Description
High and Low Erucic Acid Rapeseed Oils: Production, Usage, Chemistry, and Toxicological Evaluation covers a wide range of subjects related to rapeseed, that is, from plant breeding, industrial processing, to nutrition and biochemistry.
Composed of 22 chapters, this book first discusses the origin and properties of Brassica oilseed crops. Subsequent chapters describe the world production and trade of rapeseed and its products, as well as the history and marketing of rapeseed oil in Canada. Other chapters elucidate the chemical composition of rapeseed oil; the introduction and consumption of low erucic acid rapeseed varieties in Canada; and the development of improved rapeseed cultivars. Results obtained with consumption of high and low erucic acid rapeseed oils to experimental animals are also shown.
This work will be helpful as an introductory material to those who are not familiar with the production, use, and properties of rapeseed oil.
Chapter
Chapter 2. World Production and Trade of Rapeseedand Rapeseed Products
pp.：
44 – 84
Chapter 3. The History and Marketing of Rapeseed Oil in Canada
pp.：
84 – 108
Chapter 4. Chemical Composition of Rapeseed Oil
pp.：
108 – 154
Chapter 5. Pathways of Fatty Acid Biosynthesis in Higher Plants with Particular Reference to Developing Rapeseed
pp.：
154 – 166
Chapter 6. The Development of Improved Rapeseed Cultivars
pp.：
166 – 184
Chapter 7. The Introductio
n of Low Erucic Acid Rapeseed Varieties into Canadian Production
pp.：
184 – 204
Chapter 8. Rapeseed Crushingand Extraction
pp.：
204 – 254
Chapter 10. Current Consumption of Low Erucic Acid Rapeseed Oilby Canadians
pp.：
254 – 276
Chapter 11. The Problems Associated with the Feeding of High Erucic Acid Rapeseed Oils and Some Fish Oilsto Experimental Animals
pp.：
276 – 316
Chapter 12. Cardiopathology Associated with theFeeding of Vegetableand Marine Oils
pp.：
316 – 340
Chapter 13. The Composition of Diets Used in Rapeseed Oil Feeding Trials
pp.：
340 – 360
Chapter 14. The Metabolism of Docos enoic Acids in the Heart
pp.：
360 – 380
Chapter 15. The Regulation of Long Chain Fatty Acid Oxidation
pp.：
380 – 380
I. Introduction
pp.：
380 – 381
II. β-Oxidation
pp.：
381 – 391
III. ω-Oxidation
pp.：
391 – 392
IV. Integrated Regulation of Mitochondrial Oxidation
pp.：
392 – 402
Acknowledgements
pp.：
402 – 402
References
pp.：
402 – 410
I. Introduction
pp.：
410 – 411
Chapter 16. The Mechanisms of Fatty Acid Chain Elongationand Desaturation in Animals
pp.：
410 – 410
II. The 9-Desaturase(s)
pp.：
411 – 414
III. The 6-Desaturase(s)
pp.：
414 – 415
IV The 5-Desaturase(s)
pp.：
415 – 416
V The 4-Desaturase(s)
pp.：
416 – 417
VI. Microsomal Fatty Acid Chain Elongation
pp.：
417 – 425
VII. Retrocon version
pp.：
425 – 426
VIII. Regulation of Unsaturated Fatty Acid Biosynthesis
pp.：
426 – 432
Acknowledgements
pp.：
432 – 432
References
pp.：
432 – 438
Chapter 17. Results Obtained with Feeding Low Erucic Acid Rapeseed Oils andOther Vegetable Oils to Rats and Other Species
pp.：
438 – 439
I. Introduction
pp.：
439 – 441
II. Nutritional and Pathological Properties
pp.：
441 – 445
III. Results with Rats
pp.：
445 – 484
IV. Results with Pigs
pp.：
484 – 490
V. Results with Dogs
pp.：
490 – 490
VI. Results with Swiss Mice
pp.：
490 – 491
VII. Results with Monkeys
pp.：
491 – 494
VIII. Conclusion
pp.：
494 – 496
References
pp.：
496 – 500
Acknowledgements
pp.：
496 – 496
Chapter 18. Cardiac Lipid Changes in Rats, Pigs, and Monkeys
Fed High Fat Diets
pp.：
500 – 501
I. Introduction
pp.：
501 – 503
III. Changes in Cardiac Lipids of Rats Fed Different Oils and
Fats
pp.：
503 – 526
II. Fatty Acid Composition of Vegetable Oils and Fats
pp.：
503 – 503
IV. Changes in Cardiac Lipids of Pigs and Monkeys Fed
Different Oils and Fats and How These Changes
Compare to Those Observed in Rats
pp.：
526 – 531
V. Can the Myocardial Disorders Ascribed to the Feeding of
Rapeseed Oil Be Correlated to Cardiac Lipid Charges
pp.：
531 – 535
References
pp.：
535 – 540
Acknowledgements
pp.：
535 – 535
Chapter 19. The Use of Statistics in Assessing the Resultsfrom Experiments with Vegetable Oils Fed toTest Animals
pp.：
540 – 540
I. Introduction
pp.：
540 – 542
II. Body Weight and Growth Data
pp.：
542 – 545
III. Some Problems in Analyzing Relative Measurements
pp.：
545 – 547
IV. Random Variation in the Measurement of Dietary
Components
pp.：
547 – 549
V. The Analysis of Incidence Data
pp.：
549 – 552
VI. Sample Size and Incidence Data
pp.：
552 – 555
VII. Sample Size in the Context of Estimation
pp.：
555 – 557
VIII. Conclusion
pp.：
557 – 558
References
pp.：
558 – 560
1. Introduction
pp.：
560 – 561
Chapter 20. Studies with High and Low Erucic Acid Rapeseed Oil in Man
pp.：
560 – 560
II. Digestibility of HEAR Oil and LEAR Oil by Humans
pp.：
561 – 562
III. Serum Lipid Changes Accompanying the Ingestion of
HEAR and LEAR Oils
pp.：
562 – 569
IV. Hematological Profiles of Subjects Given HEAR and
LEAR Oil Diets
pp.：
569 – 571
V. Energy Metabolism in Young Men Given LEAR and
Soybean Oils
pp.：
571 – 574
References
pp.：
574 – 576
Chapter 21. The Relevance to Humans of Myocardial Lesions Induced in Ratsby Marine and Rapeseed Oils
pp.：
576 – 576
I. Historical Background and Regulatory Concern
pp.：
576 – 580
II. The Laboratory Rat as an Experimental Model for Safety
Assessment of Rapeseed Oils
pp.：
580 – 582
III. Studies in Humans
pp.：
582 – 585
IV. Safety Assessment Considerations
pp.：
585 – 586
V. Conclusions
pp.：
586 – 586
References
pp.：
586 – 588
I. Introduction
pp.：
588 – 589
Chapter 22. Some Recent Innovations in Canola Processing Technology
pp.：
588 – 588
III. Chemical Degumming
pp.：
589 – 590
II. Cold Processing of Canola Seed
pp.：
589 – 589
IV. Physical Refining
pp.：
590 – 592
V. Conclusions
pp.：
592 – 594
High and Low Erucic Acid in Rapeseed Oils
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