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Chemical composition and health benefits of coconut oil: an overview
Abstract
Coconut oil is an integral part of Sri Lankan and many South Asian diets. Initially, coconut oil was classified along with saturated fatty acid food items and criticized for its negative impact on health. However, research studies have shown that coconut oil is a rich source of medium‐chain fatty acids. Thus, this has opened new prospects for its use in many fields. Beyond its usage in cooking, coconut oil has attracted attention due to its hypocholesterolemic, anticancer, antihepatosteatotic, antidiabetic, antioxidant, anti‐inflammatory, antimicrobial and skin moisturizing properties. Despite all the health benefits, consumption of coconut oil is still underrated due to a lack of supportive scientific evidence. Even though studies done in Asian countries claim a favorable impact on cardiac health and serum lipid profile, the limitations in the number of studies conducted among Western countries impede the endorsement of the real value of coconut oil. Hence, long‐term extensive studies with proper methodologies are suggested to clear all the controversies and misconceptions of coconut oil consumption. This review discusses the composition and functional properties of coconut oils extracted using various processing methods. © 2020 Society of Chemical Industry
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“Despite the lower overall sterol content, β-sitosterol stands as the major sterol in CO, constituting 70.4% of the total sterol fraction [87].”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [87]
In the citing paper
“Unlike conventional coconut oil, VCO increases antioxidant enzyme activity while reducing lipid peroxidation [87].”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [87]
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Environmentally friendly shape memory biofoams
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“Despite the lower overall sterol content, β-sitosterol stands as the major sterol in CO, constituting 70.4% of the total sterol fraction [87].”
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Metadata
- Authors
- Deen, A., Visvanathan, R., Wickramarachchi, D., Marikkar, N., Nammi, S., Jayawardana, B. C., & Liyanage, R.
- Affiliations
- University of Peradeniya (LK)
- National Institute of Fundamental Studies (LK)
- Laboratory of Nutritional Biochemistry, National Institute of Fundamental Studies Kandy Sri Lanka
- Corresponding author
- Liyanage, Ruvini
- ORCID
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2020-10-29
- Volume
- 101
- Issue
- 6
- Pages
- 2182-2193
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W3092261146
- Cited by
- 205
- References
- 110
- Citations by year
- 2026: 22 · 2025: 42 · 2024: 49 · 2023: 53 · 2022: 29 · 2021: 10
- FWCI
- 1.03
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of the Science of Food and Agriculture (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Coconut Research and Applications
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- coconut oil, medium-chain fatty acids, saturated fatty acids, chemical composition, health benefits, cholesterol-lowering effect, anticancer activity, antidiabetic effect, antioxidant activity, anti-inflammatory activity, antimicrobial activity, skin hydration, lipid profile, cardiac health, oil extraction methods, functional properties
- MeSH terms
- Coconut Oil, Animals, Antioxidants, Cocos, Fatty Acids, Health, Humans
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