Introduction
Coconut oil is an edible oil that
has been consumed in tropical
countries for thousands of years. As
it has a long shelf life and a melting
point of 76 °F, it is used in baking
industries. A negative campaign
against saturated fats in general, and
the tropical oils in particular, led to
most food manufacturers abandoning
coconut oil in recent years in favor
of hydrogenated polyunsaturated
oils, particularly soy, which contain
trans fatty acids. Studies done on
populations consuming diets high in
coconut oil show no adverse effects
on the health of the population (1).
Coconut oil has >90% saturated
fatty acids, hence is less attractive
to consumers. Saturated fat is one
that has no unsaturation or double
bonds and tends to be solid at room
temperature. Coconut oil is rich in
short and medium chain fatty acids.
Shorter chain length allows fatty
acids to be metabolized without use
of the carnitine transport system.
IntroductionCoconut oil is an edible oil thathas been consumed in tropicalcountries for thousands of years. Asit has a long shelf life and a meltingpoint of 76 °F, it is used in bakingindustries. A negative campaignagainst saturated fats in general, andthe tropical oils in particular, led tomost food manufacturers abandoningcoconut oil in recent years in favorof hydrogenated polyunsaturatedoils, particularly soy, which containtrans fatty acids. Studies done onpopulations consuming diets high incoconut oil show no adverse effectson the health of the population (1).Coconut oil has >90% saturatedfatty acids, hence is less attractiveto consumers. Saturated fat is onethat has no unsaturation or doublebonds and tends to be solid at roomtemperature. Coconut oil is rich inshort and medium chain fatty acids.Shorter chain length allows fattyacids to be metabolized without useof the carnitine transport system.
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Introduction
Coconut oil is an edible oil that
has been consumed in tropical
countries for thousands of years. As
it has a long shelf life and a melting
point of 76 °F, it is used in baking
industries. A negative campaign
against saturated fats in general, and
the tropical oils in particular, led to
most food manufacturers abandoning
coconut oil in recent years in favor
of hydrogenated polyunsaturated
oils, particularly soy, which contain
trans fatty acids. Studies done on
populations consuming diets high in
coconut oil show no adverse effects
on the health of the population (1).
Coconut oil has >90% saturated
fatty acids, hence is less attractive
to consumers. Saturated fat is one
that has no unsaturation or double
bonds and tends to be solid at room
temperature. Coconut oil is rich in
short and medium chain fatty acids.
Shorter chain length allows fatty
acids to be metabolized without use
of the carnitine transport system.
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