Virgin Coconut Oil Essay

Nutritional Value of VCO Virgin Coconut Oil (VCO) has multiple utilities, nutritional and medicinal use which are found in its content. The Virgin Coconut oil is an abundant source of vitamins, minerals and anti-oxidants. Thus, making it the “mother of all oils”. VCO’s contains minor extents mono and diglycerides and has the most noteworthy substance of glycerol around 13.5% to 15.0%. Glycerol is a starch which has a comparative substance structure to that of a basic sugar. Virgin coconut oil are produced using fresh coconut meat, which comprises of 90% saturated fats, 6% monounsaturated fat, and 3% polyunsaturated fat (Dayrit, 2005). Monounsaturated fats have a single carbon-to-carbon double. It

Polyunsaturated fats may boost good cholesterol level in the body, which reduce heart disease. Specifically Omega-3 fatty acid, which protects the heart against high blood pressure and reduce diabetes. Saturated fats was thought to be an artery clogging saturated fat that causes heart disease. However, virgin coconut oil is not atherogenic and does not cause heart disease (Dayrit, 2005). It helps control the rate of glucose synthesis and release by slowing down the digestive process, which regulates the breakdown of carbohydrates into glucose, keeping the blood sugar levels within a safe range. Most of the saturated fats are medium chain triglyceride (MTC) or Medium chain fatty acids (MCFA). Medium chain fatty acids (MCFA) are absorbed and transported directly to the liver where they are burned to produce energy. Compare to Four decades has shown that MCFA possess potent antiviral, antibacterial, antifungal, and antiprotozoal properties. It helps stimulate the body’s metabolism which leads to weight loss. Because of MCFAs, the total cholesterol levels in the body increases, however it is largely increase in good cholesterol or high-density lipoprotein (HDL) (Blackburn et al,