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The oil of avocado consists of 71% MUFA, 13% PUFA, and 16% saturated fatty acidsa profile that has been shown to help promote healthy blood lipid profiles and enhance the bioavailability of fat-soluble vitamins and phytochemicals from the avocado or other fruits and vegetables, naturally low in fat, which are consumed with avocados. 2 It is not necessary to consume avocado oil to benefit from these potent fatty acids

doi: 10.1038/sj.bjp.0705650

In contrast, the PDI ALS-mutants (D292N and R300H) lack this redox activity and were not protective against ALS phenotypes, further confirming the importance of the redox activity of PDI in ALS (Parakh et al., 2020)