Coconut Sprouts as Phytomedicine
Parimelazhagan Thangaraj in Phytomedicine, 2020
Cocos nucifera is the only species of the genus Cocos, which includes 27 genera and 600 species (Evans 2002). One of the essential primary natural products from the dry coconut fruit is the coconut oil, which has been used as traditional medicine, functional food, and also in pharmaceuticals. It is referred to as “miracle oil.” The coconut tree itself is known as “the Tree of Life,” as each of its parts are being used for various purposes. These are highly nutritious and are enriched with bioactive compounds with great medicinal value (Siriphanich et al. 2011). The constituents of C. nucifera have some of the biological effects, such as anthelminthic, anti-inflammatory, anti-nociceptive, anti-oxidant, anti-fungal, anti-bacterial, and anti-tumor activities. In addition, other properties, such as anti-hypertensive, cardioprotective, anti-seizure, cytotoxicity, hepatoprotective, vasodilation, nephroprotective, and anti-osteoporosis effects were also reported. Because each part of the C. nucifera has different constituents, the pharmacological effects of the plant vary according to the part of the plant evaluated (Lima et al. 2015).
High Consumption of Monounsaturated Fat and Low Consumption of Saturated Fat
John J.B. Anderson, Marilyn C. Sparling in The Mediterranean Way of Eating, 2014
Different types of fatty acids exist in plant and animal food sources. Saturated fatty acids (SFAs) are found mainly in animal products, such as fatty meats and high-fat dairy products, but some are found in plant foods, such as cocoa butter and coconut. Tropical oils, including coconut, palm, and palm kernel oils, also have high amounts of SFAs. This type of oil tends to be semisolid at normal room temperature, whereas animal fats typically remain fairly solid at normal room temperature. Coconut oil has been publicized recently as a superhealthy type of oil, mainly because it contains more medium-chain fatty acids, also referred to as medium-chain triglycerides (MCTs), compared to other oils, which have more long-chain triglycerides (LCTs). MCTs are metabolized differently than LCTs, resulting in more of the fat burned for energy and less stored as fat. Pure MCT oil is sold as a dietary supplement and is often used in hospitals for critically ill patients and others who have problems digesting regular fats but need to have a high intake of energy. At present, however, the use of coconut oil has little scientific evidence to back up its “health claims,” which include weight loss, help curing Alzheimer’s disease, or lowering the risk of cardiovascular disease (CVD). Results for benefits on athletic performance are also inconsistent. What we do know is that several good studies provide evidence to back up health claims for olive oil, canola oil, and some other liquid oils lower in saturated fat.
Naturopathic Medicine and the Prevention and Treatment of Cardiovascular Disease
Stephen T. Sinatra, Mark C. Houston in Nutritional and Integrative Strategies in Cardiovascular Medicine, 2015
The DASH diet suggests consuming two to three servings a day of fats and oils including vegetable oil and/or margarine. I do not recommend these oils because they may contain trans fats and may promote free radical oxidation in the body, particularly the blood vessels. Instead, I like olive and coconut oil for supporting cardiovascular health. Studies on olive oil show promising reductions in blood pressure when consumed in upward of 60 g (4 tbsp) a day.41 The oleic acid present in olive oil may be responsible for the blood pressure–lowering effect. Coconut oil is a very stable oil and great to use for high-heat cooking. In a recent study, virgin coconut oil fed to rats helped prevent blood pressure elevation, which the authors suggest may be due to a reduction in vasoconstriction of the endothelium.42 Therefore, do not hesitate to use olive and coconut oils with your food as they exert cardioprotective qualities.
Health Effects of Coconut Oil—A Narrative Review of Current Evidence
Published in Journal of the American College of Nutrition, 2019
Taylor C. Wallace
Coconut oil is a mainstream edible oil that is extracted from the kernel of mature coconuts harvested from the coconut palm. The two main types of coconut oil—copra oil (CO) and virgin coconut oil (VCO)—have similar fatty acid profiles; however, the latter contains higher amounts of some nutrients (e.g., vitamin E) and dietary bioactive compounds (e.g., polyphenols). The two oils differ in their extraction processes. CO is produced by crushing dried coconut kernels to extract the oil, which is then typically refined, bleached, and deodorized (RBD). RBD-CO is commonly used in shortening and for frying applications. In contract, VCO is made by pressing shredded wet coconut kernel to squeeze out the oil and coconut milk, which form an emulsion that is then separated by various techniques. Unlike RBD-CO, VCO is not refined, and thus is not subjected to the high temperatures of free fatty acid distillation and deodorization, which can volatilize and otherwise destroy many heat-liable components (1, 2). VCO has become increasingly popular in recent years.
Dietary Supplementation with Virgin Coconut Oil Improves Lipid Profile and Hepatic Antioxidant Status and Has Potential Benefits on Cardiovascular Risk Indices in Normal Rats
Published in Journal of Dietary Supplements, 2018
Ademola C. Famurewa, Chima A. Ekeleme-Egedigwe, Sophia C. Nwali, Ngozi N. Agbo, Joy N. Obi, Goodness C. Ezechukwu
Coconut (Cocos nucifera) is a fruit that is abundant in Asian countries such as India, Malaysia, Philippines, and Indonesia. Coconut oil is obtained from the seeds of coconut palm through various processing methods that influence the quality, aroma, and flavor of the product oil being used as food and medication (Hamsi et al., 2015; Marina et al., 2009b). Coconut oil is considered a saturated fat because it contains more than 90% saturated fatty acids of which 60% to 63% is medium-chain fatty acid (Rahim et al., 2017; Babu et al., 2014; Marina et al., 2009b). For a considerable time, epidemiological reports have indicated that blood cholesterol and consuming high amounts of saturated fatty acids play a major role in the pathogenesis of cardiovascular diseases (Dumancas et al., 2016; German and Dillard, 2004). In this regard, coconut oil has been regarded as a culprit in increasing cardiovascular risk, and this led to a significant reduction in human consumption of coconut oil over the past 40 years (Dumancas et al., 2016).
Formulation and evaluation of carrot seed oil-based cosmetic emulsions
Published in Journal of Cosmetic and Laser Therapy, 2019
Shalini Singh, Alka Lohani, Arun Kumar Mishra, Anurag Verma
Coconut oil was selected as it acts as an effective moisturizer on all types of skin, including dry skin. The benefits of coconut oil on the skin are comparable to those of mineral oil. Fortunately, unlike mineral oil, there is no chance of having any adverse side effects on the skin upon applying coconut oil. Coconut oil is, therefore, a safe solution for preventing dryness and flaking of skin. It also delays the appearance of wrinkles and sagging of skin, which normally accompany aging. Coconut oil also helps in treating various skin problems including psoriasis, dermatitis, eczema, and other skin infections. For that exact reason, coconut oil forms the base ingredient of various body care products, such as soaps, lotions, and creams, which are used for skin care. Coconut oil also helps in preventing premature aging and degenerative diseases due to its well-known antioxidant properties (17).
Related Knowledge Centers
- Centrifuge
- Coconut
- Cosmetics
- Detergent
- Electrolysis
- Emulsion
- Enzyme
- Fat
- Medium-Chain Triglyceride
- Saturated Fat