Balancing functional and health benefits of food products formulated with palm oil as oil sources

• Main Authors: N.S. Sulaiman, M.D. Sintang, S. Mantihal, H.M. Zaini, E. Munsu, H. Mamat, S. Kanagaratnam, M.H.A. Jahurul, Wolyna Pindi
• Format: Article
• Language: English; English
• Published: Elsevier Ltd 2022
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/34973/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/34973/2/FULLTEXT.pdf; https://eprints.ums.edu.my/id/eprint/34973/; https://linkinghub.elsevier.com/retrieve/pii/S2405844022023295; https://doi.org/10.1016/j.heliyon.2022.e11041

Palm oil (PO) is widely utilised in the food industry and consumed in large quantities by humans. Owing to its bioactive components, such as fatty acids, carotenoids, vitamin E, and phenolic compounds, PO has been utilised for generations. However, public concern about their adverse effects on human...