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Oléagineux, Corps Gras, Lipides. Volume 15, Number 1, 56-75, Janvier-Février 2008, Fondamental

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Author(s) : Virginie Dubois, Sylvie Breton, Michel Linder, Jacques Fanni, Michel Parmentier

Summary : The role of isolated fatty acids on human health has long been studied by the nutritionists. The consequence of this research for the food industry was a need for a better control of the lipidic profile of manufactured food products. The purpose of the present paper was to give the nutritional profile of 53 vegetable oils in relation with their fatty acid composition and their related nutritional potential. In a first section, the role of isolated fatty acids on blood lipids (LDL-Cholesterol, HDL-Cholesterol and triacylglycerols) has been reviewed. In a second section, the vegetable oils are gathered in relation with their similar fatty acids composition, with the aim of classifying their properties in accordance with their role on blood lipids. From a nutritional point of view, besides the major α-linolenic acid source that is rapeseed oil, the classification makes some interesting sources to stand out. They contain either mainly α-linolenic acid (camelin, linseed and perilla) or both essential fatty acids as α-linolenic and linoleic acids (purslane, chia, salicorna and sea buckthorn seeds). Moreover, this collection is an interesting tool for new designed food products with a better lipid composition.

Keywords : vegetable sources, blood lipids, fatty acids