Palm | Kelapa Sawit

If you are alive, healthy skin, you feel better. Your skin is a living, breathing organ and should be well maintained. As we age cell renewal slows and the skin begins to dry. Visit the old remedies of nature, plants and vegetables, ingredients, if you are looking for a quality product and personalized service. Applying moisturizer for hands and skin care of their elasticity and prevent premature aging of the skin. Some of the skinButter and nourishing oils, hand and body lotion are as follows:

• The Shea Butter: Forms a breathable, waterproof membrane and a leader in natural product moisture. Natural shea butter contains high amounts of vitamin A and E help repair skin damage. Shea butter is widely used to protect the skin against UV rays and skin softening and healing cracked and ancient known. It also provides some reliefitchy skin. Find natural shea butter ingredients, or use a natural filter to remove contaminants in the plant world is not refined shea butter is generally good. Refining, shea butter that is lighter and a nutty flavor or smoke. If you read the label the INCI (International Nomenclature of Cosmetic Ingredients) name, see Butyrospermum Parkin.

Vegetable Glycerin

· Cocoa Butter: A soothingComponents, reduces dryness and improves skin elasticity. Cocoa butter is a yellow vegetable fat most often used to soften the skin. These solid "at room temperature, but melts on contact with skin. The production of cocoa and cocoa butter in chocolate. E 'is known to prevent and reduce stretch marks, protect dry, chapped skin, helps skin Clearly irritated treatment wrinkles on the neck, mouth and grains, and adds a firming agent in skin careProducts. INCI name for Cocoa Butter Theobroma cacao.


· Oil Sunflower: Vitamin E provides over other vegetable oils and vitamins A and "smoothing property and hand creams and skin absorbs light, a great herbal oil massage very old. It softens and moisturizes the skin and recommended for dry, damaged skin and annual. INCI name for sunflower, HelianthusAnnuus.
• Jojoba (pronounced Ho Ho Ba), olive oil, grapeseed oil, avocado oil and almond oil with a hand cream and body bonus. Each has its own characteristics, which are positive on the skin. Jojoba oil is especially good for mature skin, while grapeseed oil is often recommended for oily skin and acne. Avocado oil penetrates the skin easily and is suitable for most of the skin with almond oil.

Other ingredients to note:
· Vegetable Glycerin: It skincare properties, which softens and soothes the skin. It is hygroscopic, which means it attracts moisture from the air, and supports the epidermis layer of skin to bind moisture to the outside. Mixtures of animal or vegetable . Rather, coconut oil, or glycerin from vegetable oils, palm oil. INCI name glycerin> Glycerol.
Emulsifying · Wax: If you have ever had a bottle of cream that can be purchased because of the amount absence or inadequacy of an emulsifier. hair care products in the oil and water, which was not an easy task. The addition of an emulsifier are connected to the oil and water, and a thickener. And creams for at least six different types of emulsifiers can be added, but I prefer vegetable emulsifierCera. Emulsifying wax oils, vegetable or mineral, so it is possible to buy the cream of the person seeking an application or oil platforms. INCI name for Emulsifying Wax NF, or emulsifying wax, Cetearyl Alcohol & Ceteareth 20th
Stearic · (Palm): Like Emulsifying wax stearic acid used as a thickener emulsify, bind, and stabilize lotions and body. Stearic acid is found naturally in animal fats and vegetable, butthrough hydrogenation to convert the final product. I prefer the stearic acid to 100% Palm derived, and substances added, emulsifiers or other means. The INCI name for stearic acid, stearic acid.

· Extracts of rosemary oil (ROE): Acts as a natural antioxidant, a natural preservative that reduces the rate of oxidation in oils that oxidize quickly and extends the life of the lotion. Natural materials, such as ROE shows antimicrobialActivities, but are generally not sufficient for his need for extra protection, and a broad-spectrum conservative. The INCI name of RE, Rosemary officinalis (rosemary) extract.

