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The superior properties of coconut fatty acids

In order to understand what makes coconut acids remarkable, one must understand its properties and how the body responds to them.

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All fats and oils consist of fat molecules known as fatty acids. There are two criteria for the classification of fatty acids. The first criterion is saturation. There are three types of fat saturation: saturated fat, monounsaturated fat, and polyunsaturated fat.

The second classification criterion is calculated according to the molecular size of the carbon chain in the fatty acid. You have short chain fatty acids (SCFA), medium chain fatty acids (MCFA) and long chain fatty acids (LCFA).
When three fatty acids are grouped together by a molecule of glycol, you have a triglyceride. Thus, you can also have short chain triglycerides (SCTs), medium chain triglycerides (MCTs) and long chain triglycerides (LCTs). The terms fatty acids and triglycerides are often used interchangeably.

It is important to know that the fats contained in the coconut are primarily saturated medium chain fatty acids (MCFA), also called medium chain triglycerides (MCT). MCFAs are distinguished from other fatty acids because they are more digestible and have greater solubility in water.

In comparison, the vast majority of other fats in our diet such as soybean oil, corn oil, canola oil, olive oil, lard and chicken fats are fully formed. of LCFA.

About 98 to 100% of the fatty acids you eat each day consists of LCFA. This type of fatty acid requires pancreatic digestive enzymes and bile for digestion. While MCFA contained in coconut fat can provide a quick and easy source of nutrition without resorting to enzymatic systems of the body.
LCFAs are absorbed into the intestinal wall and combined with cholesterol and proteins to form triglyceride-rich lipoproteins called chylomicrons. Chylomicrons are released into the bloodstream and eventually converted to low density lipoproteins (LDL). LCFAs circulate throughout the body as a component of lipoproteins.

In contrast, MCFAs are transported through the intestinal wall and into the veins where they are sent directly to the liver. In the liver, MCFAs are used to produce energy in the form of ketone bodies.
As a result, MCFAs bypass the stage of lipoprotein in the intestinal wall and in the liver. They do not circulate as much in the bloodstream as other fatty acids. They are used to produce energy and not body fat or arterial plaque. MCFA is metabolized to energy in the liver, unlike other saturated fats.
The shortcuts that MCFAs use in our digestive system make it possible to fight against diseases, in particular inflammatory diseases.


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