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Review

Overcoming the Bitter Taste of Oils Enriched in Fatty Acids to Obtain Their Effects on the Heart in Health and Disease

1
Institute of Cardiovascular Sciences, St Boniface Hospital, Winnipeg, MB R2H2A6, Canada
2
Department of Physiology and Pathophysiology, Rady Faculty of Health Sciences, University of Manitoba, Winnipeg, MB R3E0W3, Canada
3
Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Albrechtsen Research Centre, St Boniface Hospital, University of Manitoba, Winnipeg, MB R2H2A6, Canada
4
Department of Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R2H2A6, Canada
5
Internal Medicine, Rady Faculty of Health Sciences, University of Manitoba, Winnipeg, MB R3E0W3, Canada
*
Author to whom correspondence should be addressed.
Received: 16 April 2019 / Revised: 13 May 2019 / Accepted: 22 May 2019 / Published: 27 May 2019
(This article belongs to the Special Issue Bitter Taste, Microbiome and Human Health)
Fatty acids come in a variety of structures and, because of this, create a variety of functions for these lipids. Some fatty acids have a role to play in energy metabolism, some help in lipid storage, cell structure, the physical state of the lipid, and even in food stability. Fatty acid metabolism plays a particularly important role in meeting the energy demands of the heart. It is the primary source of myocardial energy in control conditions. Its role changes dramatically in disease states in the heart, but the pathologic role these fatty acids play depends upon the type of cardiovascular disease and the type of fatty acid. However, no matter how good a food is for one’s health, its taste will ultimately become a deciding factor in its influence on human health. No food will provide health benefits if it is not ingested. This review discusses the taste characteristics of culinary oils that contain fatty acids and how these fatty acids affect the performance of the heart during healthy and diseased conditions. The contrasting contributions that different fatty acid molecules have in either promoting cardiac pathologies or protecting the heart from cardiovascular disease is also highlighted in this article. View Full-Text
Keywords: bitter taste; fatty acids; heart disease; metabolism; atherosclerosis; ischemia bitter taste; fatty acids; heart disease; metabolism; atherosclerosis; ischemia
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MDPI and ACS Style

Stamenkovic, A.; Ganguly, R.; Aliani, M.; Ravandi, A.; Pierce, G.N. Overcoming the Bitter Taste of Oils Enriched in Fatty Acids to Obtain Their Effects on the Heart in Health and Disease. Nutrients 2019, 11, 1179. https://0-doi-org.brum.beds.ac.uk/10.3390/nu11051179

AMA Style

Stamenkovic A, Ganguly R, Aliani M, Ravandi A, Pierce GN. Overcoming the Bitter Taste of Oils Enriched in Fatty Acids to Obtain Their Effects on the Heart in Health and Disease. Nutrients. 2019; 11(5):1179. https://0-doi-org.brum.beds.ac.uk/10.3390/nu11051179

Chicago/Turabian Style

Stamenkovic, Aleksandra, Riya Ganguly, Michel Aliani, Amir Ravandi, and Grant N. Pierce 2019. "Overcoming the Bitter Taste of Oils Enriched in Fatty Acids to Obtain Their Effects on the Heart in Health and Disease" Nutrients 11, no. 5: 1179. https://0-doi-org.brum.beds.ac.uk/10.3390/nu11051179

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