Cooked Chinese Broccoli: Complete Sugars and Carbohydrate Profile
Cooked Chinese Broccoli ‐ Types of Sugars
Introduction
Lipids are a diverse class of biomolecules found in all living organisms and while they play several important roles in the body, lipids are also essential components of many foods. One food item that is particularly rich in lipids and often featured on Chinese restaurant menus is cooked Chinese broccoli – otherwise known as gai lan or kai-lan. In this paper we will examine the types of fats and lipids present in cooked Chinese broccoli including their sources, functions, and health implications.
Types of Lipids Present in Cooked Chinese Broccoli
There are a variety of lipid classes found in cooked Chinese broccoli which can be separated into two categories namely: dietary lipids and endogenous or native lipids. Dietary lipids refer to those which are contributed from external sources such as oils used for cooking and endogenous lipids are synthesized by the cells within the vegetable itself.1 Amongst these various classes are fatty acids, triacylglycerols, wax esters, diglycerides, and phospholipids with each contributing its own set of nutritional benefits.
Fatty Acids
The major form of fat comprising most dietary lipids are fatty acids. These molecules consist of long chains of carbon atoms which terminate with a carboxylic (-COOH) group at one end creating an organic acid structure. Fatty acids may be divided into four key categories based on the number of double bonds present in the molecule: saturated (no double bonds), monounsaturated (one double bond), polyunsaturated (two or more double bonds), and trans (double bonds naturally absent but artificially incorporated).2
The predominant fatty acids in cooked Chinese broccoli are oleic acid, linoleic acid, stearic acid, palmitic acid, myristic acid, and lauric acid.3 Oleic and linoleic are both classified as monounsaturated giving them a molecular stability advantageous for cooking purposes although polyunsaturated fatty acids have been shown to confer greater cardioprotective activity when included in the diet.4 Myristic, stearic, and lauric acid are all long-chain saturated volatile compounds that can contribute flavor and aroma characteristics when heated.5 Finally, Palmitic acid is a shorter chain saturated fatty acid commonly found in plants and animals alike and it has been associated with reduced longevity when consumed in excess.6
Dimers and Trimers
The next category of lipids are glycerol derivatives known as dimers and trimers referring specifically to the union of two and three acyl groups respectively to glycerol. The most common example being triacylglycerols – better known simply as triglycerides.7 These molecules exist as neutral forms in human plasma with individual differences determining the balance between each specific fatty acid.8
In cooked Chinese broccoli, there are minor concentrations of monoacylglycerols. These differ from their counterparts because of their single bond linkages which helps alter the weight and viscosity of food products due to their presence in small quantities.9 Dimers have been noted to contain hydrolyzable fatty acids; ones capable of releasing free fatty acids through enzymatic cleavage ;10 thus providing further insights into cellular metabolism that occurs during digestion processes.
Wax Esters
Amongst the lipids present in cooked Chinese broccoli one find wax esters. These structural entities comprise of 1-alkanes normally C20-C40 bound to a fatty acyl moiety11 and macroscopically appear waxy and largely insoluble to water. Waxes become especially prominent in temperate climates where high amounts of unsaturated fatty acids come together forming non-covalent bonding arrangements via hydrogen interactions.12 Examples of fad synthsis include malonyl Coenzyme A + acetyl CoA --> (16 carbon atom alkane)13 manifesting as large electron dense droplets easily identified in electron micrographs. Wax production requires lipase enzymes operating in concert with ?-oxidation hence propels us forward with our knowledge regarding how consumption of wax esters aiding low blood sugar status in individuals suffering from diabetes or hypoglycemia.14
Diglycerides
Another form of lipid present are diglycerides. Molecularly speaking Diglycerides are characterized by having 2 long-chain fatty acids attached to 2 hydroxyl oxygen atoms rather than 3 in the case of Triglycerides.15 Structurally, they provide a useful site created by their extensive side-chains allowing more confined electronic movement thereby producing enhanced electrical conductivity in the environment.16 As their hydrophobic functional groups prevent their easy degradation,17diglycerides can remain intact after ingestion which upon contact with emulsifying chemicals triggers detergent action resulting in the formation of micelles.18 These substances then facilitate easier transfer of polar particles and smaller nutrients across biological membranes19 leading to digestion efficiency enhancement.
Phospholipids
Finally, Phospholipids constitute the last group of lipids found in cooked Chinese broccoli. Occurring predominately in egg yolk, fish and liver20, these compounds encompass 2 hydrophobic fatty acids linked to 2 hydrophilic phosphate heads containing a glycerol backbone.21 Technically, phospholipids can be classified according to their head groups; examples of some categories include FFA’s (Free Fatty Acids), LPC’s(Lysophosphatidylcholine), SM(Sphingomyelin), and PLA2's (Phospholipase A2).22 When ingested, these lipids get broken down into amino acids and glycerol before reforming aggregates which serve as cell membrane components which impart flexibility and control of fluids nearby.23
Health Implications of Consuming Cooked Chinese Broccoli
Fats and lipids found in cooked Chinese broccoli represent a desirable blend of macronutrients supplying the body with cholesterol and essential fatty acids necessary for bodily function.24 Monounsaturated fatty acids produce satiation signals reducing susceptibilities to overeat25 meanwhile Polyunsaturated acids help lower total serum cholesterol levels26 and strengthen cell membranes preventing LDL oxidation whilst promoting HDL effectiveness.27 On the contrary, excessive consumptions of Saturated fatty acids can predispose consumers to hypertension and arteriosclerosis.28 Additionally, given the presence of triglycerides and fructose, caution needs to be taken in avoiding overconsumption since increased stomach hormones are released when subjected to larger fractions.29 Furthermore, measurable parts of wax esters can encourage intestinal inflammation30 and might lead to cretinisms in pregnant women31thus exemplifying the importance of adequate education towards animal diets enriched in them.
Conclusion
In conclusion, lipids are indispensible components of healthy dietary plays playing multiple roles in cellular physiology of both plant material and/or human tissues. This paper explored several different types of lipids present in cooked Chinese broccoli namely: fatty acids, Triacylglycerols, wax esters, diglycerides, and Phospholipids noting their influence on the nutritive qualities of the dish. Benefits associated with moderate consumption were highlighted alongside possible harmful effects incurred should recommendations not be considered when consuming. Understanding the complexity of lipids can assist in making wise decisions for selecting nutritionally beneficial meal choices fittingly accommodating our physical requirements and helping ensure overall health wellbeing now and for future generations.
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