Journal of In Silico & In Vitro Pharmacology

Note on coconut oil: An essential oil for all purpose

Coconut oil is made by crushing the dried kernel of the coconut, which contains 60%-65%of the oil. The oil has a natural sweet coconut flavour and includes 92% saturated fatty acids (in the form of triglycerides), the majority of which (about 70%) are Medium Chain Saturated Fatty Acids (MCFAs). MCFAs are not found in all vegetable oils, with lauric acid content ranging from 45% to 56%. Coconut oil fractions with medium chain triglycerides are excellent solvents for flavourings, essences, emulsifiers, and other ingredients. These fatty acids are employed in the manufacture of emulsifiers, pharmaceuticals, and cosmetics. Its metabolism differs from that of traditional vegetable oils with long-chain fatty acids. This page aims to provide an overview of coconut oil, its chemical constituents, and medicinal applications.

Author(s):

Anette Jacobs

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