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Together, they form a dynamic team: one breaks down and the other transports, achieving a synergistic effect that accelerates and enhances fat reduction and body shaping results

This textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Mnoa

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Avocado oils were mainly composed of monounsaturated fatty acids (76.89 g/100 g to 84.7 g/100 g), with oleic acid (50.38 g/100 g to 71.49 g/100 g) standing out as particularly characteristic, while -sitosterol (l2365.58 mg/kg to 4559.27 mg/kg), and -tocopherol (30.08 mg/kg to 182.94 mg/kg) were among its major phytosterols and tocopherols