Powerpoint template for scientific posters (Swarthmore College)

1
The Advantageous Avocado
Bergen
Holzworth Concordia
College, Moorhead, Minnesota
Conclusions

Introduction

• Avocados and Prostate Cancer
• Acetone extraction from avocados has shown to
  prevent or slow the growth of a variety of
  prostate cancer cells.
• Supporting studies indicate that vitamin E has
  the capability to restrict growth of at least two
  different strains of prostate cancer cells.
• Beta-carotene has been reported to weaken
  prostate cell growth in at least two different
  strains of prostate cancer.
• Avocados are rich in Phytochemicals such as
  lutein, vitamin E, and beta-carotene which, all
  have enhanced anticancer properties when used in
  conjunction with fat- soluble substances.
• (Lu, et al., 2005)
• Vitamen E aids and defends immune system and
  reduces the risk of some cancers (Olivos, 2005).
• Antioxidants
• Antioxidants help the body to defend against free
  radicals which are highly reactive, destructive
  and unstable atoms. Free radicals react and
  damage other cells they encounter studies
  indicate they may be the cause of certain cancers
  and other degenerative diseases (Bergh, 1992).
• Carotenoids- have the ability to increase
  absorption of many health promoting nutrients and
  phytochemicals (Unlu, Bohn, Clinton, Schwartz,
  2005).
• The consumption of avocados in conjunction with
  carotenoid-rich vegetables enhances absorption of
  carotenoids (Unlu, et al., 2005).
• Lutein- a carotenoid which is characteristically
  known for inhibiting growth and multiplication of
  tumors, accounts for 70 of all carotenoid
  composition of the avocado (Lu, Arteaga, Zhang,
  Huerta, Go, Heber, 2005).
• Vitamin E- a fat soluble antioxidant important
  for maintaining healthy skin and helps protects
  cells against free radicals (Olivos, 2005)
• Healthy Advantages
• Avocado-soybean unsaponifiables are used as a
  method of nutraceutical treatment for patients
  suffering from osteoarthritis of the knee and or
  hip (Christensen, Bartels, Astrup, Bliddal,
  2008).
• High consumption of dietary fiber, as found in
  avocados is necessary for intestinal health and
  reduces constipation, decreases absorption of
  fat, and lowers the glycemic index, plasma
  insulin and plasma cholesterol levels (Naveh, et
  al., 2002).
• High levels of potassium aid in management of
  blood pressure and decreases risk of circulatory
  diseases (Worlds Healthiest, 2008).

Fatty Acids
Avocados are a functional food because they can
be easily incorporated into any meal and contain
a large variety of nutrients such as such as
vitamins, minerals, and both mono and poly
unsaturated fatty acids. The high levels of heart
healthy fatty acids, antioxidants, minerals and
dietary fiber contribute to reduced risks of
chronic, degenerative, circulatory, and
cardiovascular diseases. The unique and natural
combination of certain vitamins and minerals in
avocados also increases absorption of particular
antioxidants which help to defend cells from
possible cancer causing free radicals.
Avocados are a very unique fruit native to
Central and South America. There are over 500
different varieties of avocado but the most
commercially available avocados are the Hass and
Fuerte varieties. Avocados are loaded with a
variety of antioxidants, including familiar
disease-fighting compounds such as lutein,
beta-carotene, and vitamin E. These antioxidants
have been linked to prevention of degenerative
diseases and certain types of cancer. Avocados
are also high in a variety of nutrients such as
potassium, folate, vitamins C and K and dietary
fiber. Although high in fat, they are high in
heart healthy monounsaturated fatty acids which
are associated with lowering the risk of
cardiovascular and related heart diseases, high
blood pressure, stroke, and cancers such as oral,
prostate and breast. Avocados are a functional
food which can be easily incorporated into any
diet.
A fatty acid (FA) is a chain of carbon atoms with
hydrogen atoms attached. It is an organic acid
which contains an acid group (-COOH) and a methyl
group (-CH3). Oleic acid is a common
monounsaturated fatty acid (MUFA) which lacks two
hydrogen atoms and contain one double bond
between carbon atoms (Pieterse, Jerling,
Oosthuizen, 2003). Omega-3 and omega-6 fatty
acids are polyunsaturated fatty acids (PUFA)

• 62.8 to 63.6 of total fatty acid composition
  of avocados comes from MUFAs (Pieterse, Jerling,
  Oosthuizen, 2005).
• The basal metabolic rate increases with
  consumption of MUFAs (Bergh, 1992).
• Oleic rich diets associated with inhibition of
  LDL lipid peroxidation (Pérez-Jiménez,
  López-Miranda, Mata, 2002).
• Lower blood pressure is linked to diets enriched
  with MUFAs (Bergh, 1992).
• Oleic acid enhances absorption of omega-3
  polyunsaturated fats (Olivos, 2005).
  

