🥥🥥Coconut oil contains no cholesterol, no fiber, and only traces of vitamins, minerals, and plant sterols. Plant sterols have a chemical structure that mimics blood cholesterol, and may help to block the absorption of cholesterol in the body. However, the amount found in a few tablespoons of coconut oil is too small to produce a beneficial effect.
🥥🥥Many of the health claims for coconut oil refer to research that used a special formulation of coconut oil made of 100% medium-chain triglycerides (MCTs), not the commercial coconut oil most available on supermarket shelves. MCTs have a shorter chemical structure than other fats, and so are quickly absorbed and used by the body. After digestion, MCTs travel to the liver where they are immediately used for energy. The theory is that this quickly absorbed form promotes satiety and prevents fat storage. Coconut oil contains mostly lauric acid, which is not an MCT. Lauric acid is absorbed more slowly and metabolized like other long-chain fatty acids. So the health benefits reported from a specially constructed MCT coconut oil that contains medium-chain triglycerides other than lauric acid cannot be applied directly to commercial coconut oils.
🥥🥥Coconut oil is made by pressing fresh coconut meat or dried coconut meat called copra. Virgin coconut oil uses fresh meat, while refined coconut oil typically uses copra. Unlike olive oil, the terms “virgin” and “extra virgin” are not regulated with coconut oil. There is no difference in products labeled with these terms.
🥥🥥Source : https://www.hsph.harvard.edu/nutritionsource/food-features/coconut-oil/