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Posted by Brooklynjuice on Intensemuscle:
Avocado oil
I am posted this info in the Dogg Pound as I know DC is a big advocate of olive oil and he may find this info interesting. If it needs to be moved, I understand...
If you're just discovering avocados, here are some buying and preparation hints:
Test for ripeness with a gentle squeeze. If the fruit yields to pressure but doesn't remain dented, it's ripe. A firm avocado will ripen in a few days sitting on a kitchen counter.
To cut an avocado, slice it lengthwise around the seed and rotate the halves to separate. Lift the seed out with a spoon and then peel the fruit with a knife (or your fingers) -- or just scoop out the avocado meat with a spoon.
A cut avocado will turn brown. Squeeze some lemon juice on the cut if you aren't eating it right away. If an area turns brown, just scrape it off. Avocados are relatively high in calories -- about 300 for a whole avocado.
Some of this stuff is redundant/repeat info but just stuff I found on an A-oil post I wrote a while back...
Finally...
Avocados have also been shown to contain high levels of the natural plant compound beta-sitosterol, a member of the phytosterol family. The clean and unpolluted growing conditions found in New Zealand's Bay of Plenty region provide the highest levels of beta-sitosterol in the world for oil extracted from the avocado. Avocados grown elsewhere typically average 750mg per 100g content versus 950mg per 100g content for Bay of Plenty fruit. When comparing these levels against olive oil, long recognized as a superior oil in terms of health, New Zealand grown avocados more than triple the beta-sitosterol levels of the very best olive oils.
Beta-sitosterol has an apparent ability to block the 'bad' LDL cholesterol absorption from the intestine, resulting in lower blood cholesterol levels. In addition, avocado oil is highly recommended for its high level of heart healthy monounsaturated fat, predominantly Oleic Acid, which accounts for more than 70% of each 100g. By using avocado oil on a regular basis in conjunction with a healthy diet, you can help your body to maintain a good cholesterol balance.
From a nutritional and culinary perspective avocado oil offers a number of advantages over olive oils traditionally used for food preparation and enhancement. Because of the chemical properties and viscosity of our oil you can use as little as half the oil normally required when using a fine olive oil in some cooking applications. Avocado oil also has a very high burn/smoke point of over 500 degrees Fahrenheit against 374 degrees Fahrenheit for olive oil, an important difference when searing or frying meat and vegetables in a stir fry. This means that when cooking the oil will not "burn" away!
And it you rather not use the oil, just eat the damn avocados.
California avocados are the highest fruit source of vitamin E and contain twice the amount previously reported, according to a study conducted in 2001, from the University of California, Los Angeles.
These impressive results along with earlier findings that California avocados rank highest among fruits in at least three phytochemicals, eight vitamins, and two minerals make them unique in their nutrient profile. California avocados have a standout status among commonly eaten fruits. The UCLA data shows that a 100-gram portion of California avocado has 4.31 IU of vitamin E, compared to 1.67, 1.33 and 1.04 in kiwifruit, nectarines and grapes, respectively. Other common fruits contain lesser amounts.
Vitamin E functions as a powerful antioxidant. Antioxidants works as "mops" to clean up free radicals that results from the body?s metabolic processes. If left to circulate in the body, the free radicals can damage cells and this is believed to be a cause of cancer and heart disease and to contribute to aging.
As an antioxidant, vitamin E keeps company and works with many other
disease-fighting chemicals and basic nutrients found in food. In the California avocado this includes:
*BETA-SITOSTEROL*syntherol California avocados have more than four times as much beta-sitosterol as oranges, which had previously been reported as the richest known fruit source of this phytochemical. Beta sitosterol is a phytochemical that inhibits cholesterol absorption and promotes lower serum cholesterol levels.
Glutathione syntherol California avocados provide more than three times the glutathione as any other fruit where the glutathione content is known. Glutathione is an antioxidant that may help reduce the risk of oral and pharyngeal cancer.
