No, Apricot Nectar is not a good source of lipids. Lipids are molecules that contain fatty acids, which serve as an energy reserve and also play an important role in cell membranes and other bodily structures. Lipids include fats, oils, waxes, phospholipids, and sterols. Apricots themselves do have some of these elements, however the minerals and vitamins found in apricot flesh are mostly removed when processing them into juice. The end product, apricot nectar, is mainly composed of simple sugars and water. Therefore, while it may be a fun and tasty alternative to plain water, Apricot Nectar is not a very good source of lipids.
Introduction
Over the past few years, there has been an increasing amount of interest in the types of fats and lipids found in everyday food choices such as apricot nectar. Many people may be aware that foods contain saturated fat, trans fat, cholesterol, and other potentially harmful compounds -- however, fewer may know exactly what type of fat or lipid is contained within a particular product. An individual’s awareness of which fats and lipids are present in their diet can help to promote overall better health and nutrition decisions throughout life. As a result, this paper will discuss the various types of fats and lipids contained in apricot nectar, with primary focus given to whether these compounds are considered healthy or not.
Fats
When examining apricot nectar specifically, it can provide important macronutrients for health and provide energy for daily activities. It contains mostly carbohydrates, but also provides essential vitamins and minerals along with small amounts of proteins, fatty acids, and oils (Thomas et al., 2011). Amino acids are also present, yet they make up less than one percent of its content. In terms of fat and oil, apricot nectar is comprised of mono- and polyunsaturated fatty acids and certain glycerides, also referred to as dietary triglyceride derivatives. The monounsaturated fats (MUFAs) found in apricot nectar consist primarily of oleic acid and do not have any effect on blood cholesterol levels. These MUFAs are considered “good fats” and have a variety of benefits. They reduce LDLolesterol, reduce inflammation, and lower the risk of heart disease by improving cardiac function (Kisternina & Sazhnev 2016). On the other hand, polyunsaturated fat (PUFAs), from both Omega-3 and Omega-6 fatty acids, are known as “essential fatty acids” and cannot be produced naturally by the body, so must come from the diet itself. PUFAs contribute to vital cellular activity, such as producing hormones necessary for organ functions and the growth of cell membranes. Therefore, it is essential that one consumes enough PUFA-containing foods, like apricot nectar, over their lifetime for optimal nutritional balance (McNulty 2017).
Lipids
In addition to the common types of fats previously discussed, apricot nectar also contains several types of lipids as well. These lipids include long chain triglycerides (LCTs) ,phospholipids, sterols, and carotenoids, all of which have specific roles and benefits to the body. LCTs perform a wide range of functions in the human body and serve as the primary source of stored energy. Phospholipids act as important cell membrane building blocks because they possess a combination of lipid molecules and phosphate groups connected through phosphodiester bonds (Myhrman 2005). Along with helping create structure and stability, phospholipids also can interact with many different components, used for intercellular messaging, immune support, as well as numerous enzymatic processes involving gene expression. Furthermore, sterols, although structurally similar to triglyercides, differ slightly from them due to having extra ring structures attached. Sterols have been studied to have cholesterol-lowering effects due to competing with them for bile salt uptake into the intestines. Lastly, carotenoids are found abundantly in colored plant-based products and provide anti-inflammatory and antioxidant protection to the body. All of these components together makeup the lipid profile existing inside of apricot nectar.
Conclusion
Ultimately, apricot nectar does contain some beneficial fats and lipids which can contribute to better overall health if included in ones diet regularly. Providing essential vitamins, minerals, amino acids, poly-and mono fatty acids, triglycerides, phospholipids, sterols, and carotenoids, apricot nectar offers a complete nutrient package without lacking any significant nutritional value for individuals when consumed in moderation. Instead of looking for food options containing unhealthy trans fats, those wishing to improve their general wellbeing should look for items containing natural sources of MUFA- and PUFA- filled fatty acids instead--- products such as apricot nectar.
References
Kisternina, V danoray & Sazhnev, N. (2016). Polyunsaturated Fatty Acids: Biosynthesis and Biological Role. BioMed Research International, 416-6718. doi:10.1155/2016/5678561
McNulty, K. (2017). Essential Fats: Exploring Roles Beyond Heart Health. Todays Dietician, 19(1). Retrieved from https://www.todaysdietitian.com/newarchives/0117p14.shtml
Myhrman, H. (2005). Lipid metabolism, Prog Cardiovasc Dis 32; 484-497.
Thomas DP, Chwan MA, Glass RL & Duncan JS (2011) Nutritional Value of Apricot Products. World Journal of Dairy & Food Sciences, 6(2), 112-116. http://dx.doi.org/10.3923/wjdfs.2011.112.116