Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans

Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans Jaakko Mursu 1, Sari Voutilainen, Tarja Nurmi, Tiina H Rissanen, Jyrki K Virtanen, Jari Kaikkonen, Kristiina Nyyssönen, Jukka T Salonen Affiliations expand PMID: 15454274 DOI: 10.1016/j.freeradbiomed.2004.06.002 Abstract Cocoa powder is rich in polyphenols and, thus, may contribute to the reduction of lipid peroxidation. Our aim was to study the effects of long-term ingestion of chocolate, with differing amounts of polyphenols, on serum lipids and lipid peroxidation ex vivo and in vivo. We conducted a 3 week clinical supplementation trial of 45 nonsmoking, healthy volunteers. Participants consumed 75 g daily of either white chocolate (white chocolate, WC group), dark chocolate (dark chocolate, DC group), or dark chocolate enriched with cocoa polyphenols (high-polyphenol chocolate, HPC group). In the DC and HPC groups, an increase in serum HDL cholesterol was observed (11.4% and 13.7%, respectively), whereas in the WC group there was a small decrease (-2.9%, p < 0.001). The concentration of serum LDL diene conjugates, a marker of lipid peroxidation in vivo, decreased 11.9% in all three study groups. No changes were seen in the total antioxidant capacity of plasma, in the oxidation susceptibility of serum lipids or VLDL + LDL, or in the concentration of plasma F2-isoprostanes or hydroxy fatty acids. Cocoa polyphenols may increase the concentration of HDL cholesterol, whereas chocolate fatty acids may modify the fatty acid composition of LDL and make it more resistant to oxidative damage. Similar articles Polyphenol-rich phloem enhances the resistance of total serum lipids to oxidation in men. Mursu J, Voutilainen S, Nurmi T, Helleranta M, Rissanen TH, Nurmi A, Kaikkonen J, Porkkala-Sarataho E, Nyyssönen K, Virtanen JK, Salonen R, Salonen JT. J Agric Food Chem. 2005 Apr 20;53(8):3017-22. doi: 10.1021/jf048448x. PMID: 15826053 Clinical Trial. Chocolate is a powerful ex vivo and in vivo antioxidant, an antiatherosclerotic agent in an animal model, and a significant contributor to antioxidants in the European and American Diets. Vinson JA, Proch J, Bose P, Muchler S, Taffera P, Shuta D, Samman N, Agbor GA. J Agric Food Chem. 2006 Oct 18;54(21):8071-6. doi: 10.1021/jf062175j. PMID: 17032011 Cacao, cocoa, chocolate: What are the differences, and do they matter? Ashley Brantleyfor BlueCross BlueShield of Tennessee Some types of chocolate have health benefits, but the details matter. We all want to believe chocolate is good for us, but does science really prove it’s true? In short, yes — some kinds of chocolate have health benefits. But the details matter. What is chocolate? Chocolate comes from the tropical cacao tree. The cacao bean, the rawest form of chocolate, can be harvested and consumed directly (cacao), roasted and turned into powder (cocoa) or made into chocolate. The key thing to remember: Studies that tout the health benefits of chocolate often are referring to chocolate that has properties closer to raw cacao, and rarely apply to the average store-bought chocolate bar. From left to right: cacao bean, cacao nib, cocoa powder and chocolate. What’s the difference between cacao and cocoa? Cacao and cocoa look the same; the difference is how they’re processed. Cacao is raw while cocoa has been heated. Cacao and cocoa are also more bitter in taste, which is why many people opt for chocolate instead. Here’s a breakdown of all three forms and the health benefits of each. CACAO (unroasted) Full bean forms Cacao beans: Whole, raw bean. Cacao nibs: Beans that have been cut into edible pieces. These look like chocolate chips but contain all the same nutrients of cacao (fiber, fat, protein). Cacao paste: Made from cacao nibs that have been slowly heated to preserve nutrients, cacao paste usually comes melted into a bar. Raw cacao is full of antioxidants, which help lower chemicals that can damage the