227 hypertriglyceridemic effect Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 238000001990 intravenous administration Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- AGBQKNBQESQNJD-UHFFFAOYSA-M lipoate Chemical compound [O-]C(=O)CCCCC1CCSS1 AGBQKNBQESQNJD-UHFFFAOYSA-M 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000007937 lozenge Substances 0.000 description 1
- 230000001926 lymphatic effect Effects 0.000 description 1
- 210000004324 lymphatic system Anatomy 0.000 description 1
- 230000003050 macronutrient Effects 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229940057917 medium chain triglycerides Drugs 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000004530 micro-emulsion Substances 0.000 description 1
- NJTGANWAUPEOAX-UHFFFAOYSA-N molport-023-220-454 Chemical compound OCC(O)CO.OCC(O)CO NJTGANWAUPEOAX-UHFFFAOYSA-N 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 229960002446 octanoic acid Drugs 0.000 description 1
- 239000002674 ointment Substances 0.000 description 1
- 238000012898 one-sample t-test Methods 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000010461 other edible oil Substances 0.000 description 1
- 230000027758 ovulation cycle Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- 229940116369 pancreatic lipase Drugs 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000010603 pastilles Nutrition 0.000 description 1
- 230000007310 pathophysiology Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000011295 pitch Substances 0.000 description 1
- 230000036470 plasma concentration Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007430 reference method Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000008085 renal dysfunction Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000021193 standardized breakfast Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000000829 suppository Substances 0.000 description 1
- 235000021335 sword fish Nutrition 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 239000003784 tall oil Substances 0.000 description 1
- 230000000476 thermogenic effect Effects 0.000 description 1
- 239000003981 vehicle Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 230000002618 waking effect Effects 0.000 description 1
- 239000010497 wheat germ oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/56—Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids
- A61K31/575—Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids substituted in position 17 beta by a chain of three or more carbon atoms, e.g. cholane, cholestane, ergosterol, sitosterol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
- A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/21—Esters, e.g. nitroglycerine, selenocyanates
- A61K31/215—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
- A61K31/22—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin
- A61K31/23—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/04—Anorexiants; Antiobesity agents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/06—Antihyperlipidemics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
- A61P9/10—Drugs for disorders of the cardiovascular system for treating ischaemic or atherosclerotic diseases, e.g. antianginal drugs, coronary vasodilators, drugs for myocardial infarction, retinopathy, cerebrovascula insufficiency, renal arteriosclerosis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- This present invention relates to the field of edible oil compositions and the selective modification of triglyceride chain lengths therein in order to optimize dietary and therapeutic efficacy.
- fats and oils are triacylglycerides, or triglycerides formed by the esterification reaction of fatty acids with glycerol, a trihydroxy alcohol.
- glycerol a trihydroxy alcohol.
- the distinction between fats and oils is arbitrary. At room temperature, a fat is a solid and an oil is liquid.
- most triglycerides found in animals are fats, while those in plants tend to be oils.
- Fats and oils are the most common lipids and are a major source of dietary energy. They contribute about twice as much energy per weight as carbohydrates or proteins. Fat contributes to the palatability and flavour of food and to the satiety value, since fatty foods remain in the stomach for longer periods of time than do foods containing protein and carbohydrate. Furthermore, fats and oils are carriers of fat-soluble vitamins A, D, E and K as well as essential fatty acids which are important in growth and in the maintenance of numerous body functions. In addition to their role as a fuel or energy source, dietary fats are the building blocks of phospholipids and glycolipids. These amphipathic molecules are important components of biological membranes.
- the fatty acid chains in biological systems usually contain an even number of carbon atoms, typically between 14 and 24, with the 16 (palmitate) and 18 (stearate) carbon fatty acids being the most common.
- triglycerides comprised of fatty acid chains with from 2 to 5 carbon atoms are referred to as short chain triglycerides ("SCT”) and those with from 6 to 12 carbon atoms are referred to as medium chain triglycerides ("MCT"). Both SCT and MCT are invariably saturated and are found in dairy products as well as some plant oils.
- LCT long chain triglycerides
- ingested fats and oils are hydrolyzed into monoacylglycerides, diacylglycerides, fatty acids and glycerol, all of which (with the exception of diacylglycerides) can be absorbed through the intestinal wall.
- the body then either 1) utilizes these hydrolyzed or partially hydrolyzed fats as raw materials to synthesize its own fats; 2) converts the fatty acids to other compounds such as carbohydrates or cholesterol esters; or 3) converts the fatty acids to energy.
- Fatty acids are stored within the body in adipose tissue.
- MCT short chain fatty acids
- MCFA medium chain fatty acids
- SCFA short chain fatty acids
- MCFA medium chain fatty acids
- the MCT are more rapidly absorbed into the intestinal lumen as compared to LCT (4).
- LCT are packaged into chylomicrons and deposited from the lymphatic system into the circulation, passing through the body before reaching the liver (5,6,7).
- LCFA long chain fatty acids
- SCFA and MCFA travel from the intestine directly to the liver through the portal vein and as such are not exposed to adipose tissue sites prior to hepatic disposal. Consequently, SCFA and MCFA arrive at the liver, a major site of fatty acid oxidation, more quickly than LCFA following a meal.
- Triglycerides combining both medium and long chain fatty acid residues, for use in feeding preparations and as nutritional supports are very well known in the art.
- US Patent 3,450,818 to Babayan et al. discloses an oil said to be particularly useful for persons having difficulty absorbing fats.
- the oil comprises triglycerides having a major portion of medium chain (C8:0 and C10:0) fatty acid moieties and a minor portion of essential fatty acids moieties selected from C18 to C20.
- compositions for enhancing protein catabolism in a hypercatabolic mammal are made of a nutritionally sufficient source of amino acids, carbohydrates and lipids, the latter comprising a controlled triglyceride source, which on hydrolysis, yields both long and medium chain fatty acids.
- European Patent Application 201 ,525 to Jandacek et al. relates to a nutritional fat, suitable for use in enteral and parenteral products, consisting essentially of from about 50% to about 100% by weight of triglycerides having, at the one and three positions, medium chain fatty acid residues with chain lengths of 7 to 11 carbon atoms and at the two position, long chain fatty acid unsaturated residues, preferably linoleic (C18:2), oleic (C18:1 ) or linolenic (C18:3).
- US Patent 5,288,512 to Seiden discloses a reduced calorie fat composition comprising at least 15% by weight triglycerides having medium (C6-C10) and long (C17-C26) chain fatty acids and wherein the fat has the following fatty acid composition by weight: a) from 15 to 70% C6-C10 saturated fatty acids; b) from 10-70% C17 to C26 saturated fatty acids; c) not more than 10% fatty acids selected from either C12:0 and C14:0 and mixtures thereof; d) not more than 20% fatty acids selected from C18:1 , C18:2, C18:3 and mixtures thereof; and e) not more than 4% C18:2 fatty acids.
- US Patent 5,258,197 to Wheeler et al. (Nabisco, Inc.) describes low calorie triglycerides having both long saturated, preferably C16 to C22 residues and short, preferably C2 to C4 residues. Mixtures of these triglycerides are to be used in edible food compositions, especially fat-based confectionaries, margarine and shortenings.
- Related patents deriving from the same original application are US Patent 5,378,490 and US Patent 5,662,953.
- the present invention provides a method of reducing weight gain and maintaining a healthy body weight via the enhanced metabolism of fats and decreased energy expenditure in an animal, particularly a human, by administering to the animal an oil composition comprising triglycerides bearing short and medium chain fatty acid residues derived from fatty acids having from 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having from 15 to 22 carbon atoms.
- the present invention further provides a method of treating or preventing CVD and its underlying conditions including atherosclerosis, hypercholesterolemia, hyperlipidemia, hypertension, thrombosis, and related diseases such as Type II diabetes, as well as other diseases that include oxidative damage as part of the underlying disease process such as dementia, ageing, and cancer by administering to an animal one or more triglycerides bearing both short and medium chain fatty acid residues derived from fatty acids having from 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having from 15 to 22 carbon atoms and one or more phytosterols or hydrogenated derivatives thereof.
- the present invention further provides a method of reducing serum cholesterol and serum triglycerides in an animal, particularly a human, by administering to the animal one or more of the compositions as described herein.
- the present invention further provides oil compositions for use in reducing weight gain and maintaining a healthy body weight via the enhanced metabolism of fats and decreased energy expenditure which comprise one or more triglycerides bearing both short and medium chain fatty acid residues derived from fatty acids having from 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having from 15 to 22 carbon atoms.
- the oil compositions additionally comprise one or more phytosterols and/or phytostanols or derivatives thereof. In a further preferred form of the present invention, the oil compositions additionally comprise one or more omega-3 polyunsaturated fatty acids, or derivatives thereof.
- the present invention further comprises pharmaceuticals, foods, beverages and nutraceuticals manufactured or supplemented with the oil compositions described herein, for use in reducing weight gain and in maintaining a healthy body weight via the enhanced metabolism of fats therefor.
- the fat and oil compositions of the present invention can be prepared by the selective combination of oil and/or fat products.
- SCT may be derived from specific fractions of unhydrogenated, partially hydrogenated or fully hydrogenated dairy butterfat, coconut oil, palm kernel oil and the like oils. Sources from which MCT and LCT can be derived are equally available and are described further below. Alternatively, this may be achieved by the formulation and combination of "synthetic" triglycerides having the requisite short, medium and long chain fatty acid moieties.
- the compositions of the present invention can be used as such or they can be manufactured or incorporated into foods, beverages, dietary supplements, pharmaceuticals and nutraceuticals as described in more detail below.
- Figure 1 is a bar graph showing the percentage of endogenous oxidation during MCT vs LCT feeding
- Figure 2 is a bar graph showing basal metabolic rate during MCT vs LCT feeding
- Figure 3 is a graph showing the basal metabolic rate with consumption of a diet containing LCT and designer oil
- Figure 4 is a graph of Carbohydrate oxidation during basal metabolism with consumption of a diet containing LCT and designer oil
- Figure 5 is graph of the net cumulative energy expenditure with LCT and designer oil consumption
- Figure 6 is a graph of the net cumulative fat oxidation with LCT and designer oil consumption
- Figure 7 is a graph of the net cumulative carbohydrate oxidation with LCT and designer oil consumption
- Figure 8 is a graph of the hourly energy expenditure after consumption of a breakfast containing LCT and designer oil (day 2)
- Figure 9 is a graph of the hourly fat oxidation after consumption of a breakfast containing LCT and designer oil (day 2)
- Figure 10 is a graph of the hourly carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 2)
- Figure 11 is a graph of the hourly energy expenditure after consumption of a breakfast containing LCT and designer oil (day 27)
- Figure 12 is a graph of the hourly fat oxidation after consumption of a breakfast containing LCT and designer oil (day 27)
- Figure 13 is a graph of the hourly carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 27)
- Figure 14 is a graph of the thermic effect of a breakfast containing LCT and designer oil
- Figure 15 is a graph of the thermic effect of food: Fat oxidation after consumption of a breakfast containing LCT and designer oil (day 2)
- Figure 16 is a graph of the thermic effect of food: Carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 2)
- Figure 17 is a graph of the thermic effect of a breakfast containing LCT and designer oil
- Figure 18 is a graph of the thermic effect of food: Fat oxidation after consumption of a breakfast containing LCT and designer oil (day 27)
- Figure 19 is a graph of the thermic effect of food: Carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 27)
- Figure 20 is a graph of the change in body volume compartment after 28 days of LCT and designer oil feeding
- Figure 21 is a graph of the change in body volume compartment after 28 days of LCT and designer oil feeding
- Figure 22 is a graph of the total cholesterol absolute levels after 28 days of LCT and designer oil feeding
- Figure 23 is a graph of the total cholesterol percent change after 28 days of LCT and designer oil feeding
- Figure 24 is a graph of the total cholesterol absolute levels after 28 days of LCT and designer oil feeding
- Figure 25 is a graph of the LDL-cholesterol percent change after 28 days of LCT and designer oil feeding
- Figure 26 is a graph of the HDL-cholesterol absolute levels after 28 days of LCT and designer oil feeding
- Figure 27 is a graph of the HDL-cholesterol percent change after 28 days of LCT and designer oil feeding
- Figure 28 is a graph of the HDL-C/LDL-C ratio after 28 days of LCT and designer oil feeding
- Figure 29 is a graph of the HDL-C/LDL-C percentage change after 28 days of LCT and designer oil feeding
- Figure 30 is a graph of the HDL-C/TC ratio after 28 days of LCT and designer oil feeding
- Figure 31 is a graph of the HDL-C/TC percentage change after 28 days of LCT and designer oil feeding
- Figure 32 is a graph of the formation of malonaldehyde in designer oil
- Figure 33 is a graph of the disappearance of fatty acids of designer oil over 24 hours thermal treatment at 105 C
- Figure 34 is a graph of the disappearance of fatty acids of designer oil over 24 hours thermal treatment at 180 C
- Figure 35 is a graph showing peroxide values of designer oil following thermal incubation at 180 C. PREFERRED EMBODIMENTS OF THE INVENTION
- oil compositions for use in reducing weight gain and maintaining a healthy body weight via the enhanced metabolism of fats and decreased energy expenditure comprise one or more triglycerides bearing short and medium chain fatty acid residues derived from fatty acids having from 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having from 15 to 22 carbon atoms.
- the triglycerides of the present invention are compounds consisting of three molecules of the same or different acids esterified to glycerol (1 ,2,3-propanetriol) having the formula (CH 2 OH) 2 CHOH.
