Allanblackia Oil: Phytochemistry and Use as a Functional Food
AbstractThe consumption and commercial exploitation of Allanblackia (Clusiaceae) seed oils is of current interest. The favorable physicochemical characteristics of Allanblackia oil (solid at room temperature; high stearic acid content) lend food products that contain it (i.e., vegetable-based dairy products, ice cream, spreads) health advantages over others that contain higher levels of lauric, myristic, and/or palmitic acids, which can increase blood cholesterol levels. Such considerations are important for individuals prone to cardiovascular disease or with hypercholesterolemia. Domestication projects of several Allanblackia species in tropical Africa are underway, but wildcrafting of fruits to meet the seed demand still occurs. Proper species authentication is important, since only authenticated oil can be deemed safe for human consumption. The chemical constituency of Allanblackia seed oils, and potential roles of these phytochemicals in preventive strategies (e.g., as part of a healthy diet) and as pharmacological agents used to treat chronic disease were examined in this review. The primary and secondary metabolite constituency of the seed oils of nearly all Allanblackia species is still poorly known. The presence, identity, and quantity of potentially bioactive secondary metabolites in the seed oils, and pharmacological testing of isolated compounds were identified as important directions for future research. View Full-Text
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Crockett, S.L. Allanblackia Oil: Phytochemistry and Use as a Functional Food. Int. J. Mol. Sci. 2015, 16, 22333-22349.
Crockett SL. Allanblackia Oil: Phytochemistry and Use as a Functional Food. International Journal of Molecular Sciences. 2015; 16(9):22333-22349.Chicago/Turabian Style
Crockett, Sara L. 2015. "Allanblackia Oil: Phytochemistry and Use as a Functional Food." Int. J. Mol. Sci. 16, no. 9: 22333-22349.