288 Pages
    by AOCS Publishing

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    Useful to nutritionists, physicians, and public health professionals as well as food scientists and technologists, and process engineers, this book reviews the metabolism and health benefits as well as international safety and regulatory information of diacylglycerol oils. The book contains long-term clinical studies diacylglycerols' effects on energy expenditure, obesity, cholesterol, and sugar levels in patients. It also reviews physicochemical properties, application technologies, and processing of diacylglycerol-containing foods.


    Part 1 Overview


    Takuji Yasukawa and Yoshihisa Katsuragi

    Part II Metabolism

    Section A Digestion and Absorption

    Digestion and Absorption of Glycerides

    Armand B. Christophe

    Digestion and Absorption of Diacylglycerol

    Hiroyuki Watanabe and Ichiro Tokimitsu

    Section B Influence on the Utilization of Lipids for Energy Metabolism

    Activation of Lipid Metabolism and Energy Expenditure by Dietary Diacylglycerol

    Takatoshi Murase and Shuichi Kimura

    The Effect of Diacylglycerols on Energy Expenditure and Substrate Utilization in Humans

    Brent D. Flickinger

    Part III Health Benefits

    Section A Influence on Postprandial Lipid

    Fate of Hydrolysis Products Originating from Diacylglycerol and Triacylglycerol in the Intestine

    Ikuo Ikeda and Te ruyoshi Yanagita

    Suppressive Effects of Diacylglycerol Oil on Postprandial Serum Triglyceride Elevation in Animals

    Naohiro Gotoh and Hiroyuki Shimasaki

    Influence of Diacylglycerol Oil on Postprandial Serum Increase in

    Triglyceride and Remnant Lipoproteins in Humans

    Norio Tada

    Section B Prevention of Obesity

    Antiobesity Effect of Long-Term Consumption of Dietary Diacylglycerol in Experimental Animal Models

    Tadashi Hase and Hiroshige Itakura

    Clinical Studies Evaluating the Benefits of Diacylglycerol for Managing Excess Adiposity

    Kevin C. Maki, Noboru Matsuo, and Mary R. Dicklin

    Long- Term Clinical Studies of Ad Libitum Diaclyglycerol Consumption in Subjects in a Free-Living Environment

    Koichi Yasunaga, Hideto Takase, and Kenta Mori

    Section C Lifestyle-Related Disease

    Long- Term Ingestion of Diacylglycerol Oil Reduces Fasting Serum Triglyceride Levels in Diabetic Patients with Hypertriglyceridemia

    Kunio Yamamoto and Hideki Asakawa

    Phytosterols in Diacylglycerol Versus Triacylglycerol Improve Serum Cholesterol and Atherosclerosis Levels

    Shinichi Meguro

    Studies of Ad Libitum Ingestion of Phytosterol- Enriched Diacylglycerol Oil

    Masao Takeshita and Shinichiro Saito

    Efficacy and Safety of the Combined Use of Diacylglycerol Oil with Other Cholesterol-Lowering Agents

    Takeshi Yamashita, Masao Takeshita, Takuji Yasukawa, and Haruo Nakamura

    Part IV Regulatory Status and Safety

    Current Regulatory Status of Diacylglycerol Oil in North America, the European Union, Latin America, Australia/New Zealand, and Japan

    Mark W. Empie

    Safety Aspects of Diacylglycerol Oil

    Joseph F. Borzelleca, Walter Glinsmann, and Elke Kennepohl

    Part V Physicochemical Properties and Application Technologies Physicochemical Properties of Diacylglycerol

    Yoshinobu Nakajima, Junichi Fukasawa, and Atsuko Shimada

    Cooking Oil: Cooking Properties and Sensory Evaluation

    Tsutomu Nishide, Masao Shimizu, Thomas R. Tiffany, Hisae Ogawa

    Oil in Water Foods: Mayonnaise and Salad Dressing

    Shigeru Kawai

    Water-in-Oil Type of Emulsion Foods: Margarine, Spreads, and Butter C ream

    Kenji Masui

    Application of Diacylglycerol Oil in Baked Goods, Nutritional Beverages/Bars, Sauces, and Gravies

    Dawn Sikorski

    Part VI Processing Technologies

    Manufacturing Process of Diacylglycerol Oil

    Takaaki Watanabe, Hiroaki Yamaguchi, Naoto Yamada, and Inmok Lee