ABSTRACT
Dietary diacylglycerol (DAG) is a natural component of various edible oils and is used in foods as an emulsifier. This chapter outlines the nutritional benefits of dietary DAG observed in clinical trials under various conditions and the current state of the mechanistic studies using animal models with data including recent findings. It summarizes the beneficial effects of DAG oil consumption in humans and discusses its mechanisms. Animal models were used to further confirm the effects of DAG consumption and to elucidate its mechanism. These effects are likely caused by metabolic differences in the oils after their absorption into mucosal cells rather than by a difference in the bioavailability of the oils. Although a more detailed analysis of the digestion, absorption, and metabolic processes is warranted, consumption of DAG oil was shown to improve lipid metabolism in various states. Clinical studies are in progress to further confirm the efficacy and reliability of DAG oil consumed under various conditions.