- the acids are short and medium (C4 to C14) or long (C15 to C22).
- the short chain residues may be either saturated or unsaturated, straight or branched. They may be derived from any synthetic or natural organic acid, including, but not limited to butyric (butanoic), valeric (pentanoic), glycolic( hydroxyacetic), lactic (2- hydroxypropanoic), hydracrylic (3-hydroxypropanoic), hydroxybutyric, hydroxypentanoic and the like acids
- butyric acid includes normal butyric acid (butanoic) and iso-butyric (2- methylbutanoic acid)
- valeric acid includes normal valeric acid and iso-valeric (3- methylbutanoic) as so forth.
- the preferred fatty acids are butyric or mixtures of these.
- Mixtures of short chain fatty acids may be derived from unhydrogenated, partially hydrogenated or fully hydrogenated dairy butterfat, coconut, palm kernel and the like oils.
- the medium chain residues are preferably those comprising from 6 to 14 carbon atoms, more preferably from 6 to 10 carbon atoms and most preferably from 8 to 10 carbon atoms. They include, but are not limited to, C6 (caproic acid), C8 (caprylic acid), C10 (capric acid) and C12 (lauric acid) as well as mixtures thereof.
- the most preferred medium chain fatty chain comprises lipoic or thioctic acid in any one of its forms including alpha-lipoic acid.
- the long chain residues may de derived from any synthetic or natural, straight or branched, saturated or unsaturated, organic acid including, but no limited to palmitic (hexadecanoic), stearic (octadecanoic), arachidic (eicosanoic), behenic (docsanoic), lignoceric (tetracosanoic), cerotic (hexacosanoic), montanic (octacosanoic), melissic (triaconanoic) and the like acids.
- palmitic hexadecanoic
- stearic octadecanoic
- arachidic eicosanoic
- behenic docsanoic
- lignoceric tetracosanoic
- cerotic hexacosanoic
- montanic octacosanoic
- melissic triaconanoic
- They may also be derived by hydrogenating an unsaturated acid, including, but not limited to palmitoleic (9-hexadecenoic), oleic (cis 9- octadecenoic), elaidic (trans-9-octadecenoic), vaccenic (trans-11 -octadecenoic), linoleic (cis, cis-9,12- octadecenoic), linolenic (9,12,15-octadecatrienoic and 6,9,12- octadecatrienoic), eleostearic (9,11 ,13-octadecatrienoic), arachidonic (5,8,11 ,14- eicosatetraenoic), nervonic (cis-15-tetracosenoic), eicosapentanoic, docosatetraenoic, docosapentaenoic, docosa
- the long chain residues may be derived from, for example, non-hydrogenated, partially hydrogenated or fully hydrogenated oils such as soybean, safflower, sunflower, high oleic sunflower, sesame, peanut, corn, olive, rice bran, babassu nut, palm, mustard seed, cottonseed, poppyseed, low or high erucic rapeseed, shea, marine, meadowfoam, and the like oils.
- the long chain residues may be derived from tallow, lard, shea butter, dairy butter, jojoba and mixtures thereof.
- the oil compositions of the present invention additionally comprise one or more phytosterols and/or phytostanols or derivatives thereof. It has been found that the presence of the sterol component enhances the overall dietary efficacy of the compositions, particularly in lowering serum cholesterol and serum triglyceride levels. Phytosterols have received a great deal of attention due to their ability to decrease serum cholesterol levels when fed to a number of mammalian species, including humans. While the precise mechanism of action remains largely unknown, the relationship between cholesterol and phytosterols is apparently due in part to the similarities between the respective chemical structures (the differences occurring in the side chains of the molecules). It is assumed that phytosterols displace cholesterol from the micellar phase and thereby reduce its absorption or possibly compete with receptor and/or carrier sites in the cholesterol absorption process.
- phytosterol within the scope of the present invention, includes all phytosterols without limitation, for example: sitosterol, campesterol, stigmasterol, brassicasterol, desmosterol, chalinosterol, poriferasterol, clionasterol and all natural or synthesized forms and derivatives thereof, including isomers.
- phytostanol includes all saturated or hydrogenated phytosterols and all natural or synthesized forms and derivatives thereof, including isomers. It is to be understood that modifications to the phytosterols and phytostanols i.e. to include modified side chains also falls within the purview of this invention. It is also to be understood that, when in doubt throughout the specification, the term “phytosterol” encompasses both phytosterol and phytostanol i.e. the terms may be used interchangeably unless otherwise specified.
- the phytosterols and phytostanols for use in forming the compositions of this invention may be procured from a variety of natural sources. For example, they may be obtained from the processing of plant oils (including aquatic plants) such as corn oil and other vegetable oils, wheat germ oil, soy extract, rice extract, rice bran, rapeseed oil, sesame oil and fish oils. Without limiting the generality of the foregoing, it is to be understood that there are other sources of phytosterols and phytostanols such as marine animals from which the composition of the present invention may be prepared.
- US Patent Serial No. 4,420,427 teaches the preparation of sterols from vegetable oil sludge using solvents such as methanol.
- phytosterols and phytostanols may be obtained from tall oil pitch or soap, by-products of forestry practises as described in US Patent Serial No. 5,770,749, incorporated herein by reference. Phytosterols and phytostanols are widely available through commercial supply companies.
- the oil compositions of the present invention additionally comprise one or more omega-3 polyunsaturated fatty acids ("omega-3 PUFA's) or derivatives thereof. It has been found that the presence of the omega-3 PUFA's in the animal diet favourable reduces circulating levels of triglycerides and possible total and LDL cholesterol levels. It has also been found that consumption of diets rich in omega- 3 PUFA's results in reduced platelet aggregation and accordingly a reduced tendency for blood clots.
- omega-3 PUFA's omega-3 polyunsaturated fatty acids
- omega-3 PUFAs (C18:3n3) for use within the composition of the present invention are selected from alpha-linolenic acid, EPA and DHA in the form of, inter alia, fatty acids, triglycerides, phospholipids, esters or free fatty acid salts.
- the omega-3 PUFAs may be extracted from zooplankton, fish or other marine animals using suitable bioconcentration techniques.
- omega-3 PUFAs may be synthesized using microalgae as the source material.
- marine fish oil may be mixed directly with SCT and MCT components to form a composition of the present invention.
- the marine oil may be extracted by techniques known in the art from, inter alia: finfish such as cod, salmon, tuna, herring, halibut, shark, catfish, pollock, dogfish, anchovy, mackerel, trout, and eel; animals such as seals and whales; crustaceans such as crabs, clams and lobster; mollusks and the like.
- finfish such as cod, salmon, tuna, herring, halibut, shark, catfish, pollock, dogfish, anchovy, mackerel, trout, and eel
- animals such as seals and whales
- crustaceans such as crabs, clams and lobster
- mollusks and the like are as follows:
- plant sources of omega-3 PUFAs may be used.
- the great advantage of plant sources may be reduced odour as compared to some marine sources.
- Plant sources include, but are not limited to, plant oils such as hemp oil, flaxseed oil linseed oil and corn oil as well as soy.
- the most preferred plant-derived sources are flax seed oil and linseed oil.
- compositions of the present invention may be prepared by a variety of methods which would be apparent to those skilled in the art, and this disclosure is not intended to be limited to any one. Nonetheless, in the spirit of full and complete disclosure, the following processes are suggested:
- the specific triglycerides forming the compositions of the present invention may be prepared using synthetic procedures known to those skilled in the art, such as, for example, directly esterifying glycerol or glycerol esters with fatty acids, using fatty acid halides (notably chlorides) or fatty acid anhydrides, transesterifying glycerol with fatty acid esters, or interesterifying short, medium and long chain triglycerides for such a time and under such conditions that triglycerides bearing the described chain residues form.
- Starting materials for the triglycerides (the fatty acids and glycerols) may be obtained commercially or isolated from natural sources.
- the preferred short, medium and long chain triglycerides may be isolated from natural or processed fats or oils, or fractions thereof using techniques known in the art.
- oil compositions which maximize dietary and therapeutic efficacy.
- one use of these compositions is in reducing weight gain, maintaining body weight and lowering serum lipids and triglycerides in animals, particularly humans, without necessarily decreasing caloric intake, as taught by the heretofore published "modified" fats.
- compositions of the present invention can be prepared having many ratio of triglyceride chain lengths.
- the triglycerides of the present invention can comprise any combination of short, medium and long acids from 0 to 100% by weight of any of the three.
- the triglycerides comprise roughly from 33 to 67 mole % of short chain residues, 33 to 67 mole % of medium chain residues and 33 to 67 mole % of long chains fatty acid residues.
- the short and medium chain residues collectively comprise from 30 to 70% by weight of total fatty acids present in the oil composition, with long chain residues comprising the balance. Even more preferably, these long chain residues are selected from C18:1 n9, C18:2n6 and C18:3n3 and are derived from one or more of olive oil, linseed oil and flaxseeed oil.
- the composition of this invention comprise, in a form for daily administration to humans, up to up to 3 grams of phytosterols and/or phytostanols and up to 5 grams of omega-3 PUFAs (all based on administration to a 70 kg individual).
- the composition is prepared in a form to provide from 0.5 to 2.5 grams of phytosterols and/or phytostanols and from 2.5 to 5 grams of omega-3 PUFAs for daily consumption.
- the composition comprises 1.7 grams of each component.
- phytosterols are added to provide 1.7 grams in total in 50 grams of oils or fat, this is the equivalent of 3 to 5% phytosterols by weight.
- omega-3 PUFA are to be provided, they should be added to the composition at 5 to 10% by weight. It will also be recognized that the provision of much larger daily doses of the constituents of the compositions are not harmful to the animal host, as excess will simply pass through normal excretory channels.
- Obesity is an important risk factor for cardiovascular disease ("CVD"), the latter being the most common cause of mortality and morbidity in Western societies. Obesity also influences other risk factors for CVD including hypertension, hypertriglyceridemia, and hypercholesterolemia.
- CVD cardiovascular disease
- What the preferred compositions of the present invention have achieved is a simultaneous approach for controlling obesity, and CVD by replacing the dietary consumption of LCT with SCT and MCT in order to promote a negative energy balance. Ultimately, this promotion of negative energy balance would be useful also for non-obese individuals.
- compositions of the present invention result in decreased weight gain, possibly due to the fact that MCT and SCT undergo different metabolic processing during digestion, absorption, transport and partitioning for oxidation than LCT.
- SCT and MCT are more readily absorbed into the intestinal lumen as compared to LCT (4). Once absorbed, SCT and MCT travel directly from the intestine to the liver through the portal vein and do not by-pass adipose tissue sites.
- the promotion of weight loss by the compositions of the present invention can perhaps be explained (although this invention is not limited to any one proposed mechanism of action) by preliminary findings which suggest that the rate of fat oxidation (both endogenous and exogenous) is increased following MCT feedings (refer to Figure 1 )
- Figure 1 shows the results of studies in which subjects consumed MCT vs LCT-based diets over a period of 14 days each, and endogenous fat oxidation was measured on day 14.
- Figure 1 shows that the consumption of MCT resulted in greater endogenous oxidation as compared to LCT. It is believed that the presence of SCT may work in synergy with these MCT effects: MCT and SCT combined result in increased endogenous fat oxidation.
- the increase in endogenous fat oxidation which is afforded by the compositions of the present invention has important implications in the treatment and prevention of obesity. As obesity can be defined by an excess amount of adipose tissue, any intervention that can result in even a gradual reduction in the amount of adipose tissue can have enormous implications for long-term weight balance.
- FIG. 2 shows the results of the study above on the basal metabolic rate ("BMR") of the subjects. It is clear, even in this preliminary study, that extended feeding of MCT for up to 14 days results in increased BMR. Again, it is believed that the presence of SCT works in synergy with these MCT effects: MCT and SCT combined result in an even greater increase in BMR, resulting in decreased adipose tissue stores (and weight loss) through adipose immobilization as a result of increased energy expenditure.
- compositions of the present invention are that the combination of SCFA, MCFA and LCFA in the triglycerides results in a more negative energy balance (for example, more fat oxidized than ingested) in the individual than if the same number of calories were ingested in the form of LCT. This has not been appreciated until now.
- the compositions of the present invention do not rely, as is clearly shown in the prior publications, on the creation of compounds or compositions having reduced calories or "lower-fat" in order to achieve the desired goal of weight reduction. The goals of weight reduction and maintenance are achieved without sacrificing caloric value of the diet.
- the fat or oil compositions of the present invention additionally comprise one or more phytosterols and/or phytostanols or derivatives thereof in order to increase serum HDL cholesterol, decrease serum LDL cholesterol.
- the fat or oil compositions of the present invention additionally comprise one or more omega-3 PUFA's in order to decrease serum triglycerides.
- compositions of the present invention may be used directly and without further modification in cooking, baking and the like as agents to prevent weight gain and regulate proper body weight in humans and to lower lower serum cholesterol and triglycerides. They may be added to any other edible oil or fat and used for cooking, baking, and general use. Alternatively, the compositions may be treated to enhance delivery into various other delivery media. For example, the composition may be physically modified as described in International Application No. PCT/CA99/00402, specifically pages 11-23, (published on November 25, 1999 and incorporated herein by reference) to enhance even further the solubility and dispersability of the components in the chosen delivery medium.
- the present invention fully contemplates the formation of oleaginous gel foodstuffs such as peanut butter, mayonnaise, ice cream and margarine spreads incorporating such compositions. Further, the compositions can readily be included in the manufacturing of a variety of low fat foods. There are numerous modes or "vehicles" of delivery of this composition, accordingly, this invention is not intended to be limited to the following delivery examples.
