On the other hand, the recent demand for Philippine virgin coconut oil here and abroad has been increasing. The purpose of this article is to set the record straight on the unique properties of coconut oil, based on documented scientific journal articles as prepared by the NAST National Committee on Coconut Oil Research for Health. Virgin coconut oil also possesses these properties since it has an identical fatty acid composition to refined, bleached and deodorized (RBD) coconut oil.

Fats and oils are mainly esters of glycerol and fatty acids (a hydrocarbon chain with a carboxylic acid group at one end). Fatty acids are classified into saturated fatty acids (no carbon double bond), either medium-chain (8 to 12 carbon chains) or long-chain (14 carbon chains and longer), and unsaturated fatty acids, containing double bonds, either monounsaturated (with one double bond) or polyunsaturated (two or more double bonds). Based on this classification, coconut oil has about 63 percent mediumchain saturated fatty acids [about 48 percent lauric acid (C12), 7 percent capric (C10), and 8 percent caprylic (C8)], 92 percent total saturated fatty acids, 6 percent monounsaturated fatty acids, and 2 percent polyunsaturated fatty acids.

Coconut oil, with very low (2 percent) content of polyunsaturated fatty acids, is very stable and resistant to oxidation (oxidative rancidity), and is an excellent cooking oil. It does not release free radicals. On the other hand, the polyunsaturated oils easily generate free radicals, which damage our cells. The carbon double bonds in polyunsaturated oils are highly vulnerable to oxidation and free radical formation. Oil oxidation is a process that makes oil rancid, thus decreasing shelf life because of off-odors and off-tastes in food.

Polyunsaturated oils become toxic when they are oxidized (exposed to oxygen, heat or light). Oxidation causes the formation of harmful free radicals. A free radical is a renegade molecule (or atom) that has lost an electron in its outer shell, leaving an unpaired electron. The free radical is highly unstable and powerful molecular entity that will quickly attack and steal an electron from a neighboring molecule, resulting in a chain reaction. Free radicals can attack the cells and damage sensitive cellular components, like the nucleus and DNA, leading to loss of tissue integrity and to physical degeneration.

Since coconut oil is naturally saturated (>90 percent saturated fatty acids), it does not need hydrogenation. Hence, coconut oil products have no trans fatty acids. Hydrogenation of liquid oils (polyunsaturated) by the addition of hydrogen atoms to double bonds (increasing the degree of saturation) hardens the fat (increases the melting point) and is used in the manufacture of shortening, margarine, cookies, and cakes.

Some of the unsaturated fatty acids formed by partial hydrogenation of polyunsaturated oils have a trans rather than the native cis configuration. Frying may also result in the formation of trans fatty acids. Consumption of trans fatty acids, leads to high blood cholesterol, high low-density lipoproteins (LDL) and low highdensity lipoproteins (HDL), predictors of coronary heart disease. US FDA is now requiring the labeling of trans fatty acids content in foods.

Coconut oil contains the most concentrated natural source of medium-chain fatty acids available. Medium-chain fatty acids enter directly into the portal vein, are transported directly to the liver to immediately provide energy, and are not deposited as fat. By contrast, long-chain fatty acids are esterified within the intestinal cells, enter the lymphatics and general circulation, via very-lowdensity-lipoproteins (VLDL) to be utilized by the cells and deposited as fat.

Coconut oil is thermogenic, raises the metabolic rate of the body, and even prevents accumulation of fat. It can even cause weight loss. MCT or medium-chain triglycerides from coconut oil (75 percent C8 and 25 percent C10) is added in sports drinks and energy bars to provide a quick source of energy. The effective energy value of MCT is 6.8 kcal/g, while other fats and oils have about 8-9 kcal/g.

Coconut fatty acids, particularly lauric acid, are antimicrobial and kill in vitro lipid-coated viruses, bacteria, fungi and protozoa, including tuberculosis mycobacteria, human immunodeficiency virus (HIV), and Helicobacter pyroli (peptic ulcer) bacteria. Human milk, like coconut oil, contains medium-chain fatty acids, primarily lauric acid. Infant formulas derived from cow’s milk are being fortified with coconut oil or MCT to protect the baby from infection. Coconut oil with its MCT is useful for critically-ill patients and those with problems with fat digestion, including premature infants.

aggravate coronary heart disease

Blood levels of cholesterol and lipoproteins are predictors of coronary heart disease. Contrary to the notion that all saturated fats aggravate coronary heart disease, coconut oil, with its medium-chain fatty acids, does not raise cholesterol level in the blood. In fact, the US Food and Nutrition Board, Institute of Medicine, National Academy of Sciences reports that coconut oil benefits humans by maintaining or increasing HDL in the blood.

The above studies demonstrate that of all fats and oils, coconut oil is not only nutritious, but has the most health benefits. It is the best oil in the world because of its unique properties. Virgin coconut oil possesses these properties. Although coconut oil is low (2 percent) in essential fatty acids, other sources of oils in the diet would contribute to an individual’s essential fatty acids requirement.

The National Academy of Science and Technology formed a National Committee on Coconut Oil Research for Health in June, 2004, to sharpen the focus on research on Philippine virgin coconut oil. The draft 2004 Philippine National Standard defines virgin coconut oil as "oil obtained from the fresh, mature kernel of the coconut by mechanical or natural means, with or without the use of heat, without undergoing chemical refining, bleaching, or deodorizing; it does not lead to the alteration of the nature of the oil.

Virgin coconut oil is an oil which is suitable for consumption without the need for further processing." The virgin oil is colorless and clear, and the cold-process oil has the aroma of fresh coconut. The traditional process heats the coconut milk (gata) to boiling to remove water and separate oil and latik. Recovery of oil is higher with the use of heat on the gata to break the emulsion and contribute to price differences among the virgin oils. The heat-processed oil may have the aroma of latik. Other processes use enzymes and still others use desiccated coconut meat and an expeller to extract the oil.

There are no simple markers so far identified to distinguish among the various virgin coconut oils. Although virgin coconut oils have the same fatty acid composition and hence, the unique properties as RBD coconut oil described above, clinical studies have yet to confirm the possible benefits of the milder processing conditions on the health-promoting properties of coconut oil.

A Philippine Standard for virgin coconut oil had been drafted and is pending approval. Similarly, the Codex Alimentarius standard for olive oil also define virgin olive oil as "the oil obtained from the fruit of the olive tree by mechanical or other physical means under conditions, particularly thermal, which do not lead to alteration of the oil." Thus, heat-processed US olive oil is also classified as virgin as the cold-processed Mediterranean olive oil.

The differentiation among the various virgin coconut oils in the Philippine Standard awaits local definitive research data on the physical, chemical, and clinical differentiation among the products as compared also with RBD coconut oil.