non solo per il fatto di eta, ma anche per la funzione dei olii vegetali idrogenizzati
Citazione:...
Gamma-linolenic acid (GLA) is the second fatty acid in the omega-6 family. It has 18 carbons and three double bonds (with the first double bond positioned six carbons from the end). The third fatty acid in the omega-6 family is dihomo-gamma-linolenic acid (DGLA) with 20 carbons and three double bonds. Next comes arachidonic acid (AA) with 20 carbons and 4 double bonds. The Series 1 prostaglandins are made out of DGLA and the Series 2 prostaglandins are made out of AA. Thus, GLA is an important transition product for the production of these prostaglandins.
GLA is found in small amounts in organ meats and in certain seed oils such as evening primrose oil, borage oil, and black currant oil. Hemp oil also contains GLA but this oil has no history of consumption by humans. The percentages of GLA in these specialty oils are as follows:
Evening Primrose Oil 10%
Black Currant Oil 17%
Borage Oil 23%
These three oils are available in capsule form. The body needs an enzyme called delta-6 desaturase (D6D) to transform linoleic acid into GLA. Under normal conditions, most people make adequate amounts of D6D and hence the by-product GLA; however, a number of disease and deficiency conditions as well as components of the modern diet can interfere with the conversion of linoleic acid to GLA. Diabetics, for example, do not normally make adequate amounts of D6D and hence of GLA, nor do people with poor pituitary or thyroid function. Both malnutrition and overeating can interfere with D6D and inhibit the production of GLA. Trans fatty acids definitely inhibit the production of GLA as does overconsumption of sugar and alcohol.
....
http://www.westonaprice.org/knowyourfats/gamma-linolenic.html
Citazione:
Androgen action in many organs, such as prostate and skin, is dependent on the conversion of testosterone by 5 alpha-reductase to 5 alpha-dihydrotestosterone. 5 alpha-Dihydrotestosterone then binds to the androgen receptor to regulate specific gene expression. Inhibitors of 5 alpha-reductase are useful for the selective treatment of prostatic cancer, benign prostate hyperplasia, acne, baldness and female hirsutism, without affecting spermatogenesis, sexual behavior and smooth muscle growth, that do not require the conversion of testosterone to 5 alpha-dihydrotestosterone.
Liao S
Ben May Institute, Department of Biochemistry and Molecular Biology, University of Chicago, Illinois 60637, USA.
J Formos Med Assoc 1994 Sep; 93 (9): 741-51
Citazione:http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=1637346&query_hl=12
http://www.pubmedcentral.gov/picrender.fcgi?artid=1132824&blobtype=pdf
Citazione:
The relative inhibitory potencies of unsaturated fatty acids are, in decreasing order: gamma-linolenic acid greater than cis-4,7,10,13,16,19-docosahexaenoic acid = cis-6,9,12,15-octatetraenoic acid = arachidonic acid = alpha-linolenic acid greater than linoleic acid greater than palmitoleic acid greater than oleic acid greater than myristoleic acid.
Citazione:Trans Fat Overview
Trans fat label
Effective Jan. 1, 2006, the Food and Drug Administration (FDA) requires food companies to list trans fat content separately on the Nutrition Facts panel of all packaged foods. Under this rule, consumers can see how much saturated fat, trans fat, and cholesterol are in the foods they choose. As food and beverage companies comply with the new labeling regulations, consumers will see nutrition labels listing any measurable (at least 0.5 gram per serving) amount of trans fat in a separate line in the total fat section under saturated fat. However, no “Percent Daily Value” (%DV) for trans fat is shown. This labeling requirement applies only to packaged food products, not foods served at restaurants. However, it is important to note that the FDA is extending the trans fat deadline for those companies who seek a petition. Therefore, consumers should be aware that just because they do not see trans fat on the label of the product, does not mean that the product is trans free
Trans fat (also called trans fatty acids) is formed when liquid vegetable oils go through a chemical process called hydrogenation, in which hydrogen is added to make the oils more solid. Hydrogenated vegetable fats are used by food processors because they allow longer shelf-life and give food desirable taste, shape, and texture.
The majority of trans fat can be found in shortenings, stick (or hard) margarine, cookies, crackers, snack foods, fried foods (including fried fast food), doughnuts, pastries, baked goods, and other processed foods made with or fried in partially hydrogenated oils. Some trans fat is found naturally in small amounts in various meat and dairy products. The FDA estimates that the average daily intake of trans fat in the U.S. population is about 5.8 grams or 2.6 percent of calories per day for individuals 20 years of age and older.
Evidence suggests that consumption of trans fat raises LDL (“bad”) cholesterol levels and lowers HDL (“good”) cholesterol levels, causing the arteries to become clogged and increasing the risk of developing heart disease and stroke.
Summary of Other Fats
Besides trans fat, there are these other types of fats: saturated fat, monounsaturated and polyunsaturated fats. Saturated fat is found in foods from animal sources and in a few plants. Foods high in saturated fat include fatty beef, veal, lamb, pork, lard, poultry fat, butter, cream, milk, cheese and other dairy products made from whole milk. These foods also contain dietary cholesterol. Foods from plants high in saturated fat include coconut oil, palm oil and palm kernel oil (often called tropical oils), and cocoa butter. On average, Americans consume approximately four-to-five times as much saturated fat as trans fat in their diet.
Polyunsaturated fats are found primarily in oils from plants, including safflower, sesame and sunflower seeds, corn and soybeans, many nuts and seeds and their oils, as well as fatty fish such as salmon. Sources of monounsaturated fats include canola, olive and peanut oils, and avocados.
Saturated fat, trans fat, and dietary cholesterol raise LDL (“bad”) cholesterol levels in the blood. Monounsaturated fats and polyunsaturated fats do not raise LDL cholesterol and are beneficial when consumed in moderation.
AHA Recommendation
The American Heart Association supports the new nutrition labeling requirement and urges consumers to read food nutrition labels before making purchases. The intake of trans fat as well as saturated fat and cholesterol should be as low as possible while consuming a nutritionally adequate diet.
http://www.americanheart.org/presenter.jhtml?identifier=4776
] anche perchè l'ho inondato di un infinità di sostanze e in particolare dell'alcool delle lozioni per cui credo che si sia perlomeno ubriacato[