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Cedar nut oil description
Cedar nut oil is extracted from the shelled cedar nut kernel by means of cold press,
which makes it possible to preserve beneficial properties of all its compounds.
Unrefined cedar nut oil has a light yellow color with a greenish tone, a delicate scent of
nut and highly nutritional properties, and being a food delicacy, it can successfully
compete with the best edible oils: olive oil, almond oil, peanut oil.
Fatty acid composition of cedar nut oil is rich in mono- and polyunsaturated fatty acids
(Table 1).
Table 1. Fatty acid content of the following most popular oils (in % from the total mass):
Monounsaturated
Polyunsaturated FA
Saturated Fatty FA
Acids
Oleic acid
Linoleic
acid Linolenoic
(FA)
(class 6)
(class 3)
(class 9)
Oil type
Cedar
oil
nut
10
25
44
21
Linseed oil 8-10
14
25-50
21-45
Soybean oil 7,2-15,1
32,5-35,6
51,7-57
2-3
Olive oil
70-87
4-12
-
Sunflower9
seed oil
33,3
39,8
-
Corn
oil
11,9
(maize)
44,8-45,4
41-48
-
Hempseed
4,5
oil
14
65
16
Grape-seed
12
oil
18
70
-
Gingili oil
40
43
-
9,1-14,2
14
acid
In the previous section told you about the necessity to keep a balance between different
classes of fatty acids. The best proportion between omega-6 and omega-3 has not been
defined yet. This problem is actively discussed in scientific literature. In a typical diet of
a modern human being the proportion of omega-6/omega-3 is within a range of 10:1 25:1. World Health Organization recommends following the proportion from 4:1 to 10:1.
Along with this, people should try to increase the part of omega-3 fatty acids, as excess
of omega-6 fatty acids has worse effects for health. Investigations of nutrition nature in
the Paleolithic epoch and nutrition features of modern hunters and gatherers makes it
possible to assume that the proportion of omega-6 and omega-3 has been more
balanced in the diet of our ancestors; it has been around 1:1. Development of new
technologies in crop science and cattle breeding has led to changing of some types of
fats by the other ones. Many cultivated plants have significantly less amount of omega-3
fatty acids in comparison with wild plants. In the same way, meat of domestic animals,
fed with fodders from cultivated plants has also less omega-3 fatty acids in comparison
with
meat
of
wild
animals.
The proportion of omega-6/omega-3 fatty acids in cedar nut oil is approximately 2:1.
Cedar nut oil is rich in oleic acid, which is necessary for normal metabolism of
cholesterol. Having polyunsaturated fatty acids in nutrition requires increasing of the
amount of tocopherols, which are natural antioxidants, protecting fatty acids from free
radical oxidation. It has been found out that for 1 gram of polyunsaturated fatty acids
there should be 0,6 mg of tocopherols, to be more exact, their active forms - alpha and
gamma tocopherols. Cedar nut oil has this balance as well: the proportion of alphatocopherol
is
55
mg%.
The kernel of the cedar nut has a high amount of phospholipids - 6,9% (cedar nut oil
has 1,3%). That is more than in all nut and oil plants. The most popular phospholipids
are phosphatidylcholines (the old name - lecithins), which contain glycerin, unsaturated
fatty acids and a vitamin-like agent choline, fixed with phosphoric acid.
Phosphatidylcholine is a replaceable agent. It can be synthesized in the organism, when
there are all required elements, including amino acid methionine. Phosphatidylcholine is
very important in nutrition; it contributes to digestion, absorption and good fat
metabolism, it intensifies biliation, normalizes cholesterol metabolism, reduces fat
accumulation in the liver. Cedar nut oil also contains phosphatidylethanolamine,
phosphatidylglycerol, phosphatidylinositol, phosphatodic acid. One should pay attention
to the fact that cedar nut oil contains cerebrosides, sulfolipids, glycolipids, which are
nonspecific for plants.
Unrefined plant oils always contain associated agents, which are extracted together with
fats, dissolved in them and influence their physical-chemical, organoleptic and, the most
important, pharmacological properties. These agents build so called an unsaponifiable
residue of fat. In cedar nut oil associated agents are represented by pigments,
phytosterols,
triterpene
hydrocarbons
and
fat-soluble
vitamins
Pigments condition the color of natural fates, they are mainly represented by
chlorophylls and carotenes. Chlorophylls, contained in the oil, works like a healing
agent. Chlorophyll has a toning effect, intensifies general metabolism, stimulates
regeneration of tissues, and has bactericidal properties. Chlorophyll is a green pigment
of plants, in chemical sense; it is a relative to hemoglobin of human red cells. Possibly it
explains the fact that chlorophyll, received from food, influences the blood system - it
facilitates
white
cells,
red
cells
and
hemoglobin
increase.
