Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health

Arturo Arias; Alejandra Rizo Patron; Steven Simmons; Heather Bell; Valente Alvarez

doi:doi:10.11648/j.wjfst.20230701.12

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Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health

Arturo Arias, Alejandra Rizo Patron, Steven Simmons, Heather Bell, Valente Alvarez

Published in World Journal of Food Science and Technology (Volume 7, Issue 1)

Received: 30 December 2022 Accepted: 27 January 2023 Published: 4 February 2023

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Abstract

Fats and oils from plant sources are key components of a complete and healthful diet, as they supply essential fatty acids and liposoluble bioactive compounds. Many features and functions of dietary fats and oils have been studied extensively by the scientific community, with a focus on their impacts on human health. In this realm, an abundance of research has focused on the contribution of dietary fats and oils to the development of cardiovascular diseases, which is often attributed to their impact on the concentration of cholesterol in the blood. Such research has established that the degree of saturation plays a critical role in the impact of fats on cholesterol levels. Thus, consumption of polyunsaturated fatty acids and monounsaturated fatty acids decreases serum and low-density-lipoprotein cholesterol levels, while saturated fatty acids have cholesterol-increasing effects. Coconut and oil palm are the most prevalent sources of plant-derived saturated fatty acids in the diet, and in recent years there has been much debate centered around their health impacts throughout the scientific community. Consumers are hungry for scientific, fact-based guidance from reputable sources, as perception of these fat sources varies greatly from decade-to-decade, year-to-year, and month-to-month. This review on plant-derived saturated fats aims to put forth the most current research and issues related to cultivation, manufacturing of oils and derivatives, food applications, as well as health benefits and concerns, to allow the scientific community and consumers to make informed decisions when selecting foods to include as part of a healthful diet.

Published in	World Journal of Food Science and Technology (Volume 7, Issue 1)
DOI	10.11648/j.wjfst.20230701.12
Page(s)	9-19
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Coconut Oil, Palm Oil, Saturated Fat, Food, Health, Sustainability

References

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APA Style

Arturo Arias, Alejandra Rizo Patron, Steven Simmons, Heather Bell, Valente Alvarez. (2023). Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health. World Journal of Food Science and Technology, 7(1), 9-19. https://doi.org/10.11648/j.wjfst.20230701.12

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ACS Style

Arturo Arias; Alejandra Rizo Patron; Steven Simmons; Heather Bell; Valente Alvarez. Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health. World J. Food Sci. Technol. 2023, 7(1), 9-19. doi: 10.11648/j.wjfst.20230701.12

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AMA Style

Arturo Arias, Alejandra Rizo Patron, Steven Simmons, Heather Bell, Valente Alvarez. Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health. World J Food Sci Technol. 2023;7(1):9-19. doi: 10.11648/j.wjfst.20230701.12

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@article{10.11648/j.wjfst.20230701.12,
  author = {Arturo Arias and Alejandra Rizo Patron and Steven Simmons and Heather Bell and Valente Alvarez},
  title = {Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health},
  journal = {World Journal of Food Science and Technology},
  volume = {7},
  number = {1},
  pages = {9-19},
  doi = {10.11648/j.wjfst.20230701.12},
  url = {https://doi.org/10.11648/j.wjfst.20230701.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20230701.12},
  abstract = {Fats and oils from plant sources are key components of a complete and healthful diet, as they supply essential fatty acids and liposoluble bioactive compounds. Many features and functions of dietary fats and oils have been studied extensively by the scientific community, with a focus on their impacts on human health. In this realm, an abundance of research has focused on the contribution of dietary fats and oils to the development of cardiovascular diseases, which is often attributed to their impact on the concentration of cholesterol in the blood. Such research has established that the degree of saturation plays a critical role in the impact of fats on cholesterol levels. Thus, consumption of polyunsaturated fatty acids and monounsaturated fatty acids decreases serum and low-density-lipoprotein cholesterol levels, while saturated fatty acids have cholesterol-increasing effects. Coconut and oil palm are the most prevalent sources of plant-derived saturated fatty acids in the diet, and in recent years there has been much debate centered around their health impacts throughout the scientific community. Consumers are hungry for scientific, fact-based guidance from reputable sources, as perception of these fat sources varies greatly from decade-to-decade, year-to-year, and month-to-month. This review on plant-derived saturated fats aims to put forth the most current research and issues related to cultivation, manufacturing of oils and derivatives, food applications, as well as health benefits and concerns, to allow the scientific community and consumers to make informed decisions when selecting foods to include as part of a healthful diet.},
 year = {2023}
}

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TY  - JOUR
T1  - Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health
AU  - Arturo Arias
AU  - Alejandra Rizo Patron
AU  - Steven Simmons
AU  - Heather Bell
AU  - Valente Alvarez
Y1  - 2023/02/04
PY  - 2023
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DO  - 10.11648/j.wjfst.20230701.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 9
EP  - 19
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20230701.12
AB  - Fats and oils from plant sources are key components of a complete and healthful diet, as they supply essential fatty acids and liposoluble bioactive compounds. Many features and functions of dietary fats and oils have been studied extensively by the scientific community, with a focus on their impacts on human health. In this realm, an abundance of research has focused on the contribution of dietary fats and oils to the development of cardiovascular diseases, which is often attributed to their impact on the concentration of cholesterol in the blood. Such research has established that the degree of saturation plays a critical role in the impact of fats on cholesterol levels. Thus, consumption of polyunsaturated fatty acids and monounsaturated fatty acids decreases serum and low-density-lipoprotein cholesterol levels, while saturated fatty acids have cholesterol-increasing effects. Coconut and oil palm are the most prevalent sources of plant-derived saturated fatty acids in the diet, and in recent years there has been much debate centered around their health impacts throughout the scientific community. Consumers are hungry for scientific, fact-based guidance from reputable sources, as perception of these fat sources varies greatly from decade-to-decade, year-to-year, and month-to-month. This review on plant-derived saturated fats aims to put forth the most current research and issues related to cultivation, manufacturing of oils and derivatives, food applications, as well as health benefits and concerns, to allow the scientific community and consumers to make informed decisions when selecting foods to include as part of a healthful diet.
VL  - 7
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Author Information

