Lipid compositions for the prevention of hyperlipidemia and obesity

Today, alimentary-associated socially significant diseases, such as hyperlipidemia and obesity, have reached epidemic proportions, thus requiring significant healthcare resources to combat the consequences. Prevention of these diseases, including by using specialized lipid compositions, seems to be a more effective and feasible approach. In this work, specialized lipid compositions for the prevention of hyperlipidemia and obesity are developed. The research was based on blending vegetable oils followed by stabilization with a natural antioxidant to increase the shelf life. The fatty acid composition of the obtained lipid compositions for the prevention of hyperlipidemia and obesity was studied by gas-liquid chromatography; the organoleptic, physical, and chemical parameters were determined by conventional methods. The shelf life was evaluated by peroxide and acid number. Soybean, low-erucic rapeseed, linseed, and camelina oils, as well as Schizochytrium sp. microalgae oil, were used. An oil extract of xanthophylls from Sargassum miyabei - a brown alga from the Far East region - was used as an antioxidant. The lipid compositions based on soybean oil were characterized by a higher content of polyunsaturated fatty acids compared to those based on low-erucic rapeseed oil (72.93-76.25% vs. 60.71-66.64%). In terms of organoleptic and physicochemical parameters, the developed lipid compositions for the prevention of hyperlipidemia and obesity meet the requirements of regulatory documentation. The introduction of an oil extract of xanthophylls from the Sargassum miyabei brown alga significantly increased the shelf life of the studied compositions (6 months compared to 3 months of control).

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