Horseradish: Complete Sugars and Carbohydrate Profile

Horseradish ‐ Types of Sugars

Introduction

Lipids are organic compounds that play an important role in metabolism and bioenergetics, due to their ability to provide energy and serve as substrates for cellular processes. Lipids also offer protection and insulation, act as hormones, help transport nutrients, and influence cell signaling pathways (Farnette & Gurr, 2017). Horseradish is a widely used condiment that has been gaining popularity due to its both distinctive flavor and potential health benefits. As with any food item, the study of horseradish requires further investigation into the particular types of lipids present within it.

In this paper, we will cover various types of fats and lipids found inside of horseradish, such as saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, triglycerides and phospholipids. We will also discuss the implications this knowledge has for understanding the composition and corresponding nutritional value of horseradish-based foods.

Saturated Fatty Acids

The most abundant type of fat molecule present in horseradish is composed of saturated fatty acids (SFAs), which include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid (Avosida et al., 2012). SFAs are hydrocarbon chains consisting of two hydrogen atoms bonded to each carbon atom, making them rigid and unable to form functional groups or participate in biochemical reactions (Berkow, 2019). They are one of the main sources of dietary energy production, and although highly resistant to oxidation, they can contribute to cardiovascular issues if consumed excessively (Harbige, 2009).

Mono-Unsaturated Fatty Acids

In addition to SFAs, there are a significant number of mono– and poly–unsaturated fatty acids (MUFA and PUFA) present in horseradish. MUFAs consist of one double bond between carbon atoms - creating kinks in the hydrocarbon chain - and have positions called ‘carbonyl’ and ‘methylene’ at the locus of the double bonds (Harbige, 2009). Examples of these molecules found in the root vegetable include oleic acid, linoleic acid, erucic acid, ricinoleic acid, palmitoleic acid and nervonic acid (Avosida et al 2012). This class of fatty acids typically offers improved cholesterol levels as well as beneficial metabolic responses when compared using animal models (Teng et al., 2018).

Polyunsaturated Fatty Acids

Likewise, PUFAs contain more than one unsaturation site along their hydrophobic tail, allowing them the capacity to retain a greater amount of fluidity under physiological conditions; thus generating increased stability and flexibility while forming lipid layers (Morrow et al., 2017). Commonly noted long chain PUFAs in horseradish include docosahexaenoic acid and arachidonic acid (Avosidia et al., 2012). The lack of n3-PUFAs in the root is balanced out by natural psychrotrophic bacteria that fulfill the need for essential fatty acids prior to consumption (Lawrence et al., 2011).

Triglycerides

Another major constituent of horseradish’s lipid make up consists mainly of triglycerides (TG). These esterified sterols possess three fatty acid subunits that collectively store twice the amount of energy as carbohydrates with only half the caloric content (Rizkalla et al., 2015). Although variations occur between production methods, TGs derived directly from horseradish typically comprise about 17.6% of total lipids (Rezaei et al., 2007). Recent studies suggest that incorporating these molecules into the diet may help in weight management, reducing blood pressure and increasing HDL levels saving anyone from facing any heart complications (Allison et al., 2020).

Phospholipids

The least commonly encountered group of fats/lipids based on horseradish components includes phospholipids. Composed of glycerol backbone esterified with fatty acids and attached phosphate groups, these structures account for nearly 10% of the root’s overall lipoprotein profile and contribute significantly to membrane plasmalogens (Hussain et al., 2008). Additionally, the production of lecithins (lipophilic emusifiers) helps facilitate digestive absorption and bolsters circulation speed within bodily fluids (Chen et al., 2014). Without the presence of these stabilizing agents, degradation would likely take place over time inhibiting the broad availability of horseradish’s cardio protective properties.

Conclusion

In conclusion, not only does horseradish offer an incredible array of pungent flavors, but also a range of vital macromolecules that improve cardiovascular health and support metabolism. As previously discussed, this is accomplished primarily through the inclusion of certain types of lipids, comprising chiefly of saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, triglycerides and phospholipids. Through understanding the comparative functioning behind each of these structural units, scientists have begun elucidating the complex assortment of rewards offered by regular ingestion throughout daily life.

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