Cited by 127Coconut Research and ApplicationsEdible Oils Quality and AnalysisFatty Acid Research and Health

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Health impacts of different edible oils prepared from coconut (Cocos nucifera): A comprehensive review

Narayanankutty, Arunaksharan, Illam, Soorya Parathodi, Raghavamenon, Achuthan C.·2018·Trends in Food Science & Technology

DOI 10.1016/j.tifs.2018.07.025

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Abstract

Edible oils, preferably plant origin are rich sources of fatty acids and other lipophilic antioxidants to the body. Among these, oils derived from the coconut kernel (Cocos nucifera) are widely used in India and the Asia Pacific, which includes copra oil (CO), virgin coconut oil (VCO) and refined, bleached and deodorized (RBD) oil. Based on the mode of preparation, their composition and biological effects vary.This review compares the physicochemical and biological properties of coconut oils prepared by different methods. The metabolism of coconut oil and its predominant content lauric acid is also explained. This review emphasizes the use of VCO in the prevention and amelioration of several degenerative diseases, including cardiovascular disease and cancers, over CO or RBD oils.There are no evident differences in the fatty acid profiles of CO, VCO and RBD oils. However, they differ in their polyphenol contents, which are reported to be high in VCO, possibly due to less harsh treatment during its preparation. Various epidemiological and clinical reports indicating the health risk of coconut oils could be pertinent to the data on the individuals consumed CO/RBD oil, which lacks polyphenols. Whereas, VCO have antioxidant, anti-inflammatory, lipid-lowering and cytoprotective efficacies, which may be attributed to its higher polyphenolics. Further, emerging studies have indicated that hot-extracted VCO (H-VCO) have a pharmacological advantage over VCO prepared by fermentation. At this juncture, further explorations on the biopharmaceutical potential of VCO have to be undertaken through clinical studies.

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Authors: Narayanankutty, A., Illam, S. P., & Raghavamenon, A. C.
Affiliations: University of Calicut (IN)
Corresponding author: Raghavamenon, Achuthan C.
ORCID: Narayanankutty, Arunaksharan
Illam, Soorya Parathodi
Raghavamenon, Achuthan C.
Venue: Trends in Food Science & Technology
Publisher: Elsevier BV
Published: 2018-10
Volume: 80
Pages: 1-7
ISSN: 0924-2244 (ISSN-L)
DOI: 10.1016/j.tifs.2018.07.025
OpenAlex: W2885292895
Cited by: 119
References: 90
Citations by year: 2026: 4 · 2025: 13 · 2024: 20 · 2023: 25 · 2022: 20 · 2021: 15 · 2020: 14 · 2019: 8
FWCI: 3.37
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Trends in Food Science & Technology (publishedVersion)
Funders: Scientific and Industrial Research, India (09/869(0012)/2012 EMR-I)
Science, Technology and Environment (01/FSHP MAIN/2015/KSCSTE)
Medical Research (3/2/2/8/2018/Online Onco Fship/NCD-III)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Coconut Research and Applications
Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
Keywords: virgin coconut oil, copra oil, fatty acid composition, polyphenols, lauric acid, antioxidant activity, anti-inflammatory activity, hypolipidemic effect, cardiovascular disease, cancer prevention, degenerative diseases

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Health impacts of different edible oils prepared from coconut (Cocos nucifera): A comprehensive review

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