How about this, cocoa fat man!

Discussion in 'Food and nutrition' started by George W. Cherr, Feb 3, 2004.

  1. 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]