Sterols and their ethers are the main part of the unsaponifiable residue of fat. We
distinguish sterols of vegetable origin (phytosterols) and animal origin (zoosterols). The
most widespread phytosterol is sitosterol, and the most widespread zoosteol is
cholesterol. Sitosterols, particularly, the most investigated one beta-sitosterol, has
cholesterol lowering action, reducing absorption of cholesterol in the bowels, it also has
estrogenic, antitumor, antifungal and bacteriostatic activity (stops growth and
reproduction of bacteria). In the recent years is has been found out that phytosterols
can participate in lipidic formations of human beings and animals, for example, in red
cells'
membranes.
Cedar nut oil contains squalen, which is an intermediary product of cholesterol
biosynthesis.
Triperpene hydrocarbons form triperpene saponins and are included in the structure of
essence. They have bactericidal, anti-inflammatory and expectorant effect.
Cedar nut oil is a rich source of fat-soluble vitamins and some vitamins of group B.
(Table 2).
Table 2. Content of vitamins in cedar nut oil.
Vitamin
Content in mg for 100 g of Recommended
cedar nut oil
allowance
Carotenoids (provitamin A)
31
6 mg
Е
55
10-12 mg
D
0,07
0,0025 mg
В1
1,6
1,1-1,2
В2
1,7
1,5
ВЗ (РР)
14
15
daily
Vitamin A in vegetable products is contained in the form of provitamins: beta-carotene
and other carotenoids. Vitamin A regulates metabolism processes in the organism,
participates in processes of tissue respiration, energy metabolism; it affects penetrability
of cell membranes, it is necessary for growing, developing and differentiating of tissues,
influences functions of endocrine glands (adrenal glands, sex glands), it is in charge for
normal condition of skin, mucous membranes of eyes, gastrointestinal tract, respiratory
and urinary tracts, strengthen resistance of the organism to respiratory infections,
influences eyesight functions specifically (it is a co-factor of rhodopsin - a visual purple,
responsible for light perception). When vitamin A is in deficit, skin and mucous
membranes diseases progress, eye sight becomes poor. Until recently it has been
thought that the main function of carotenoids in the organism is their change into vitamin
A. The latest investigations have shown that carotenoids play a very important role in
metabolism processes, especially as antioxidants. Beta-carotene is better digested
when there are microelements of zinc, selenium, cysteine and glutathione amino acids,
bile acids, exogenous antioxidants, such as bioflavonoids, gallocatechines,
anthocyanidin.
Vitamin E (tocopherol). The mechanism of tocopherol action is related to its participation
in keeping stability of cell membranes and cell organs by means of antioxidant
properties - the ability to stop peroxidation of polyunsaturated fatty acids. Vitamin E
requirement is directly proportional to receive of polyunsaturated fatty acids by the
organism. When there is a deficit of vitamin E, dystrophy of skeletal muscles and a
cardiac muscle, capillary fragility is increased, red cells are destroyed, reproductive
function gets worse, degenerative changes in nerve cells and liver cells develop.
Vitamine E deficit decreases the level of magnesium in tissues, selenium and vitamin E
are
better
digested
when
they
are
received
together.
Vitamin D regulates calcium and phosphor metabolism, ensures digestion of these
agents in the intestines and their accumulation in the growing bone, providing strength
of bones and teeth. Vitamin D helps magnesium digestion, which is also necessary for
bone tissues formation. Vitamin D influences penetrability of cell and sub cell
membranes for calcium ions. It is synthesized in the organism when skin receives
sunlight. Formation of a biologically active form of the vitamin D takes place in the liver
and kidneys. Vitamin D deficit is popular among kids of early age and is important in
rachitis developing. Hypovitaminosis of D among adults is rare and exists in the form of
osteoporosis. Vitamin D is toxic, hypervitaminosis is possible when people take it
unreasonable. So, it's important to receive it in natural way with food.
Vitamin B1 (thiamine) participates in metabolism of carbohydrates, proteins and fats,
ensures normal growth, increases motor and secretory activity of the stomach,
normalize cardiac performance. Thiamine turns into coenzyme cocarboxylase in the
organism. Thiamine is required for synthesis of the most significant neurotransmitter acetylcholine. Thiamine deficit is in progress when a person abuses alcohol, takes great
amount of refined carbohydrates, suffers from a disease of the gastrointestinal tract,
problems with this vitamin digestion, antibiotics. The main signs of hypovitaminosis B1
are polyneuritis, problems with cardiac performance and gastrointestinal tract.
