Fatty acid composition and possible health care effects of coconut constituents
West Indian med. j
; 49(2): 128-33, Jun. 2000. tab, gra
Artigo
em Inglês
| MedCarib
| ID: med-809
Biblioteca responsável:
JM3.1
Localização: JM3.1; R18.W4
ABSTRACT
The link between excessive composition of dietary saturated fats and coronary heart disease (CHD) is now well established. Because of its high content of saturated fatty acids, the composition of foods containing coconut oil may therefore be a risk factor for CHD. While the fatty acid composition of coconut oil is well established, relatively little is known about the other constituents of coconut the milk, water, cream and meat fractions. In this study, we show that while the water fraction is low in lipid content, the milk contains about 24 percent of the fat content of oil and the cream and meat fractions about 34 percent. The other coconut constituents contain significant amounts of medium-chain triglycerides that are formed from fatty acids of chain length 80 to 140. It is these fatty acids, primarily 140, that are thought to be atherogenic. On the other hand, medium-chain triglycerides provide a ready source of energy and may be useful in baby foods or in diet therapy. Nevertheless, the possible negative effects of the saturated acids and the absence of the essential fatty acid linolenic acid from all coconut constituents suggest that the coconut milk, oil and cream should not be used on a regular basis in adults. (AU)
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Coleções:
Bases de dados internacionais
Base de dados:
MedCarib
Assunto principal:
Cocos
/
Doença das Coronárias
/
Ácidos Graxos
Tipo de estudo:
Estudo de etiologia
/
Fatores de risco
Limite:
Humanos
País/Região como assunto:
Caribe Inglês
/
Trinidad e Tobago
Idioma:
Inglês
Revista:
West Indian med. j
Ano de publicação:
2000
Tipo de documento:
Artigo