抄録
Diacylglycerol oil is an edible oil containing 80%(w/w) or greater diacylglycerol with natural fatty acids, approximately 70% of which is of the 1, 3- diacylglycerol isoform. Diacylglycerol oil has been sold in Japan as a FOSHU (Foods for Specified Health Use) product since 1999 as a cooking oil that gives (1) less postprandial serum triacylglycerol elevation and (2) less body fat accumulation. The energy value of the diacylglycerol oil is practically the same as the ordinary oil containing triacylglycerol. In contrast to triacylglycerol, the main digestive product of diacylglycerol is 1(or 3)-monoacylglycerol which is poorly re-esterified into triacylglycerol in the small intestinal mucosa. The magnitude of postprandial elevations of triglyceride content in chylomicrons has been shown to be markedly smaller after diacylglycerol ingestion compared to triacylglycerol oil with a similar fatty acid composition. Animal studies showed that diacylglycerol consumption increases hepatic enzyme activities for β-oxidation and increases oxygen consumption as compared to triacylglycerol. It has been shown that long-term diacylglycerol consumption prevents the accumulation of body fat and body weight and reduces risk factors for lifestyle-related diseases in humans. The above two claims have been verified not only in subjects with simple obesity but also in those with risks of metabolic syndrome. Through these studies, evidence is being accumulated showing that consumption of diacylglycerol may help reducing the risk of lifestyle-related diseases.
