LAURINE FATTY ACIDS, MEDIUM FATTY ACIDS AND TRIGLYCERIDES, HYPERLIPIDEMIA, RESISTANCE TO INSULIN, PREVENTION OF ATHEROSCLEROSIS AND ATEROMATOSIS

Although the biochemistry of the positive effects of medium-chain fatty acids (FA) and triglycerides (TG) of the same name in vivo is not fully understood, food enriched with medium-chain LC and the same TG is effective in patients with type I diabetes, insulin resistance syndrome and in neurodegenerative pathology. Lauric C12 LC is half the FA in coconut oil. Residents of southeast Asia with constant use of coconut oil, have a low level of diseases of the cardiovascular system in the population. With a regulatory intake with food C12:0 laurin FA formed moderate ketosis and neuroprotective effect. Unlike long-chain LC, medium-chain TG cells are not deposited either in visceral fat cells, or in insulin-dependent adipocytes. Medium-chain fatty acids rapidly oxidize mitochondria; the formation of acetyl-CoA cells is used to form ketone bodies, activating thermogenesis in orange and brown adipocytes. Experiments with animals and observations in the clinic showed that taking medium-chain TG with food is more physiological than long-chain oils. This significantly increases the level of cholesterol in high-density lipoproteins. Food enriched with medium chain TG is optimal for increasing the ketone content in blood plasma, cerebrospinal fluid without limiting the carbohydrate content in food. The formation of excess ketone bodies by cells can be achieved by activating the metabolic transformations of medium-chain FAs, without fasting and preserving carbohydrates in food. Coconut oil has a positive effect on the cardiovascular system, preventing the formation of atherosclerosis and atheromatosis. Effective in the prevention of the pathology of the cardiovascular system is a decrease in food amounts of palmitic acid, an increase in oleic acid, polyene FA with a simultaneous increase in the proportion of medium-chain FA.

Download Full-text

Nutritional Values and Health Protective Properties Of Coconut Oil

Indonesian Journal of Pharmaceutical and Clinical Research ◽

10.32734/idjpcr.v3i2.4065 ◽

2020 ◽

Vol 3 (2) ◽

pp. 1-12

Author(s):

Jansen Silalahi

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Coconut Oil ◽

Medium Chain Triglycerides ◽

Nutritional Values ◽

Medium Chain ◽

Medium Chain Fatty Acids ◽

Long Chain Triglycerides ◽

Long Chain ◽

Chain Fatty Acids

Chemically, fat or oil is a mixture of triacylglycerol molecules, in which glycerol esterified with three fatty acids. Fatty acid is a monocarboxilic acid containing even number of carbon atom started from 4 to 22. Based on the length of fatty acid in triacylglycerol, fats and oils can be classified into two groups; medium chain triglycerides and long chain triglycerides. Coconut oil belongs to medium chain triglycerides oil because it’s fatty acids consist mostly of medium chain fatty acids (C4:0 to C12:0) and dominated by lauric acid (C12:0), hence usually called as lauric oil. In the year of 1950s, coconut oil was claimed that saturated fats, including coconut oil, could increase blood total cholesterol and hence is atherogenic, while unsaturated fats decrease total cholesterol. However, in 1990s, coconut oil was found to be different from the other saturated oils. Coconut oil composed of medium chain fatty acids with high amount of lauric acid. Coconut oil is metabolized differently from long chain triglycerides saturated oil, and therefore coconut oil has numerous beneficial nutritional values and health promotion. Consumption of food rich in medium chain fatty acids reduces the level of body fat and the decrease the risk of heart disease, diabetes, increase mother’s milk quality and active as potential antibacterial agent.

Download Full-text

Differential Effects of Fatty Acid Saturation and Chain Length on NASH in Juvenile Iberian Pigs

Current Developments in Nutrition ◽

10.1093/cdn/nzaa050_005 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 682-682 ◽

Cited By ~ 1

Author(s):

Kayla Dillard ◽

Morgan Coffin ◽

Gabriella Hernandez ◽

Victoria Smith ◽

Catherine Johnson ◽

...

Keyword(s):

Fatty Acids ◽

Body Weight ◽

Fatty Acid ◽

Liver Injury ◽

Olive Oil ◽

Coconut Oil ◽

Long Chain Fatty Acids ◽

Medium Chain ◽

Long Chain ◽

Chain Fatty Acids

Abstract Objectives Non-alcoholic fatty liver disease (NAFLD) represents the major cause of pediatric chronic liver pathology in the United States. The objective of this study was to compare the relative effect of inclusion of isocaloric amounts of saturated medium-chain fatty acids (hydrogenated coconut oil), saturated long-chain fatty acids (lard) and unsaturated long-chain fatty acids (olive oil) on endpoints of NAFLD and insulin resistance. Methods Thirty-eight 15-d-old Iberian pigs were fed 1 of 4 diets containing (g/kg body weight × d) 1) control (CON; n = 8): 0 g fructose, 10.5 g fat, and 187 kcal metabolizable energy (ME), 2) lard (LAR; n = 10): 21.6 g fructose, 17.1 g fat (100% lard) and 299 kcal ME, 3) hydrogenated coconut oil (COCO; n = 10): 21.6 g fructose, 16.9 g fat (42.5% lard and 57.5% coconut oil) and 299 kcal ME, and 4) olive oil (OLV, n = 10): 21.6 g fructose, 17.1 g fat (43.5% lard and 56.5% olive oil) and 299 kcal ME, for 9 consecutive weeks. Body weight was recorded every 3 d. Serum markers of liver injury and dyslipidemia were measured on d 60 at 2 h post feeding, with all other serum measures assessed on d 70. Liver tissue was collected on d 70 for histology, triacylglyceride (TG) quantification, and metabolomics analysis. Results Tissue histology indicated the presence of steatosis in LAR, COCO and OLV compared with CON (P ≤ 0.001), with a further increase in in non-alcoholic steatohepatitis (NASH) in OLV and COCO compared with LAR (P ≤ 0.01). Alanine and aspartate aminotransferases were higher in COCO and OLV (P ≤ 0.01) than CON. All treatment groups had lower liver concentrations of methyl donor's choline and betaine versus CON, while bile acids were differentially changed (P ≤ 0.05). COCO had higher levels of TGs with less carbons (Total carbons < 52) than all other groups (P ≤ 0.05). Several long-chain acylcarnitines involved in fat oxidation were higher in OLV versus all other groups (P ≤ 0.05). Conclusions Inclusion of fats enriched in medium-chain saturated and long-chain unsaturated fatty acids in a high-fructose high-fat diet increased liver injury, compared with fats with a long-chain saturated fatty acid profile. Further research is required to investigate the mechanisms causing this difference in physiological response to these dietary fat sources. Funding Sources ARI, AcornSeekers.

Download Full-text