Tsamesidis Ioannis, Kalogianni Eleni P
Department of Food Science and Technology, Sindos Campus, International Hellenic University, 57400 Thessaloniki, Greece.
Pharmaceutics. 2023 Mar 8;15(3):869. doi: 10.3390/pharmaceutics15030869.
Consumption of edible oils is a significant part of the dietary pattern in the developed and developing world. Marine and vegetable oils are assumed to be part of a healthy food pattern, especially if one takes into account their potential role in protecting against inflammation, cardiovascular disease, and metabolic syndrome due to the presence of polyunsaturated fatty acids and minor bioactive compounds. Exploring the potential effect of edible fats and oils on health and chronic diseases is an emerging field worldwide. This study reviews the current knowledge of the in vitro, ex vivo, and in vivo effect of edible oils in contact with various cell types and aims to demonstrate which nutritional and bioactive components of a variety of edible oils present biocompatibility, antimicrobial properties, antitumor activity, anti-angiogenic activity, and antioxidant activity. Through this review, a wide variety of cell interactions with edible oils and their potential to counteract oxidative stress in pathological conditions are presented as well. Moreover, the gaps in current knowledge are also highlighted, and future perspectives on edible oils and their health benefits and potential to counteract a wide variety of diseases through possible molecular mechanisms are also discussed.
食用油的消费在发达国家和发展中国家的饮食模式中占很大一部分。海洋油和植物油被认为是健康饮食模式的一部分，特别是如果考虑到它们因含有多不饱和脂肪酸和微量生物活性化合物而在预防炎症、心血管疾病和代谢综合征方面的潜在作用。探索食用油脂对健康和慢性病的潜在影响是全球一个新兴领域。本研究综述了食用油与各种细胞类型接触后的体外、离体和体内效应的现有知识，旨在证明各种食用油的哪些营养和生物活性成分具有生物相容性、抗菌特性、抗肿瘤活性、抗血管生成活性和抗氧化活性。通过本综述，还介绍了各种细胞与食用油的相互作用及其在病理条件下对抗氧化应激的潜力。此外，还强调了当前知识的空白，并讨论了食用油的未来前景及其健康益处以及通过可能的分子机制对抗多种疾病的潜力。
