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concentration of cholesterol and certain fats that are increased in diabetic patients and that may lead to stroke or heart attack.
"Our results are promising because they indicate that avocado consumption could improve the health status of diabetic and other patients through an additional mechanism to the improvement of blood lipids," he says. "We'll need to confirm that what has been observed in yeasts could occur in higher organisms, such as humans. We hope this will be the case, because there are many vital processes conserved in organisms that seem very dissimilar to humans."
Moreover, Cortes-Rojo says, the findings, and the fact that Mexico is the largest producer of avocados in the world, could promote the use of avocado oil or some of its components to reduce the socioeconomic impact of chronic degenerative diseases. "In some Mediterranean countries, low or almost no appearance of these kinds of diseases has been associated with the high olive oil consumption," he explains. "Olive oil has a fat composition similar to that found in avocado oil. Therefore, avocado oil could eventually be referred to as the olive oil of the Americas."
The team's work was supported by the Mexico's National Council on Science and Technology and the Program for Improvement of Professorate of the Mexican Ministry of Public Education.
Cortes-Rojo's collaborators include: J. Lucio Hernandez de la Paz and Pedro de Jesus Martinez-Morales, undergraduate students from the Faculty of Chemistry and Faculty of Biology at UMSNH, respectively; Omar Ortiz-Avila, graduate student at Instituto de Investigaciones Quimico-Biologicas at UMSNH; Elizabeth Calderon-Cortes, a professor from Faculty of Nursery at UMSNH; Alfredo Saavedra-Molina, a professor at Instituto de Investigaciones Quimico-Biologicas at UMSNH.
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