初榨椰子油品质特征及健康功效的研究进展Research progress on quality characteristics and health benefit of virgin coconut oil

Abstract

初榨椰子油（VCO）是近年来备受关注的功能性油脂。随着VCO市场的增长，对VCO功效的报道也越来越多，然而近年来对椰子油的功效有一定的争议。为了正确认识椰子油，促进VCO在大健康领域的推广应用，介绍了VCO的加工工艺、感官特征、质量指标、脂肪酸组成及微量活性成分，并对VCO的抗氧化、抗菌、抗病毒、抗炎等健康功效及其在心血管疾病、糖尿病、阿尔茨海默病、肥胖、肿瘤等疾病防治方面的研究进展进行了综述。VCO是一种具有一定健康功效的功能性油脂。 Virgin coconut oil (VCO) is a functional edible oil which receives much concern recently years. As the VCO market has grown, there have been more and more reports about the health benefits of VCO, but there are some controversies around these reports. In order to correctly understand coconut oil and promote the popularization and application of VCO in the field of great health, the processing technology, sensory characteristics, quality indexes, fatty acid composition and and trace active ingredients of VCO were introduced. The functional properties such as antioxidant, antibacterial and antiviral, anti-inflammatory, and the research progress of VCO in the prevention and treatment of some diseases such as cardiovascular diseases, diabetes, Alzheimer′s disease, obesity and tumor diseases were reviewed. VCO is a functional oil with certain health benefits.

Keywords

• 初榨椰子油；品质特性；中链甘油三酯；健康功效
• vco; quality characteristics; medium chain triglycerides; health benefit