· Cosmocil CQ Optiphen: Some lotions and body butter contains no water, but most of the liquid and water-based preservatives to prevent bacterial products. Both CQ and Optiphen Cosmocil preferred because it is gentle and effectivePreservatives, no parabens and formaldehyde are not divided. Cosmocil CQ is commonly used in baby wipes and solutions for contact lenses. CQ INCI Cosmocil water polyaminopropyl biguanide and the INCI name is Optiphen phenoxyethanol, glycol Caprylyl. creams and lotions and some commercial businesses are sometimes filled with condoms to stay fresh for a long period. Without preservatives to prolong the life of the cream, and get rid of bacteria helpBut sometimes, a condom, and the problems of unhealthy skin used. Some commonly used preservatives or parabens or formaldehyde. Germaben (INCI: Propylene glycol, Diazolidinyl urea, Methylparaben, Propylparaben), Liquid Germall Plus (INCI: propylene glycol, diazolidinyl urea, carbamate, Iodopropynl) LiquaPar Optima (INCI: phenoxyethanol, methyl-isopropyl-paraben, isobutylparaben, Butylparaben ) and Phenonip (INCI: phenoxyethanol, methylparaben,Ethylparaben, butylparaben, propylparaben, isobutylparaben) parabens preservatives.

· Oil essential and fragrance oils: There is much controversy these days, phthalates, fragrance oils and creams, the body because most of the fragrance oils added. The U.S. Consumer Product Safety Commission (CPSC) recommends that the study did not assess the phthalates in toys and toy manufacturers remove phthalatessoft rattles and teethers, to continue his investigation. (Cpsc.gov /). The essential oils of herbs and flowers, of course, but there are some that are not used on the skin (eg clove oil). In addition, certain essential oils, avoiding the sun, and if you are pregnant. Some people, you smell of essential oils, or skin irritation.
If you see a product new skin care, try a small amount of the inner arm, if irritationrecommended. They are sensitive or irritation, use of space and vegetable oil, water and dry not to reduce irritation.
A good hand and body lotion on vegetable oils and butter, but not necessarily contain a large number of them. This is not for the rich ingredients to work. If the cream is flavored with essential oils or use unscented or scented with essential oils for you. They should not be a skin creamSticky and can easily be applied several times a day, if necessary, especially if you frequently wash their hands.
If you are looking for a quality product and personal care, research and read the label on the order of the list of ingredients is important. The ingredients are listed in descending order, if the first part of the hand and body cream, sunflower oil, for example, a greater quantity of oil, the otherIngredients.
African healers, shea butter for thousands of years and know the burns, stretch marks and drought for many years, the natural oils from the skin, because these vitamins, minerals, lipids and proteins. To quench your thirst, dry skin and skin young and healthy as you deserve, and that the nature and find moisturizing hand and body lotion is an old remedy.
Hand & Body Lotion - clears the thirst of the skin

Source here

Tropical Plant Fats: Palm Oil

A Fatal Case of Nutritionism

The concept of 'nutritionism' was developed by Dr. Gyorgy Scrinis and popularized by the food writer Michael Pollan. It states that the health value of a food can be guessed by the sum of the nutrients it contains. Pollan argues, I think rightfully, that nutritionism is a reductionist philosophy that assumes we know more about food composition and the human body than we actually do. You can find varying degrees of this philosophy in most mainstream discussions of diet and health*.

One conspicuous way nutritionism manifests is in the idea that saturated fat is harmful. Any fat rich in saturated fatty acids is typically assumed to be unhealthy, regardless of its other constituents. There is also apparently no need to directly test that assumption, or even to look through the literature to see if the assumption has already been tested. In this manner, 'saturated' tropical plant fats such as palm oil and coconut oil have been labeled unhealthy, despite essentially no direct evidence that they're harmful. As we'll see, there is actually quite a bit of evidence, both indirect and direct, that their unrefined forms are not harmful and perhaps even beneficial.

Palm Oil and Heart Disease

Long-time readers may recall a post I wrote a while back titled Ischemic Heart Attacks: Disease of Civilization (1). I described a study from 1964 in which investigators looked for signs of heart attacks in thousands of consecutive autopsies in the US and Africa, among other places. They found virtually none in hearts from Nigeria and Uganda (3 non-fatal among more than 4,500 hearts), while Americans of the same age had very high rates (up to 1/3 of hearts).

What do they eat in Nigeria? Typical Nigerian food involves home-processed grains, starchy root vegetables, beans, fruit, vegetables, peanuts, red palm oil, and a bit of dairy, fish and meat**. The oil palm Elaeis guineensis originated in West Africa and remains one of the main dietary fats throughout the region.

