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Research shows that using “virgin coconut oil” (or unrefined, unprocessed coconut oil) is safe for use on the skin and even offers many benefits in terms of skin hydration.
Conrado Dayrit (May 31, 1919 – October 5, 2007) was a Filipino medical doctor and scientist known for his advocacy of coconut oil for which he was dubbed "Dr. Coconut" and "Father of VCO" (Virgin Coconut Oil).
Coconut oil (or coconut fat) is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. [1] Coconut oil is a white solid fat below around 25 °C (77 °F), and a clear thin liquid oil at higher temperatures. Unrefined varieties have a distinct coconut aroma. [2]
Oleocanthal has been found to have anti-inflammatory and antioxidant properties in vitro.Similar to classical non-steroidal anti-inflammatory drugs, it is a non-selective inhibitor of cyclooxygenase (COX). 50 g (more than three and a half tablespoons) of a typical extra virgin olive oil per day contains an amount of oleocanthal with similar in vitro anti-inflammatory effect as 1/10 of the ...
“Depending on the brand, 8 oz of store-bought coconut water has around 500 milligrams (mg) of potassium, 30 to 40 mg of sodium, and 4% of the recommended daily value for magnesium and calcium ...
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking.Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking.
Coconut oil is commonly used in cooking, especially for frying. It can be used in liquid form as would other vegetable oils, or in solid form similar to butter or lard. Long-term consumption of coconut oil may have negative health effects similar to those from consuming other sources of saturated fats, including butter, beef fat, and palm oil ...
Typical example of a medium-chain triglyceride, containing three medium chain fatty acids (caprylic acid in blue and capric acid in red)A medium-chain triglyceride (MCT) is a triglyceride with two or three fatty acids having an aliphatic tail of 6–12 carbon atoms, i.e. a medium-chain fatty acid (MCFA).
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