Coconut oil is considered a “superfood” by healthy diet enthusiast. There is scientific evidence that certifies its beneficial properties: It stimulates metabolism, carries out an anti-bacterial action, strengthens the immune system, protects from cardiovascular diseases and prevents neuro-degenerative pathologies. First, a clarification: being made up of 86.8% saturated fats and since it is solid at room temperature, it is not an oil, but a fat. This is why it should be consumed in moderation. According to the indications of the Italian Society of Human Nutrition (SINU), the consumption of saturated fats should not exceed 10% of the calories introduced daily.
WHAT ARE THE BENEFITS OF COCONUT OIL
Coconut oil, despite containing high quantities of saturated fats, is beneficial for our health since it contains many medium-chain fatty acids that perform a protective function against dementia and cognitive decline. In particular, researchers have concentrated their investigations on the role of coconut oil in relation to Alzheimer’s disease, attesting that the consumption of 40ml of coconut oil improves cognitive functions in patients suffering from this pathology. The same circumstance had already been found in mice as well. In addition, the neuro-protective potential of coconut oil was also studied on a neuronal toxicity model. The resulting investigations indicated that coconut oil has protective effects on brain cells, thanks to medium-chain fatty acids. The reason seems to be attributed to the fact they easily transform into ketone bodies. In other words, the same molecules that are produced in quantity during fasting and are used by the brain as a source of energy when glucose is scarce, precisely during periods of prolonged fasting.
Furthermore, these particular medium-chain fatty acids are more soluble then other fats and, consequentially, have characteristic absorption modes: they do not require the lipolysis process promoted by bile acids, the medium-chain saturated fatty acids present in coconut oil, pass directly into the bloodstream, to be absorbed quickly. The preliminary scientific studies attest that coconut oil is particularly digestible and is useful in the case of deficiency of enzymes that digest fats such as pancreatic lipase and bile acids, as well as in case of malabsorption and other intestinal problems. In particular, it would be the presence of lauric acid that determines these protective properties on the gastro-intestinal system.
Other scientific research shows that the medium-chain fatty acids contained in coconut oil induce a greater sense of satiety than long-chain fats, in addition to promoting loss of body fat due to an improvement in body temperature regulation which in some way favors weight loss. Subsequent scientific studies show that coconut oil increases the level of good cholesterol, HDL, in the blood. Regarding a slimming effect, a decrease in waistline and the impact of coconut oil on the lipid metabolism, in-depth studies are still in progress. Lastly, some scientific studies have shown that coconut oil has anti-fungal and anti-bacterial properties, in relation to the Candida albicans.
HOW TO CHOOSE COCONUT OIL
To have guaranteed health benefits it is important to choose a high quality extra virgin coconut oil, preferably from organic cultivation. Since coconut oil has a low smoke point (175°C), it is best not to use it for cooking, as it can generate toxic compounds for the organism. Nutritionists generally recommend consuming it raw as a snack or for breakfast spread on whole meal rusks or hard dry bread.
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