Research Status and Progress of Palm Oil
Abstract: Palm oil as a kind of non-drying oil, (also known as dendê oil, from Portuguese) is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms. Palm oil contains saturated and unsaturated fatty acids in the ratio of nearly 1:1 and mainly in the forms of palmitic acid (C16) and oleic acid (C18), which are two kinds of the most common fatty acids. In addition, palm oil is also rich in beta carotene, vitamin A and vitamin E. The absorption and digestion rate of palm oil in human body are more than 97%. Like all vegetable oils, palm oil does not contain cholesterol. Palm oil can be derived from extensive resources, and the physiological functions are also formidable, including anti-oxidation, anti-cancer, lowering cholesterol and anti-diabetes, etc. Therefore, the development and utilization of palm oil in the commercial food industry around the world are buoyed and have broad market prospects.
文章引用: 姜燕飞 , 戴智勇 , 李 勇 (2014) 棕榈油研究现况和进展。 食品与营养科学， 3， 6-9. doi: 10.12677/HJFNS.2014.31002
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