Menon, T. and Nawalpuri, B. and Baghel, M. and et al, . (2016) Health Benefits of Olive Oil Versus Groundnut Oil Consumption. DU Journal of Undergraduate Research and Innovation, 2 (1). pp. 211-217.
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Abstract
The imported olive oil and the indigenously produced ground nut oil both contain significantly high levels of Mono Unsaturated fatty acids (MUFA) and adequate levels of the essential fatty acids like the n-6 linoleic acid and the n-3 α- Iinolenic acid. This composition of oils has been reported to be beneficial for overall health, particularly for cardiovascular health by decreasing LDL levels, increasing HDL levels and has also been shown to have anti-inflammatory properties. Recent studies show, that for a healthy lipid profile a high Mono unsaturated fatty acid /Polyunsaturated fatty acid ratio is desirable and also a high MUFA is beneficial in regulating blood sugar levels. In India a large percentage of the population cannot afford the highly priced olive oil. Also olive oil which has a comparatively lower smoking point than groundnut oil cannot be considered as a premium cooking and frying oil for Indian style of cooking which involves deep frying.....
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Anti-Oxidant enzymes, Groundnut oil, Lipid profile, MUFA/ PUFA, Olive oil, Reactive Oxygen species |
| Author Affiliation: | Department of Biochemistry, Sri Venkateswara College, University of Delhi, Dhaula Kuan, New Delhi 110021 |
| Subjects: | Plant Protection |
| Divisions: | Groundnut |
| Depositing User: | Mr B Krishnamurthy |
| Date Deposited: | 10 Feb 2017 08:34 |
| Last Modified: | 10 Feb 2017 08:34 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/14746 |
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