An Open-Label Pilot Study to Assess the Efficacy and Safety of Virgin Coconut Oil in Reducing Visceral Adiposity

Liau, Kai Ming; Lee, Yeong Yeh; Chen, Chee Keong; Rasool, Aida Hanum Ghulam

doi:10.5402/2011/949686

Cited by 80 publications

(68 citation statements)

References 18 publications

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“…This shows that VCO supplementation causes a decrease in body weight. Previous studies in humans have shown that VCO appears to promote a reduction in abdominal obesity [23, 24]. According to a study conducted by St-Onge [25], medium-chain fatty acids (MCFA), compared to long-chain fatty acids, increase energy expenditure and resulted in faster satiety.…”

Section: Discussionmentioning

confidence: 99%

Virgin Coconut Oil Prevents Blood Pressure Elevation and Improves Endothelial Functions in Rats Fed with Repeatedly Heated Palm Oil

Nurul-Iman

Kamisah

Jaarin

et al. 2013

Evidence-Based Complementary and Alternative Medicine

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This study was performed to explore the effects of virgin coconut oil (VCO) in male rats that were fed with repeatedly heated palm oil on blood pressure, plasma nitric oxide level, and vascular reactivity. Thirty-two male Sprague-Dawley rats were divided into four groups: (i) control (basal diet), (ii) VCO (1.42 mL/kg, oral), (iii) five-times-heated palm oil (15%) (5HPO), and (iv) five-times-heated palm oil (15%) and VCO (1.42 mL/kg, oral) (5HPO + VCO). Blood pressure was significantly increased in the group that was given the 5HPO diet compared to the control group. Blood pressure in the 5HPO + VCO group was significantly lower than the 5HPO group. Plasma nitric oxide (NO) level in the 5HPO group was significantly lower compared to the control group, whereas in the 5HPO + VCO group, the plasma NO level was significantly higher compared to the 5HPO group. Aortic rings from the 5HPO group exhibited attenuated relaxation in response to acetylcholine and sodium nitroprusside as well as increased vasoconstriction to phenylephrine compared to the control group. Aortic rings from the 5HPO + VCO group showed only attenuated vasoconstriction to phenylephrine compared to the 5HPO group. In conclusion, VCO prevents blood pressure elevation and improves endothelial functions in rats fed with repeatedly heated palm oil.

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Section: Discussionmentioning

confidence: 99%

Virgin Coconut Oil Prevents Blood Pressure Elevation and Improves Endothelial Functions in Rats Fed with Repeatedly Heated Palm Oil

Nurul-Iman

Kamisah

Jaarin

et al. 2013

Evidence-Based Complementary and Alternative Medicine

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“…This fruit is a fi brous drupe that consists of a thin hard skin called exocarp, a thicker layer of fi brous mesocarp, the hard endocarp, the white endosperm called kernel, and a large cavity fi lled with liquid (Chan and Elevitch 2006). The oil is obtained of coconut kernel and it is a natural functional food rich in medium-chain triglycerides (MCTs), mainly the saturated fatty acids with approximately 50% of the lauric acid (Liau et al 2011). The lauric acid has potential virucidal and bactericidal actions (Lieberman et al 2006).…”

Section: Introductionmentioning

confidence: 99%

The effects of coconut oil supplementation on the body composition and lipid profile of rats submitted to physical exercise

Resende

Félix

Soré

et al. 2016

An. Acad. Bras. Ciênc.

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This study aims to verify the effects of coconut oil supplementation (COS) in the body composition and lipid profi le of rats submitted to physical exercise. The animals (n=6 per group) were randomly assigned to: G1=Sedentary and Non-supplemented (Control Group), G2=Sedentary and Supplemented, G3=Exercised and Non-supplemented and G4=Exercised and Supplemented. The COS protocol used was 3 mL/Kg of body mass by gavage for 28 days. The physical exercise was the vertical jumping training for 28 days. It was determined the body mass parameters, Lee Index, blood glucose and lipid profi le. The COS did not interfere with body mass, but the lean body mass was lower in G3 compared to G2. The fi nal Lee Index classifi ed G1 and G2 as obese (>30g/cm). The lipid profi le showed total cholesterol was decreased in G3, LDL-c concentration was decreased in G2, triglycerides, VLDL-c and HDL-c concentrations were increased in G2 and G4 in relation to G1 and G3. The COS decreased LDL-c/HDL-c ratio. In conclusion, the COS associated or not to physical exercise worsen others lipid parameters, like triglycerides and VLDL-c level, showing the care with the use of lipid supplements.

