The link between
dietary fats and
cardiovascular disease has created a growing interest in dietary red
palm oil research. Also, the link between nutrition and health, oxidative stress and the severity or progression of disease has stimulated further interest in the potential role of red
palm oil (a natural
antioxidant product) to improve oxidative status by reducing oxidative stress in patients with
cardiovascular disease,
cancer and other
chronic diseases. In spite of its level of
saturated fatty acid content (50%), red
palm oil has not been found to promote
atherosclerosis and/or arterial
thrombosis. This is probably due to the ratio of its
saturated fatty acid to
unsaturated fatty acid content and its high concentration of
antioxidants such as
beta-carotene,
tocotrienols,
tocopherols and
vitamin E. It has also been reported that the consumption of red
palm oil reduces the level of endogenous
cholesterol, and this seems to be due to the presence of the
tocotrienols and the peculiar isomeric position of its
fatty acids. The benefits of red
palm oil to health include a reduction in the risk of arterial
thrombosis and/or
atherosclerosis, inhibition of endogenous
cholesterol biosynthesis, platelet aggregation, a reduction in oxidative stress and a reduction in blood pressure. It has also been shown that dietary red
palm oil, taken in moderation in animals and humans, promotes the efficient utilisation of nutrients, activates hepatic
drug metabolising
enzymes, facilitates the haemoglobinisation of red blood cells and improves immune function. This review provides a comprehensive overview of the nutritional, physiological and biochemical roles of red
palm oil in improving wellbeing and quality of life.