To extract the oil, palm fruit are steamed, and the oily flesh is removed and pressed. It's similar to olive oil in that it is extracted gently from an oil-rich fruit, rather than harshly from an oil-poor seed (e.g., corn or soy oil). The oil that results is deep red and is perhaps the most nutrient-rich fat on the planet. The red color comes from carotenes, but red palm oil also contains a large amount of vitamin E (mostly tocotrienols), vitamin K1, coenzyme Q10 and assorted other fat-soluble constituents. This adds up to a very high concentration of fat-soluble antioxidants, which are needed to protect the fat from rancidity in hot and sunny West Africa. Some of these make it into the body when it's ingested, where they appear to protect the body's own fats from oxidation.

Mainstream nutrition authorities state that palm oil should be avoided due to the fact that it's approximately half saturated. This is actually one of the main reasons palm oil was replaced by hydrogenated seed oils in the processed food industry. Saturated fat raises blood cholesterol, which increases the risk of heart disease. Doesn't it? Let's see what the studies have to say.

Most of the studies were done using refined palm oil, unfortunately. Besides only being relevant to processed foods, this method also introduces a new variable because palm oil can be refined and oxidized to varying degrees. However, a few studies were done with red palm oil, and one even compared it to refined palm oil. Dr. Suzanna Scholtz and colleagues put 59 volunteers on diets predominating in sunflower oil, refined palm oil or red palm oil for 4 weeks. LDL cholesterol was not different between the sunflower oil and red palm oil groups, however the red palm oil group saw a significant increase in HDL. LDL and HDL both increased in the refined palm oil group relative to the sunflower oil group (2).

Although the evidence is conflicting, most studies have not been able to replicate the finding that refined palm oil increases LDL relative to less saturated oils (3, 4). This is consistent with studies in a variety of species showing that saturated fat generally doesn't raise LDL compared to monounsaturated fat in the long term, unless a large amount of purified cholesterol is added to the diet (5).

Investigators have also explored the ability of palm oil to promote atherosclerosis, or hardening and thickening of the arteries, in animals. Not only does palm oil not promote atherosclerosis relative to monounsaturated fats (e.g., olive oil), but in its unrefined state it actually protects against atherosclerosis (6, 7). A study in humans hinted at a possible explanation: compared to a monounsaturated oil***, palm oil greatly reduced oxidized LDL (8). As a matter of fact, I've never seen a dietary intervention reduce oxLDL to that degree (69%). oxLDL is a major risk factor for cardiovascular disease, and a much better predictor of risk than the typically measured LDL cholesterol (9). The paper didn't state whether or not the palm oil was refined. I suspect it was lightly refined, but still rich in vitamin E and CoQ10.

As I discussed in my recent interview with Jimmy Moore, atherosclerosis is only one factor in heart attack risk (10). Several other factors are also major determinants of risk: clotting tendency, plaque stability, and susceptibility to arrhythmia. Another factor that I haven't discussed is how resistant the heart muscle is to hypoxia, or loss of oxygen. If the coronary arteries are temporarily blocked-- a frequent occurrence in modern people-- the heart muscle can be damaged. Dietary factors determine the degree of damage that results. For example, in rodents, nitrites derived from green vegetables protect the heart from hypoxia damage (11). It turns out that red palm oil is also protective (12, 13). Red palm oil also protects against high blood pressure in rats, an effect attributed to its ability to reduce oxidative stress (14, 15).

Together, the evidence suggests that red palm oil does not contribute to heart disease risk, and in fact is likely to be protective. The benefits of red palm oil probably come mostly from its minor constituents, i.e. the substances besides its fatty acids. Several studies have shown that a red palm oil extract called palmvitee lowers serum lipids in humans (16, 17). The minor constituents are precisely what are removed during the refining process.

Palm Oil and the Immune System

Red palm oil also has beneficial effects on the immune system in rodents. It protects against bacterial infection when compared with soybean oil (18). It also protects against certain cancers, compared to other oils (19, 20). This may be in part due to its lower content of omega-6 linoleic acid (roughly 10%), and minor constituents.