- compositions of the present invention may be incorporated into various conventional pharmaceutical preparations and dosage forms such as tablets (plain and coated) for use orally, bucally or lingually, capsules (hard and soft, gelatin, with or without additional coatings) powders, granules (including effervescent granules), pellets, microparticulates, solutions (such as micellar, syrups, elixirs and drops), lozenges, pastilles, ampuls, emulsions, microemulsions, ointments, creams, suppositories, gels, and transdermal patches, modified release dosage forms together with customary excipients and/or diluents, adjuvants and stabilizers.
- tablets plain and coated
- bucally or lingually capsules (hard and soft, gelatin, with or without additional coatings) powders, granules (including effervescent granules), pellets, microparticulates, solutions (such as micellar, syrups
- compositions of the present invention adapted into the appropriate dosage form as described above may be administered to animals, including humans, orally, by injection (intra-venously, subcutaneously, intra-peritoneally, intra-dermally or intra-muscularly), topically or in other ways.
- compositions as described herein may be used in both dietary and therapeutic capacities in order to treat and/or prevent CVD, its underlying conditions such as hypercholesterolemia, hypertriglyceridemia, arteriosclerosis, hypertension, thrombosis, related diseases such as Type II diabetes, as well as other diseases that include oxidative damage as part of the underlying disease process such as dementia, aging, and cancer.
- CVD cardiovascular disease
- its underlying conditions such as hypercholesterolemia, hypertriglyceridemia, arteriosclerosis, hypertension, thrombosis, related diseases such as Type II diabetes, as well as other diseases that include oxidative damage as part of the underlying disease process such as dementia, aging, and cancer.
- diseases such as Type II diabetes
- other diseases that include oxidative damage as part of the underlying disease process such as dementia, aging, and cancer.
- the compositions and foodstuffs in which they are contained be used in primary, secondary and tertiary treatment programs.
- compositions of the present invention may be incorporated or manufactured into foods, beverages and nutraceuticals, including, without limitation, the following:
- Dairy Products such as dairy beverages, shakes and dairy mixes
- Fat-Based Products such as margarines, spreads, mayonnaise, shortenings, cooking and frying oils and dressings;
- Confectioneries such as chocolate, candies, chewing gum, desserts, non-dairy toppings (for example Cool Whip), sorbets, icings and other fillings;
- compositions of the present invention may be incorporated directly and without further modification into the food, nutraceutical or beverage by techniques such as mixing, infusion, injection, blending, dispersing, emulsifying, immersion, spraying and kneading.
- compositions of the present invention comprising the SCT, MCT and LCT and optional components such as phytosterol, are listed in preferred form hereinabove but will vary depending upon, among other factors, the mode of delivery (i.e. how and into which food or beverage or pharmaceutical the compositions are ultimately incorporated), the patient size and condition, the result to be achieved, as well as other factors known to those skilled in the art of food additives and medicinal agents.
- the rate of oxygen consumption was not influenced by dietary fat type on day 2 but on day 27, it was greater with MCT consumption than LCT consumption after breakfast (p ⁇ .01 ).
- the rate of carbon dioxide excretion was greater with MCT consumption than LCT consumption 5 hours after breakfast on day 2 (p ⁇ .05), and at 1 and 2 hours post-breakfast on day 27 (p ⁇ .05).
- Goal To determine if consumption of a "Designer Oil" in accordance with the present invention which is rich in SCT and MCT and plant sterols, compared with a control LCT, influences (i) longer term body composition, (ii) energy expenditure and (iii) plasma lipid profile in overweight individuals.
- Experimental diets (refer to Table I for macro and micronutrient compositions of diets) consisted of nutritionally adequate prepared North American solid foods. The diets were composed of 45% of energy as carbohydrate, 15% as protein, and 40% as fat. Of the dietary fat, 75% was delivered as either a combination of MCT oil, butter and coconut oil to increase the proportion of MCT, olive oil to increase the level of monounsaturated fatty acids, and flaxseed oil to provide a desirable level of n3- polyunaturated fatty acids, or as beef tallow as a source of LCT. Non-fat constituents of the diets were identical across diets.
- Diets were designed to contain over 40% of fatty acids as C12:0 or shorter for the MCT diet and over 50% of the fatty acid as C18 or longer for the LCT diet.
- Diets were designed to contain over 40% of fatty acids as C12:0 or shorter for the MCT diet and over 50% of the fatty acid as C18 or longer for the LCT diet.
- Phytrol Formbes Medi- Tech Inc.
- the experimental diets were based on a three-day rotating cycle menu to provide variety and were served as three equicaloric meals per day.
- Adjustment of nutrient intake to individual subject energy requirements was done using the Mifflin equation 9, to which an activity factor of 1.7 was multiplied to compensate for additional energy needs of active adults.
- Body weight was monitored daily before breakfast during both treatment phases to ensure constant body weight.
- caloric intake was readjusted by increments or decrements of 2% in case of losses or gains in body weight, in order to provide a weight maintaining diet.
- Energy levels were fixed after that point and were identical during both dietary treatment cycles.
- the fatty acid composition of both diets is reported in Table 2.
- Subjects were tested using a randomized crossover design, with two 28-day dietary feeding cycles separated by a 4- or 8-week washout period. Subjects were randomly assigned to dietary treatment and the number of subjects per dietary treatment per cycle was balanced. During the washout period, subjects consumed their habitual diets. Using the present protocol, each subject was tested during the same phase of her menstrual cycle. On days 1 and 28 of each treatment cycle, subjects were weighed upon rising. Subjects' body composition was measured using MRI scanning procedures to provide an integral three-dimensional image of fat, fat free and bone tissue compartments. From these images, precise measurements of body compartment volumes were made. Differences in body composition between days 1 and 28 were computed.
- MRI is the most accurate and precise for assessment of changes in body composition derived from small nutritional perturbations (10).
- Body composition measurements using MRI were conducted on days 1 and 28 of each dietary cycle. This resulted in a total of 4 MRI scanning sessions per subjects. Tissues from each scanned image were identified using a colouring system that allowed the program to discriminate between the various tissue compartments for calculation of their individual areas. Calculation of the tissue area of respective regions was then accomplished by summing up the given tissues' pixels and multiplying by the pixel surface area. A series of truncated pyramids were then created based on successive image scans and three-dimensional volumes of fat and fat free masses calculated. From these calculations, precise volume determinations were produced for each type of tissue, yielding the total fat and fat free mass of each subject during each scan.
- a 6hr period has been found necessary for capturing the rise to peak of TEF, particularly when subjects are consuming LCT based diets .
- Minute by minute respiratory exchange data was converted to energy equivalents, as described above, and presented as average minute energy expenditure or substrate oxidation.
- Plasma Cholesterol and Triglyceride Levels Blood samples were drawn after a 12hr overnight fast, collected in EDTA-containing Vacutainer tubes and centrifuged for 15 minutes at 1500 rpm to separate plasma from red blood cells (RBC). Both fractions were stored at -80°C until analysis. All tubes were coded by an external party to blind investigators for analysis and data compiling procedures. Plasma total (TC) and HDL-C as well as triglyceride levels were analyzed in quadruplicate with standardized reagents using a VP Autoanalyser (Abbott Laboratories, North Chicago, II, USA. The cholesterol reference method was used to allow direct comparison of fresh specimen samples with the Canadian Reference Laboratory Ltd (1996) (Vancouver, BC, Canada).
- Sample size estimates and associated power were assessed using the one sample t- test statistical tables of Machin and Campbell (14). Sample size was estimated on ability to detect a change in body composition using MRI attributable to the dietary fat type provided. Our previous data have demonstrated that dietary shifts in fat from an
- SCT and MCT to LCT blend result in a projected elevation of total energy expenditure by 160 Kcal/d.
- Figures 3 and 4 compare basal metabolic rate, and carbohydrate oxidation, respectively, with consumption of the designer oil and the LCT diet on days 2 and 27.
- BMR with consumption of the designer oil diet was 0.8410.0822 kcals/min on day 2 and 0.8050.110 kcals/min on day 27 and 0.8160.105 kcals/min with consumption of the LCT diet on day 2 and 0.7860.0756 kcals/min on day 27.
- Average cumulative EE, fat oxidation, and carbohydrate oxidation with consumption the designer oil and LCT diet on days 2 and 27 are shown in Figures 5-7, respectively. There was no difference between the diets for any of the parameters on day 2.
- EE was significantly greater (p ⁇ 0.01 ) with consumption of the designer oil diet compared to the LCT diet.
- EE on the designer oil diet was 0.9530.100 kcals/min and 0.9030.0798 kcals/min on the LCT diet.
- Fat oxidation on day 27 was also significantly greater (p ⁇ 0.05) with consumption of the designer oil diet (0.07970.0107 g/min) versus the LCT diet (0.07530.00900 g/min).
- p ⁇ 0.01 of diet on energy expenditure and fat oxidation
- p ⁇ 0.01 was significantly affected by carbohydrate oxidation.
- Average fecal fat excretion values are given in Table 3. Consumption of the designer oil diet resulted in significantly greater (p ⁇ 0.05) total lipid excretion than did consumption of the LCT diet. However, considering that the designer oil diet contained 22 mg phytosterol/kg body weight and that dietary phytosterols are largely excreted in the feces, then net fat excretion on the designer oil diet becomes non-existent. Therefore, fatty acid excretion was significantly greater (p ⁇ 0.01 ) with consumption of the LCT diet than the designer oil diet.
- the beef tallow based diet resulted in a non-significant 3.672% positive variation in LDL-cholesterol (Figure 25), from 2.743 ⁇ 0.486 mmol/L at baseline to 2.844 ⁇ 0.675 mmol/L after 28 days ( Figure 24).
- Plasma levels of HDL-cholesterol were found unchanged following either diet. Starting levels of this parameter were 1.329 ⁇ 0.307 and 1.287 ⁇ 0.315 mmol/L in the LCT and designer oil groups respectively; and following treatment, mean concentrations of 1.318 ⁇ 0.295 and 1.322 ⁇ 0.318 mmol/L were found in the LCT and designer oil groups, respectively (Figure 26). A trend toward an increase in HDL-cholesterol of 2.777% in amplitude was found subsequent to the designer oil supplementation, and a slightly negative variation of 0.838% subsequent to LCT; however, these changes were not significant (Figure 27).
- the LCT diet resulted in a non-significant negative variation in this ratio, from 0.489 ⁇ 0.122 at day 1 to 0.481 ⁇ 0.122 at the mean of days 26 and 28 ( Figure 28).
- a net positive variation of 19.357% was found in the HDL: LDL-cholesterol ratio, when substituting the LCTdiet for the designer oil diet; this parameter was not significantly different when expressed as a percentage (Table 4).
- the switch from a LCT to designer oil enriched diet resulted in a positive 10.510% variation in the cardiovascular disease protective ratio of HDL-C:TC (Table 4). Discussion
- results obtained in this study show greater EE and fat oxidation with designer oil composition than with with LCT consumption. This study further shows that this difference becomes accentuated, rather than attenuated after 27 days of consumption. From the fecal sample analyses, it was observed that the totality of the fat consumed during the designer oil phase was absorbed. During consumption of the "designer oil" diet, subjects retained, on average, 32 kcals less than during consumption of the LCT diet. This would lead to a deficit of 864 kcals over the 27-day feeding period, which would be equivalent to a difference in body weight of approximately 0.11 kg between the designer oil phase and the LCT phase
- the present experiment has provided evidence to suggest that supplementation of a designer oil composed of MCT, phytosterols and n3-PUFA for a period of 28 days positively influences the cardiovascular risk profile in healthy normolipidemic overweight women.
- the atherogenic LDL-cholesterol being of most concern in the development of heart disease, has been found significantly reduced by as much as 14.452% over a month's period.
- total cholesterol was reduced when looking at endpoints across treatment groups. No significant reduction in total cholesterol was found when looking at the absolute difference between baseline and endpoints compared between groups; this may due to the already low occurring levels of TC in the present study subjects at baseline, which do not allow for an extensive decline in TC levels over the course of 28 days.
- consumption of the present designer oil composed of MCT, phytosterols and n3-PUFA for a period of 28 days, as part of a precisely controlled weight- maintaining diet favorably influenced the cardiovascular risk profile of healthy, normolipidemic, overweight women.
- the significant differences observed in EE and fat oxidation between the designer oil diet and the LCT diet are quite encouraging.
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Public Health (AREA)
- Pharmacology & Pharmacy (AREA)
- Animal Behavior & Ethology (AREA)
- Medicinal Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Veterinary Medicine (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Organic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Hematology (AREA)
- Nutrition Science (AREA)
- Obesity (AREA)
- Diabetes (AREA)
- Epidemiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Urology & Nephrology (AREA)
- Vascular Medicine (AREA)
- Heart & Thoracic Surgery (AREA)
- Cardiology (AREA)
- Child & Adolescent Psychology (AREA)
- Emergency Medicine (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Edible Oils And Fats (AREA)
- Lubricants (AREA)
- Fats And Perfumes (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Oil compositions which comprise one or more triglycerides bearing short and medium chain fatty acid residues derived from fatty acids having from 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having from 15 to 22 carbon atoms which are effective in maintaining body weight and controlling weight gain.
