Background

Edible oils, preferably plant origin are rich sources of fatty acids and other lipophilic antioxidants to the body. Among these, oils derived from the coconut kernel (Cocos nucifera) are widely used in India and the Asia Pacific, which includes copra oil (CO), virgin coconut oil (VCO) and refined, bleached and deodorized (RBD) oil. Based on the mode of preparation, their composition and biological effects vary.

Scope and approach

This review compares the physicochemical and biological properties of coconut oils prepared by different methods. The metabolism of coconut oil and its predominant content lauric acid is also explained. This review emphasizes the use of VCO in the prevention and amelioration of several degenerative diseases, including cardiovascular disease and cancers, over CO or RBD oils.

Key findings and Conclusion

There are no evident differences in the fatty acid profiles of CO, VCO and RBD oils. However, they differ in their polyphenol contents, which are reported to be high in VCO, possibly due to less harsh treatment during its preparation. Various epidemiological and clinical reports indicating the health risk of coconut oils could be pertinent to the data on the individuals consumed CO/RBD oil, which lacks polyphenols. Whereas, VCO have antioxidant, anti-inflammatory, lipid-lowering and cytoprotective efficacies, which may be attributed to its higher polyphenolics. Further, emerging studies have indicated that hot-extracted VCO (H-VCO) have a pharmacological advantage over VCO prepared by fermentation. At this juncture, further explorations on the biopharmaceutical potential of VCO have to be undertaken through clinical studies.

中文翻译：

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椰子（椰子）制备的不同食用油对健康的影响：全面综述

背景

食用油，最好是植物来源的油，是人体富含脂肪酸和其他亲脂性抗氧化剂的来源。其中，油从椰子仁（衍生椰子）广泛用于在印度和亚太地区，其中包括椰子油（CO），初榨椰子油（VCO）和提炼，漂白和脱臭（RBD）的油。根据制备方式的不同，它们的组成和生物学效应也不同。

范围和方法

这篇评论比较了通过不同方法制备的椰子油的理化和生物学特性。还解释了椰子油的代谢及其主要成分月桂酸。这篇综述强调使用VCO来预防和改善CO或RBD油引起的几种退化性疾病，包括心血管疾病和癌症。

主要发现和结论

CO，VCO和RBD油的脂肪酸谱没有明显差异。但是，它们的多酚含量不同，据报道VCO较高，这可能是由于其制备过程中的苛刻处理较少。各种流行病学和临床报告表明，椰子油的健康风险可能与食用缺乏多酚的CO / RBD油的个人的数据有关。而VCO具有抗氧化剂，抗炎，降脂和细胞保护功效，这可能归因于其较高的多酚含量。此外，新兴研究表明，热提取VCO（H-VCO）的药理优势优于发酵制备的VCO。此时，必须通过临床研究对VCO的生物制药潜力进行进一步的探索。