Coconut oil: a review

被引：0

作者：

Shankar, Padmini ^{[1
]}

Ahuja, Suman ^{[1
]}

Tracchio, Alexandra ^{[1
]}

机构：

[1] Georgia So Univ, Dept Hlth & Kinesiol, Statesboro, GA 30460 USA

来源：

AGRO FOOD INDUSTRY HI-TECH | 2013年 / 24卷 / 05期

关键词：

virgin coconut oil; medium chain triglycerides; antimicrobial properties; cardiovascular health; metabolic syndrome; WOMEN;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Coconut and its by-products have been used for centuries as culinary, cosmetic, and medicinal agents. More recently, virgin coconut oil (VCO) is gaining recognition as a functional food due to its perceived health benefits. Virgin coconut oil has a high proportion of medium-chain triglycerides, which unlike the long-chain triglycerides, are oxidized to energy in the liver. In addition to its excellent antioxidant profile, coconut oil is said to have antimicrobial and hypolipidemic properties too. This review focuses on the historical and functional aspects of coconut oil, with special emphasis on its health properties.

引用

页码：62 / 64

页数：3

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