MEDIUM CHAIN FATTY ACIDS – AND THE MCT OIL BENEFITS

MCT's or medium chain triglycerides(MCT's) are a type of saturated fat.These are present in many foods like milk, yoghurt, cheese and also in coconut oil and palm oil.

A typical Triglyceride comprises of three fatty acids and a glycerol molecule.These are made up of Carbon Atoms linked together in chains that- vary in length.

In dietary triglycerides the fatty acids are usually – Long Chain containing more than 12 carbon atoms.However in Medium Chaim Triglycerides(MCT's) the length of the chain containing carbon atoms Is much shorter limited to typically about 6-12 carbon atoms.

As listed below the order of the fatty acid chain length shows the four types of MCT’s

  • Caproic Acid. ...6 carbon atoms

  • Caprylic Acid ...8 carbon atoms

  • Capric Acid ...10 carbon atoms and...

  • Lauric Acid ...12 carbon atoms

It is this difference in the length of the fatty acid chain that makes MCT's unique.

As for the true nature of the composition of these MCT's there has been considerable research into the nature of these chains, and many studies have shown that C12 or Lauric Acid does not fall in the category of true MCT's. This is because Lauric Acid or C12 has been classified as an LCT ( or a Long Chain Triglyceride) due to the fact that it is digested and absorbed much more slowly than the other listed MCT's.

Amino acid chain

MEDIUM AND LONG CHAIN FATTY ACIDS

MCTS TYPICALLY HAVE 6-8 CARBON ATOMS IN THE CHAIN

LCTS HAVE 14 OR MORE CARBON ATOMS IN THE CHAIN

LAURIC ACID IS A FATTY ACID WITH 12 CARBON ATOMS AND BEHAVES BOTH LIKE MCTS AND LCTS

Medium-chain triglycerides (MCTs) were first researched and studied for their effects on human nutrition more than three decades ago by V.K.Babayen . MCT's we’re explored for its ways of utilisation from CoconutOil . MCTs were prepared with these fatty acids by esterification with glycerol. Caprylic and Capric acids together make up 13 percent of the fatty acids in coconut oil, and triglycerides made only of caprylic and capric acids account for somewhat less than 1 percent of the total oil. Thus, small amounts of MCTs have been consumed by humans for many centuries, and MCTs prepared by esterification of medium-chain fatty acids and glycerol were assumed to be generally recognized as safe.

MCT OIL AND COCONUT OIL

MCT OIL

COCONUT OIL

GENERALLY CONTAIN C8 AND C 10;CARBON ATOMS

ALMOST 50% CONTENT OF C 12 CARBON ATOMS WITH VERY SMALL CONTENT OF C6-C10

RAPID DIGESTION AND ABSORPTION

SLOW DIGESTION AND ABSORPTION

HAS BEEN SHOWN TO INCREASE RELEASE OF TWO HORMONES THAT PROMOTE FEELING OF FULLNESS PEPTIDE YY AND LEPTIN

NO SUCH A PRONOUNCED EFFECT

HAS ABOUT 10% LOWER CALORIES THAN LCTS

CALORIE COUNT IS MORE THAN IN MCT's

MCT's TRAVEL QUICKLY FROM GUT TO LIVER DO NOT RELY ON BILE FOR BRAEK DOWN

SLOWER RELEASE AND BILE BREAKDOWN TAKES LONGER FOR ABSORPTION

PROVIDES QUICK AND IMMEDIATE SOURCE OF ENERGY

TAKES LONGER FOR ENERGY RELEASE

MCT's CAN BE CONVERTED INTO KETONES AND USEFUL IN SPECIFIC FORMS OF KETOGENIC DIET

NO SUCH BENEFITS STUDIED

CANDIDA ALBICANS - MCT's HAVE BEEN STUDIED TO BE EFFECTIVE IN FIGHTING OFF YEAST AND FUNGAL INFECTIONS

EFFECTIVE IN SOME FORMS BUT MUCH SLOWER IN THE FIGHT AGAINST CANDIDA ALBICANS DUE TO ITS LOW CONTENT OF MCT's

MCT

While the benefits of the uses of VIRGIN COLD PRESSED COCONUT OIL has been studied and researched for long MEDIUM CHAIN TRIGLYCERIDES OIL has its own benefits and as highlighted above.

With a whopping content of > 98% OF THE C8 CHAIN OF CARBON ATOMS the specially processed MCT OIL presented by BIOTEX comes with specific health benefits

References :

  1. ncbi.nlm.nih.gov- Medium Chain Triglyceride Oil consumption as part of a weight loss diet does not lead to an Adverse Metabolic Profile when compared to Olive Oil. as published in the Journal of the American College of Nutrition

  2. ncbi.nlm.nih.gov – Short and medium chain fatty acids in energy metabolism: the cellular perspective ( Journal of Lipid Research )

  3. med..virginia.edu article on : The use of Medium Chain Triglycerides in Gastrointestinal Disorders

  4. Structured Lipids: An Overview and Comments on Performance Enhancement Potential Ronald J.Jandacek1

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