Arturo Arias

Research Department, Alicorp S. A. A., Callao, Peru
Alejandra Rizo Patron

Research Department, Alicorp S. A. A., Callao, Peru
Steven Simmons

Department of Food Science and Technology, Wilbur A. Gould Food Industries Center, The Ohio State University, Columbus, USA
Heather Bell

Department of Food Science and Technology, Wilbur A. Gould Food Industries Center, The Ohio State University, Columbus, USA
Valente Alvarez

Department of Food Science and Technology, Wilbur A. Gould Food Industries Center, The Ohio State University, Columbus, USA

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Arturo Arias, Alejandra Rizo Patron, Steven Simmons, Heather Bell, Valente Alvarez. (2023). Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health. World Journal of Food Science and Technology, 7(1), 9-19. https://doi.org/10.11648/j.wjfst.20230701.12

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ACS Style

Arturo Arias; Alejandra Rizo Patron; Steven Simmons; Heather Bell; Valente Alvarez. Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health. World J. Food Sci. Technol. 2023, 7(1), 9-19. doi: 10.11648/j.wjfst.20230701.12

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AMA Style

Arturo Arias, Alejandra Rizo Patron, Steven Simmons, Heather Bell, Valente Alvarez. Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health. World J Food Sci Technol. 2023;7(1):9-19. doi: 10.11648/j.wjfst.20230701.12

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@article{10.11648/j.wjfst.20230701.12,
  author = {Arturo Arias and Alejandra Rizo Patron and Steven Simmons and Heather Bell and Valente Alvarez},
  title = {Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health},
  journal = {World Journal of Food Science and Technology},
  volume = {7},
  number = {1},
  pages = {9-19},
  doi = {10.11648/j.wjfst.20230701.12},
  url = {https://doi.org/10.11648/j.wjfst.20230701.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20230701.12},
  abstract = {Fats and oils from plant sources are key components of a complete and healthful diet, as they supply essential fatty acids and liposoluble bioactive compounds. Many features and functions of dietary fats and oils have been studied extensively by the scientific community, with a focus on their impacts on human health. In this realm, an abundance of research has focused on the contribution of dietary fats and oils to the development of cardiovascular diseases, which is often attributed to their impact on the concentration of cholesterol in the blood. Such research has established that the degree of saturation plays a critical role in the impact of fats on cholesterol levels. Thus, consumption of polyunsaturated fatty acids and monounsaturated fatty acids decreases serum and low-density-lipoprotein cholesterol levels, while saturated fatty acids have cholesterol-increasing effects. Coconut and oil palm are the most prevalent sources of plant-derived saturated fatty acids in the diet, and in recent years there has been much debate centered around their health impacts throughout the scientific community. Consumers are hungry for scientific, fact-based guidance from reputable sources, as perception of these fat sources varies greatly from decade-to-decade, year-to-year, and month-to-month. This review on plant-derived saturated fats aims to put forth the most current research and issues related to cultivation, manufacturing of oils and derivatives, food applications, as well as health benefits and concerns, to allow the scientific community and consumers to make informed decisions when selecting foods to include as part of a healthful diet.},
 year = {2023}
}

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TY  - JOUR
T1  - Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health
AU  - Arturo Arias
AU  - Alejandra Rizo Patron
AU  - Steven Simmons
AU  - Heather Bell
AU  - Valente Alvarez
Y1  - 2023/02/04
PY  - 2023
N1  - https://doi.org/10.11648/j.wjfst.20230701.12
DO  - 10.11648/j.wjfst.20230701.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 9
EP  - 19
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20230701.12
AB  - Fats and oils from plant sources are key components of a complete and healthful diet, as they supply essential fatty acids and liposoluble bioactive compounds. Many features and functions of dietary fats and oils have been studied extensively by the scientific community, with a focus on their impacts on human health. In this realm, an abundance of research has focused on the contribution of dietary fats and oils to the development of cardiovascular diseases, which is often attributed to their impact on the concentration of cholesterol in the blood. Such research has established that the degree of saturation plays a critical role in the impact of fats on cholesterol levels. Thus, consumption of polyunsaturated fatty acids and monounsaturated fatty acids decreases serum and low-density-lipoprotein cholesterol levels, while saturated fatty acids have cholesterol-increasing effects. Coconut and oil palm are the most prevalent sources of plant-derived saturated fatty acids in the diet, and in recent years there has been much debate centered around their health impacts throughout the scientific community. Consumers are hungry for scientific, fact-based guidance from reputable sources, as perception of these fat sources varies greatly from decade-to-decade, year-to-year, and month-to-month. This review on plant-derived saturated fats aims to put forth the most current research and issues related to cultivation, manufacturing of oils and derivatives, food applications, as well as health benefits and concerns, to allow the scientific community and consumers to make informed decisions when selecting foods to include as part of a healthful diet.
VL  - 7
IS  - 1
ER  -

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