03/07/2015
Nutritional values
Virgin coconut oil contains fresh coconut taste and smell.
Cold processed virgin coconut oil allows the retention of monoglycerides and other natural anti-oxidants such as tocopherol (vitamin E), vitamin A and C which serves as natural preservatives.
It is rich in vitamin E, is non-greasy, non-staining and is widely used in soaps, lotions, creams and lip balms.
Virgin coconut oil (VCO), extracted from fresh coconut meat without chemical processes is said to be the "mother of all oils". It is rich in medium chain fatty acids, particularly lauric acid and is a treasure trove of minerals, vitamins, antioxidants and is an excellent nutraceutical. It has about 50% lauric acids, having qualities similar to mother's milk, thus confirming its disease-fighting ability. When lauric acid enters human body it gets converted to Monolaurin, which has the ability to enhance immunity.
To get best health benefits, you have to buy virgin and organic coconut oil. All vitamins, minerals and other essential acids in coconut are maintained only when oil is extracted from fresh coconut meat. Ordinary coconut oil contains chemicals and other impurities that are passed on to the product during refining process.
Health Benefits of Virgin Coconut oil
The major fatty acid in mothers milk is the medium chain fatty acid, lauric acid, and is the same that is plentiful in virgin coconut oil.
Fortunately for our health, lauric acid in both breast milk and virgin coconut oil when consumed transforms into the monoglyceride, monoluarin, the actual compound responsible for helping to strengthen our immune system.
Healthy MCTs (Medium Chain Fatty acids) are easily absorbed, carried by portal vein to the liver & oxidized very quickly without a need to digest & emulsify.
Research shows that MCTs help to increase metabolism & are more easily digested than fats found in other oils.
Neonatal brain development
Brain tissue is very rich in complex forms of fats. Brain development is superior in those who get plenty of lauric acid in breast milk and when mother consumes more virgin coconut oil. Because virgin coconut oil supports thyroid function and thyroid govern brain development, including myelination, the result might simply reflect the difference between normal and hypothyroid individuals.
The anti oxidant in coconut oil has some anti-seizure activity. The omega fatty acids are involved in the structure and function of brain and other neural tissues. The brain is over 60% fat and very rich in both omega 3 and omega 6 fatty acid derivatives, so these unsaturated fatty acids are needed for brain and retinal development and brain function.
(Source: Hidustan latex limited, A Government of India Enterprise, 2010)
The lauric acid in virgin coconut oil is one effortless way to help strengthen the immune system. It is the monolaurin that is the actual compound responsible for helping to strengthen our immune system.
Diabetes Patient
Diabetes is a metabolism disorder that cause abnormally high levels of blood sugar (glucose) in our system. This usually happens when the pancreas does not produce sufficient insulin which assists glucose to enter the body cells where it is converted into energy.
MCTs in L Oil Virgin Coconut Oil reduce stress on the pancreas as no insulin is excreted. As MCTs is digested, helps supply energy to cells, is easily absorbed, enhances insulin action & increases metabolic rate.
Because it helps stabilize blood glucose levels and aids in shedding excess body weight, coconut oil is probably the only oil a diabetic person should eat.kes a difference!
Dosage Virgin Coconut Oil
One – two table spoon (as per the individual health condition) taken 30 min before lunch and dinner reduces weight.
One – two table spoon taken at bed time boosts the immune system and prevents constipation.
One – two table spoon taken in empty stomach in the morning helps to cure thyroid problems ulcer, gastroenteritis and all gastric problems.
Regular use instead of any other cooking oil.
L Oil Virgin Coconut oil Clinical study
Introduction
Coconut oil is extensively used for food and industrial purposes. The oil is rich in medium chain fatty acids (MCFA) and exhibits good digestibility (Che Man&Marina, 2006). The term VCO refers to an oil that is obtained from fresh, mature kernel of the coconut by mechanical or natural means, with or without the use of heat and without undergoing chemical refining (Villarino, Dy, & Lizada, 2007). Unlike RBD coconut oil which is tailor-made for cooking purposes, VCO is marketed lately as functional oil. Since its first introduction, virgin coconut oil has captured the attention of vast majority of publics. The beneficial properties of VCO are fast spreading. The
Availability of VCO is increasing in the market especially in South East Asia involving the Philippine, Thailand, Indonesia and Malaysia. Virgin coconut oil (VCO) is growing in popularity as functional food oil and the public awareness of it is increasing. It is expected that VCO will experience a dramatic growth in the market. The introduction of VCO has open up new research that basically reveals new things besides what has already been known on commercial coconut oil.
Since its first appearance, VCO has gained wide attraction among the public and scientific community as functional food oil. Some studies pertinent to VCO have been described in this review article. From the health point of view, VCO has been documented as having more beneficial effects in clinical trials such as having more antioxidant potential compared to refined coconut oil. The underlying justification was based on the fact that VCO did not undergo the RBD process, which destroys some of the biologically active components such as phenolic compounds. A number of studies confirmed the higher content of phenolic contents, which correlated with higher antioxidant activity in VCO, compared with refined coconut oil. (Marina et al., 2009).
The general objective of this study is to determine the effectiveness of the L oil Virgin coconut oil emerging functional food oil, and the specific objectives are as follows: (a) to determine the anti diabetic activity of L oil Virgin coconut oil supplemented products from normal and diabetic male wistar rats (b) to determine the cholesterol lowering effect of L oil Virgin coconut oil in moderately raised serum cholesterol levels of rats (c) to determine the hypertensive and diarrheal activity of the L oil Virgin coconut oil.
Materials and Methods