Description
OIL COMPOSITIONS COMPRISING SHORT, MEDIUM AND LONG CHAIN TRIGLYCERIDES AND USE THEREOF IN REDUCING WEIGHT GAIN
FIELD OF THE INVENTION
This present invention relates to the field of edible oil compositions and the selective modification of triglyceride chain lengths therein in order to optimize dietary and therapeutic efficacy.
BACKGROUND OF THE INVENTION
The most abundant group of fats and oils are triacylglycerides, or triglycerides formed by the esterification reaction of fatty acids with glycerol, a trihydroxy alcohol. The distinction between fats and oils is arbitrary. At room temperature, a fat is a solid and an oil is liquid. In addition, most triglycerides found in animals are fats, while those in plants tend to be oils.
Fats and oils are the most common lipids and are a major source of dietary energy. They contribute about twice as much energy per weight as carbohydrates or proteins. Fat contributes to the palatability and flavour of food and to the satiety value, since fatty foods remain in the stomach for longer periods of time than do foods containing protein and carbohydrate. Furthermore, fats and oils are carriers of fat-soluble vitamins A, D, E and K as well as essential fatty acids which are important in growth and in the maintenance of numerous body functions. In addition to their role as a fuel or energy source, dietary fats are the building blocks of phospholipids and glycolipids. These
amphipathic molecules are important components of biological membranes.
The fatty acid chains in biological systems usually contain an even number of carbon atoms, typically between 14 and 24, with the 16 (palmitate) and 18 (stearate) carbon fatty acids being the most common. Generally, triglycerides comprised of fatty acid chains with from 2 to 5 carbon atoms are referred to as short chain triglycerides ("SCT") and those with from 6 to 12 carbon atoms are referred to as medium chain triglycerides ("MCT"). Both SCT and MCT are invariably saturated and are found in dairy products as well as some plant oils. Those triglycerides comprised of fatty acid chains with 14 carbon atoms or greater are referred to as long chain triglycerides ("LCT"), may have points of unsaturation and are found in animal, fowl and fish products as well as plant oils.
Metabolically, ingested fats and oils are hydrolyzed into monoacylglycerides, diacylglycerides, fatty acids and glycerol, all of which (with the exception of diacylglycerides) can be absorbed through the intestinal wall. The body then either 1) utilizes these hydrolyzed or partially hydrolyzed fats as raw materials to synthesize its own fats; 2) converts the fatty acids to other compounds such as carbohydrates or cholesterol esters; or 3) converts the fatty acids to energy. Fatty acids are stored within the body in adipose tissue.
Structural differences between MCT versus LCT are responsible for divergent processes of digestion, absorption and transport. For example, short chain fatty acids ("SCFA") and medium chain fatty acids ("MCFA") undergo faster and more complete hydrolysis based on their smaller molecular weight and their capacity to facilitate the action of pancreatic lipase, a key digestive enzyme (1-3). Accordingly, the MCT are more rapidly absorbed into the intestinal lumen as compared to LCT (4). Once absorbed, the mode of transport of fatty acids to the liver and other organs is also chain length dependent. LCT are packaged into chylomicrons and deposited from the lymphatic system into the circulation, passing through the body before reaching the liver (5,6,7). Through this route, long chain fatty acids ("LCFA") have the opportunity to be
picked up by adipose tissue prior to reaching the liver for oxidation. Conversely, SCFA and MCFA travel from the intestine directly to the liver through the portal vein and as such are not exposed to adipose tissue sites prior to hepatic disposal. Consequently, SCFA and MCFA arrive at the liver, a major site of fatty acid oxidation, more quickly than LCFA following a meal.
Triglycerides combining both medium and long chain fatty acid residues, for use in feeding preparations and as nutritional supports are very well known in the art.
US Patent 3,450,818 to Babayan et al. discloses an oil said to be particularly useful for persons having difficulty absorbing fats. The oil comprises triglycerides having a major portion of medium chain (C8:0 and C10:0) fatty acid moieties and a minor portion of essential fatty acids moieties selected from C18 to C20.
US Patent 4,528,197 to Blackburn describes a composition for enhancing protein catabolism in a hypercatabolic mammal. The composition is made of a nutritionally sufficient source of amino acids, carbohydrates and lipids, the latter comprising a controlled triglyceride source, which on hydrolysis, yields both long and medium chain fatty acids.
European Patent Application 201 ,525 to Jandacek et al. relates to a nutritional fat, suitable for use in enteral and parenteral products, consisting essentially of from about 50% to about 100% by weight of triglycerides having, at the one and three positions, medium chain fatty acid residues with chain lengths of 7 to 11 carbon atoms and at the two position, long chain fatty acid unsaturated residues, preferably linoleic (C18:2), oleic (C18:1 ) or linolenic (C18:3).
US Patent 5,288,512 to Seiden (The Proctor & Gamble Company) discloses a reduced calorie fat composition comprising at least 15% by weight triglycerides having medium (C6-C10) and long (C17-C26) chain fatty acids and wherein the fat has the following fatty acid composition by weight: a) from 15 to 70% C6-C10 saturated fatty acids; b)
from 10-70% C17 to C26 saturated fatty acids; c) not more than 10% fatty acids selected from either C12:0 and C14:0 and mixtures thereof; d) not more than 20% fatty acids selected from C18:1 , C18:2, C18:3 and mixtures thereof; and e) not more than 4% C18:2 fatty acids.
The formation of synthetic triglycerides comprising long and short chain fatty acids residues for use as low calorie fats has also been investigated.
US Patent 5,258,197 to Wheeler et al. (Nabisco, Inc.) describes low calorie triglycerides having both long saturated, preferably C16 to C22 residues and short, preferably C2 to C4 residues. Mixtures of these triglycerides are to be used in edible food compositions, especially fat-based confectionaries, margarine and shortenings. Related patents deriving from the same original application are US Patent 5,378,490 and US Patent 5,662,953.
Despite the fact that there have been developed by researchers numerous low calorie fat products, there remains a commercial need for replacement oils which are efficient in reducing weight gain, maintaining proper body weight and lowering serum lipids.
SUMMARY OF THE INVENTION
The present invention provides a method of reducing weight gain and maintaining a healthy body weight via the enhanced metabolism of fats and decreased energy expenditure in an animal, particularly a human, by administering to the animal an oil composition comprising triglycerides bearing short and medium chain fatty acid residues derived from fatty acids having from 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having from 15 to 22 carbon atoms.
The present invention further provides a method of treating or preventing CVD and its underlying conditions including atherosclerosis, hypercholesterolemia, hyperlipidemia, hypertension, thrombosis, and related diseases such as Type II diabetes, as well as
other diseases that include oxidative damage as part of the underlying disease process such as dementia, ageing, and cancer by administering to an animal one or more triglycerides bearing both short and medium chain fatty acid residues derived from fatty acids having from 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having from 15 to 22 carbon atoms and one or more phytosterols or hydrogenated derivatives thereof.
The present invention further provides a method of reducing serum cholesterol and serum triglycerides in an animal, particularly a human, by administering to the animal one or more of the compositions as described herein.
The present invention further provides oil compositions for use in reducing weight gain and maintaining a healthy body weight via the enhanced metabolism of fats and decreased energy expenditure which comprise one or more triglycerides bearing both short and medium chain fatty acid residues derived from fatty acids having from 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having from 15 to 22 carbon atoms.
In a preferred form of the present invention, the oil compositions additionally comprise one or more phytosterols and/or phytostanols or derivatives thereof. In a further preferred form of the present invention, the oil compositions additionally comprise one or more omega-3 polyunsaturated fatty acids, or derivatives thereof.
The present invention further comprises pharmaceuticals, foods, beverages and nutraceuticals manufactured or supplemented with the oil compositions described herein, for use in reducing weight gain and in maintaining a healthy body weight via the enhanced metabolism of fats therefor.
What is achieved within the scope of the present invention, with the combination of short, medium and long chain fatty acids in the triglycerides, is a positive, heretofore unappreciated, effect on body energy storage and expenditure. The beneficial dietary
effects of the fat and oil compositions of the present invention, including reduced weight gain and maintenance of body weight, cannot simply be attributed to a lower caloric value of these compositions as compared to those the compositions previously investigated comprising either MCT and LCT or SCT and LCT. Rather, it is suspected that these effects are due, at least in part, to the advantages conferred by the combination of MCT and SCT in 1)enhancing total energy expenditure; and 2) altering body composition through the reduction of adipose tissue depots.
The fat and oil compositions of the present invention can be prepared by the selective combination of oil and/or fat products. For example, SCT may be derived from specific fractions of unhydrogenated, partially hydrogenated or fully hydrogenated dairy butterfat, coconut oil, palm kernel oil and the like oils. Sources from which MCT and LCT can be derived are equally available and are described further below. Alternatively, this may be achieved by the formulation and combination of "synthetic" triglycerides having the requisite short, medium and long chain fatty acid moieties. The compositions of the present invention can be used as such or they can be manufactured or incorporated into foods, beverages, dietary supplements, pharmaceuticals and nutraceuticals as described in more detail below.
These and other advantages of the present invention will be become apparent through the entirety of this specification.
BRIEF DESCRIPTION OF THE DRAWINGS
The present invention is illustrated by the following non-limiting drawings in which:
Figure 1 is a bar graph showing the percentage of endogenous oxidation during MCT vs LCT feeding;
Figure 2 is a bar graph showing basal metabolic rate during MCT vs LCT feeding;
Figure 3 is a graph showing the basal metabolic rate with consumption of a diet containing LCT and designer oil
Figure 4 is a graph of Carbohydrate oxidation during basal metabolism with consumption of a diet containing LCT and designer oil
Figure 5 is graph of the net cumulative energy expenditure with LCT and designer oil consumption
Figure 6 is a graph of the net cumulative fat oxidation with LCT and designer oil consumption
Figure 7 is a graph of the net cumulative carbohydrate oxidation with LCT and designer oil consumption
Figure 8 is a graph of the hourly energy expenditure after consumption of a breakfast containing LCT and designer oil (day 2)
Figure 9 is a graph of the hourly fat oxidation after consumption of a breakfast containing LCT and designer oil (day 2)
Figure 10 is a graph of the hourly carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 2)
Figure 11 is a graph of the hourly energy expenditure after consumption of a breakfast containing LCT and designer oil (day 27)
Figure 12 is a graph of the hourly fat oxidation after consumption of a breakfast containing LCT and designer oil (day 27)
Figure 13 is a graph of the hourly carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 27)
Figure 14 is a graph of the thermic effect of a breakfast containing LCT and designer oil
(day 2)
Figure 15 is a graph of the thermic effect of food: Fat oxidation after consumption of a breakfast containing LCT and designer oil (day 2)
Figure 16 is a graph of the thermic effect of food: Carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 2)
Figure 17 is a graph of the thermic effect of a breakfast containing LCT and designer oil
(day 27)
Figure 18 is a graph of the thermic effect of food: Fat oxidation after consumption of a breakfast containing LCT and designer oil (day 27)
Figure 19 is a graph of the thermic effect of food: Carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 27)
Figure 20 is a graph of the change in body volume compartment after 28 days of LCT and designer oil feeding
Figure 21 is a graph of the change in body volume compartment after 28 days of LCT and designer oil feeding
Figure 22 is a graph of the total cholesterol absolute levels after 28 days of LCT and designer oil feeding
Figure 23 is a graph of the total cholesterol percent change after 28 days of LCT and designer oil feeding
Figure 24 is a graph of the total cholesterol absolute levels after 28 days of LCT and designer oil feeding
Figure 25 is a graph of the LDL-cholesterol percent change after 28 days of LCT and
designer oil feeding
Figure 26 is a graph of the HDL-cholesterol absolute levels after 28 days of LCT and designer oil feeding
Figure 27 is a graph of the HDL-cholesterol percent change after 28 days of LCT and designer oil feeding
Figure 28 is a graph of the HDL-C/LDL-C ratio after 28 days of LCT and designer oil feeding
Figure 29 is a graph of the HDL-C/LDL-C percentage change after 28 days of LCT and designer oil feeding
Figure 30 is a graph of the HDL-C/TC ratio after 28 days of LCT and designer oil feeding
Figure 31 is a graph of the HDL-C/TC percentage change after 28 days of LCT and designer oil feeding
Figure 32 is a graph of the formation of malonaldehyde in designer oil
Figure 33 is a graph of the disappearance of fatty acids of designer oil over 24 hours thermal treatment at 105 C
Figure 34 is a graph of the disappearance of fatty acids of designer oil over 24 hours thermal treatment at 180 C
Figure 35 is a graph showing peroxide values of designer oil following thermal incubation at 180 C.
PREFERRED EMBODIMENTS OF THE INVENTION
According to one embodiment the present invention, there are provided oil compositions for use in reducing weight gain and maintaining a healthy body weight via the enhanced metabolism of fats and decreased energy expenditure which comprise one or more triglycerides bearing short and medium chain fatty acid residues derived from fatty acids having from 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having from 15 to 22 carbon atoms.
In other words, the triglycerides of the present invention are compounds consisting of three molecules of the same or different acids esterified to glycerol (1 ,2,3-propanetriol) having the formula (CH2OH)2CHOH. The acids are short and medium (C4 to C14) or long (C15 to C22).
The short chain residues may be either saturated or unsaturated, straight or branched. They may be derived from any synthetic or natural organic acid, including, but not limited to butyric (butanoic), valeric (pentanoic), glycolic( hydroxyacetic), lactic (2- hydroxypropanoic), hydracrylic (3-hydroxypropanoic), hydroxybutyric, hydroxypentanoic and the like acids As used herein, chemical names include isomeric variations: for example, "butyric acid" includes normal butyric acid (butanoic) and iso-butyric (2- methylbutanoic acid), "valeric acid" includes normal valeric acid and iso-valeric (3- methylbutanoic) as so forth. The preferred fatty acids are butyric or mixtures of these.