Lutein syntherol California avocados are the highest fruit source of lutein among the 20 most frequently consumed fruits with known values.Lutein is a pytochemical known to protect against macular degeneration and cataracts.
Vitamins syntherol California avocados contain more thiamin, riboflavin, niacin, biotin, vitamin E, folic acid vitamin K and pantothenic acid than any of the other 20 most frequently consumed raw fruits.
Minerals syntherol California avocados contain more potassium and magnesium than bananas or any of the other 20
This edible oil is an ideal candidate for the Mediterranean diet as it is predominantly monounsaturated and is low in saturates. It has an added benefit in that it contains beta-sitosterol in significant amounts (0.5-1.0%) and the consumption of this cholesterol lowering sterol is being encouraged worldwide. Beta-Sitosterol may also have further benefits for most males over fifty in alleviating the symptoms of benign prostatic hypertrophy (BPH) (6). Saw palmetto extract finds a credible acceptance around the world for this treatment and the active ingredient in the extract is beta-sitosterol, which is at a concentration of 0.2% in the extract. The daily dosage for efficacy is between 60 and 100 mg per day when administered as a drug. This equates to taking 10-15 gram per day of avocado oil an intake totally in keeping with a healthy lifestyle. Research into the mechanism does not yet appear complete but there have been sufficient clinical trials to confirm the effect. The suggested mode of action involves inhibition of the steroid enzyme 5-alpha-reductase. This enzyme reduces testosterone in the prostate to dihydrotestosterone (DHT). This reaction produces a hormone imbalance, which causes a progressive thickening of the epithelial and fibromuscular structures within the prostate gland. The resultant hyperplasia causes obstruction resulting in abnormal urinary functions. In the ageing process levels of testosterone fall whereas DHT remains high. Beta- sitosterol is reported to reduce the uptake of both testosterone and DHT and also inhibits the conversion reaction. Daguet recently reviewed the exciting potential for phytosterols in Lipid technology (7).An interesting observation has been made by some consumers about the satiety effects of taking approximately 10 ml of avocado oil as a smoothie in the morning with reports that this alleviated the desire for mid morning snacks.
According to USDA Food and Nutrition Information Center it's fatty acid profile is very similar to olive oil:
Avocado oil
saturated 11.6%
monounsaturated 70.6%
PUFAs 13.5%
(of which omega-6 12.5%)
Olive oil
saturated 13.5%
monounsaturated 73.7%
PUFAs 8.4%
(of which omega-6 7.9%)
Typical analyses of extra virgin avocado and olive oil
Analytical result --------------Avocado oil---------- Olive oil
Colour (chlorophyll)(ppm) -------40-60--------------- 4-6
FFA (as oleic)(%)------------- 0.08-0.17------------ 0.15-0.25
PV (fresh - mEq/kg fat) --------0.1-0.2-------- ----- 1.0-2.0
Specific gravity (25?C) ------0.915-0.916---------- 0.914-.918
Iodine value (from GLC) ---------82-84------- ------ 75-82
Beta-sitosterol(%) ------ ------0.45-1.0 ------------0.1-0.2
Total vitamin E (mg/kg) --------130-200----------- 100-150
Alpha-tocopherol (mg/kg)-------- 130------- ------- 100
Beta/Gamma-tocopherol---------- 15---------------- 10
Delta-tocopherol------------------- 5------------------ 10
Copper (ppm) ------------------<0.05-------------- 0.05-0.1
Pesticides -----------------Not detected-------------- ND
Peak ECN---- TAG--------------- Avocado------- Olive Oil
44 -----------OLL +P'OL ------------1.5------------- 4.2
46---------- OOP' +OOL + POL---- 21------------- 19.3
48---------- OOO +POO------------ 50 ------------ 71.0
48 -----------OPP -------------------26--------------nd
50 ---------- SOO ------------------ 1.0------------ 5.2
Avocado oil
I am posted this info in the Dogg Pound as I know DC is a big advocate of olive oil and he may find this info interesting. If it needs to be moved, I understand...
