Fatty acid and oil diversity of Cuphea viscosissima: A source of medium-chain fatty acids
The short- and medium-chain fatty acids
are the most studied fatty acids in wine and are responsible for what is known as volatile acidity (VA).
Newport studied the Accera patent application and learned that the product was medium-chain triglyceride oil (MCT) made entirely from medium-chain fatty acids
, coconut oil, and palm kernel oil.
MEDIUM-CHAIN FATTY ACIDS LIKE COCONUT OIL go directly to your liver to be used as the kind of instant energy you usually get only from simple carbohydrates.
Coconut oil has ninety-two percent saturated fat, with over two-thirds of it being in the form of easily-digested medium-chain fatty acids
(medium-chain triglycerides)--particularly lauric acid and caprylic acid, which have antifungal and antimicrobial properties.
Unlike long-chain fatty acids, which are stored in the body as fat, the medium-chain fatty acids
are used as energy by the body.
Coconut oil is rich in medium-chain fatty acids
(C8:0; 5-10%; C10:0; 5-10%, C12:0; 43-53%; C14:0; 15-21%; C16:0; 7-11%), whilst olive oil contains predominantly palmitic and oleic acids (7-16% and 65-85%, respectively) and corn oil contains mainly palmitic, oleic and linoleic acids (8-19%, 1950% and 34-62%, respectively).
Generally, short- or medium-chain fatty acids
are better absorbed than long-chain fatty acids, and unsaturated fatty acids are better absorbed than saturated fatty acids.
MCAD is a mitochondrial enzyme essential for the beta-oxidation of medium-chain fatty acids
, a process that is required for energy production during fasting.
The snakes preferentially burned medium-chain fatty acids
, while conserving longer fatty acids.
Effects of odd-numbered medium-chain fatty acids
on the accumulation of long-chain 3-hydroxy-fatty acids in long-chain L-3-hydroxyacyl CoA dehydrogenase (LCHAD) and mitochondrial trifunctional protein (MTFP) deficient skin fibroblasts.
Coconut oil contains medium-chain fatty acids
such as lauric (C-12), caprylic (C-10) and myristic (C-14) acids and has been used for healthy cooking by East Indian and island civilizations for thousands of years.