The Verdict

Yet again, nutritionism has gotten itself into trouble by underestimating the biological complexity of a whole food. Rather than being harmful to human health, red palm oil, an ancient and delicious food, is likely to be protective. It's also one of the cheapest oils available worldwide, due to the oil palm's high productivity. It has a good shelf life and does not require refrigeration. Its strong, savory flavor goes well in stews, particularly meat stews. It isn't available in most grocery stores, but you can find it on the internet. Make sure not to confuse it with refined palm oil or palm kernel oil.


* The approach that Pollan and I favor is a simpler, more empirical one: eat foods that have successfully sustained healthy cultures.

** Some Nigerians are also pastoralists that subsist primarily on dairy.

*** High oleic sunflower oil, from a type of sunflower bred to be high in monounsaturated fat and low in linoleic acid. I think it's probably among the least harmful refined oils. I use it sometimes to make mayonnaise. It's often available in grocery stores, just check the label.

http://wholehealthsource.blogspot.com/2010/07/tropical-plant-fats-palm-oil.html

Significant scientific findings about palm oil have arisen from painstaking research in many laboratories.

Twelve of the many scientific facts about the nutritional effects of palm oil are presented here. Each fact has been thoroughly examined and evaluated by scientists in some of the world's most respected laboratories, using universally approved methods, to render them worthy of international acceptance.

This compilation of documented facts on the nutritional effects of palm oil has been published in full or in part in international scientific journals and is endorsed by committees of several of the most recognized and respected nutrition scientists in this field. (Refer : MPOPC Health, Nutrition and Palm Oil: A Compilation)

A Compilation of the Nutritional Effects of Palm Oil and Palm Olein

FACT 1: Palm Oil is Not Palm Kernel Oil or Coconut Oil - Palm oil from the fruit of the palm is physically and chemically different from either palm kernel oil which is derived from the seed, and from coconut oil, both of which are highly saturated.

FACT 2: Long Record of Safe Use - Palm oil has been a safe and nutritious source of edible oil for healthy humans for thousands of years. (1)

FACT 3: Consumed Worldwide - Palm oil and its liquid fraction, palm olein, are consumed worldwide as cooking oils and as constituents of margarines and shortenings; these oils are also incorporated into fat blends used in the manufacture of a variety of food products as well as in home food preparation.

FACT 4: Excellent Dietary Energy Source - Like other common edible fats and oils, palm oil is easily digested, absorbed and utilized in normal metabolic processes. It plays a useful role in meeting energy and essential fatty acid needs in many regions of the world. (2)

FACT 5: Free of Cholesterol and Trans Unsaturated Fatty Acids - Palm oil, like other vegetable oils, is cholestrol free. Having a moderate level of saturation, it does not require hydrogenation for use as a fat component in foods and, as such, does not contain trans fatty acids. (3,4)

FACT 6: Rich Carotenoids - Red (unprocessed) and red or golden (specially refined) palm oils, the major cooking oils in many parts of the world, are rich sources of beta-carotene, a precursor of Vitamin A, which some studies have found to have antioxidant properties.(5)

FACT 7: Vitamin E Antioxidants - Palm oil and palm oil products are naturally occuring sources of the antioxidant vitamin E constituents, tocopherols and tocotrienols. These natural antioxidants may act as scavengers of damaging oxygen free radicals. Some studies have suggested that antioxidants may play a protective role in cellular aging, atherosclerosis and cancer. (6,7,8,9) .

FACT 8: Balanced Fatty Acid Composition - Palm olein contains a mixture of polyunsaturated, monounsaturated and saturated fatty acids. The relative concentrations are 44% oleic acid, 10% linoleic acid, 40% palmitic acid and 5% stearic acid. The concentrations of palmitic and oleic acids are reversed in unfractionated palm oil i.e. 44% and 40% respectively. The fatty acid composition of palm oil is similar to that of the adipose tissue in most people on an ordinary diet.

