Department of Bioengineering, University of Washington, Seattle 98195, WA, United States.
Department of Bioengineering, University of Washington, Seattle 98195, WA, United States.
Food Chem. 2020 Jun 30;316:126305. doi: 10.1016/j.foodchem.2020.126305. Epub 2020 Jan 31.
A fourth phase of water, labeled exclusion-zone or "EZ," extends from hydrophilic surfaces. Salient features include exclusion of colloidal and molecular solutes, and characteristic light absorbance at 270 nm. In cell systems, EZ water interfaces with membranes, macromolecules, and organelles, and its buildup appears to be vital for function. For years thought to build health, fats have gained a negative reputation over the last few decades. While their exact role in health remains unclear, now they have become more accepted. We tested several fats for their capacity to generate EZ water. Large EZs formed next to ghee, coconut oil, lard, organic clarified butter, and 'Brain Octane®' oil. Cold ghee surfaces produced especially large EZs. Thus, EZ growth, confirmed by microsphere exclusion and UV-VIS absorbance spectroscopy of samples flanking the fat, may be an important factor in cellular hydration and might well underlie the health-promoting function of fats.
水的第四相，被标记为排除区或“EZ”，从亲水表面延伸。其显著特征包括排除胶体和分子溶质，以及在 270nm 处的特征吸光度。在细胞系统中，EZ 水与膜、大分子和细胞器相互作用，其积累似乎对功能至关重要。多年来，脂肪被认为对健康有益，但在过去几十年中，它们的声誉变得负面。虽然它们在健康中的确切作用仍不清楚，但现在它们已被更多地接受。我们测试了几种脂肪生成 EZ 水的能力。大量 EZ 在酥油、椰子油、猪油、有机澄清黄油和“脑烷油”附近形成。冷酥油表面产生的 EZ 特别大。因此，EZ 的生长，通过微球排除和脂肪两侧样品的紫外可见吸收光谱来证实，可能是细胞水合作用的一个重要因素，并且很可能是脂肪促进健康功能的基础。