body. It is rich in magnesium, which helps keep bones strong and regulates blood pressure and heart rhythm. Partial bean forms Cacao butter: The outer lining of a bean, cacao butter is white and has a rich, fatty texture. Cacao powder: Made from cold-pressed, unroasted cocoa beans, cacao powder is made by removing the fat but leaving the live enzymes intact. Cacao powder is higher in calories and fiber than cocoa powder because the nutrients and fats are still present. In turn, it is a good source of monounsaturated fats — aka “good fats” — as well as fiber and protein. COCOA (roasted) Powder Cocoa powder: Dry solid remains of roasted cacao beans once the butter is removed. Because cocoa powder is roasted at high temperatures, the molecular structure of the bean changes, reducing its enzyme content and slightly lowering its nutritional value. Cocoa powder mix: The product most likely to be found on a grocery store shelf, cocoa powder mix is cocoa powder plus additional sugar and fat. Chocolate Chocolate liquor: Pure cocoa in solid or semisolid form that contains both cocoa solids and cocoa butter. Chocolate liquor is the same thing as unsweetened chocolate. Dark chocolate (bittersweet, semisweet): Chocolate liquor plus cocoa butter and sugar. Milk chocolate: Chocolate liquor plus milk powder or condensed milk. White chocolate: No cocoa solids; just cocoa butter, sugar and milk. Recent studies have shown that cocoa and dark chocolate may have cardiovascular benefits and may help prevent age-related cognitive decline, improving attention, brain processing speed and working memory. Both are high in flavonoids — plant-based substances that have anti-inflammatory and antioxidant effects. These can improve brain blood flow, oxygen levels and nerve function. Milk chocolate has much lower levels of nutrients and antioxidants, and white chocolate has even less because it contains no cocoa solids. Overall, the rule of thumb is if you’re more focused on nutrients and antioxidants, choose cacao; but if you want fewer calories and some antioxidants, choose cocoa powder or darker chocolate. Whatever you buy, be sure to watch the amount of fat and sugar that’s been added. COCOA VS CHOCOLATE POWDER – How Are They Different? Cocoa Powder and Chocolate have been often used interchangeably, but are they really the same? Short answer: NO. Read on to find out more. Cocoa and chocolate are often misunderstood by people for being the same products. Though they may come from the same ‘family’, they are not quite the same as you think. Whatever is inside them and how they are made, it all boils down to the details that differentiate these two siblings. Worker holding a handful of cocoa beans How Is COCOA & CHOCOLATE Different? Cocoa powder is made from roasted and ground cacao beans, processed at high temperature. The beans are harvested, fermented, and dried. These must be roasted and ground into a fine powder. The final step in this processing includes pressing out most of their oils (cocoa butter) which gives us the result of – Natural Cocoa Powder! Some cocoa powders have all of the cocoa butter removed, resulting in a powder that is primarily made up of finely ground solids. Other manufacturers allow some butter to remain, yielding a more rich and fattier product while some retain as much as 25%. Interestingly, the nutritional value of both cocoa and chocolate is actually affected by the amount of cocoa butter present. Since there is little to no cocoa butter found in cocoa, cocoa is considered to be a healthier product because it has fewer calories, fat, sugar, and is full of antioxidants! Chocolate powder, on the other hand,is the last product of cocoa, which combines cocoa powder and other ingredients such as sugar, creamer, and etc to create the desired chocolate we all love. The form that it comes with can vary from unsweetened to milk-based powders but with one main difference – the percentage of cocoa content