Butter
Overview
Butter provides saturated fats, fat-soluble vitamins, and in grass-fed varieties, additional bioactives like CLA and C15:0. Saturated fat (SFA) should be <10% (ideally <7%) from sources like lard, butter, and meats.
Recipes
2 recipes containing this food
Creamed Corn on Roasted Sweet Potato
Roasted sweet potato with creamed corn and a mixed lipid phase to enhance carotenoid absorption; served with broccoli for fibre and glucosinolates.
Linguine con le Cozze Mantecate (Linguine with cockles in a silky emulsified sauce)
Whole-wheat linguine with cockles in a silky emulsified sauce; Italian emulsification technique without cream, supporting taurine, B12, and choline intake.
Substances
4 substances in this food
Vitamin A (Retinoids; β-Carotene precursor)
Neurodevelopment; immune regulation; antioxidant via carotenoids
Vitamin D
Neurotrophic and immune modulation; calcium homeostasis
Vitamin E (Tocopherols/Tocotrienols)
Lipid-phase antioxidant; protects PUFA (DHA) in membranes
Vitamin K2 (MK forms)
Calcium handling; potential roles in brain health; often co-occurs with fat-soluble vitamins
Preparation Notes
- See Grass-Fed Butter for detailed information
- Provides fat-soluble vitamins A, D, E, K2 (varies by source)
- Grass-fed varieties provide additional bioactives like CLA and C15:0
Biological Target Matrix
| Biological Target | Substance | Contribution Level | Therapeutic Areas | Mechanism of Action |
|---|---|---|---|---|
| Gut–Brain Axis & Enteric Nervous System (ENS) | Vitamin D | Contextual / minor contributor | Supports gut barrier integrity; nutrient deficiencies including vitamin D disrupt tight junctions, increasing permeability | |
| Metabolic & Neuroendocrine Stress (HPA Axis & ANS) | Vitamin D | Contextual / minor contributor | Modulates immune responses to reduce inflammation in the brain; supports stress response through neurotrophic and immune effects |
References
- Saturated fat (SFA) — <10% (ideally <7%) lard, butter, meats