Produkty

Virgin Coconut Oil and Coconut Nourish

Metabolic, liver, and cardiovascular health parameters were measured during and at the end of the study

Lowered body weight (C 386±8g, H 516±13g, HV 459±10g)
Blood glucose concentrations (C 4.2±0.1 mmol/L, H 5.4±0.2 mmol/L, HV 4.6±0.2 mmol/L),
Systolic blood pressure (C 127±5mmHg, H 149±4mmHg, HV 133±3mmHg,)
Diastolic stiffness (C 25.0±1.7, H 31.4±1.2, HV 25.2±2.3,)
Improved structure and function of the heart and liver [19]

Increased total body lean mass (C 255±10g, H 270±16g, HN 303±15g)
Lowered plasma total cholesterol concentrations (C 1.6±0.2 mmol/L, H 1.7±0.1 mmol/L, HN 1.0±0.0 mmol/L)
Systolic blood pressure (C 127±5mmHg, H 149±4mmHg, HN 130±3mmHg)
Diastolic stiffness (C 25.0±1.7, H 31.4±1.2, HN 26.5±1.0)
Improved structure and function of the heart and liver
But increased plasma concentrations of triglycerides (C 0.3±0.1 mmol/L, H 1.1±0.4 mmol/L, HN 1.8±0.2 mmol/L)
And non-esterified fatty acids (C 1.2±0.3 mmol/L, H 3.3±0.8 mmol/L, HN 5.6±0.4 mmol/L) [19]

Appointed by Asian Pacific Coconut Community (APCC) standards
Different types of raw materials, namely incubated and desiccated coconut meat, incubated coconut milk as well as freeze-thawed coconut milk affected physicochemical properties of VCO (Marina et al., 2009b) [30]
no drastic differences in overall VCO quality were observed
Physical and chemical qualities must comply with the Philippine standards for VCO and the Codex standard for coconut oil (Dia, Garcia, Mabesa, & Tecson-Mendoza, 2005) [30]
Mansor et al. (2012) characterized VCO obtained from different methods including chilling, fermentation, fresh-drying, and enzyme treatment
Various methods slightly affected the quality but the difference was not significant
The FFA, peroxide, iodine, and saponification values [30]

Reported for commercial VCO samples were in accordance with the specification guided by Codex standard (2003) for refined coconut oil.

Senphan and Benjakul (2015) also stated that VCO extraction aided by Alcalase (10 unit/g protein) or crude protease extract (from the hepatopancreas of Pacific white shrimp) at 60 °C for 90 min had no influence on the resulting VCO quality. [30]
Patil et al. (2016) studied characteristics as well as the quality of VCO as influenced by maturity stages. Maturity stages of coconut had no profound effect on oxidative stability and quality of VCO. [30]

Marina, Che Man, Nazimah, and Amin (2009a) reported the fatty acid composition of commercial VCO available in Malaysia and Indonesia

Was within the standard limit for VCO according to Asian and Pacific Coconut Community (APCC, 2003) [30]
And Malaysian Standard (2007)

Lauric acid (with the range of 46.36% to 48.42%) was found in all VCO samples [30]
VCO separated from coconut milk with three different maturity stages had a similar fatty acid composition (Patil et al., 2016) [30]

22.25 g coconut oil + 2.75 g ethylcellulose to form an oleogel was consumed - results after:

Reduced the peak of the glucose response
Increased the incremental area under the curve for postprandial triglycerides [29]

Gelling of coconut oil with ethylcellulose into an oleogel form reversed its effects on postprandial glucose and triglycerides
Results resembled controls [29]

High stability
Various health advantages (Carandang, 2008)
VCO does not undergo any hydrolytic and atmospheric oxidation as confirmed by its low peroxide value as well as very low free fatty acid content (Marina et al., 2009c; Patil et al., 2016) [30]