present. However, they all served with one common goal: making our favourite sweet treat even better than ever before! In short, chocolate powder is a form of cocoa that has been processed in such a way to produce an end-product ready for consumption. Cocoa powder on the other hand, isn’t as refined and is not suitable to be consumed directly. Millilitre Hot Chocolate Divine Sachet (30g x 12pkt) Millilitre Hot Chocolate Divine Sachet (30g x 12pkt) RM35.90 Select options Dark Chocolate Drinks 55% Cocoa 250g 55% Cocoa Dark Chocolate Powder From RM8.90 Select options Cocoa : Dutch Processed or Natural? Cocoa powder is normally processed in two variations: Dutch-process or natural. Dutch-processed cocoa has been treated with an alkaline solution to neutralize the cocoa’s acidity, which bumps up the pH to between 6.8to 8.1. This results in mellowing out any sharp notes in flavour and a darker colour. In contrast, natural cocoa is not chemically treated with alkali, which gives it a lighter colour and acidic pH. To sum up, the main difference between the two variations lies in the acidity and pH levels. Is Innovation Killing our Romance with Chocolate? - IP.com Dutch Process Hydraulic Press Credit : www.ip.com When to use COCOA and when to use CHOCOLATE “Should I use Cocoa powder or Chocolate powder for baking?” “Should I use Cocoa powder or Chocolate powder for drinking?” Ah yes, the one-million-dollar question, which is also one thing most Malaysians have been using for the wrong reasons, unknowingly. With so many options presented in store and each with its own unique flavour profile, it can be daunting to decide which to use for what purpose. Fret not, we’re here to answer you! For a quick and easy way to make your own chocolate beverage from the comfort of your home, chocolate powder is usually more preferable. Unlike cocoa powder, a semi-finished product that still requires additional effort to add on other ingredients just to make a cup of chocolate drink, chocolate powder doesn’t. It is readily mixed and crafted in the ratio of other ingredients, so all you need to do is adding hot water for an instant mix-in. As easy as it sounds, a consistent and seductively rich chocolate beverage is ready for you to indulge in! For baking, it can be a little tricky. When you compare cakes made with cocoa powder and cakes made with chocolate powder, the texture and flavour can differ significantly. But of course, there’s always the more ideal choice. It’s almost always a better idea to use cocoa powder to achieve that tender and intensely flavoured chocolate cake. This is because cocoa butter is removed from cocoa powder and with the lack of fats, it makes for lighter breads while still adding that rich chocolate-y flavour that we love so much! So, if you want your brownies or chocolate cakes to taste extra chocolate-y and cake-y, cocoa powder’s your answer when it comes to baking. In short, it is recommended to use pure cocoa powder for baking, whereas chocolate powder for an awesome cup of chocolate drink. Cocoa powder and cacao beans on concrete background. With our few tips and your imagination, you can create warm, comforting homemade chocolate beverages and cakes just the way you like – the right way! Chocolate powder is often confused for cocoa powder, but thankfully we’re here to clear all of that up for you! Chocolate powder is originally from cocoa and is processed with other ingredients; in contrary, Cocoa powder is deemed as the more pure and natural form of chocolate, with no other ingredients added. There are plenty of chocolate product selections to choose from and the most significant difference between them is their cocoa content. For people who are more focused on health benefits or natural foods, go for higher cocoa products. One wonderful thing about higher cocoa content product is its flexibility in allowing you to alter the taste by adding more sugar or milk if you find it too intense. What's the