Key components and multiple health functions of avocado oil: A review

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-10-04 DOI:10.1016/j.jff.2024.106494

Xinyue Lin , Zongjun Li

引用次数: 0

Abstract

Background

Avocado oil is an emerging health oil, which has attracted much attention in recent years due to its unique nutritional value and extensive health benefits.

Methods

This paper integrated the latest information on the nutritional composition and health benefits of avocado oil, through in-depth analysis, to clarify the rich nutrients in avocado oil and its positive effects on human health.

Objective

This paper aims to present a comprehensive and profound understanding of the framework of avocado oil.

Conclusion

Avocado oil is a nutritious cooking oil with multiple health benefits. In the future, the specific mechanism of its health benefits can be studied by multi-omics methods.

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牛油果油的主要成分和多种保健功能：综述

背景牛油果油是一种新兴的保健油，因其独特的营养价值和广泛的保健功效近年来备受关注。方法本文通过深入分析，整合了牛油果油营养成分和保健功效的最新信息，阐明了牛油果油中丰富的营养成分及其对人体健康的积极作用。结论牛油果油是一种营养丰富的食用油，具有多种保健功效。今后，可通过多组学方法研究其保健功效的具体机制。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.