PADMINI SHANKAR*, SUMAN AHUJA, ALEXANDRA TRACCHIO
*Corresponding author
Department of Health & Kinesiology, Georgia Southern University, PO Box 8076, Statesboro, GA 30460, USA

Abstract

Coconut and its by-products have been used for centuries as culinary, cosmetic, and medicinal agents. More recently, virgin coconut oil (VCO) is gaining recognition as a functional food due to its perceived health benefits. Virgin coconut oil has a high proportion of medium-chain triglycerides, which unlike the long-chain triglycerides, are oxidized to energy in the liver. In addition to its excellent antioxidant profile, coconut oil is said to have antimicrobial and hypolipidemic properties too. This review focuses on the historical and functional aspects of coconut oil, with special emphasis on its health properties.

INTRODUCTION

Coconut, also known as Cocos Nucifera (1), a tree known for its many nutritional and medicinal properties has gained new found interest in western medicine. It is believed that certain parts of the coconut, for example, tender coconut water and kernel have medicinal qualities including but not limited to antibacterial, antiviral, antifungal, antioxidant, low glycemic index, hepatoprotective, and immune system enhancement (1). Coconut oil is very commonly used as a tropical edible oil in many Asian cultures and is composed of almost 90-95% saturated fatty acids (2). The health and nutritional benefits derived from coconut oil are both compelling and contradictory, mainly due to its high saturated fat content as relates to chronic diseases, especially those involving the cardiac system (3).
Compositionally, coconut oil is derived from the dried kernel or meat of coconut, also known as copra (3, 4). Chemically, coconut oil primarily comprises of lauric acid (47.5%), a low molecular weight saturated fatty acid known to be a better alternative to other saturated fatty acids, the kind found in butter (5). It has been documented through th ...