Difference Between Cocoa and Cacao Powder? November 01, 2019 Isn't it all just chocolate? If you've ever spent a minute or two browsing the candy aisle at the grocery store (guilty) then you've probably noticed the terms "cocoa" and "cacao" floating around on different chocolate bar labels with varying percentages. Besides a few vowels, is there any difference between these two terms? Turns out there's quite a few differences between the two, but there's one thing they have in common: chocolate. To learn the difference between cocoa and cacao powder, you first need to look at how they're processed. Cocoa beans, nibs, and powder measuring cups Photo by Getty Images Cocoa vs. Cacao You're probably more familiar with cocoa powder, as it's commonly used for baking chocolate cakes or brownies. But cacao is rising in popularity as people begin to shift towards more natural and vegan diets. So what's the difference? The answer is in the heat. Cocoa powder and cacao powder are very similar, the only difference being that cocoa is processed at a much higher temperature (and often packaged cocoa contains added sugar and dairy). Both start out as beans from the cacao plant (confusing, right?), which are separated from the fatty part known as cocoa butter. At harvest, cacao beans are fermented to develop flavor and texture. So, cacao powder is made from fermented beans that have not been roasted. They are processed at low temperatures and then milled into a powder. The result is a powder that's bitter in taste and higher in nutritional content. Cocoa powder on the other hand is made from beans that are both fermented and roasted, and then processed at a much higher temperature. The result is a less bitter, slightly darker powder that has lost some of its nutritional value. Cacao powder is often packaged as vegan, as it has been minimally processed with no additives. And we can't forget about cacao nibs - the dried and fermented pieces of cacao beans that are often used as a topping for baked goods. Hershey's Cocoa Powder and Viva Naturals Cacao Powder Photo by Amazon Health Benefits of Cacao Cacao products are rich in disease-fighting plant compounds including flavanols, which have antioxidant, heart-protective, and anti-cancer properties. It's also a good source of iron, fiber, and magnesium. However, these benefits can be lost during processing. Choosing products that are unsweetened, like cacao nibs, can help you to minimize the calorie and sugar-intake that comes with more processed products. While you can substitute cacao powder for cocoa powder, you will lose some of the antioxidants during the baking process and the flavor will be more bitter-so it's probably best to stick with cocoa powder for baking endeavors. However, consider using it in smoothies, or add raw cacao nibs to trail mix and other uncooked creations. More Ways to Use Cacao 1. Yogurt Bark This clean-eating snack uses cacao nibs as a healthy alternative to processed chocolate. Recipe creator mumofsix says, "Yogurt bark is the healthiest treat around! Spread your favorite yogurt on a tray, top with your favorite fruits, dark chocolate bits, nuts, seeds, and more -- then freeze. That's it!" Yogurt Bark Healthy snacking for the whole family! Get creative with this recipe and use the yogurt bark as a blank canvas for your favorite combination of toppings. Anything from fresh berries to chopped dark chocolate or nuts works, and the hardest part is waiting for the bark to freeze! 