FACT 9: Provides Linoleic Acid: An Essential Fatty Acid - Palm oil triglycerides carry linoleic acid predominately in the 2-position, which favors absorption and availability for use in the body

FACT 10: Favorable Nutritional Studies - Human feeding studies and epidemiologic data have found that palm oil and palm olein have effects on blood cholesterol levels that are similar to olive oils. (10,11) In several studies of normocholesterolemic men and women, a diet that included palm oil resulted in reduced blood cholesterol compared to entry level values, and palmitic acid (16:0) (which comprises 90% of palm oil) was found equivalent to oleic acid (18:1) insofar as it affected cholesterol metabolism. (11,12,13) There is evidence that a balance between linoleic (18:2) and palmitic (16:0) acids may be required to maximize HDL levels. (14) Substitution of palmitic acid (16:0) from palm oil or palm olein for the lauric acid (12:0) and myristic acid (14:0) combination from palm kernel or coconut oils leads to a decrease in plasma and LDL cholesterol. (15,16,17) Of several fats tested, including a fat blend approximating American intake, a palm oil-enriched diet fed to hamsters induced the highest level of protective HDL-chlolesterol and the greatest production of liver LDL receptors, key to removal of harmful LDL-cholesterol from the blood. (18)

FACT 11: Thrombosis - Rats fed a palm oil-enriched diet were found to have a reduced tendency for blood clotting. (19)

FACT 12: Cancer - Red palm olein is a source of carotenoids which some animal studies have found to inhibit some types of cancer. Animal studies have found that a diet containing palm oil, as compared to lard, beef tallow, corn oil and soybean oil, exerted an inhibitory effect on the development and incidence of experimentally -induced breast cancer in rats. (20,21) Animal and cellular studies have also found that tocotrienols inhibit the growth of cancer cells in vivo (22,23) as well as in vitro. (24,25)

12 NUTRITIONAL FACTS - REFERENCES

    Cottrell, R.C., (1991) Nutritional aspects of palm oil. Am. J. Clin. Nutr. 53: 989S - 1009S.
    Calloway, D.H. and Kurtz, G.W (1956) The absorbability of natural and modified fats. Food Research 21: 621-629
    Agriculture Handbook 8-4 (1979). Composition of Foods, United States Department of Agriculture, Science and Education Administration, Washington, D.C.
    Life Sciences Research Office (1985). The Health Aspects of Trans-Fatty Acids, Federation of American Societies for Experimental Biology, Rockville, MD.
    Krinsky, N.I. (1993). Actions of carotenoids in biological systems. Ann. Rev. Nutr. 13:561-588.
    Walton, J.R. and Packer, L. (1980) Free radical damage and protection: relationship to cellular aging and cancer. In: Vitamin E, a Comprehensive Treatise, ed. L.J. Machlin, Marcel Dekker, Inc. New York, pp. 495-517
    Hirai, S., Okamoto, K., and Morimatsu, M. (1982). Lipid peroxide in the aging process. In: Lipid Peroxides in Biology and Medicine, ed. K. Yagi, Academic Press, New York, pp. 305-315
    Cross, C.E., (1987). Oxygen radicals and human disease. Ann. Int. Med. 197: 526-545
