Lipid compounds of West African condiments: Benefits and contributions for human lives

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Résumé

The challenges posed by nutritional and therapeutic problems in West Africa are immense, and call for appropriate food and nutrition research and programs. Several studies have highlighted the significant nutritional and
therapeutic contribution of West Africa condiments. Condiments are sources of easily accessible lipid biomolecules with a positive impact on human health. A specific comprehensive review of lipid biomolecules of
West African condiments has not been reported. This results in a gap in knowledge of the lipid compounds of
condiments and their importance for human health. This review focuses on the lipid compounds of West African
condiments, their nutritional and therapeutic importance, their contribution to food and nutrition programs, and
factors influencing the availability of lipid compounds. The literature search on West African condiments was
adapted from the PRISMA method. No restrictions were applied on publication date and language. The result is a
total lipid content that can exceed 40% in some cases; the presence of vitamin E (α-tocopherol), vitamin A, and
essential fatty acids (linoleic acid and linolenic acid) at levels that may exceed 60% in some cases. Other
compounds of interest have been identified, notably phenolics and sterols. Tocotrienols, vitamins K and D have
hardly been studied. Given the ubiquity of condiments in the human diet, they remain one of the solutions to
nutritional and therapeutic problems and can be used in food and nutrition programs. Also, this study will further
encourage researchers to deepen studies on lipid compounds of condiments in order to address existing gaps.

Mots-clés

Fatty acids Sterols Fermentation Oxidation Vitamins Phenolic compounds Nutrition programs