棕榈油研究现况和进展
Research Status and Progress of Palm Oil

DOI: 10.12677/HJFNS.2014.31002, PP. 6-9

Keywords: 棕榈油；基本特性；生产消费；生理功能
Palm Oil, Basic Characteristics, Production and Consumption, Physiological Function

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Abstract:

棕榈油又称棕油、棕皮油，是从油棕树上棕果的果皮中榨取出来的油脂，为不干性油，是植物油的一种；棕榈油中饱和脂肪酸和不饱和脂肪酸的比例接近于1:1，主要含有棕榈酸(C16)和油酸(C18)两种最普通的脂肪酸，棕榈油还含有丰富的β-胡萝卜素、维生素A和维生素E。人体对棕榈油的消化和吸收率超过97%，和其他所有植物食用油一样，棕榈油本身不含有胆固醇。棕榈油资源丰富，具有抗氧化性、抗癌作用、降低胆固醇和抗糖尿病等生理功能，开发利用前景广阔。
Palm oil as a kind of non-drying oil, (also known as dendê oil, from Portuguese) is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms. Palm oil contains saturated and unsaturated fatty acids in the ratio of nearly 1:1 and mainly in the forms of palmitic acid (C16) and oleic acid (C18), which are two kinds of the most common fatty acids. In addition, palm oil is also rich in beta carotene, vitamin A and vitamin E. The absorption and digestion rate of palm oil in human body are more than 97%. Like all vegetable oils, palm oil does not contain cholesterol. Palm oil can be derived from extensive resources, and the physiological functions are also formidable, including anti-oxidation, anti-cancer, lowering cholesterol and anti-diabetes, etc. Therefore, the development and utilization of palm oil in the commercial food industry around the world are buoyed and have broad market prospects.

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