Influence of palm oil (Elaesis guineensis) on health

In recent times there has been a growing research interest in palm oil, one of the major edible plant oils in the tropical countries, because of the l ink between dietary fats and coronary heart disease. Obtained from a tropic al plant, Elaesis guineensis, it has a polyunsaturated fatty acid/saturated fatty acid ratio close to unity and a high amount of antioxidant vitamin A precursors and vitamin E. Palm oil is consumed in the fresh state and/or a t various levels of oxidation. Feeding experiments in various animal specie s and humans have highlighted the beneficial role of fresh palm oil to heal th. These benefits include reduction in the risk of arterial thrombosis and atherosclerosis, inhibition of cholesterol biosynthesis and platelet aggre gation, and reduction in blood pressure. However, a considerable amount of the commonly used palm oil is in the oxidized state which possesses potenti al dangers to the physiological and biochemical functions of the body. Oxid ation is as a result of processing the oil for various culinary purposes. S tudies have revealed that relative to fresh palm oil, oxidized palm oil ind uces an adverse plasma lipid profile, free fatty acids, phospholipids and c erebrosides. Additionally, oxidized palm oil induces reproductive toxicity and organotoxicity particularly of the kidneys, lungs, liver and heart. Ava ilable evidence suggests that at least part of the oxidized oil impact on h ealth reflects generation of toxicants due to oxidation. The reduction of t he dietary level of oxidized oil and/or the level of oxidation may reduce t he health risk associated with consumption of oxidized fats.