Vitamin B2 (riboflavin) influences growing and developing of the foetus and the child,
plays an important role in metabolism of carbohydrates, proteins and fats, plays an
important role in eye sight maintenance, participates in formation of rhodopsin, visual
purple, protecting the retina from excessive influence of ultraviolet irradiation.,
participates in hemoglobin synthesis. Biochemical mechanism of riboflavin action is
related to its participation in the processes of biological oxidation and energy
metabolism. When there is avitaminosis of B2 oral mucosa and eyes suffer (cornea
inflammation, lens-form opacity). Synergism of riboflavin with vitamin B6, zinc and
selenium
have
been
discovered.
Vitamin PP (niacin, nicotinic acid) participates in reactions of cell respiration and
intermediate metabolism, as it is included in the structure of enzymes, performing
oxidation-reduction reaction, improves carbohydrate metabolism, works beneficially in
light forms of pancreatic diabetes, decreases the cholesterol level in the blood,
normalizes secretory and motor functions of the gastrointestinal tract, works beneficially
in gastric ulcer, takes vasorelaxant effect. In case of avitaminosis there are pellagra
(“rough skin”), which is in the form of dermatitis (skin disorder), dysfunctions of
gastrointestinal tract, oral mucosa disorder, mental disturbance. Niacin is generated
from amino acid tryptophon in the organism.1 mg of niacin is generated from 60 mg of
tryptophon.
The kernel of the cedar nut of milky ripeness contains 64 mg/% of vitamin C.
The kernel of the cedar nut contains a great amount of minerals, 2,6% out of which is
represented by a set of macro- and micro-elements.
Table 3. Composition of macro- and micro elements in cedar nut oil:
Name
Content: mg per 100 g of Recommended
cedar nut oil
allowance
Potassium
650
2-З g
Sodium
195
3-6 g
Calcium
110
800-1000 mg
Phosphor
840
1200-1600 mg
Magnesium
552
350-500 mg
daily
Ferrum
19
10-15 mg
Copper
4
2-5 mg
Manganese
16
5-10 mg
Zinc
20
10-15 mg
Iodine
0,6
0,1-0,2 mg
Content of phosphor, magnesium, manganese, copper, zinc and iodine is very
important for ration. Presence of the above-mentioned macro-and microelements
characterizes the cedar nut kernel as a natural source of mineral substances, playing an
important role in many biochemical processes of the human organism.
Cedar nut oil has nitrogenous compounds, represented mainly by free amino acids.
Among them one can find irreplaceable amino acids: valine, isoleucine, leucine, lysine,
methionine, threonine, tryptophan, phenylalanine; replaceable amino acids: arginine,
histidine, tyrosine, alanine, glycine, proline, serine, asparagine, glutamin.
Significance of amino acids for the organism is defined, first of all, by the fact that they
are used for protein synthesis. Besides that, a great amount of substanes of nonpeptidic nature, which perform special functions, is generated from amino acids. Such
substances include choline (included in the structure of phospholipids), taurine
(participates in metabolism of bile acids), heme (a component of hemoglobin). Amino
acid tyrosine is a precursor of thyroid hormones, catecholamines - adrenaline and
noradrenaline, it is included in the structure of dark-colored pigments melanins,
determining the color of skin, eyes. Biogenic amine - gistamine, playing a role of a local
hormone, is generated from gistidine. A small amount of vitamin PP (niacin) is
generated from tryptophan in the organism. Also, tryptophan is a precursor of
neurotransmitter serotonin, which influences emotional condition of the organism, deficit
of serotonin is a feature of depressive mood.
Some amino acids have biologic activity. Amino acid lysine increases nonspecific
resistance of the organism, influences the tone of cardiac vessels, decreases the
cholesterol level in the blood. Methionine prevents from excess fat accumulation in the
liver, protects liver cells from influence of toxic substances, and participates in the
synthesis of phosphatidylcholine. Amino acids alanine and glycine play a role of
inhibitory mediators in the brain, but glytamic and asparatic acids - excitatory mediators.
Amino acid arginine increases nonspecific resistance of the organism, eliminates cramp
of blood vessels, decreases the cholesterol level in the blood, and is an essential amino
acid during the period child's growing. Sulfur amino acid cysteine is a natural
antioxidant.
Information is taken from the book “Cedar oil. Compositions of valuable vegetable oils.”
Obukhov L.A., Vyazova E.A.