Cited by 205Coconut Research and ApplicationsEdible Oils Quality and AnalysisFood Chemistry and Fat Analysis

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Chemical composition and health benefits of coconut oil: an overview

Deen, Afka, Visvanathan, Rizliya, Wickramarachchi, Dhanushki, Marikkar, Nazrim, Nammi, Sirinivas, Jayawardana, Barana C, Liyanage, Ruvini·2021·Journal of the Science of Food and Agriculture

DOI 10.1002/jsfa.10870

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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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The Chemical Composition and Health-Promoting Benefits of Vegetable Oils—A Review
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See all 205

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: Deen, Afka
Visvanathan, Rizliya
Wickramarachchi, Dhanushki
Marikkar, Nazrim
Jayawardana, Barana C
Liyanage, Ruvini
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
DOI: 10.1002/jsfa.10870
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
Licence: onlinelibrary.wiley.com/termsAndConditions#vor (vor)
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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Chemical composition and health benefits of coconut oil: an overview

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