HEVCO that is primarily saturated and contains Medium Chain Triglycerides (MCTs) or also known as Medium Chain Fatty Acids (MCFAs) is definitely one of the good fats. Its 92% saturated fat content raises concern over the adverse effects it may cause on one’s health. Recent discoveries however prove that coconut oil has a 62% concentration of MCTs. This is coconut oils’ unique characteristic that is not present in other saturated fat. It may even be healthier than most saturated oils. Unsaturated fat has a high concentration of long chain triglycerides unlike MCTs which are easily absorbed by the body as it requires less energy and fewer enzymes, thereby improving digestion. Short and medium chain fatty acids are transported directly to the liver where they are immediately converted to energy.
Beneficial MCTs that are present in HEVCO include Lauric Acid (45.1-53.2%), Myristic Acid (16.8-21.0%) and Palmitic Acid (7.5-10.2%). It’s only monounsaturated fatty acid is Oleic Acid while it’s only polyunsaturated fatty acid is linoleic acid. Consuming MCTs has shown no negative toxicological or pharmacological side effects. HEVCO and human breast milk are the richest source of MCTs.
One recent study conducted in India found that VCO obtained from HEVCO extraction process contained more total polyphenol, antioxidant activity, tocopherol, phytosterol, monoglycerides, and diglyceride content in comparison to CEVCO (cold pressed virgin coconut oil) and CCO (crude coconut oil) samples. The phenolic components of the HEVCO, CEVCO, and CCO were found to be 650.35 ± 25.11 μg/g, 401.23 ± 20.11 μg/g, and 182.82 ± 15.24 μg/g, respectively. The antioxidant activity ranged from 80 to 87% in HEVCO, 65 to 70% in CEVCO, and 35 to 45% in CCO. The results of this study may provide answer why HEVCO can give more significant medicinal values than other kinds of coconut oils.
Spoons premium HEVCO is produced using the fresh, mature kernel of only the highest quality coconuts from Malaysia. Our oil is processed immediately upon harvesting and has not undergone any chemical refining, bleaching or deodorizing or any other process which would lead to the alteration of the nature of the oil. VCO is the purest form of coconut oil and has colourless appearance with a rich aroma as well as the smooth and sweet flavour.
HEVCO is best stored in a cool dry place and is usually in a liquid form but becomes solidified when temperature goes below 24°C. The properties of the oil are not affected during the transition from solid to liquid to solid.
Our Premium HEVCO is a Medium Chain Triglyceride (MCT) oil, with many unique health properties which distinguish our VCO from the saturated fats found in meat and vegetable oils. MCTs promote good health and have many amazing health properties.
Lauric acid is a medium chain fatty acid, or medium chain triglyceride (MCT), found in foods that contain saturated fat. There are number of foods feature MCTs, including palm kernel oil and butter from grass-fed animals, but coconuts offer the highest levels of lauric acid content (45.1-53.2%).
The reason this is important is because lauric acid is the precursor to a compound that does the body good – monolaurin. We are introduced to monolaurin as newborns and throughout infancy through human milk, and this compound serves as a strong anti-viral, anti-fungal, anti-microbial, and anti-bacterial agent; and stabilizes mammalian cell walls. Now we can obtain sufficient lauric acid from the HEVCO as its lauric acid content is the closest to those found in human breast milk.
Phenolic acids are simple phenols, derived from benzoic acid and cinnamic acid. Some of the phenolic acids identified in VCO were protocatechuic, vanillic, caffeic, syringic, ferulic and p-coumaric acids. One study conducted in 2008 suggested that the contribution of antioxidant activity in VCO could be due to phenolic compounds. It is believed that cold extraction condition employed in the processing of VCO preserves the thermally unstable antioxidant compound. However, in another study conducted in 2009, researchers found that more phenolic substances were recovered in the coconut oil extracted using HEVCO technology, compared to coconut oil extracted using CEVCO method. According to the study, the temperature (100oC) used in the HEVCO extraction process favoured the incorporation of more thermally stable phenolic antioxidants into coconut oil. It was hypothesized that the concentration of the phenolic substances increased when the water in the emulsion evaporated during the HEVCO extraction technology.