THE MONOUNSATURATED FATTY ACID FROM AVOCADO IN THE CONTROL OF DYSLIPIDEMIA
Keywords:
fatty acids, monounsaturated, hyperlipidemia, diet, avocadoAbstract
Avocado, a native fruit from the American continent, is a rich source of the monounsaturated fatty acid - oleic acid (18:1 n-9). Monounsaturated fatty acids have been extensively studied due to their important effects on the prevention and treatment of dyslipidemia, which is intimately related to the development of cardiovascular and coronary diseases. In this review, results of recent researches demonstrating the beneficial effects of avocado are presented. These effects include decrease in serum total cholesterol, triglycerides and low density lipoproteins, and increase is high density lipoprotein in hypercholesterolemic individuals, suggesting an advantage over carbohydrate rich hypolipidic diets. In diabetic patients, the avocado diet decreased blood glucose levels. These data, although limited, indicate the potential of this fruit in the treatment of dyslipidemia and as an alternative source of oleic acid in the diet.
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