Characteristics

• Castor oil plant: Coconut
• Botanical name: Cocos nucifera
• Clarification: Because of its semi-solid appearance (when fresh), coconut oil is also called coconut butter or coconut fat. It would also be more logical to refer to it as "fat".
• Botanical family: Arecaceae or Palmaceae
• Origin (country where the vegetable oil butter is grown): Indonesia, Philippines, India, Brazil
• Plant part extracted: Fresh coconut pulp (flesh)
• Clarification: Coconut oil differs from copra oil as the latter comes from the dried flesh.
• Oxidative potential: Not very sensitive

Organoleptic properties 

Botanical and organoleptic characteristics may vary according to production conditions (country, sun, organic production, etc.).

• Colour: clear, white
• Aroma: sweet, exotic (characteristic fruit aroma)
• Texture: solid (stored in the refrigerator), semi-solid (at room temperature, up to 20-25 degrees), liquid (stored in a place above 25 degrees)
• Flavour: fruity, characteristic of coconut

A distinction should be made between extra virgin coconut oil (from fresh coconut flesh) and copra oil (from dried albumin).

Copra oil is often used to make soap.

It is also often refined, bleached and deodorised and does not have the specific taste or smell of coconut.

However, check that coconut oil is not also deodorised (by a gentle, solvent-free process).

Fatty acid composition

The composition of vegetable oils is strongly influenced by the conditions under which they are produced.

In order to guarantee its quality, it is advisable to choose an extra virgin olive oil obtained by cold pressing, preferably of organic origin.

Monounsaturated AG:

• 5 to 8% oleic acid (omega 9)

Polyunsaturated AG:

• 1 to 3% linoleic acid (omega 6)
• Up to 0.2% alpha-linolenic acid (omega 3)

Saturated fatty acids

• 40 to 50% lauric acid
• 16 to 20% myristic acid
• 6 to 8% palmitic acid
• 6% capric acid
• 5% caprylic acid

Other active ingredients:

• Vitamins: E and occasionally provitamin A, B3, B5, B6
• Other ingredients: Unsaponifiables (phytosterols)

Nutritional aspect

Although coconut oil is mainly saturated, it has a high proportion of medium-chain triglycerides (MCTs), which give it many health benefits, particularly in terms of energy production and brain protection.

It also improves glucose tolerance. 

In addition, coconut oil's high lauric acid content gives it antiseptic properties (bacteria, viruses, yeasts).

Coconut oil can replace butter in all salty and sweet dishes, as well as in fried foods.

Depending on its proportions, it gives an exotic flavour to the dish.

Advantages

• Antiseptics (bacteria, viruses, yeasts), especially Staphylococcus aureus and Candida albicans 
• Prevention of infection
• Immune system booster
• Mild laxative
• Choleretic and cholagogue
• Digestive
• Vermifuge
• Protects and acts on the brain and pathologies such as Alzheimer's disease
• Obesity prevention (in support of a healthy lifestyle)
• Prevention of cardiovascular disease
• Cholesterol prevention
• Energy source
• Thyroid balancing (water and coconut butter)

Indications

• Alzheimer's disease (prevention)
• Atherosclerosis (preventive, with dietary changes and medical follow-up)
• CVA (cardio-vascular accident) (preventive)
• Brain damage and neurological degeneration (with medical follow-up)
• White hair
• Cholesterol (preventive)
• Constipation
• Cognitive impairment (preventive)
• Diabetes (in combination with an adapted diet and medical follow-up)
• Digestion: digestive disorders (heartburn, dyspepsia)
• Fatigue
• Liver (liver and gallbladder disease)
• Bacterial, viral or fungal infections. In particular, action against Staphylococcus aureus and Candida albicans.
• Excess weight (in prevention)
• Weakened immune system
• Thyroid (dysregulation) (with appropriate medical treatment)
• Cardiovascular disease (prevention)
• Age-related memory problems (in support of a healthy lifestyle) (in prevention)

Precautionary measures

No precautions for use known at present.

It is highly recommended to use organic, virgin, cold-extracted and unhydrogenated coconut oil.

The way in which coconut oil is stored (cold or at room temperature) depends on how you intend to use it (the semi-liquid or liquid state is more practical for making cosmetics).

In addition, coconut oil can be heated at high temperature (it remains stable under the effect of heat).