This chapter reviews plant-based fatty acids as well as their methods of production, applications in the industry, and benefits in treatments of cardiovascular and cerebral diseases, besides being a source of food. The fatty acids obtained from vegetable matrices have been acting as alternatives to the use of lipids of animal origin, due to their limitation in relation to the increase in demand. Thus, plants have been investigated in order to act as sources of fatty acids and assist in the supply of such demands. Vegetable oils represent not only an economical alternative but also a beneficial source of human health.
Part of the book: Biochemistry and Health Benefits of Fatty Acids
This chapter will describe the antioxidant and biological activity of Cissus sicyoides and Rosmarinus officinalis leaf extracts, which represent an important natural source of antioxidants. These plants contain several bioactive compounds with high antioxidant activity, such as phenolic compounds, which are compounds that prevent or delay oxidative stress, acting as free radical scavengers (FRSs), and thus reduce the onset of cardiovascular disease, cancer, diabetes, epilepsy, stroke, among other diseases. The supercritical fluid extraction (SFE) has been studied to obtain antioxidant compounds from natural sources, without the drawbacks associated with conventional extraction processes, such as the use of organic solvents, which present toxicity and contaminate the extracts, is proposed.
Part of the book: Antioxidants