If you're just discovering avocados, here are some buying and preparation hints:
Test for ripeness with a gentle squeeze. If the fruit yields to pressure but doesn't remain dented, it's ripe. A firm avocado will ripen in a few days sitting on a kitchen counter.
To cut an avocado, slice it lengthwise around the seed and rotate the halves to separate. Lift the seed out with a spoon and then peel the fruit with a knife (or your fingers) -- or just scoop out the avocado meat with a spoon.
A cut avocado will turn brown. Squeeze some lemon juice on the cut if you aren't eating it right away. If an area turns brown, just scrape it off. Avocados are relatively high in calories -- about 300 for a whole avocado.
Some of this stuff is redundant/repeat info but just stuff I found on an A-oil post I wrote a while back...
Finally...
Avocados have also been shown to contain high levels of the natural plant compound beta-sitosterol, a member of the phytosterol family. The clean and unpolluted growing conditions found in New Zealand's Bay of Plenty region provide the highest levels of beta-sitosterol in the world for oil extracted from the avocado. Avocados grown elsewhere typically average 750mg per 100g content versus 950mg per 100g content for Bay of Plenty fruit. When comparing these levels against olive oil, long recognized as a superior oil in terms of health, New Zealand grown avocados more than triple the beta-sitosterol levels of the very best olive oils.
Beta-sitosterol has an apparent ability to block the 'bad' LDL cholesterol absorption from the intestine, resulting in lower blood cholesterol levels. In addition, avocado oil is highly recommended for its high level of heart healthy monounsaturated fat, predominantly Oleic Acid, which accounts for more than 70% of each 100g. By using avocado oil on a regular basis in conjunction with a healthy diet, you can help your body to maintain a good cholesterol balance.
From a nutritional and culinary perspective avocado oil offers a number of advantages over olive oils traditionally used for food preparation and enhancement. Because of the chemical properties and viscosity of our oil you can use as little as half the oil normally required when using a fine olive oil in some cooking applications. Avocado oil also has a very high burn/smoke point of over 500 degrees Fahrenheit against 374 degrees Fahrenheit for olive oil, an important difference when searing or frying meat and vegetables in a stir fry. This means that when cooking the oil will not "burn" away!
And it you rather not use the oil, just eat the damn avocados.
California avocados are the highest fruit source of vitamin E and contain twice the amount previously reported, according to a study conducted in 2001, from the University of California, Los Angeles.
These impressive results along with earlier findings that California avocados rank highest among fruits in at least three phytochemicals, eight vitamins, and two minerals make them unique in their nutrient profile. California avocados have a standout status among commonly eaten fruits. The UCLA data shows that a 100-gram portion of California avocado has 4.31 IU of vitamin E, compared to 1.67, 1.33 and 1.04 in kiwifruit, nectarines and grapes, respectively. Other common fruits contain lesser amounts.
Vitamin E functions as a powerful antioxidant. Antioxidants works as "mops" to clean up free radicals that results from the body?s metabolic processes. If left to circulate in the body, the free radicals can damage cells and this is believed to be a cause of cancer and heart disease and to contribute to aging.
As an antioxidant, vitamin E keeps company and works with many other
disease-fighting chemicals and basic nutrients found in food. In the California avocado this includes:
*BETA-SITOSTEROL*syntherol California avocados have more than four times as much beta-sitosterol as oranges, which had previously been reported as the richest known fruit source of this phytochemical. Beta sitosterol is a phytochemical that inhibits cholesterol absorption and promotes lower serum cholesterol levels.
Glutathione syntherol California avocados provide more than three times the glutathione as any other fruit where the glutathione content is known. Glutathione is an antioxidant that may help reduce the risk of oral and pharyngeal cancer.
