Behenic acid

Behenic acid ( is poorly absorbed; the absorption rate of palmitic acid is 95–98% and that of behenic acid is 30%. Empirical Formula of behenic acid is C22H44O2.

Behenic acid is a long-chain saturated fatty acid that exists naturally as a triglyceride in canola, peanut, and marine animal oils as well as animal milk fats and peanut skins.

It is one of the saturated long-chain fatty acids of sunflower oil. Although this acid is poorly absorbed by animals or humans, it has been shown to act as a cholesterol-raising agent in humans.

Behenic acid is soluble in the organic solvent dimethyl formamide (DMF), which should be purged with an inert gas, at a concentration of approximately 3 mg/ml. Behenic acid is sparingly soluble in aqueous buffers. For maximum solubility in aqueous buffers, behenic acid should first be dissolved in DMF and then diluted with the aqueous buffer of choice.

This acid is used as an alternative to stearic acid for improved skin feel, greater stability and better active delivery. Applications include sticks, emulsions, sun care, antiperspirants and pomades. Formulators can use this in all personal care formulations for emulsifying, thickening, and gelling.
Behenic acid

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Nutrition of peanut oil

Peanut oil obtained by the cold pressing of peanuts, When filtered it is sweet, nearly colorless and used both for table use and in cooking.

Peanut oil contains about 17% to 20% saturated and 80 % to 83% unsaturated fatty acids. The saturated part consists mainly of palmitate, with significant amounts of stearic acid, arachidic acid, and higher fatty acids.

The principle fatty acid in peanut oil is oleic, a monounsaturated associated with good oxidative and frying stability that has been found to lower serum LDL cholesterol concentrations.

It also has a good portion of vitamin E, which is essential for a healthy nervous system. Like other oils, the peanut variety is sodium and cholesterol-free.

Peanut oil does not contain any linolenic acid, a major source of oxidative rancidity problems in some vegetable oils.
Nutrition of peanut oil

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Saturated fatty acid and cardiovascular disease

The source of saturated fatty acids in human diet are mainly derived from animal products, oils used for cooking or ready-cooked meals from the food industry. It also come from home cooking fats such as lard, hard margarines.

Saturated fatty acids have been positively correlated with the prevalence of cardiovascular disease in many epidemiological studies.

Saturated fatty acid with intermediate chain lengths – lauric, mytristic, and palmitic acids increase plasma cholesterol concentration whereas short chain fatty acids and stearic acid results in little or change in plasma cholesterol concentrations.

The higher level of serum total and low density lipoprotein cholesterol in turn lead to atherosclerosis and increased the risk of coronary heart disease.

The American Heart Association and the 2005 Dietary Guidelines Advisory Committee recommend that the daily overall fat consumption comprises 25% to 35% of the diet’s daily energy content.

Of this intake, less than 7% should come from saturated fats and the rest be divided equally between polyunsaturated and monounsaturated fats.

Saturated fatty acid and cardiovascular disease

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