ArticleNutrients2022
Assessment of the Nutritional Quality of Plant Lipids Using Atherogenicity and Thrombogenicity Indices.
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 45 papers.
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Who cites it
45 citing papers in PubMed.
- Modulation of Polyunsaturated Fatty Acid Production and Nutritional Lipid Quality Indices inBiomolecules · 2026Article
- Comparative Characterization of Pork Jowl and Three Commercial Cuts from DLY Pigs: Instrumental Quality, Nutritional Composition, Water Distribution, and Volatile Profiles.Foods (Basel, Switzerland) · 2026Article
- Method-Dependent Variability in Hempseed Lipidomics: Combined Influence of Extraction, Derivatisation, and Genotype on Fatty Acid Composition and Stability.Molecules (Basel, Switzerland) · 2026Article
- Fatty Acids and Protein Content of Underexplored Tropical Palm Fruits.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Sequential Supercritical COPlants (Basel, Switzerland) · 2026Article
- Physicochemical characterization, antioxidant capacity, and antimicrobial activity of Citrullus colocynthis seed oil.Scientific reports · 2026Article
- Biological Properties, Mineral Composition, and Health-Promoting Potential of Tiger Nut Tubers (Foods (Basel, Switzerland) · 2026Article
- Natural diversity in fatty acid composition and nutritional quality of African oil palm germplasm reveals opportunities for nutritional trait breeding.Frontiers in plant science · 2026Article
- Plant Oils in Sport Nutrition: A Narrative Literature Review.Nutrients · 2025Review
- Assessment of buffalo and bovine ghee authenticity using fatty acid profile analysis and FTIR spectroscopy.NPJ science of food · 2025Article
- Toward Functional Oil Blends: Physicochemical and Nutritional Evaluation of Rapeseed-Hazelnut Oil Mixtures.Foods (Basel, Switzerland) · 2025Article
- Herbal maceration modulates fatty acid profile of cold-pressed oils and preserves antioxidant activity during long-term storage.Scientific reports · 2025Article
- Natural SilibininLinoleate: A Protective Antioxidant in Edible Vegetable Oils.Foods (Basel, Switzerland) · 2025Article
- Upcycling of Whole Pisco Grape Pomace: Influence of Emerging Extractions on Antioxidant Potential and Functional Quality of the Lipophilic Fractions.Molecules (Basel, Switzerland) · 2025Article
- Silymarin and Fatty Acid Profiles of Milk Thistle (Silybum marianum L.) Genotypes.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Lipids from Oilcakes-High Quality Ingredients for Functional Food Products.Molecules (Basel, Switzerland) · 2025Review
- Comprehensive Assessment of Biochemical Traits in Diverse Faba Bean (Food science & nutrition · 2025Article
- Influence of Extraction Techniques on Almond Oil Quality: A Comparative Study of Solvent-Extracted and Commercial Products.Molecules (Basel, Switzerland) · 2025Article
- Black Cumin Essential Oil as an Active Stabilization Component of Rapeseed Oil During Deep-Fat Model Heating.Foods (Basel, Switzerland) · 2025Article
- Sustainable Extraction ofFoods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
Dietary lipids derived from plants have different compositions of individual fatty acids (FA), providing different physical and chemical properties with positive or adverse health effects on humans. To evaluate the nutritional value and assess the FA composition of various plants, the atherogenicity (AI) and thrombogenicity (TI) indices were calculated and reviewed for nine different categories of fats and oils. This included common oils, unconventional oils, nut oils originating from temperate regions, Amazonian and tropical fats and oils, chia seed oil, traditional nuts originating from temperate regions, unconventional nuts, seeds, and fruits, and their products. The main factors influencing fatty acid composition in plants are growth location, genotype, and environmental variation, particularly temperature after flowering, humidity, and frequency of rainfall (exceeding cultivar variation). The lowest AI was calculated for rapeseed oil (0.05), whereas the highest value was obtained for tucuman seeds (16.29). Chia seed oil had the lowest TI (0.04), and murumuru butter had the highest (6.69). The differences in FA composition and subsequent changes in the lipid health indices of the investigated fats and oils indicate their importance in the human diet.
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