Mixtures of short chain fatty acids may be derived from unhydrogenated, partially hydrogenated or fully hydrogenated dairy butterfat, coconut, palm kernel and the like oils.
The medium chain residues are preferably those comprising from 6 to 14 carbon atoms, more preferably from 6 to 10 carbon atoms and most preferably from 8 to 10 carbon atoms. They include, but are not limited to, C6 (caproic acid), C8 (caprylic acid), C10
(capric acid) and C12 (lauric acid) as well as mixtures thereof. The most preferred medium chain fatty chain comprises lipoic or thioctic acid in any one of its forms including alpha-lipoic acid.
The long chain residues may de derived from any synthetic or natural, straight or branched, saturated or unsaturated, organic acid including, but no limited to palmitic (hexadecanoic), stearic (octadecanoic), arachidic (eicosanoic), behenic (docsanoic), lignoceric (tetracosanoic), cerotic (hexacosanoic), montanic (octacosanoic), melissic (triaconanoic) and the like acids. They may also be derived by hydrogenating an unsaturated acid, including, but not limited to palmitoleic (9-hexadecenoic), oleic (cis 9- octadecenoic), elaidic (trans-9-octadecenoic), vaccenic (trans-11 -octadecenoic), linoleic (cis, cis-9,12- octadecenoic), linolenic (9,12,15-octadecatrienoic and 6,9,12- octadecatrienoic), eleostearic (9,11 ,13-octadecatrienoic), arachidonic (5,8,11 ,14- eicosatetraenoic), nervonic (cis-15-tetracosenoic), eicosapentanoic, docosatetraenoic, docosapentaenoic, docosahexaenoic, and the like acids. Chemical names include isomeric variations.
The long chain residues may be derived from, for example, non-hydrogenated, partially hydrogenated or fully hydrogenated oils such as soybean, safflower, sunflower, high oleic sunflower, sesame, peanut, corn, olive, rice bran, babassu nut, palm, mustard seed, cottonseed, poppyseed, low or high erucic rapeseed, shea, marine, meadowfoam, and the like oils. Alternatively, the long chain residues may be derived from tallow, lard, shea butter, dairy butter, jojoba and mixtures thereof.
Phytosterols/Phytostanols
In a preferred embodiment, the oil compositions of the present invention additionally comprise one or more phytosterols and/or phytostanols or derivatives thereof. It has been found that the presence of the sterol component enhances the overall dietary efficacy of the compositions, particularly in lowering serum cholesterol and serum triglyceride levels.
Phytosterols have received a great deal of attention due to their ability to decrease serum cholesterol levels when fed to a number of mammalian species, including humans. While the precise mechanism of action remains largely unknown, the relationship between cholesterol and phytosterols is apparently due in part to the similarities between the respective chemical structures (the differences occurring in the side chains of the molecules). It is assumed that phytosterols displace cholesterol from the micellar phase and thereby reduce its absorption or possibly compete with receptor and/or carrier sites in the cholesterol absorption process.
The term "phytosterol", within the scope of the present invention, includes all phytosterols without limitation, for example: sitosterol, campesterol, stigmasterol, brassicasterol, desmosterol, chalinosterol, poriferasterol, clionasterol and all natural or synthesized forms and derivatives thereof, including isomers. The term "phytostanol" includes all saturated or hydrogenated phytosterols and all natural or synthesized forms and derivatives thereof, including isomers. It is to be understood that modifications to the phytosterols and phytostanols i.e. to include modified side chains also falls within the purview of this invention. It is also to be understood that, when in doubt throughout the specification, the term "phytosterol" encompasses both phytosterol and phytostanol i.e. the terms may be used interchangeably unless otherwise specified.
The phytosterols and phytostanols for use in forming the compositions of this invention may be procured from a variety of natural sources. For example, they may be obtained from the processing of plant oils (including aquatic plants) such as corn oil and other vegetable oils, wheat germ oil, soy extract, rice extract, rice bran, rapeseed oil, sesame oil and fish oils. Without limiting the generality of the foregoing, it is to be understood that there are other sources of phytosterols and phytostanols such as marine animals from which the composition of the present invention may be prepared. US Patent Serial No. 4,420,427 teaches the preparation of sterols from vegetable oil sludge using solvents such as methanol. Alternatively, phytosterols and phytostanols may be obtained from tall oil pitch or soap, by-products of forestry practises as described in US
Patent Serial No. 5,770,749, incorporated herein by reference. Phytosterols and phytostanols are widely available through commercial supply companies.
Without limiting the generality of the foregoing, it is to be understood that there are numerous known methods of extracting and purifying phytosterols and phytostanols from the "source" of choice and the present invention is not limited to any one method of attaining these purified phytosterols and phytostanols.
Omega-3 Polyunsaturated Fatty Acids
In a yet another embodiment, the oil compositions of the present invention additionally comprise one or more omega-3 polyunsaturated fatty acids ("omega-3 PUFA's) or derivatives thereof. It has been found that the presence of the omega-3 PUFA's in the animal diet favourable reduces circulating levels of triglycerides and possible total and LDL cholesterol levels. It has also been found that consumption of diets rich in omega- 3 PUFA's results in reduced platelet aggregation and accordingly a reduced tendency for blood clots.
The omega-3 PUFAs (C18:3n3) for use within the composition of the present invention are selected from alpha-linolenic acid, EPA and DHA in the form of, inter alia, fatty acids, triglycerides, phospholipids, esters or free fatty acid salts.
In one embodiment of the present invention, the omega-3 PUFAs may be extracted from zooplankton, fish or other marine animals using suitable bioconcentration techniques. In the alternative, omega-3 PUFAs may be synthesized using microalgae as the source material. In one preferred form, marine fish oil may be mixed directly with SCT and MCT components to form a composition of the present invention. The marine oil may be extracted by techniques known in the art from, inter alia: finfish such as cod, salmon, tuna, herring, halibut, shark, catfish, pollock, dogfish, anchovy, mackerel, trout, and eel; animals such as seals and whales; crustaceans such as crabs, clams and lobster; mollusks and the like.
Without limiting the generality of the foregoing, the most preferred marine sources of omega-3 PUFAs are as follows:
Source Grams, Omega-3/100 calories* salmon (sockeye) 1.71 tuna 1.22 salmon (pink) 1.15 shark (spiny dogfish 1.14 halibut 1.13 anchovy 1.10 salmon (Atlantic) 1.08 mackerel (Atlantic) 1.08 salmon (Pacific) 1.03
Spanish sardine 0.91 trout (rainbow) 0.86 mackerel (Pacific) 0.85 swordfish (herring) 0.75
* 8
Alternatively, plant sources of omega-3 PUFAs may be used. The great advantage of plant sources may be reduced odour as compared to some marine sources. Plant sources include, but are not limited to, plant oils such as hemp oil, flaxseed oil linseed oil and corn oil as well as soy. The most preferred plant-derived sources are flax seed oil and linseed oil.
Process Preparing Composition
The compositions of the present invention may be prepared by a variety of methods which would be apparent to those skilled in the art, and this disclosure is not intended to be limited to any one. Nonetheless, in the spirit of full and complete disclosure, the
following processes are suggested:
1 ) In one embodiment, the specific triglycerides forming the compositions of the present invention may be prepared using synthetic procedures known to those skilled in the art, such as, for example, directly esterifying glycerol or glycerol esters with fatty acids, using fatty acid halides (notably chlorides) or fatty acid anhydrides, transesterifying glycerol with fatty acid esters, or interesterifying short, medium and long chain triglycerides for such a time and under such conditions that triglycerides bearing the described chain residues form. Starting materials for the triglycerides (the fatty acids and glycerols) may be obtained commercially or isolated from natural sources.
2) In another embodiment, the preferred short, medium and long chain triglycerides may be isolated from natural or processed fats or oils, or fractions thereof using techniques known in the art.
"Designer" Oils
Within the scope of the present invention, what is essentially achieved is the formation of oil compositions which maximize dietary and therapeutic efficacy. As described in more detail below, one use of these compositions is in reducing weight gain, maintaining body weight and lowering serum lipids and triglycerides in animals, particularly humans, without necessarily decreasing caloric intake, as taught by the heretofore published "modified" fats.
The compositions of the present invention can be prepared having many ratio of triglyceride chain lengths. When the triglycerides of the present invention are prepared "synthetically", as described further below, they can comprise any combination of short, medium and long acids from 0 to 100% by weight of any of the three. In one preferred form, the triglycerides comprise roughly from 33 to 67 mole % of short chain residues, 33 to 67 mole % of medium chain residues and 33 to 67 mole % of long chains fatty acid residues.
In another preferred form, the short and medium chain residues collectively comprise from 30 to 70% by weight of total fatty acids present in the oil composition, with long chain residues comprising the balance. Even more preferably, these long chain residues are selected from C18:1 n9, C18:2n6 and C18:3n3 and are derived from one or more of olive oil, linseed oil and flaxseeed oil.
With respect to dosage, although other ratios and concentrations are fully within the purview of the present invention, (i.e. the invention is not to be limited to the concentrations disclosed) it is preferred that the composition of this invention comprise, in a form for daily administration to humans, up to up to 3 grams of phytosterols and/or phytostanols and up to 5 grams of omega-3 PUFAs (all based on administration to a 70 kg individual). In another preferred form, the composition is prepared in a form to provide from 0.5 to 2.5 grams of phytosterols and/or phytostanols and from 2.5 to 5 grams of omega-3 PUFAs for daily consumption. In a most preferred form, the composition comprises 1.7 grams of each component. For example, if phytosterols are added to provide 1.7 grams in total in 50 grams of oils or fat, this is the equivalent of 3 to 5% phytosterols by weight. Similarly, if 2.5 to 5 grams of omega-3 PUFA are to be provided, they should be added to the composition at 5 to 10% by weight. It will also be recognized that the provision of much larger daily doses of the constituents of the compositions are not harmful to the animal host, as excess will simply pass through normal excretory channels.
Advantages and Uses of the Compositions
Obesity is an important risk factor for cardiovascular disease ("CVD"), the latter being the most common cause of mortality and morbidity in Western societies. Obesity also influences other risk factors for CVD including hypertension, hypertriglyceridemia, and hypercholesterolemia. What the preferred compositions of the present invention have achieved is a simultaneous approach for controlling obesity, and CVD by replacing the dietary consumption of LCT with SCT and MCT in order to promote a negative energy
balance. Ultimately, this promotion of negative energy balance would be useful also for non-obese individuals.
By mechanisms which are as yet not completely understood, the compositions of the present invention result in decreased weight gain, possibly due to the fact that MCT and SCT undergo different metabolic processing during digestion, absorption, transport and partitioning for oxidation than LCT. SCT and MCT are more readily absorbed into the intestinal lumen as compared to LCT (4). Once absorbed, SCT and MCT travel directly from the intestine to the liver through the portal vein and do not by-pass adipose tissue sites. In addition, the promotion of weight loss by the compositions of the present invention can perhaps be explained (although this invention is not limited to any one proposed mechanism of action) by preliminary findings which suggest that the rate of fat oxidation (both endogenous and exogenous) is increased following MCT feedings (refer to Figure 1 )
Figure 1 shows the results of studies in which subjects consumed MCT vs LCT-based diets over a period of 14 days each, and endogenous fat oxidation was measured on day 14. Figure 1 shows that the consumption of MCT resulted in greater endogenous oxidation as compared to LCT. It is believed that the presence of SCT may work in synergy with these MCT effects: MCT and SCT combined result in increased endogenous fat oxidation. The increase in endogenous fat oxidation which is afforded by the compositions of the present invention has important implications in the treatment and prevention of obesity. As obesity can be defined by an excess amount of adipose tissue, any intervention that can result in even a gradual reduction in the amount of adipose tissue can have enormous implications for long-term weight balance.
Figure 2 shows the results of the study above on the basal metabolic rate ("BMR") of the subjects. It is clear, even in this preliminary study, that extended feeding of MCT for up to 14 days results in increased BMR. Again, it is believed that the presence of SCT works in synergy with these MCT effects: MCT and SCT combined result in an even greater increase in BMR, resulting in decreased adipose tissue stores (and weight loss)
through adipose immobilization as a result of increased energy expenditure.
What is most important to note regarding the compositions of the present invention is that the combination of SCFA, MCFA and LCFA in the triglycerides results in a more negative energy balance (for example, more fat oxidized than ingested) in the individual than if the same number of calories were ingested in the form of LCT. This has not been appreciated until now. In other words, the compositions of the present invention do not rely, as is clearly shown in the prior publications, on the creation of compounds or compositions having reduced calories or "lower-fat" in order to achieve the desired goal of weight reduction. The goals of weight reduction and maintenance are achieved without sacrificing caloric value of the diet.
In a most preferred form, the fat or oil compositions of the present invention additionally comprise one or more phytosterols and/or phytostanols or derivatives thereof in order to increase serum HDL cholesterol, decrease serum LDL cholesterol. In a further preferred embodiment, the fat or oil compositions of the present invention additionally comprise one or more omega-3 PUFA's in order to decrease serum triglycerides.
