269 Virgin Olive Oil Benefits · enzymatic interesterification Enzymatic interesterification is an industrial process that has become a significant alternative to hydrogenation. It involves the rearrangement of fatty acids (interchanging them between different triglycerides). This reordering can be achieved using enzymes (lipases) that initially hydrolyse (break down) lipids. The final product is a fat in which the fatty acids themselves are not chemically altered, and unlike partial hydrogenation, no trans forms are produced. The process is relatively simple, does not require synthetic chemicals, and involves low investment costs. The physical properties of the resulting fat (melting and solidifying behaviour) are comparable to those obtained through hydrogenation, but, as mentioned above, without the presence of trans forms. However, in order to obtain solid or semi-solid products, enzymatic interesterification leads to an increase in saturated fatty acid content compared to the original material. This results in significant changes not only in physical properties (melting and solidifying), but also in culinary characteristics (greater susceptibility to rancidity) and nutritional profile. Saturated fats are not recommended from a health perspective. ………………………………………………………………………………………… - cholesterol A lipid (sterol) derived from cyclopentanoperhydrophenanthrene (see sterols). It is the main sterol found in animal tissues, particularly in fatty tissues. An essential component of cell membranes, it is also present in body tissues and in blood plasma. Cholesterol serves as the substrate for the synthesis (production) of various hormones such as sex steroids (e.g., oestrogen, progesterone, testosterone, etc.), corticosteroids (e.g., cortisol, aldosterone, etc.), vitamin D, and bile salts. The body can produce all the cholesterol it needs for normal functioning. It is also obtained from food, especially from sources rich in animal fat. Due to its vital roles, cholesterol is essential for life and health. However, when present in excess, it is deposited in the walls of the arteries, contributing to the formation of atheroma plaques (arteriosclerosis). As a fatty substance that is not soluble in water, cholesterol cannot circulate freely in the blood. Instead, it is transported through the bloodstream by molecules called lipoproteins, the most common being low-density lipoproteins (LDL - “Low Density Lipoprotein”) and high-density lipoproteins (HDL - “High Density Lipoprotein”). · HDL-cholesterol or HDL Cholesterol bound to high-density plasma lipoproteins (HDL), which transport it through the bloodstream. It is also known as “good cholesterol” because it collects cholesterol from various parts of the body and carries it to the liver to be eliminated through bile, thereby helping to prevent the onset of atherosclerosis. High levels of HDL-cholesterol in the blood are associated with a lower cardiovascular risk. · LDL-cholesterol or LDL Cholesterol bound to low-density plasma lipoproteins (LDL), which transport it to the body’s tissues and blood vessels for use. It is also known as “bad cholesterol” because high levels are associated with the accumulation of cholesterol in the arteries, leading to the development of atherosclerosis. This results in the narrowing of the arteries, which impairs blood flow and increases the risk of heart attacks, strokes, and peripheral arterial disease.
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