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Study: Virgin Coconut Oil Effective in Treating High Blood Pressure

A new study reveals that Virgin Coconut Oil consumption leads to lower blood pressure. This study examined the effects of lipid peroxidation in heating liquid unsaturated oils, which leads to hypertension. Virgin Coconut Oil consumption led to a lowering of blood pressure. This study confirms what many other studies also show, that the USDA dietary guidelines' advice on fats and oils has been completely wrong for many years now. Liquid polyunsaturated oils such as soy and corn oils are promoted as "heart healthy" when in fact they lead to heart disease when used in cooking. Saturated fats, on the other hand, have been demonized as causing high cholesterol and heart disease, when in fact the opposite is true.

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Study: Traditional Virgin Coconut Oil High in Antioxidants and Reduces Oxidative Stress in Heart, Kidney, and Liver

A study just published in Food and Function, of the Royal Society of Chemistry, shows once again that the highest amounts of antioxidants in coconut oil are found in virgin coconut oils produced by the wet-milling process. The study was conducted in the Department of Biochemistry at the University of Kerala in India. The study compared a traditionally made virgin coconut oil with refined coconut oil, olive oil, and sunflower oil for effects on antioxidant status. The results revealed that virgin coconut oil improved the antioxidant status compared to other three oil-fed groups. They observed increased activities of catalase, superoxide dismutase, glutathione peroxidase and glutathione reductase in the liver, heart, and kidneys. Virgin coconut oil also prevented oxidative stress, indicated by the decreased formation of lipid peroxidation and protein oxidation. This is perhaps the most exhaustive study to date examining the anti-oxidant activities of traditional, wet-milled virgin coconut oils.

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