Methods of Use
The compositions of the present invention may be used directly and without further modification in cooking, baking and the like as agents to prevent weight gain and regulate proper body weight in humans and to lower lower serum cholesterol and triglycerides. They may be added to any other edible oil or fat and used for cooking, baking, and general use. Alternatively, the compositions may be treated to enhance delivery into various other delivery media. For example, the composition may be physically modified as described in International Application No. PCT/CA99/00402, specifically pages 11-23, (published on November 25, 1999 and incorporated herein by reference) to enhance even further the solubility and dispersability of the components in the chosen delivery medium.
In addition, the present invention fully contemplates the formation of oleaginous gel foodstuffs such as peanut butter, mayonnaise, ice cream and margarine spreads incorporating such compositions. Further, the compositions can readily be included in the manufacturing of a variety of low fat foods. There are numerous modes or "vehicles" of delivery of this composition, accordingly, this invention is not intended to be limited to the following delivery examples.
1) Pharmaceutical Dosage Forms:
It is contemplated within the scope of the present invention that the compositions of the present invention may be incorporated into various conventional pharmaceutical preparations and dosage forms such as tablets (plain and coated) for use orally, bucally or lingually, capsules (hard and soft, gelatin, with or without additional coatings) powders, granules (including effervescent granules), pellets, microparticulates, solutions (such as micellar, syrups, elixirs and drops), lozenges, pastilles, ampuls, emulsions, microemulsions, ointments, creams, suppositories, gels, and transdermal patches, modified release dosage forms together with customary excipients and/or diluents, adjuvants and stabilizers.
The compositions of the present invention, adapted into the appropriate dosage form as described above may be administered to animals, including humans, orally, by injection (intra-venously, subcutaneously, intra-peritoneally, intra-dermally or intra-muscularly), topically or in other ways.
The compositions as described herein may be used in both dietary and therapeutic capacities in order to treat and/or prevent CVD, its underlying conditions such as hypercholesterolemia, hypertriglyceridemia, arteriosclerosis, hypertension, thrombosis, related diseases such as Type II diabetes, as well as other diseases that include oxidative damage as part of the underlying disease process such as dementia, aging, and cancer. In populations, which are considered "high-risk" for CVD or any of the oxidation related disorders, it is contemplated that the compositions and foodstuffs in which they are contained be used in primary, secondary and tertiary treatment
programs.
2) Foods/Beverages/Nutraceuticals:
In another form of the present invention, the compositions of the present invention may be incorporated or manufactured into foods, beverages and nutraceuticals, including, without limitation, the following:
1) Dairy Products -such as dairy beverages, shakes and dairy mixes;
2) Fat-Based Products-such as margarines, spreads, mayonnaise, shortenings, cooking and frying oils and dressings;
3) Baking Products;
4) Confectioneries-such as chocolate, candies, chewing gum, desserts, non-dairy toppings (for example Cool Whip), sorbets, icings and other fillings;
5) Beverages- emulsions; dietary supplement and meal replacement drinks such as those sold under the trade-marks Boost and Ensure; and
1) Miscellaneous Products-including eggs and egg products, processed foods such as soups, pre-prepared pastas
The compositions of the present invention may be incorporated directly and without further modification into the food, nutraceutical or beverage by techniques such as mixing, infusion, injection, blending, dispersing, emulsifying, immersion, spraying and kneading.
The doses of the compositions of the present invention, comprising the SCT, MCT and LCT and optional components such as phytosterol, are listed in preferred form hereinabove but will vary depending upon, among other factors, the mode of delivery
(i.e. how and into which food or beverage or pharmaceutical the compositions are ultimately incorporated), the patient size and condition, the result to be achieved, as well as other factors known to those skilled in the art of food additives and medicinal agents.
While the following examples are intended to illustrate various aspects of the present invention and to assist in the preparation of the compositions, they are not intended to limit the scope of invention as claimed herein.
EXAMPLE 1
Study of Respiration and Oxygen Consumption after 28 days of MCT and LCT feeding Goal: To determine if long term feeding of MCT and LCT has an effect on energy expenditure, fat and carbohydrate oxidation and respiratory quotient ("RQ") in obese women.
Fifteen women (BMI 28-35 kg/m2) were randomized to either MCT or LCT-containing diets for a period of 28 days, after a 2 month wash out period . Energy expenditure was measured 30 minutes before breakfast and for 30 minutes from each hour for five hours after breakfast on days 2 and 27 of each experimental period. On day 2, basal RQ was lower (pθ.05) with MCT consumption than with LCT comsumption but there was no significant effect of diet during the post-prnadial period. On day 27, RQ was lower (pθ.01 ) with MCT comsumption than with LCT consumption 3 hours after breakfast, but was greater (pθ.05) than with LCT consumption at 5 hours. The rate of oxygen consumption was not influenced by dietary fat type on day 2 but on day 27, it was greater with MCT consumption than LCT consumption after breakfast (pθ.01 ). The rate of carbon dioxide excretion was greater with MCT consumption than LCT consumption 5 hours after breakfast on day 2 (pθ.05), and at 1 and 2 hours post-breakfast on day 27 (pθ.05).
From these results it can be concluded that long term MCT consumption reduces RQ and increases oxygen consumption in obese women.
EXAMPLE 2
COMPARISON OF MCT/PLANT STEROL "DESIGNER OIL" VS LCT OIL ON ENERGY EXPENDITURE, BODY COMPOSITION AND BLOOD LIPID PROFILE OF OVERWEIGHT WOMEN
Goal: To determine if consumption of a "Designer Oil" in accordance with the present invention which is rich in SCT and MCT and plant sterols, compared with a control LCT, influences (i) longer term body composition, (ii) energy expenditure and (iii) plasma lipid profile in overweight individuals.
Twenty-three healthy, normolipidemic, overweight females with a BMI of greater than or equal to 28kg/m2 were recruited for the study. All subjects were screened through interview for absence of chronic illness including diabetes, hypertension, cardiac, hepatic, renal, and gastrointestinal dysfunction, as well as for contraindication for MRI scanning, prior to entrance into the study. Exclusion criteria included the use of lipid- lowering drugs, beta-blockers or diuretics, and a personal history of cardiovascular disease. Those reporting exercise of more than 5 times per week, or undergoing pregnancy and lactation were excluded from the study. Screening total cholesterol and triglyceride levels were required to be within normal ranges (total cholesterol <7.0mmol/L and TG <3.0mmol/L). Seventeen subjects completed the entire study.
Experimental diets (refer to Table I for macro and micronutrient compositions of diets) consisted of nutritionally adequate prepared North American solid foods. The diets were composed of 45% of energy as carbohydrate, 15% as protein, and 40% as fat. Of
the dietary fat, 75% was delivered as either a combination of MCT oil, butter and coconut oil to increase the proportion of MCT, olive oil to increase the level of monounsaturated fatty acids, and flaxseed oil to provide a desirable level of n3- polyunaturated fatty acids, or as beef tallow as a source of LCT. Non-fat constituents of the diets were identical across diets. Diets were designed to contain over 40% of fatty acids as C12:0 or shorter for the MCT diet and over 50% of the fatty acid as C18 or longer for the LCT diet. In the experimental "Designer Oil" diet, Phytrol (Forbes Medi- Tech Inc.) was administered at a level of 2.2mg/kg body weight/day, in order to regulate circulating cholesterol levels. The experimental diets were based on a three-day rotating cycle menu to provide variety and were served as three equicaloric meals per day.
Adjustment of nutrient intake to individual subject energy requirements was done using the Mifflin equation 9, to which an activity factor of 1.7 was multiplied to compensate for additional energy needs of active adults. Body weight was monitored daily before breakfast during both treatment phases to ensure constant body weight. During the first week of phase 1 , caloric intake was readjusted by increments or decrements of 2% in case of losses or gains in body weight, in order to provide a weight maintaining diet. Energy levels were fixed after that point and were identical during both dietary treatment cycles. The fatty acid composition of both diets is reported in Table 2.
Subjects were tested using a randomized crossover design, with two 28-day dietary feeding cycles separated by a 4- or 8-week washout period. Subjects were randomly
assigned to dietary treatment and the number of subjects per dietary treatment per cycle was balanced. During the washout period, subjects consumed their habitual diets. Using the present protocol, each subject was tested during the same phase of her menstrual cycle. On days 1 and 28 of each treatment cycle, subjects were weighed upon rising. Subjects' body composition was measured using MRI scanning procedures to provide an integral three-dimensional image of fat, fat free and bone tissue compartments. From these images, precise measurements of body compartment volumes were made. Differences in body composition between days 1 and 28 were computed. Midway through the dietary cycle, a 3-day fecal collection was completed to assess the fraction of energy consumed, which was not absorbed. On the morning and early afternoon of days 2 and 27, basal metabolic rate and the thermic effect of food were assessed using respiratory gas exchange. Fasting circulatory lipid levels were determined on days 1 , 26 and 28 of each dietary phase to evaluate the impact of the present designer oil on lipid status.
Magnetic Resonance Imaging (MRI) Technigue for Measurement of Human Body
Composition:
Of the methods used to measure body composition, MRI is the most accurate and precise for assessment of changes in body composition derived from small nutritional perturbations (10).
Body composition measurements using MRI were conducted on days 1 and 28 of each dietary cycle. This resulted in a total of 4 MRI scanning sessions per subjects. Tissues
from each scanned image were identified using a colouring system that allowed the program to discriminate between the various tissue compartments for calculation of their individual areas. Calculation of the tissue area of respective regions was then accomplished by summing up the given tissues' pixels and multiplying by the pixel surface area. A series of truncated pyramids were then created based on successive image scans and three-dimensional volumes of fat and fat free masses calculated. From these calculations, precise volume determinations were produced for each type of tissue, yielding the total fat and fat free mass of each subject during each scan.
Measurement of Total Daily Energy Expenditure Using Energy Intake Balance: Energy intake was constant and known as subjects were fed as inpatients. Fat lost through the feces was determined through fecal collection and lipid extraction analyses conducted from days 13 to 15 of each dietary phase. Therefore, energy absorbed was determined as the difference between energy intake, energy lost in the feces and expanded as measured using DeltaTrac metabolic monitor (Sensormedics, Anaheim, California). Any increases or decreases in body tissue compartments, as determined through MRI, represent energy stored or lost, respectively. Because of the law of conservation of energy expenditure, any energy absorbed that is not stored must be expanded or energy expended above amount of energy absorbed represents energy released from storage compartments.
Determination of Basal Metabolic Rate and Thermic Effect of Food:
On study days 2 and 27 of each phase,' subjects' basal metabolic rate and subsequent
6-hour thermogenic response to a standardized breakfast meal was measured upon waking. A DeltaTrac metabolic monitor was utilized to determine oxygen consumption and carbon dioxide production, both expressed at standard temperature and pressure, in each subject. To achieve this, a ventilated hood was placed over the subjects' heads with Collins tubing connecting the hood to the monitor. Following a 30min warm-up period, the DeltaTrac analyser was calibrated using a standard reference gas. Respiratory gas exchange measures were carried out for 30 minutes in each subject shortly after rising for assessment of basal metabolic rate. Data were collected over the last 20 minutes of this period and minute-by-minute oxygen consumption and carbon dioxide production rates determined and converted into energy equivalents using the de Weir equation (11). Subjects then consumed a breakfast meal containing the appropriate treatment fat and 33% of their calculated energy needs, and then returned under the hood for six more periods of 30 minutes each to assess the thermic effect of the breakfast meal. A 6hr period has been found necessary for capturing the rise to peak of TEF, particularly when subjects are consuming LCT based diets . Minute by minute respiratory exchange data was converted to energy equivalents, as described above, and presented as average minute energy expenditure or substrate oxidation. The thermic effect of food was calculated as the difference between post-meal and basal metabolic rate measures at each 30min time point following the breakfast meal. During the days on which respiratory gas exchange measures were made, consumption of the lunch meal was delayed until following the completion of the indirect calorimetry measurement.
Measurement of Plasma Cholesterol and Triglyceride Levels: Blood samples were drawn after a 12hr overnight fast, collected in EDTA-containing Vacutainer tubes and centrifuged for 15 minutes at 1500 rpm to separate plasma from red blood cells (RBC). Both fractions were stored at -80°C until analysis. All tubes were coded by an external party to blind investigators for analysis and data compiling procedures. Plasma total (TC) and HDL-C as well as triglyceride levels were analyzed in quadruplicate with standardized reagents using a VP Autoanalyser (Abbott Laboratories, North Chicago, II, USA. The cholesterol reference method was used to allow direct comparison of fresh specimen samples with the Canadian Reference Laboratory Ltd (1996) (Vancouver, BC, Canada). Measurement of HDL-C in plasma was done after precipitation of apolipoprotein B with dextran sulfate and magnesium chloride (12). LDL-C levels were calculated using the Friedewald equation (13) based on values for TC and HDL-C, as well as triglycerides.
Calculation of Sample Size:
Sample size estimates and associated power were assessed using the one sample t- test statistical tables of Machin and Campbell (14). Sample size was estimated on ability to detect a change in body composition using MRI attributable to the dietary fat type provided. Our previous data have demonstrated that dietary shifts in fat from an
SCT and MCT to LCT blend result in a projected elevation of total energy expenditure by 160 Kcal/d.
Data Production and Statistical Analysis:
For each subject, data was obtained at the beginning and end of each feeding period for (i) body fat free and fat masses and their respective volumes, (ii) basal metabolic rate and thermic effect of food for 6 hours post-prandially and (iii) total, LDL, and HDL cholesterol and TG levels.
Data are expressed as means + standard deviation.
Results
Of a total of 23 women recruited into the study, 17 successfully completed both experimental phases.
