Lauric acid-rich medium-chain triglycerides can substitute for other oils in cooking applications and may have limited pathogenicity.
Lauric acid-rich medium-chain triglycerides can substitute for other oils in cooking applications and may have limited pathogenicity.
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DOI：
10.1136/openhrt-2016-000467
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发表时间：
2016
期刊：
影响因子：
2.7
通讯作者：
DiNicolantonio JJ
中科院分区：
文献类型：
--
作者：
McCarty MF;DiNicolantonio JJ
最近，含有大部分月桂酸（LA）（C12）（约30%）的中链甘油三酯（MCT）已被商业化用于沙拉油和烹饪应用。与其他食用油中发现的长链脂肪酸相比，MCT中的中链脂肪不太可能储存在脂肪组织中，不会产生促进胰岛素抵抗和炎症的“异位脂肪”代谢物，也不太可能激活巨噬细胞。当摄入时，中链脂肪酸在肝线粒体中迅速氧化;由此产生的过量乙酰辅酶A驱动酮体产生，并引起产热反应。因此，动物和人类研究表明，摄入MCT的致肥胖性低于摄入类似的长链油。虽然LA倾向于升高血清胆固醇，但在这方面，它对高密度脂蛋白（HDL）的影响比对低密度脂蛋白（LDL）的影响更大，使得总胆固醇与HDL胆固醇的比率降低。LA占椰子油脂肪酸含量的约50%;南亚和大洋洲社会使用椰子油作为膳食脂肪的主要来源，往往心血管风险较低。由于酮体可发挥神经保护作用，因此定期摄入MCT诱导的中度酮症可能具有神经保护潜力。与以C6-C10为特征的传统MCT相比，富含月桂酸盐的MCT更适用于中温油炸，并且由于摄入的月桂酸盐的肝脏氧化更渐进，因此往往会产生较低但更持续的血酮升高模式。
Recently, medium-chain triglycerides (MCTs) containing a large fraction of lauric acid (LA) (C12)—about 30%—have been introduced commercially for use in salad oils and in cooking applications. As compared to the long-chain fatty acids found in other cooking oils, the medium-chain fats in MCTs are far less likely to be stored in adipose tissue, do not give rise to ‘ectopic fat’ metabolites that promote insulin resistance and inflammation, and may be less likely to activate macrophages. When ingested, medium-chain fatty acids are rapidly oxidised in hepatic mitochondria; the resulting glut of acetyl-coenzyme A drives ketone body production and also provokes a thermogenic response. Hence, studies in animals and humans indicate that MCT ingestion is less obesogenic than comparable intakes of longer chain oils. Although LA tends to raise serum cholesterol, it has a more substantial impact on high density lipoprotein (HDL) than low density lipoprotein (LDL) in this regard, such that the ratio of total cholesterol to HDL cholesterol decreases. LA constitutes about 50% of the fatty acid content of coconut oil; south Asian and Oceanic societies which use coconut oil as their primary source of dietary fat tend to be at low cardiovascular risk. Since ketone bodies can exert neuroprotective effects, the moderate ketosis induced by regular MCT ingestion may have neuroprotective potential. As compared to traditional MCTs featuring C6–C10, laurate-rich MCTs are more feasible for use in moderate-temperature frying and tend to produce a lower but more sustained pattern of blood ketone elevation owing to the more gradual hepatic oxidation of ingested laurate.