Dietary Value
Avocado Per 100 grams PUFA 3. 04 MUFA 15.60

• Not a typical fruit due to buttery and creamy
  consistency
• Contain about 1 to 2 times more protein than any
  other fruit (Naveh, Werman, Sabo, Neeman, 2002)
• Contain more fiber than any other fruit ((Naveh,
  et al., 2002)
• All 9 essential amino acids are present (Bergh,
  1992)
• A versatile food often eaten in dips, spreads,
  salads and desserts

Bergh, B. (1992). The Avocado and Human
Nutrition. I. Some Human Health Aspects of
the Avocado. Proc. of Second World Avocado
Congress, Retrieved Decemeber 2, 2008 from
http//www.avocadosource.com/WAC2/WAC2_p025.htm Ch
ristensen, R., Bartels, E. M., Astrup, A.,
Bliddal, H. (2008). Symptomatic efficacy of
avocadosoybean unsaponifiables (ASU) in
osteoarthritis (OA) patients A meta-analysis of
randomized controlled trials. Osteoarthritis and
Cartilage, 16(4), 399-408. Olivos, S. L. (2005).
Health Benefits of Avocado Oil. Retrieved
December 2, 2008 from Aconcagua Oil Extract Web
site http//www.avocado-oil.cl/en/health.html Lu,
Q., Arteaga, J. R., Zhang, Q., Huerta, S., Go,
V. L. W., Heber, D. (2005). Inhibition of
prostate cancer cell growth by an avocado
extract Role of lipid-soluble bioactive
substances. The Journal of Nutritional
Biochemistry, 16(1), 23-30. Naveh, E., Werman,
M. J., Sabo, E., Neeman, I. (2002) Defatted
Avocado Pulp Reduces Body Weight and Total
Haptatic Fat But Increases Plasma Cholesterol in
Male Rats Fed Diets with Cholesterol. The
American Society for Nutritional Sciences, 132,
2015-2018. Palita avocado oil good for your
health (2007). Retrieved December 2, 2008 from
Aconcagua Oil Extract S.A. Web site
http//www.avocado-oil.cl/en/health.html Pérez-Jim
énez, F., López-Miranda, J., Mata, P. (2002).
Protective effect of dietary monounsaturated fat
on arteriosclerosis Beyond cholesterol.
Atherosclerosis, 163(2), 385-398. Pieterse, Z.,
Jerling, J. C., Oosthuizen. (2003). Avocados
(monounsaturated fatty acids), weight loss and
serum lipids. Specialist Forum, 3(4),
65-71. Pieterse, Z., Jerling, J. C., Oosthuizen,
W., Kruger, H. S., Hanekom, S. M., Smuts, C. M.,
et al. (2005).Substitution of high
monounsaturated fatty acid avocado for mixed
dietary fats during an energy-restricted diet
Effects on weight loss, serum lipids, fibrinogen,
and vascular function. Nutrition, 21(1), 67-75.
United States Department of Agriculture (n.d.).
Nutrient data laboratory. Retrieved December 2,
2008 from, United States Department of
Agriculture Web site http//www.nal.usda.gov/fnic
/foodcomp/search/  Unlu N. Z., Bohn T., Clinton
S. K., Schwartz S. J. (2005). Carotenoid
absorption from salad and salsa by humans is
enhanced by the addition of avocado or avocado
oil. The American Society for Nutritional
Sciences, 135, 4316. Worlds Healthiest Foods
(2008). Retrieved November 27, 2008 from Worlds
Healthiest Foods Web site http//www.whfoods.com/
genpage.php?tnamefoodspicedbid5
References
(Pieterse, et al., 2003)
Nutrient Composition of an Avocado
http//www.avocado-oil.cl/en/health.html

• Heart Health
• Studies indicate that diets rich in folate
  reduce the risk of cardiovascular disease and
  stroke (Worlds Healthiest, 2008).
• Diets Rich in MUFAs are associated with reduced
  risk of Coronary Heart Disease and
  arteriosclerosis (Pérez-Jiménez, et al., 2002).
• MUFAs have been proven to raise levels of
  high-density-lipoprotein (HDL) cholesterol while
  lowering levels of low-density-lipoprotein (LDL)
  cholesterol (Pérez-Jiménez et al., 2002)

http//www.nal.usda.gov/fnic/foodcomp/search/