    Elson, C.E. and Qureshi, A.A. (1995). Coupling the cholesterol and tumor- suppressive actions of palm oil to the impact of its minor constituents on 3- hydroxy-3-methylglutaryl coenzyme A reductase activity. Prosta. Leuko. Ess. Fatty Acids. 52: 205-208.
    Wood, R., Kubena, K., Tseng, S., Martin, G. and Crook, R. (1993). Effect of palm oil, margarine, butter and sunflower oil on the serum lipids and lipoproteins of normocholesterolemic middle-aged men. J. Nutr. Biochem. 4: 286-297
    Ng, T.K.W, Hayes, K.C., de Witt, G.E, Jegathesan, M.,Satgunasingham, N., Ong, A.S.H. and Tan, D.T.S (1992). Palmitic and oleic acid exert similar effects on serum lipid profile in normocholestrolemic humans. J. Am. Coll. Nutr. 11: 383-390
    Hayes, K.C., Pronczuk, A., and Khosla, P. (1995). A rationale for plasma cholesterol modulation by dietary fatty acids:Modelling the human response in animals. J. Nutr. Biochem., 6:188-194
    Choudhury, N., Tan, L., and Truswell, A.S. (1995). Comparison of palm olein and olive oil: Effects on plasma lipids and Vitamin E in young adults. Am. J. Clin. Nutr. 61:1043-
    Sundram, K., Hayes, K.C. and Siru, O.H. (1995). Both dietary 18:2 and 16:0 may be required to improve the serum LDL/HDL cholesterol ratio in normocholesterolemic men. J. Nutr. Biochem., 6: 179-187
    Ng, T.K.W, Hassan, K., Lim, J.B. Lye, M.S. and Ishak, R. (1991). Non- hypercholesterolemic effects of a palm oil diet in Malaysian volunteers. Am. J. Clin. Nutr. 53:1015S-1020S
    Sundram, K., Hayes, K.C., and Siru, O.H. (1994). Dietary palmitic acid results in a lower serum cholesterol than a lauric-myristic acid combination in normolipemic humans. Am. J. Clin. Nutr. 59: 841-846
    Hayes, K.C., Pronczuk, A., Lindsey, S. and Diersen-Schade, D. (1991). Dietary saturated fatty acids (12:0, 14:0, 16:0) differ in their impact on plasma cholesterol and lipoproteins in human primates. Am. J. Clin. Nutr. 53: 491-498
    Lindsey, S., Benattar, J. Pronczuk, A. and Hayes, K.C. (1990). Dietary palmitic acid (16:0) enhances HDL cholesterol and LDL receptor RNA abundance in hamsters. Proc. Soc. Exp. Biol. Med. 195: 261-269
    Hornstra, G., (1988). Dietary lipids and cardiovascular disease. Effects of palm oil. Oleagineux 43: 75-81
    Sylvester. P.W., Russell, N., lp, M.M. and lp, C. (1986). Comparative effects of different animal and vegetable fats fed before and during carcinogen administration on mammary tumorigenesis, sexual maturation and endocrine function in rats. Cancer Res. 46: 757-762
    Sundram, K., Khor. H.T., Ong, A.S.H. and Pathmarathan, R. (1989). Effect of dietary palm oils on mammary carcinogenesis in female rats induced by 7,12- dimethylbenz (a) anthracene. Cancer Res. 49: 1447-1451
    Komiyama, K., Iizuka, K., Yamaoka, M., Watanabe, H.,Tsuchiya, N and Umezawa, 1. (1989). Studies on the biological activities of tocotrienols. Chem. Pharm. Bull. 37:1369-1371
    Goh, S.H., Hew, N.F., Norhanom, A.W. and Yadav, M. (1994). Inhibition of tumor promotion by various palm oil tocotrienols. Int. J. Cancer. 57:529-531
    Guthrie, N. Nesaretnam, K., Chambers, A.F. and Carroll, K.K. (1993). Inhibition of breast cancer cell growth by tocotrienols. FASEB J. 7:A70
    Guthrie, N., Chambers, A.F, Gapor, A. and Carrol, K.K. (1995). In vitro inhibition of proliferation of receptor-positive MCF-7 human breast cancer cells by palm oil tocotrienols. FASEB J. 9:A988