2. Healthy Hot Cocoa Cacao powder takes the guilt out of this classic holiday drink. Reviewer Denise Batchelor describes it as "a healthy chocolate drink ! Very yummy!" Healthy Hot Cocoa Photo by Paula 3. Banana Cacao Muffins Recipe creator Emily Wong says, "This recipe is super simple and super health-conscious, but it tastes delicious and is great for breakfast and snacks on the go!" Cocoa butter Cocoa butter Cocoa butter p1410148.JPG Raw cocoa butter Fat composition Saturated fats Total saturated 57–64%: stearic acid (24–37%), palmitic acid (24–30%), myristic acid, (0–4%), arachidic acid (1%), lauric acid (0–1%) Unsaturated fats Total unsaturated 36–43% Monounsaturated 29–43%: oleic acid (29–38%), palmitoleic acid (0–2%) Polyunsaturated 0–5%: linoleic acid (0–4%), α-Linolenic acid (0–1%) Properties Food energy per 100 g (3.5 oz) 3,699 kilojoules (884 kcal)[1] Melting point 34.1 °C (93.4 °F), 35–36.5 °C (95.0–97.7 °F) Solidity at 20 °C (68 °F) solid Refractive index 1.44556–1.44573 Iodine value 32.11–35.12, 35.575 Acid value 1.68 Saponification value 191.214, 192.88–196.29 Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals.[2] Cocoa butter has a cocoa flavor and aroma. Its melting point is just below human body temperature. Contents 1 Extraction and composition 1.1 Adulterants 2 Substitutes 3 Uses 3.1 Personal care 4 Physical properties 5 References Extraction and composition The main constituent of cocoa butter is the triglyceride (fat) derived from palmitic acid, stearic acid, and oleic acid. Cocoa butter is obtained from whole cocoa beans. For use in chocolate manufacture, the beans are fermented before being dried. The beans are then roasted and separated from their hulls to produce cocoa nibs.[3] About 54–58% of the cocoa nibs is cocoa butter. The cocoa nibs are ground to form cocoa mass, which is liquid at temperatures above the melting point of cocoa butter and is known as cocoa liquor or chocolate liquor. Chocolate liquor is pressed to separate the cocoa butter from the non-fat cocoa solids.[4] Cocoa butter is sometimes deodorized to remove strong or undesirable tastes.[5] Cocoa butter contains a high proportion of saturated fats as well as monounsaturated oleic acid, which typically occurs in each triglyceride. The predominant triglycerides are POS, SOS, POP, where P = palmitic, O = oleic, and S = stearic acid residues.[6][7][8][9] Cocoa butter, unlike non-fat cocoa solids, contains only traces of caffeine and theobromine.[10] Typical fatty acid composition (%)[11] Fatty acid Percentage Arachidic acid (C20:0) 1.0% Linoleic acid (C18:2) 3.2% Oleic acid (C18:1) 34.5% Palmitic acid (C16:0) 26.0% Palmitoleic acid (C16:1) 0.3% Stearic acid (C18:0) 34.5% Other Fatty Acids 0.5% Adulterants Some food manufacturers substitute less expensive materials in place of cocoa butter. Several analytical methods exist for testing for diluted cocoa butter. Adulterated cocoa butter is indicated by its lighter color and its diminished fluorescence upon ultraviolet illumination. Unlike cocoa butter, adulterated fat tends to smear and have a higher non-saponifiable content.[12] Substitutes Cocoa butter is becoming increasingly costly.[13][14] Substitutes have been designed to use as alternatives. In the United States, 100% cocoa butter must be used for the product to be called chocolate. The EU requires that alternative fats not exceed 5% of the total fat content.[11] Substitutes include: coconut, palm,[11] soybean, rapeseed, cottonseed and illipe oils; and shea butter, mango kernel fat[15] and a mixture of mango kernel fat and palm oil,[16] and PGPR. Uses Cocoa butter is a major ingredient in practically all types of chocolates (white chocolate, milk chocolate, and dark chocolate). This application continues to dominate consumption of cocoa butter. Pharmaceutical companies use cocoa butter's physical properties extensively. As a nontoxic solid at room temperature that melts at body temperature, it is considered an ideal base for medicinal suppositories.[17] Personal care For a fat melting around body temperature, cocoa has good stability. This quality, coupled with natural antioxidants, prevents rancidity – giving it a storage life of two to five years.