Coconut oil
Coconut oil
Coconut oil (/koʊkənʌt ɔɪl/), also known as copra oil, is a type of vegetable oil derived from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera). The term "coconut" itself is derived from the 16th-century Portuguese and Spanish word "coco", meaning "head" or "skull", from the three indentations on the coconut shell that resemble facial features.
Production
Coconut oil is produced by cold-pressing the coconut meat or using a quick-drying method to extract the oil. The oil has a long shelf life due to its high saturated fat content. It is resistant to rancidification, which can extend its shelf life up to six months at 24 °C (75 °F) without spoiling.
Uses
Coconut oil is versatile and can be used in cooking, skincare, and hair care. In cooking, it is often used as a substitute for other oils and fats due to its high smoke point and distinct flavor. In skincare and hair care, it is praised for its moisturizing and nourishing properties.
Health implications
While coconut oil is high in saturated fats, which are known to increase levels of bad cholesterol, it also raises levels of good cholesterol. Therefore, the health implications of consuming coconut oil are a topic of debate among nutritionists and health professionals.
Related terms
- Lauric acid: A type of medium-chain fatty acid found in coconut oil, known for its antimicrobial properties.
- MCT oil: A supplement made from a type of fat called medium-chain triglycerides, which are found in coconut oil.
- Virgin coconut oil: Coconut oil that is extracted from the fruit of fresh mature coconuts without using high temperatures or chemicals.
External links
- Medical encyclopedia article on Coconut oil
- Wikipedia's article - Coconut oil
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