Chemically, coconut oil is made up of chains of carbon, hydrogen and oxygen are called fatty acids. Fatty acids joined by a glycerol molecule to form glycerides. Glycerides contained in fats and oils are triglycerides or lipids. Required three fatty acid molecules are combined with one molecule of glycerol to form a triglyceride molecule.
Types of fatty acids
Based on the level of its saturated, fatty acids are grouped into three categories, namely saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids. Fatty acids in coconut oil mostly (92%) is saturated oil. Compared with other vegetable oils, coconut oil has a saturated fatty acid content is highest. The high saturated fatty acids they contain palm oil causes resistance to rancidity due to oxidation. Oxidation causes the formation of free radicals that are harmful to the body.
Each fatty acids, both saturated and unsaturated give a different effect on the body and health. During this time, people’s understanding of saturated fats, including coconut oil is unhealthy because it increases the serum cholesterol consumed. The saturation level is not the only factor that determines good or bad for the body fat.
Previous research on fats and oils has yet to distinguish different kinds of fats. Saturated fatty acids are not a homogeneous group, but consists of three sub-groups. First, the oil group with short-chain fatty acids or short-chain triglycerides (SCT). Both groups of oil with medium-chain or medium-chain triglyceride (MCT) and the third is the long-chain triglyceride (LCT). The difference in carbon chain length is a major factor determining the mechanism of body fat is digested and metabolized, and how it affects body fat.
Why fatty acids are good for you?
The saturated fatty acid content of coconut oil is dominated by lauric acid (44-52%) which is the MCT. Lauric acid is what makes coconut oil is unique because most do not contain MCT oil. This uniqueness makes coconut oil is different from all other vegetable oils and can add health to the body. MCT in the body is broken down and is predominantly used to produce energy and stored as fat which rarely grows or accumulates in the arteries. Therefore, the fatty acids of coconut oil produce energy, not fat. MCT has unique physical properties as well as more polar or ionic H molepas faster than LCT, making it more easily soluble in water.
Because of the influence of differences in water solubility, MCT metabolized in the body in different ways from LCT. MCT can be entered directly into the liver through the veins and quickly burned into energy. This means that MCT does not accumulate in the tissues of the body, meanwhile, clihidrolisis conventional fats and oils in the small intestine along with long-chain fats are combined with glycerol in the intestinal cells. LCT in conventional oil and then transported to the liver for oxidized, and are not used will be stored as fat reserves in the body. MCT absorbed by the intestine so it does not require enzymes or bile acids in metabolic processes such as LCT.