Coconut oil was considered unhealthy and full of saturated
fat. But recent scientific studies have shown that it has many benefits. Let’s
take a look at some of the many benefits documented in scientific literature.
Virgin coconut oil, rich in antioxidants, was shown to
attenuate hypertension. Virgin coconut oil has a potential to reduce the
development of hypertension and renal injury induced by dietary heated oil,
possibly via its antioxidant protective effects on the kidneys.
Kamisa et al. 2016 Appl Physiol Nutr Metab.
As compared to the long-chain fatty acids found in other
cooking oils, the medium-chain fats in Medium-chain triglycerides are far less
likely to be stored in adipose tissue, do not give rise to 'ectopic fat'
metabolites that promote insulin resistance and inflammation, and may be less
likely to activate macrophages.
McCarty and DiNicolantonio. 2016. Open Heart.
Coconut oil even though rich in saturated fatty acids in
comparison to sunflower oil when used as cooking oil media over a period of 2
years did not change the lipid-related cardiovascular risk factors and events
in those receiving standard medical care. Vijayakumar et al. 2016. Indian Heart
J.
Chlorhexidine andcoconut oil have shown significant
antifungal activity which is comparable with ketoconazole.
Shino et al. 2016. Scientifica (Cairo).
Virgin Coconut Oil could be an efficient nutraceutical in
preventing the development of diet induced insulin resistance and associated
complications possibly through its antioxidant efficacy. Narayanankutt. 2016. J
Food Sci Technol.
It was observed that the nutritional treatment associated
with extra virgin coconut oil consumption reduced the CC and increased HDL-C
levels in patients with coronary artery disease.
Cardoso et al. 2015. Nutr Hosp.
Virgin coconut oil consumption during chemotherapy helped
improve the functional status and global
quality of life of breast cancer patients. In addition, it reduced the
symptoms related to side effects of chemotherapy.
Law et al. 2014. Lipids Health Dis.
Supplementation of virgin coconut oil has beneficial effects
on lipid parameters by reducing lipogenesis and enhancing the rate of fatty
acid catabolism; this effect was mediated at least in part via PPARĪ±-dependent
pathways. Thus, dietary VCO reduces the risk for coronary heart disease by
beneficially modulating the synthesis and degradation of fatty acids.