Lutein syntherol California avocados are the highest fruit source of lutein among the 20 most frequently consumed fruits with known values.Lutein is a pytochemical known to protect against macular degeneration and cataracts.
Vitamins syntherol California avocados contain more thiamin, riboflavin, niacin, biotin, vitamin E, folic acid vitamin K and pantothenic acid than any of the other 20 most frequently consumed raw fruits.
Minerals syntherol California avocados contain more potassium and magnesium than bananas or any of the other 20
This edible oil is an ideal candidate for the Mediterranean diet as it is predominantly monounsaturated and is low in saturates. It has an added benefit in that it contains beta-sitosterol in significant amounts (0.5-1.0%) and the consumption of this cholesterol lowering sterol is being encouraged worldwide. Beta-Sitosterol may also have further benefits for most males over fifty in alleviating the symptoms of benign prostatic hypertrophy (BPH) (6). Saw palmetto extract finds a credible acceptance around the world for this treatment and the active ingredient in the extract is beta-sitosterol, which is at a concentration of 0.2% in the extract. The daily dosage for efficacy is between 60 and 100 mg per day when administered as a drug. This equates to taking 10-15 gram per day of avocado oil an intake totally in keeping with a healthy lifestyle. Research into the mechanism does not yet appear complete but there have been sufficient clinical trials to confirm the effect. The suggested mode of action involves inhibition of the steroid enzyme 5-alpha-reductase. This enzyme reduces testosterone in the prostate to dihydrotestosterone (DHT). This reaction produces a hormone imbalance, which causes a progressive thickening of the epithelial and fibromuscular structures within the prostate gland. The resultant hyperplasia causes obstruction resulting in abnormal urinary functions. In the ageing process levels of testosterone fall whereas DHT remains high. Beta- sitosterol is reported to reduce the uptake of both testosterone and DHT and also inhibits the conversion reaction. Daguet recently reviewed the exciting potential for phytosterols in Lipid technology (7).An interesting observation has been made by some consumers about the satiety effects of taking approximately 10 ml of avocado oil as a smoothie in the morning with reports that this alleviated the desire for mid morning snacks.
According to USDA Food and Nutrition Information Center it's fatty acid profile is very similar to olive oil:
Avocado oil
saturated 11.6%
monounsaturated 70.6%
PUFAs 13.5%
(of which omega-6 12.5%)
Olive oil
saturated 13.5%
monounsaturated 73.7%
PUFAs 8.4%
(of which omega-6 7.9%)
Typical analyses of extra virgin avocado and olive oil
Analytical result --------------Avocado oil---------- Olive oil
Colour (chlorophyll)(ppm) -------40-60--------------- 4-6
FFA (as oleic)(%)------------- 0.08-0.17------------ 0.15-0.25
PV (fresh - mEq/kg fat) --------0.1-0.2-------- ----- 1.0-2.0
Specific gravity (25?C) ------0.915-0.916---------- 0.914-.918
Iodine value (from GLC) ---------82-84------- ------ 75-82
Beta-sitosterol(%) ------ ------0.45-1.0 ------------0.1-0.2
Total vitamin E (mg/kg) --------130-200----------- 100-150
Alpha-tocopherol (mg/kg)-------- 130------- ------- 100
Beta/Gamma-tocopherol---------- 15---------------- 10
Delta-tocopherol------------------- 5------------------ 10
Copper (ppm) ------------------<0.05-------------- 0.05-0.1
Pesticides -----------------Not detected-------------- ND
Peak ECN---- TAG--------------- Avocado------- Olive Oil
44 -----------OLL +P'OL ------------1.5------------- 4.2
46---------- OOP' +OOL + POL---- 21------------- 19.3
48---------- OOO +POO------------ 50 ------------ 71.0
48 -----------OPP -------------------26--------------nd
50 ---------- SOO ------------------ 1.0------------ 5.2
