What is it about?
Avocado is a fruit with a creamy texture, peculiar flavor, high nutritional value, and high oil content, which is rich in fat-soluble compounds beneficial to health. Therefore, avocado oil have generated an increase in consumer demand. This paper presents an systematic analysis of the world production and commercialization of avocado oil, its extraction methods, changes in its fat-soluble compounds content, health benefits, and new trends and applications.
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Why is it important?
There is a lack of information on the production and commercialization of the different types of avocado oil. Extensive information is available on the content of fatty acids, although it is limited on carotenoids and chlorophylls. The effect of avocado oil on cancer, diabetes, and cardiovascular diseases has been demonstrated through in vitro and animal studies, but not in humans. Avocado oil continues to be of interest to the food, pharmaceutical, and cosmetic industries and is also generating increased attention in other areas including structured lipids, nanotechnology, and environmental care.
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This page is a summary of: Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses, Comprehensive Reviews in Food Science and Food Safety, June 2021, Wiley, DOI: 10.1111/1541-4337.12784.
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