[18] The velvety texture, pleasant fragrance and emollient properties of cocoa butter have made it a popular ingredient in products for the skin, such as soaps and lotions. Physical properties Fermenting cocoa beans on a farm east of Honiara, the capital of the Solomon Islands. Cocoa butter typically has a melting point of around 34–38 °C (93–101 °F), so chocolate is solid at room temperature but readily melts once inside the mouth. Cocoa butter displays polymorphism, having different crystalline forms with different melting points. Conventionally the assignment of cocoa butter crystalline forms uses the nomenclature of Wille and Lutton[19] with forms I, II, III, IV, V and VI having melting points 17.3, 23.3, 25.5, 27.5, 33.8 and 36.3 °C, respectively. The production of chocolate aims to crystallise the chocolate so that the cocoa butter is predominantly in form V, which is the most stable form that can be obtained from melted cocoa butter. (Form VI either develops in solid cocoa butter after long storage, or is obtained by crystallisation from solvents). A uniform form V crystal structure will result in smooth texture, sheen, and snap. This structure is obtained by chocolate tempering. Melting the cocoa butter in chocolate and then allowing it to solidify without tempering leads to the formation of unstable polymorphic forms of cocoa butter. This can easily happen when chocolate bars are allowed to melt in a hot room and leads to the formation of white patches on the surface of the chocolate called fat bloom or chocolate bloom.[3] References "Cocoa butter amounts converter". Convert-to.com. Retrieved 3 November 2016. "Cocoa butter". Encyclopædia Britannica. July 1998. Retrieved 10 September 2007. Industrial Chocolate Manufacture and Use, 4th Edition, ed S.T. Beckett, Chapter 12, G. Talbot "Cocoa butter pressing". The Grenada Chocolate Company. Archived from the original on 6 October 2007. The Nibble. "The World's Best White Chocolate Page 3: Percent Cacao & Cocoa Butter". Retrieved 3 March 2009. Lonchampt, P.; Hartel Richard, W. (2004). "Fat bloom in chocolate and compound coatings". European Journal of Lipid Science and Technology. 106 (4): 241–274. doi:10.1002/ejlt.200400938. "Composition of the Cocoa Bean". Hershey Center for Health & Nutrition. Retrieved 20 November 2012. Liendo, Rigel; Padilla, Fanny C.; Quintana, Agricia (November 1997). "Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cacao L.". Food Research International. 30 (9): 727–731. doi:10.1016/S0963-9969(98)00025-8. PMID 11048595. El-Saied, Hani M.; Morsi, M. K.; Amer, M. M. A. (June 1981). "Composition of cocoa shell fat as related to cocoa butter". Zeitschrift für Ernährungswissenschaft. 20 (2): 145–151. doi:10.1007/BF02021260. PMID 7269661. "USDA nutrient database". Nal.usda.gov. 5 October 2016. Archived from the original on 3 March 2015. Retrieved 3 November 2016. Frank, Jill (24 October 2014). "Cocoa Butter Alternatives in Chocolate". Prospector. Thomas, Alfred (2002). "Fats and Fatty Oils". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a10_173. ISBN 978-3-527-30673-2. "Cocoa butter prices, bean futures soar". www.foodbusinessnews.net. Retrieved 27 February 2019. Moriarty, Andrew. "Cocoa Price: The full story behind the cocoa bean price increase". www.mintecglobal.com. Retrieved 10 March 2022. Van Pee, Walter M.; Boni, Luc E.; Foma, Mazibo N.; Hendrikx, Achiel (1981). "Fatty acid composition and characteristics of the kernel fat of different mango (Mangifera indica) varieties". Journal of the Science of Food and Agriculture. 32 (5): 485–488. doi:10.1002/jsfa.2740320510. Sonwai, Sopark; Kaphueakngam, Phimnipha; Flood, Adrian (2012). "Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent". Journal of Food Science and Technology. 51 (10): 2357–69. doi:10.1007/s13197-012-0808-7. PMC 4190219. PMID 25328175. Chew, Norma (24 November 2011). "What Are The Benefits of Cocoa Butter?". LiveStrong. Retrieved 20 November 2012. Skrzypiec, Author Marcin (12 January 2016). "Can Cocoa Powder Go Bad?". Can It Go Bad?. Retrieved 10 March 2022. {{cite web}}: |first= has generic name (help) Wille, R. L.; Lutton, E. S. (1966). "Polymorphism of cocoa butter". Journal of the American Oil Chemists' Society. 