http://www.americanpalmoil.com/facts.html

A Compilation of the Nutritional Effects of Palm Oil and Palm Olein













12 NUTRITIONAL FACTS - REFERENCES

1. Cottrell, R.C., (1991) Nutritional aspects of palm oil. Am. J. Clin. Nutr. 53: 989S - 1009S.
2. Calloway, D.H. and Kurtz, G.W (1956) The absorbability of natural and modified fats. Food Research 21: 621-629.
3. Agriculture Handbook 8-4 (1979). Composition of Foods, United States Department of Agriculture, Science and Education Administration, Washington, D.C.
4. Life Sciences Research Office (1985). The Health Aspects of Trans-Fatty Acids, Federation of American Societies for Experimental Biology, Rockville, MD.
5. Krinsky, N.I. (1993). Actions of carotenoids in biological systems. Ann. Rev. Nutr. 13:561-588.
6. Walton, J.R. and Packer, L. (1980) Free radical damage and protection: relationship to cellular aging and cancer. In: Vitamin E, a Comprehensive Treatise, ed. L.J. Machlin, Marcel Dekker, Inc. New York, pp. 495-517.
7. Hirai, S., Okamoto, K., and Morimatsu, M. (1982). Lipid peroxide in the aging process. In: Lipid Peroxides in Biology and Medicine, ed. K. Yagi, Academic Press, New York, pp. 305-315.
8. Cross, C.E., (1987). Oxygen radicals and human disease. Ann. Int. Med. 197: 526-545.
9. Elson, C.E. and Qureshi, A.A. (1995). Coupling the cholesterol and tumor- suppressive actions of palm oil to the impact of its minor constituents on 3- hydroxy-3-methylglutaryl coenzyme A reductase activity. Prosta. Leuko. Ess. Fatty Acids. 52: 205-208.
10. Wood, R., Kubena, K., Tseng, S., Martin, G. and Crook, R. (1993). Effect of palm oil, margarine, butter and sunflower oil on the serum lipids and lipoproteins of normocholesterolemic middle-aged men. J. Nutr. Biochem. 4: 286-297.
11. Ng, T.K.W, Hayes, K.C., de Witt, G.E, Jegathesan, M.,Satgunasingham, N., Ong, A.S.H. and Tan, D.T.S (1992). Palmitic and oleic acid exert similar effects on serum lipid profile in normocholestrolemic humans. J. Am. Coll. Nutr. 11: 383-390.
12. Hayes, K.C., Pronczuk, A., and Khosla, P. (1995). A rationale for plasma cholesterol modulation by dietary fatty acids:Modelling the human response in animals. J. Nutr. Biochem., 6:188-194.
13. Choudhury, N., Tan, L., and Truswell, A.S. (1995). Comparison of palm olein and olive oil: Effects on plasma lipids and Vitamin E in young adults. Am. J. Clin. Nutr. 61:1043-
14. Sundram, K., Hayes, K.C. and Siru, O.H. (1995). Both dietary 18:2 and 16:0 may be required to improve the serum LDL/HDL cholesterol ratio in normocholesterolemic men. J. Nutr. Biochem., 6: 179-187.
15. Ng, T.K.W, Hassan, K., Lim, J.B. Lye, M.S. and Ishak, R. (1991). Non- hypercholesterolemic effects of a palm oil diet in Malaysian volunteers. Am. J. Clin. Nutr. 53:1015S-1020S.
16. Sundram, K., Hayes, K.C., and Siru, O.H. (1994). Dietary palmitic acid results in a lower serum cholesterol than a lauric-myristic acid combination in normolipemic humans. Am. J. Clin. Nutr. 59: 841-846.
17. Hayes, K.C., Pronczuk, A., Lindsey, S. and Diersen-Schade, D. (1991). Dietary saturated fatty acids (12:0, 14:0, 16:0) differ in their impact on plasma cholesterol and lipoproteins in human primates. Am. J. Clin. Nutr. 53: 491-498.
18. Lindsey, S., Benattar, J. Pronczuk, A. and Hayes, K.C. (1990). Dietary palmitic acid (16:0) enhances HDL cholesterol and LDL receptor RNA abundance in hamsters. Proc. Soc. Exp. Biol. Med. 195: 261-269.
19. Hornstra, G., (1988). Dietary lipids and cardiovascular disease. Effects of palm oil. Oleagineux 43: 75-81.
20. Sylvester. P.W., Russell, N., lp, M.M. and lp, C. (1986). Comparative effects of different animal and vegetable fats fed before and during carcinogen administration on mammary tumorigenesis, sexual maturation and endocrine function in rats. Cancer Res. 46: 757-762.
21. Sundram, K., Khor. H.T., Ong, A.S.H. and Pathmarathan, R. (1989). Effect of dietary palm oils on mammary carcinogenesis in female rats induced by 7,12- dimethylbenz (a) anthracene. Cancer Res. 49: 1447-1451.
22. Komiyama, K., Iizuka, K., Yamaoka, M., Watanabe, H.,Tsuchiya, N and Umezawa, 1. (1989). Studies on the biological activities of tocotrienols. Chem. Pharm. Bull. 37:1369-1371.
23. Goh, S.H., Hew, N.F., Norhanom, A.W. and Yadav, M. (1994). Inhibition of tumor promotion by various palm oil tocotrienols. Int. J. Cancer. 57:529-531.
24. Guthrie, N. Nesaretnam, K., Chambers, A.F. and Carroll, K.K. (1993). Inhibition of breast cancer cell growth by tocotrienols. FASEB J. 7:A70.
25. Guthrie, N., Chambers, A.F, Gapor, A. and Carrol, K.K. (1995). In vitro inhibition of proliferation of receptor-positive MCF-7 human breast cancer cells by palm oil tocotrienols. FASEB J. 9:A988