Figures 3 and 4 compare basal metabolic rate, and carbohydrate oxidation, respectively, with consumption of the designer oil and the LCT diet on days 2 and 27. BMR with consumption of the designer oil diet was 0.8410.0822 kcals/min on day 2 and 0.8050.110 kcals/min on day 27 and 0.8160.105 kcals/min with consumption of the LCT diet on day 2 and 0.7860.0756 kcals/min on day 27. Average cumulative EE, fat oxidation, and carbohydrate oxidation with consumption the designer oil and LCT diet on days 2 and 27 are shown in Figures 5-7, respectively. There was no difference between the diets for any of the parameters on day 2. On day 27, EE was significantly greater (p<0.01 ) with consumption of the designer oil diet compared to the LCT diet. EE on the designer oil diet was 0.9530.100 kcals/min and 0.9030.0798 kcals/min on the LCT diet. Fat oxidation on day 27 was also significantly greater (p<0.05) with consumption of the designer oil diet (0.07970.0107 g/min) versus the LCT diet (0.07530.00900 g/min). There was a significant effect (p<0.01 ) of diet on energy
expenditure and fat oxidation and a significant effect (p<0.01) of day on energy expenditure. Neither of these factors was significantly affected by carbohydrate oxidation. Hourly variations in EE, fat oxidation, and carbohydrate oxidation are shown in Figures 8-10 for day 2 and Figures 11-13 for day 27. Differences between post- meal EE, fat oxidation and carbohydrate oxidation and basal values are shown in figures 14-16 for day 2 and 17-19 for day 27. TEF fat and carbohydrate oxidation were both significantly affected (p<0.01 ) by diet but not by day.
Average fecal fat excretion values are given in Table 3. Consumption of the designer oil diet resulted in significantly greater (p<0.05) total lipid excretion than did consumption of the LCT diet. However, considering that the designer oil diet contained 22 mg phytosterol/kg body weight and that dietary phytosterols are largely excreted in the feces, then net fat excretion on the designer oil diet becomes non-existent. Therefore, fatty acid excretion was significantly greater (p<0.01 ) with consumption of the LCT diet than the designer oil diet.
Total body compartment volumes are shown in Figures 20 and 21. There was no significant difference in changes in body compartment volumes after consumption of the designer oil diet compared to consumption of the LCT diet.
Supplementation of the LCT diet resulted in a mean total cholesterol level of
4.801 ±0.843 mmol/L for the average of days 26 and 28 of the study, while the designer oil diet significantly decreased those levels to 4.366±0.809 mmol/L (p=0.0001 , Figure
22). The designer oil diet resulted in a negative 5.207% variation in TC between baseline and endpoint values, and the LCT group experienced a positive 0.683% variation in TC (Figure 23). Hence, the net effect of the designer oil diet was a negative 5.811 % variation in total cholesterol levels, when adjusted for the LCT diet, but this difference expressed as a percentage was not found statistically significant (p=0.0525, Table 4).
The "designer oil" diet significantly decreased LDL-cholesterol levels from 2.658±0.585 to 2.369±0.624 mmol/L (p=0.0233, Figure 24) in baseline and endpoints values respectively, which is equivalent to a 10.893% lowering in this parameter (Figure 25). On the other hand, the beef tallow based diet resulted in a non-significant 3.672% positive variation in LDL-cholesterol (Figure 25), from 2.743±0.486 mmol/L at baseline to 2.844±0.675 mmol/L after 28 days (Figure 24). Significant differences were found when the absolute changes in LDL-cholesterol between day 1 and endpoints (p=0.0341 ), and when the endpoints alone (p=0.0001) were compared between dietary treatments. The net effect of the phytosterol-containing designer oil diet on LDL- cholesterol levels was a significant 14.452% decrease after the effect of the LCT diet was accounted for (p=0.0173, Table 4).
Plasma levels of HDL-cholesterol were found unchanged following either diet. Starting levels of this parameter were 1.329±0.307 and 1.287±0.315 mmol/L in the LCT and designer oil groups respectively; and following treatment, mean concentrations of 1.318±0.295 and 1.322±0.318 mmol/L were found in the LCT and designer oil groups, respectively (Figure 26). A trend toward an increase in HDL-cholesterol of 2.777% in
amplitude was found subsequent to the designer oil supplementation, and a slightly negative variation of 0.838% subsequent to LCT; however, these changes were not significant (Figure 27).
The ratio of HDL to LDL-cholesterol was found favorably increased following designer oil consumption, from 0.495±0.104 at baseline to 0.582±0.147 after 28 days (p=0.0114, Figure 28). The LCT diet resulted in a non-significant negative variation in this ratio, from 0.489±0.122 at day 1 to 0.481 ±0.122 at the mean of days 26 and 28 (Figure 28). Comparison of the diets according to both the absolute changes in the ratio of HDL to LDL-cholesterol between day 1 and endpoints (p=0.0121), and the endpoints alone (p=0.0013) showed significant difference. A net positive variation of 19.357% was found in the HDL: LDL-cholesterol ratio, when substituting the LCTdiet for the designer oil diet; this parameter was not significantly different when expressed as a percentage (Table 4).
Ratios of HDL to total cholesterol were also found positively influenced by the designer oil diet, increasing from 0.278±0.041 to 0.304±0.051 mmol/L (p=0.0126) on the experimental versus undergoing a slight negative non-significantly variation from 0.279±0.048 to 0.276±0.043 mmol/L on the LCT diet (Figure 30). Comparison of the diets according to both the absolute changes in HDL:TC ratios between day 1 and endpoints (p=0.0190), and the endpoints alone (p=0.0033) showed significant difference. The switch from a LCT to designer oil enriched diet resulted in a positive 10.510% variation in the cardiovascular disease protective ratio of HDL-C:TC (Table 4).
Discussion
Results obtained in this study show greater EE and fat oxidation with designer oil composition than with with LCT consumption. This study further shows that this difference becomes accentuated, rather than attenuated after 27 days of consumption. From the fecal sample analyses, it was observed that the totality of the fat consumed during the designer oil phase was absorbed. During consumption of the "designer oil" diet, subjects retained, on average, 32 kcals less than during consumption of the LCT diet. This would lead to a deficit of 864 kcals over the 27-day feeding period, which would be equivalent to a difference in body weight of approximately 0.11 kg between the designer oil phase and the LCT phase
The present experiment has provided evidence to suggest that supplementation of a designer oil composed of MCT, phytosterols and n3-PUFA for a period of 28 days positively influences the cardiovascular risk profile in healthy normolipidemic overweight women. The atherogenic LDL-cholesterol, being of most concern in the development of heart disease, has been found significantly reduced by as much as 14.452% over a month's period. Moreover, total cholesterol was reduced when looking at endpoints across treatment groups. No significant reduction in total cholesterol was found when looking at the absolute difference between baseline and endpoints compared between groups; this may due to the already low occurring levels of TC in the present study subjects at baseline, which do not allow for an extensive decline in TC levels over the
course of 28 days. However, a greater decrease in TC in normolipidemic subjects would not be necessary nor desirable in clinical settings. Since levels of HDL- cholesterol were found unchanged following both diets, the ratios of HDL:LDL and HDL:TC, important in the evaluation of the cardiovascular risk profile, have been found positively influenced by the designer oil diet. Even though the observed decline in cholesterol can only be attributed to the combination of dietary factors tested herein, most of the effect is likely due to the presence of phytosterols. The anticipated increase in cholesterol levels following MCT consumption has not been observed in the present settings; hence, our results agree with a neutral or possibly slight cholesterol raising effect of MCT.
The greatest concern from the cardiovascular disease perspective when utilizing MCT as weight-maintaining agents is the anticipated large increase in plasma triglyceride levels. Avoiding this was done by combination of MCT with the triglyceride-lowering n3- PUFA, obtained by addition of flaxseed oil to the diet. The 8.775% negative variation in TG caused seen after consumption of a precisely controlled weight maintaining diet providing 3 equicaloric meals per day, and being restricted from alcohol, was not significant. The MCT containing designer oil did not show equivalent lowering in TG but an apparent non-significant 4.154% increase was reported. These observations were not of statistical relevance and, therefore, our designer oil did not worsen the triglyceridemic state of the normolipidemic overweight women studied. However, the observed variations must still be considered since consumption of the designer oil may not be beneficial to hypertriglyceridemic subjects. A significant decline in TG levels may be achieved by incorporation of marine n3-PUFA, which are better established as
triglyceride-lowering agents.
In conclusion, consumption of the present designer oil composed of MCT, phytosterols and n3-PUFA for a period of 28 days, as part of a precisely controlled weight- maintaining diet, favorably influenced the cardiovascular risk profile of healthy, normolipidemic, overweight women. Also, the significant differences observed in EE and fat oxidation between the designer oil diet and the LCT diet are quite encouraging. These results show that without reducing the amount of energy required to maintain body weight in healthy individuals, subjects could lose 1.5kg of body weight per year when shifting from a diet containing LCT as its main source of fat to a diet containing mostly the MCT based formulation of the present invention.
Table 1. Macronutrient and Micronutrient Composition of the Diets
Table 2. Fatty Acid Composition of the Diets
Table 3. Average daily fecal fat excretion values.
Table 4. Blood Lipid Parameters
V)
EXAMPLE 3
Study of the Thermal Stability of the "Designer Oil" of the Present Invention
This study investigated the oxidative stability of the designer oil composition of the present invention. The designer oil alone was the control. In each case, rosemary, a phytosterol composition (called Phytrola) or vitamin E was additionally provided. It is clear from Figures 32 through 35 that the preferred composition of the present invention, which is the combination of designer oil and phytosterols, provides the greatest anti-oxidant effect and thermal stability for the product.
Table 5 outlines the study groups. Figures 32-35 shows the results in graph form.
REFERENCES
1. Clement J. Digestion and absorption of dietary triglyerides. J Physiol 1976; 72:137- 170
2. Femando-Wamakularsuriya GJ et al. Studies on fat digestion, absorption, and transport in the suckling rat. I: Fatty acid composition and concentrations of major Ipid components J Lipid Res. 1981 ;22:668-674
3. Mascioli EA et al Serum fatty acid profiles after intra-venous medium chain fatty acid administration. Lipids 1989;24:793-798
4. Caspary WF Physiology and pathophysiology of intestinal absorption. Am J. Clin Nutrition 1992;55S:299S-308S
5. Bloom IL et al Participation of phospholipids in lymphatic transport of absorbed fatty acids. J. Biol. Chem 1951 ;189:261-268
6. McDonald GB et al. Portal venous transport of long-chain fatty acids absorbed from rat intestine. Am J. Physiol 1980;239:G141-G150
7. Vallot A et al. Influence of diet on the portal and lymph transport of decanoic acid in rats Simultaneous study of its mucosal metabolism. Comp Biochem Physiol A 1985:82:693-699
The Omega Connection: the facts about fish oils and human health S.K. Niazi, Health Sciences Centre. University of Illinois at Chicago, Esquire Books Inc, Chapter 13.
11. MacDougall DE, Jones PJH, Vogt J, Phang PT, Kitts DD. Utilization of myristic and palmitic acid in humans fed different dietary fats. Eur J Clin Invest 1996;26:755-762.
9. Mifflin MD, St Jeor ST, Hill LA, Scott BJ, Daugherty SA, Koh YD. A new predictive equation for resting energy expenditure in healthy individuals. Am J Clin Nutr 1990;51 :241-7.
10. Fowler PA, Fuller MF, Glasbey CA, Foster MA, Cameron GG, McNeill G, Maughan RJ. Total and subcutaneous adipose tissue in women: the measurement of distribution and accurate prediction of quantity by using magnetic resonance imaging. Am J Clin Nutr 1991 ;54:18-25.
12. Warnick GR, Benderson J, Albers JJ. Dextran sulfate-Mg2+ precipitation procedure for quantitation of high-density-lipoprotein cholesterol. Clin Chem 1982;28:1379-1388.
13. Fiedewald WT, Levy RI, Fredrickson DS. Estimation of the concentration of low- density lipoprotein cholesterol in plasma, without use of the preparative ultracentrifuge. Clin Chem 1972;18:499-502.
14. Machin D, Campbell MJ. Statistical tables for the design of clinical trials. Blackwell Scientific Publications. Oxford, London pp. 83-85.
Claims
1. A method of reducing weight gain and maintaining proper body weight via the enhanced metabolism of fats and decreased energy expenditure in an animal, particularly a human, consists of administering to the animal an oil composition comprising triglycerides bearing short and medium chain fatty acid residues derived from fatty acids having from 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having from 15 to 22 carbon atoms.
2. The method of claim 1 wherein the medium chain fatty acid residues have from 6 to 10 carbon atoms.
3. The method of claim 1 wherein the medium chain fatty acid residues have from 8 to 10 carbon atoms.
4. The method of claim 1 wherein the triglycerides are derived from a source selected from the group consisting of unhydrogenated dairy butterfat, partially hydrogenated dairy butterfat, fully hydrogenated butterfat, coconut oil, palm kernel oil soybean oil, safflower oil, sunflower oil, high oleic sunflower oil, sesame oil, peanut oil, corn oil, olive oil, rice bran oil, babassu nut oil, palm oil, mustard seed oil, cottonseed oil, poppyseed oil, low or high erucic rapeseed oil, shea oil, marine oil, meadowfoam oil, tallow, lard, shea butter, dairy butter, jojoba, mixtures thereof and non-hydrogenated, partially hydrogenated and fully hydrogenated derivatives thereof.
