How about this, cocoa fat man!

  • Thread starter George W. Cherr
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George W. Cherr

1: Lipids. 2003 Sep;38(9):913-8. Related Articles, Links

TG containing stearic acid, synthesized from coconut oil, exhibit lipidemic effects in rats similar
to those of cocoa butter.

Rao R, Lokesh BR.

Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute,
Mysore-570 013, India.

Lipase-catalyzed interesterification was used to prepare structured TG from coconut oil TG by
partially replacing some of the atherogenic saturated FA with stearic acid, which is known to have a
neutral effect on lipid levels in the body. The level of stearic acid was increased from 4% in the
native coconut oil to 40% in the structured lipids, with most of the stearic acid being incorporated
into the sn-1 and sn-3 positions of TG. When structured lipids were fed to rats at a 10% level for a
period of 60 d, a 15% decrease in total cholesterol and a 23% decrease in LDL cholesterol levels in
the serum were observed when compared to those fed coconut oil. Similarly, the total and free
cholesterol levels in the livers of the rats fed structured lipids were lowered by 31 and 36%,
respectively, when compared to those fed coconut oil. The TG levels in the serum and in the liver
showed decreases of 14 and 30%, respectively, in animals fed structured lipids. Rats fed cocoa
butter and structured lipids having a similar amount of stearic acid had similar lipid levels in the
serum and liver. These studies indicated that the atherogenic potential of coconut oil lipids can be
reduced significantly by enriching them with stearic acid. This also changed the physical properties
of coconut oil closer to those of cocoa butter as determined by DSC.

PMID: 14584598 [PubMed - in process]