BACKGROUND: Rates of osteoporosis are significantly lower in regions of the world where olive oil consumption is a dietary cornerstone. Olive oil may represent a source of oleoyl serine (OS), which showed efficacy in animal models of osteoporosis. Here, we tested the hypothesis that OS as well as structurally analogous N-acyl amide and 2-acyl glycerol lipids are present in the following cooking oils: olive, walnut, canola, high heat canola, peanut, safflower, sesame, toasted sesame, grape seed, and smart balance omega. METHODS: Methanolic lipid extracts from each of the cooking oils were partially purified on C-18 solid-phase extraction columns. Extracts were analyzed with high-performance liquid chromatography-tandem mass spectrometry, and 33 lipids were measured in each sample, including OS and bioactive analogs. RESULTS: Of the oils screened here, walnut oil had the highest number of lipids detected (22/33). Olive oil had the second highest number of lipids detected (20/33), whereas grape-seed and high-heat canola oil were tied for lowest number of detected lipids (6/33). OS was detected in 8 of the 10 oils tested and the levels were highest in olive oil, suggesting that there is something about the olive plant that enriches this lipid. CONCLUSIONS: Cooking oils contain varying levels of bioactive lipids from the N-acyl amide and 2-acyl glycerol families. Olive oil is a dietary source of OS, which may contribute to lowered prevalence of osteoporosis in countries with high consumption of this oil.
BACKGROUND: Rates of osteoporosis are significantly lower in regions of the world where oliveoil consumption is a dietary cornerstone. Oliveoil may represent a source of oleoyl serine (OS), which showed efficacy in animal models of osteoporosis. Here, we tested the hypothesis that OS as well as structurally analogous N-acyl amide and 2-acyl glycerol lipids are present in the following cooking oils: olive, walnut, canola, high heat canola, peanut, safflower, sesame, toasted sesame, grape seed, and smart balance omega. METHODS:Methanoliclipid extracts from each of the cooking oils were partially purified on C-18 solid-phase extraction columns. Extracts were analyzed with high-performance liquid chromatography-tandem mass spectrometry, and 33 lipids were measured in each sample, including OS and bioactive analogs. RESULTS: Of the oils screened here, walnut oil had the highest number of lipids detected (22/33). Oliveoil had the second highest number of lipids detected (20/33), whereas grape-seed and high-heat canola oil were tied for lowest number of detected lipids (6/33). OS was detected in 8 of the 10 oils tested and the levels were highest in oliveoil, suggesting that there is something about the olive plant that enriches this lipid. CONCLUSIONS:Cooking oils contain varying levels of bioactive lipids from the N-acyl amide and 2-acyl glycerol families. Oliveoil is a dietary source of OS, which may contribute to lowered prevalence of osteoporosis in countries with high consumption of this oil.
Authors: Katrine B Hansen; Mette M Rosenkilde; Filip K Knop; Niels Wellner; Thi A Diep; Jens F Rehfeld; Ulrik B Andersen; Jens J Holst; Harald S Hansen Journal: J Clin Endocrinol Metab Date: 2011-07-21 Impact factor: 5.958
Authors: Siham Raboune; Jordyn M Stuart; Emma Leishman; Sara M Takacs; Brandon Rhodes; Arjun Basnet; Evan Jameyfield; Douglas McHugh; Theodore Widlanski; Heather B Bradshaw Journal: Front Cell Neurosci Date: 2014-08-01 Impact factor: 5.505
Authors: Giuseppe Tortoriello; Brandon P Rhodes; Sara M Takacs; Jordyn M Stuart; Arjun Basnet; Siham Raboune; Theodore S Widlanski; Patrick Doherty; Tibor Harkany; Heather B Bradshaw Journal: PLoS One Date: 2013-07-11 Impact factor: 3.240