5. The method of claim 1 wherein short and medium chain residues comprise from 30 to 70% by weight of the total fatty acids present in the oil composition, with long chain residues comprising the balance.
6. The method of claim 5 wherein the long chain residues are selected from the group comprising C18:1n9, C18:2n6 and C18:3n3 and are derived from one or more of olive oil, linseed oil and flaxseeed oil.
7. A method of lowering serum cholesterol and triglycerides in an animal, particularly a human, which comprises administering to the animal an oil composition comprising: a) one or more triglycerides bearing short and medium chain fatty acid residues derived from fatty acids having from 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having from 15 to 22 carbon atoms; and b) one or more phytosterols, or hydrogenated derivatives thereof.
8. The method of claim 7 wherein the medium chain fatty acid residues have from 6 to 10 carbon atoms.
9. The method of claim 7 wherein the medium chain fatty acid residues have from 8 to 10 carbon atoms.
10. The method of claim 7 wherein the triglycerides are derived from a source selected from the group consisting of unhydrogenated dairy butterfat, partially hydrogenated dairy butterfat, fully hydrogenated butterfat, coconut oil, palm kernel oil soybean oil, safflower oil, sunflower oil, high oleic sunflower oil, sesame oil, peanut oil, corn oil, olive oil, rice bran oil, babassu nut oil, palm oil, mustard seed oil, cottonseed oil, poppyseed oil, low or high erucic rapeseed oil, shea oil, marine oil, meadowfoam oil, tallow, lard, shea butter, dairy butter, jojoba, mixtures thereof and non-hydrogenated, partially hydrogenated and fully hydrogenated derivatives thereof.
11. The method of claim 7 wherein short and medium chain residues comprise from 30 to 70% by weight of the total fatty acids present in the oil composition, with long chain residues comprising the balance.
12. The method of claim 11 wherein the long chain residues are selected from the group comprising C18:1 n9, C18:2n6 and C18:3n3 and are derived from one or more of olive oil, linseed oil and flaxseeed oil.
13. The method of claim 7 wherein the composition additionally comprises one or more omega-3 polyunsaturated fatty acids, or derivatives thereof.
14. The method of claim 7 wherein the phytosterol is selected from the group consisting of sitosterol, campesterol, stigmasterol, brassicasterol, desmosterol, chalinosterol, poriferasterol, clionasterol, all natural or synthesized forms and derivatives thereof, including isomers and all hydrogenated derivates thereof.
15. An oil composition for use in maintaining proper body weight via the enhanced metabolism of fats and decreased energy expenditure in an animal, particularly a human, comprises triglycerides bearing short and medium chain fatty acid residues derived from fatty acids having from 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having from 15 to 22 carbon atoms
16. The composition of claim 15 additionally comprising at least one phytosterol.
17. The composition of claim 15 additionally comprising a phytosterol selected from the group consisting of sitosterol, campesterol, stigmasterol, brassicasterol, desmosterol, chalinosterol, poriferasterol, clionasterol and all natural or synthesized forms and derivatives thereof, including isomers.
18. The composition of claim 15 additionally comprising at least one phytostanol.
19. The composition of claim 15 additionally comprising a phytostanol selected from the group consisting of all saturated or hydrogenated phytosterols and all natural or synthesized forms and derivatives thereof, including isomers.
20. The composition of claim 15 wherein the triglycerides are derived from a source selected from the group consisting of dairy butterfat, coconut oil, palm kernel oil soybean oil, safflower oil, sunflower oil, high oleic sunflower oil, sesame oil, peanut oil, com oil, olive oil, rice bran oil, babassu nut oil, palm oil, mustard seed oil, cottonseed oil, poppyseed oil, low or high erucic rapeseed oil, shea oil, marine oil, meadowfoam oil, tallow, lard, shea butter, dairy butter, jojoba, mixtures thereof and non-hydrogenated, partially hydrogenated and fully hydrogenated derivatives thereof.
21. The composition of claim 15 wherein the medium chain fatty acid residue has from 6 to 10 carbon atoms.
22. The composition of claim 15 wherein the medium chain fatty acid residue has from 8 to 10 carbon atoms.
23. The composition of claim 15 wherein short and medium chain residues comprise from 30 to 70% by weight of the total fatty acids present in the oil composition, with long chain residues comprising the balance.
24. The composition of claim 15 wherein the long chain residues are selected from the group comprising C18:1 n9, C18:2n6 and C18:3n3 and are derived from one or more of olive oil, linseed oil and flaxseed oil.
25. The composition of claim 15 wherein the triglycerides comprise from 33 to 67% by weight of short chain fatty acid residues, from 33 to 67% by weight of medium chain fatty acid residues and from 33 to 67 % by weight of long chain fatty acid residues.
26. The composition of claim 15 additionally comprising one or more omega-3 polyunsaturated fatty acids, or derivatives thereof.
27. A product therapeutically effective at reducing weight gain and maintaining proper body weight via the enhanced metabolism of fats in an animal and at treating and preventing cardiovascular disease and, in particular its' underlying conditions atherosclerosis, hypertriglyceridemia and hypercholesterolemia, which comprises: a) one or more triglycerides bearing short and medium chain fatty acid residues derived from fatty acids having from 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having from 15 to 22 carbon atoms; and b) one or more phytosterols or hydrogenated derivatives thereof; and c) a pharmaceutically acceptable or food-grade carrier therefore.
20. A comestible or beverage comprising the composition of claim 15.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US58643100A | 2000-06-02 | 2000-06-02 | |
US586431 | 2000-06-02 | ||
PCT/CA2001/000802 WO2001091587A2 (en) | 2000-06-02 | 2001-06-04 | Oil compositions comprising short, medium and long chain triglycerides and use thereof in reducing weight gain |
Publications (1)
Publication Number | Publication Date |
---|---|
EP1408775A2 true EP1408775A2 (en) | 2004-04-21 |
Family
ID=24345690
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP01942929A Withdrawn EP1408775A2 (en) | 2000-06-02 | 2001-06-04 | Oil compositions comprising short, medium and long chain triglycerides and use thereof in reducing weight gain |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP1408775A2 (en) |
JP (1) | JP2003534356A (en) |
AU (1) | AU2001265722A1 (en) |
CA (1) | CA2415470A1 (en) |
WO (1) | WO2001091587A2 (en) |
Families Citing this family (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE10130491A1 (en) * | 2001-06-25 | 2003-04-17 | Heirler Horst | Use of medium chain triglycerides for the prevention and therapy of obesity |
FI20012553A0 (en) * | 2001-12-21 | 2001-12-21 | Raisio Benecol Oy | Edible compositions |
JP2004083428A (en) * | 2002-08-23 | 2004-03-18 | Yoshihara Oil Mill Ltd | Food product and medicine with antithrombotic activity and/or antiarteriosclerotic activity |
FI116627B (en) | 2002-11-01 | 2006-01-13 | Danisco | A method for regulating the fatty acid chain composition of triglycerides and their use |
DE10254584A1 (en) * | 2002-11-22 | 2004-06-09 | HORST HEIRLER PROJEKTE für Ernährung, Medizin, Ökologie | Use of medium chain triglycerides (MCT) for nutritional optimization of the fatty acid spectrum in a dietetic food for diabetics |
TWI241880B (en) | 2003-05-28 | 2005-10-11 | Asustek Comp Inc | Heat sink |
US8158184B2 (en) | 2004-03-08 | 2012-04-17 | Bunge Oils, Inc. | Structured lipid containing compositions and methods with health and nutrition promoting characteristics |
US20070148311A1 (en) | 2005-12-22 | 2007-06-28 | Bunge Oils, Inc. | Phytosterol esterification product and method of make same |
KR20080078073A (en) * | 2005-12-24 | 2008-08-26 | 디에스엠 아이피 어셋츠 비.브이. | Long term weight maintenance |
GB0720967D0 (en) * | 2007-10-25 | 2007-12-05 | Protophama Ltd | Anti-material pharmaceutical composition |
JP4925459B2 (en) * | 2007-12-21 | 2012-04-25 | 日清オイリオグループ株式会社 | Liquid oil composition for homemade confectionery bread |
JP4925460B2 (en) * | 2007-12-21 | 2012-04-25 | 日清オイリオグループ株式会社 | Liquid oil composition for home use confectionery bread |
EP2445494A4 (en) * | 2009-06-24 | 2012-12-12 | Univ Koebenhavn | Treatment of insulin resistance and obesity by stimulating glp-1 release |
US8372465B2 (en) | 2010-02-17 | 2013-02-12 | Bunge Oils, Inc. | Oil compositions of stearidonic acid |
US20110271968A1 (en) | 2010-05-07 | 2011-11-10 | Carolyn Rierson Carpenter | Filtered Cigarette With Modifiable Sensory Characteristics |
JP2020120603A (en) * | 2019-01-30 | 2020-08-13 | 株式会社明治 | Ketone body producing enhancement composition |
CN115005287B (en) * | 2022-06-17 | 2023-08-25 | 江南大学 | Formula food fat component suitable for special medical use for diabetics |
CN115226780A (en) * | 2022-07-22 | 2022-10-25 | 广州福汇食品科技有限公司 | Light edible oil for losing weight and preparation method thereof |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3450819A (en) * | 1965-07-12 | 1969-06-17 | Drew Chem Corp | Synthetic therapeutic fat |
EP0466768B2 (en) * | 1989-04-07 | 1999-06-30 | New England Deaconess Hospital Corporation | Short-chain triglycerides |
JP3010569B2 (en) * | 1992-11-05 | 2000-02-21 | アサマ化成株式会社 | Fats and oils and feeds or foods containing them |
ATE154205T1 (en) * | 1993-04-23 | 1997-06-15 | Loders Croklaan Bv | NUTRITIONAL FATS WITH IMPROVED DIGESTIBILITY |
AU771960B2 (en) * | 1998-06-05 | 2004-04-08 | Forbes Medi-Tech Inc. | Compositions comprising phytosterol and/or phytostanol having enhanced solubility and dispersability |
CA2389704A1 (en) * | 1999-11-03 | 2001-05-10 | Forbes Medi-Tech Inc. | Compositions comprising edible oils and phytosterols and/or phytostanols substantially dissolved therein, method of making the same, and use thereof in treating or preventing cardiovascular disease, and its underlying conditions |
-
2001
- 2001-06-04 EP EP01942929A patent/EP1408775A2/en not_active Withdrawn
- 2001-06-04 WO PCT/CA2001/000802 patent/WO2001091587A2/en not_active Application Discontinuation
- 2001-06-04 JP JP2001587608A patent/JP2003534356A/en active Pending
- 2001-06-04 AU AU2001265722A patent/AU2001265722A1/en not_active Abandoned
- 2001-06-04 CA CA002415470A patent/CA2415470A1/en not_active Abandoned
Non-Patent Citations (1)
Title |
---|
See references of WO0191587A2 * |
Also Published As
Publication number | Publication date |
---|---|
WO2001091587A2 (en) | 2001-12-06 |
JP2003534356A (en) | 2003-11-18 |
WO2001091587A3 (en) | 2002-08-01 |
AU2001265722A1 (en) | 2001-12-11 |
CA2415470A1 (en) | 2001-12-06 |
WO2001091587A9 (en) | 2002-11-28 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US7056949B2 (en) | Oil/fat composition | |
US7090886B2 (en) | Oil/fat composition | |
EP1307107B1 (en) | Oil/fat composition | |
KR100678831B1 (en) | Phytosterol and/or phytostanol derivatives | |
WO2001091587A2 (en) | Oil compositions comprising short, medium and long chain triglycerides and use thereof in reducing weight gain | |
JP4031219B2 (en) | Oil composition | |
JP5118965B2 (en) | Treatment methods that require plant components | |
US20060052351A1 (en) | Oils enriched with diacylglycerols and phytosterol esters for use in the reduction of blood cholestrol and triglycerides and oxidative stress | |
US10376485B2 (en) | Metabolic syndrome ameliorating agent | |
AU4891699A (en) | Compositions comprising phytosterol, phytostanol or mixtures of both and omega-3fatty acids or derivatives thereof and use of the composition in treating or preventing cardiovascular disease and other disorders | |
US20020009481A1 (en) | Substance with antiobese and cumulative visceral fat-reducing actions and use thereof | |
JP2006306813A (en) | Mast cell increase inhibitor | |
JP2004075653A (en) | Adipose decomposition accelerator and food or beverage | |
JP2009269865A (en) | Oral administration agent | |
Malik et al. | Dietary Lipids and Health | |
JP5066856B2 (en) | Adiponectin secretion promoter | |
JP5066857B2 (en) | Liver lipid reducing agent | |
JP2007500003A (en) | Foods containing phytosterols | |
JP5479696B2 (en) | In vivo plasmalogen increasing agent | |
AU2011202171A1 (en) | Compositions comprising phytosterol, phytostanol or mixtures of both and omega-3 fatty acids or derivatives thereof and use of the composition | |
Wang et al. | Lipids and their impacts on health | |
KR100656149B1 (en) | Diglyceride fat composition comprising cla ester of phytosterol and process for preparing the same | |
JP2023055877A (en) | Composition for reducing tmao in serum | |
Reguła | The role of diet in treatment of lipid metabolism disorders |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
17P | Request for examination filed |
Effective date: 20030410 |
|
AK | Designated contracting states |
Kind code of ref document: A2 Designated state(s): AT BE CH CY DE DK ES FI FR GB GR IE IT LI LU MC NL PT SE TR |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN |
|
18D | Application deemed to be withdrawn |
Effective date: 20080103 |