43 (8): 491–6. doi:10.1007/BF02641273. PMID 5945032. Properties of vegetable oils[19][20] Type Processing treatment[21] Saturated fatty acids Monounsaturated fatty acids Polyunsaturated fatty acids Smoke point Total[19] Oleic acid (ω-9) Total[19] α-Linolenic acid (ω-3) Linoleic acid (ω-6) ω-6:3 ratio Avocado[22] 11.6 70.6 52–66[23] 13.5 1 12.5 12.5:1 250 °C (482 °F)[24] Brazil nut[25] 24.8 32.7 31.3 42.0 0.1 41.9 419:1 208 °C (406 °F)[26] Canola[27] 7.4 63.3 61.8 28.1 9.1 18.6 2:1 238 °C (460 °F)[26] Coconut[28] 82.5 6.3 6 1.7 175 °C (347 °F)[26] Corn[29] 12.9 27.6 27.3 54.7 1 58 58:1 232 °C (450 °F)[30] Cottonseed[31] 25.9 17.8 19 51.9 1 54 54:1 216 °C (420 °F)[30] Flaxseed/linseed[32] 9.0 18.4 18 67.8 53 13 0.2:1 107 °C (225 °F) Grape seed 10.5 14.3 14.3 74.7 – 74.7 very high 216 °C (421 °F)[33] Hemp seed[34] 7.0 9.0 9.0 82.0 22.0 54.0 2.5:1 166 °C (330 °F)[35] Olive[36] 13.8 73.0 71.3 10.5 0.7 9.8 14:1 193 °C (380 °F)[26] Palm[37] 49.3 37.0 40 9.3 0.2 9.1 45.5:1 235 °C (455 °F) Peanut[38] 16.2 57.1 55.4 19.9 0.318 19.6 very high 232 °C (450 °F)[30] Rice bran oil 25 38.4 2.2 34.4[39] 15.6 232 °C (450 °F)[40] High-oleic safflower oil[41] 7.5 75.2 75.2 12.8 0 12.8 very high 212 °C (414 °F)[26] Sesame[42] ? 14.2 39.7 39.3 41.7 0.3 41.3 138:1 Soybean[43] partially hydrogenated 14.9 43.0 42.5 37.6 2.6 34.9 13.4:1 Soybean[44] 15.6 22.8 22.6 57.7 7 51 7.3:1 238 °C (460 °F)[30] Walnut oil[45] unrefined 9.1 22.8 22.2 63.3 10.4 52.9 5:1 160 °C (320 °F)[46] Sunflower[47] 8.99 63.4 62.9 20.7 0.16 20.5 very high 227 °C (440 °F)[30] Cottonseed[48] hydrogenated 93.6 1.5 0.6 0.2 0.3 1.5:1 Palm[49] hydrogenated 88.2 5.7 0 The nutritional values are expressed as percent (%) by mass of total fat. Uses Oleic acid is used as a component in many foods, in the form of its triglycerides. It is a component of the normal human diet, being a part of animal fats and vegetable oils. Oleic acid as its sodium salt is a major component of soap as an emulsifying agent. It is also used as an emollient.[50] Small amounts of oleic acid are used as an excipient in pharmaceuticals, and it is used as an emulsifying or solubilizing agent in aerosol products.[51] Niche uses Oleic acid is used to induce lung damage in certain types of animals for the purpose of testing new drugs and other means to treat lung diseases. Specifically in sheep, intravenous administration of oleic acid causes acute lung injury with corresponding pulmonary edema.[52] Oleic acid is used as a soldering flux in stained glass work for joining lead came.[53] Nanoparticles Oleic acid is widely used in the solution phase synthesis of nanoparticles, functioning as a kinetic knob[clarification needed] to control the size and morphology of nanoparticles.[54][55] Health effects Oleic acid is the topmost monounsaturated fat in the human diet.[56] Monounsaturated fat consumption has been associated with decreased low-density lipoprotein (LDL) cholesterol, and possibly with increased high-density lipoprotein (HDL) cholesterol.[57] Oleic acid may be responsible for the hypotensive (blood pressure reducing) effects of olive oil that is considered a health benefit.[58] A 2017 review found that diets enriched in oleic acid are beneficial for regulating body weight.[59] The FDA has approved a health claim on reduced risk of coronary heart disease for high oleic (> 70% oleic acid) oils.[60] Some oil plants have cultivars bred to increase the amount of oleic acid in the oils. In addition to providing a health claim, the heat stability and shelf life may also be improved, but only if the increase in monounsaturated oleic acid levels correspond to a substantial reduction in polyunsaturated fatty acid (especially α-Linolenic acid) content.[61] When the saturated fat or trans fat in a fried food is replaced with a stable high oleic oil, consumers may be able to avoid certain health risks associated with consuming saturated fat and trans fat.[62][63]