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“…Os peróxidos são os primeiros compostos formados quando um óleo ou gordura deteriora (produtos primários da oxidação). (23) Logo, o índice de peróxidos é um método que apresenta maior aplicabilidade se utilizado para avaliar estágios iniciais da deterioração, quando os peróxidos atingem um pico e depois declinam. A partir de então, tem-se o aumento das concentrações dos produtos secundários da oxidação, como o malondialdeído (MDA).…”

Section: Discussionunclassified

O tratamento térmico influencia as características físico-químicas e oxidativas do óleo de coco

Cruz¹,

Chagas²,

Moreira³

2018

Semin. Cienc. Biol. Saude

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O objetivo deste estudo foi avaliar o efeito do tratamento térmico sobre o perfil de ácidos graxos, capacidade antioxidante, oxidação lipídica e características físico-químicas do óleo de coco. As análises foram realizadas com amostras do óleo de coco in natura, aquecido até o ponto de fumaça e utilizado na fritura de batatas. Foi avaliado o perfil de ácidos graxos, os índices de peróxidos e acidez, a formação de malondialdeído e a capacidade antioxidante do óleo de coco nas três condições. O perfil de ácidos graxos não diferiu nas distintas condições de análise; contudo, pode-se observar que o índice de acidez foi significativamente maior no óleo aquecido e utilizado na fritura. Para o índice de peróxidos, esse aumento ocorreu apenas no óleo aquecido. A formação de malondialdeído foi observada em todas as amostras, sendo maior no óleo aquecido, seguido do usado na fritura. A capacidade antioxidante foi menor nas amostras submetidas ao calor (diferença significativa). Conclui-se que os tratamentos térmicos aos quais o óleo de coco foi submetido, foram capazes de alterar suas características físico-químicas e oxidativas. Considerando os possíveis malefícios associados ao consumo de óleos e gorduras degradados, desencorajamos a utilização do óleo de coco submetido a temperaturas elevadas. Enfatizamos a importância da criação de metodologias específicas para avaliação da qualidade de óleos e gorduras submetidas ao aquecimento, por possibilitar um melhor controle dos aspectos nutricionais e sensoriais dos óleos/gorduras destinados ao consumo. ARTIGOS / ARTICLES CIÊNCIAS BIOLÓGICAS E DA SAÚDEPalavras chave: Óleo de coco. Estresse oxidativo. Perfil lipídico.The objective of this study was to evaluate the effect of heat treatment on the profile of fatty acids, antioxidant capacity, lipid oxidation and physical-chemical characteristics of coconut oil. The analyzes were carried out with samples of the coconut oil in natura, heated to the "point of smoke" and used to fry the potatoes. The fatty acid profile, the peroxide and acidity indexes, the malondialdehyde formation and the antioxidant capacity of the coconut oil were evaluated in three conditions. The fatty acid profile did not differ in the different conditions of analysis; however, it may be observed that the acid value was significantly higher in the heated oil and used in frying. For the peroxide index, this increase occurred only in the heated oil. The formation of malondialdehyde was observed in all the samples, being higher in the heated oil, followed by the one used in the frying process. The antioxidant capacity was significantly lower in the heated samples. It concluded that the thermal treatments to which the coconut oil was subjected, were able to modify its physicochemical and oxidative characteristics. Considering the possible damages associated with the oils and degraded fats consumption, we discourage the use of coconut oil subjected to high temperatures. We emphasize the importance of the creation of specific methodologies for quality evaluation of ...

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An Open-Label Pilot Study to Assess the Efficacy and Safety of Virgin Coconut Oil in Reducing Visceral Adiposity

Cited by 80 publications

References 18 publications

Virgin Coconut Oil Prevents Blood Pressure Elevation and Improves Endothelial Functions in Rats Fed with Repeatedly Heated Palm Oil

Virgin Coconut Oil Prevents Blood Pressure Elevation and Improves Endothelial Functions in Rats Fed with Repeatedly Heated Palm Oil

The effects of coconut oil supplementation on the body composition and lipid profile of rats submitted to physical exercise

O tratamento térmico influencia as características físico-químicas e oxidativas do óleo de coco

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