Milk Destroys Antioxidant Benefits in Blueberries?

Not much is better than a bowl of fresh blueberries. Bursting with flavor and sweetness, low in calories, and packed with nutrients and antioxidants, these tiny fruits are anti-aging superstars. There is however one word of caution. Blueberries lose their power when eaten with milk.

Blueberries have a high affinity for milk protein

A new study reported in the journal Free Radical Biology and Medicine investigated whether antioxidant properties of blueberries were reduced because of their affinity for protein. They assessed the bioavailability of phenolics after consumption of blueberries with and without milk. Phenolics are the active compounds in plants that give blueberries their antioxidant potential.

Volunteers consumed 200 g of blueberries with 200 ml of either water or whole milk. Blood samples were collected at baseline and at intervals following consumption. The samples revealed that ingestion of blueberries with water increased plasma levels and concentrations of caffeic and ferulic acids. When blueberries and milk were ingested together, there was no increase in plasma antioxidant capacity. There was a reduction in the peak plasma concentrations of caffeic and ferulic acids as well as the overall absorption of caffeic acid.

Ferulic acid provides rigidity to cell walls and protects the nervous system. It has a normalizing effect on blood pressure. Caffeic acid is also a powerful protector of neurons. Other research has shown caffeic acid has the potential to prevent neurodegenerative disease.

This study suggests that the best way to gain maximum benefits from blueberries and other fruits eaten for their polyphenol content is to consume them either one hour before protein is consumed, or two hours after.

The effects of ferulic and caffeic acids on neurons may be what give blueberries their ability to influence cognition and learning. A study reported in the August, 2008 journal Nutrition and Neuroscience looked at cognitive impairment in age-related neurodegenerative diseases such as Alzheimer's as being due to long-term exposure and increased susceptibility to inflammatory insults. They investigated whether polyphenols in blueberries could reduce the deleterious effects of induced inflammation.

Rats were fed a diet that included a non-steroidal anti-inflammatory drug (NSAID), or a 2 percent blueberry diet. After two weeks and behavioral evaluation, the rats were examined and total RNA from the hippocampus was extracted to analyze the expression of inflammation-related genes. The researchers found the blueberry diet was able to improve cognitive performance to a much greater degree than was the NSAID diet. Blueberry eaters showed a reduction in several factors influencing the inflammatory response. They concluded that blueberry polyphenols can lessen learning impairments resulting from neurotoxic insult and exert anti-inflammatory actions, perhaps by alteration of gene expression.

Other studies have found that diets rich in blueberries significantly improved both the learning capacity and motor skills of aging animals, making them mentally equivalent to animals much younger.

Blueberries are antioxidant powerhouses

Researchers at Tufts University recently analyzed 60 fruits and vegetables for their antioxidant capabilities. Blueberries were tops among all that were studied, ranking highest in the capacity to destroy free radicals. Antioxidants in blueberries neutralize free radical damage to the collagen matrix of cells and tissues that can lead to cataracts, glaucoma, varicose veins, hemorrhoids, peptic ulcers, heart disease and cancer.

The pigments that give blueberries their color improve the structure of veins and the vascular system. They enhance the effects of vitamin C and inhibit enzymes from cleaving the collagen matrix. Maintaining a stable collagen matrix is essential for health of bones, tendons, cartilage and connective tissue. The collagen matrix is what keeps skin from wrinkling and sagging.

Eating 3 or more servings of fruit per day including blueberries lowers risk of age-related macular degeneration, the primary cause of vision loss in older adults. Blueberries are loaded with eye healthy and vision preserving carotenoids like lutein and zeaxanthin, and flavonoids like rutin, resveratrol and quercitin. And they contain a wealth of minerals needed for vision and overall health, like selenium and zinc.

Blueberries are high in the soluble fiber pectin, which has been shown to lower cholesterol. They provide greater cardio-protective antioxidant capability than red wine.

Blueberries' cancer fighting properties are legendary. Ellagitannins is probably the most highly prized compound in blueberries because of its ability to block metabolic pathways that can lead to the initiation and promotion of cancer. A study reported in the Journal of Agricultural and Food Chemistry found that blueberries inhibit colon cancer cell proliferation and induce programmed cell death. Blueberries contain kaempferol. This compound was shown in the Women's Health Study to reduce the risk of ovarian cancer by 40 percent in women who diets provided the greatest amounts. Blueberries also contain pterostilbene, another powerful cancer fighting compound.

Both diarrhea and constipation can be relieved with blueberries. Their tannin concentration helps reduce inflammation in the digestive tract as well as in the urinary tract. They provide safety form the bacteria that cause food borne illnesses.

Blueberries are terrific anti-depressants and mood elevators.

Choosing and using blueberries

For many people seeing the price tag for fresh organic blueberries is a real jolt. Some of the cost can be minimized by buying wild blueberries. These are often the same quality as those certified organic. Frozen blueberries provide all the antioxidant potential and other nutrients found in fresh ones. If you are looking for frozen berries, check the bag to make sure the berries move around freely and are not stuck together, indicating they have been thawed and refrozen. If you like some juice with your blueberries, frozen is the way to go.

As a general rule, the riper the fruit the greater its antioxidant content.

Organic dried blueberries are also a good choice, especially for snacking since the sweetness is accentuated by the drying process. The antioxidant potential of dried blueberries can be as much as four times greater than that of fresh. Organic dried berries will have been dried at temperatures low enough to protect their antioxidant capabilities.

Heat is a destroyer of the antioxidant potential of blueberries, making canned or other processed berries a poor choice. Fresh or frozen blueberries can be pureed and fed to babies. Blueberries in baby food jars will have lost most of their nutritional value.

Red Ginseng Benefits

Red ginseng, also known as Panax ginseng and Asian or Korean ginseng, is a root grown for its medicinal properties. Red ginseng is available as an extract or in pill and capsule form. This supplement is not advised for children or individuals taking MAOIs, blood thinners, stimulants, and cardiac or blood pressure medications. Discuss alternative and complementary therapy with your physician before beginning treatment.

Cancer

Red ginseng has been shown to prevent and combat various cancers. The Department of Pharmacy at the Research Institute for Drug Development in Korea concluded in 2009 that red ginseng provides anticancer activity by reducing cancer cell growth and replication. In June 2010, the "Journal of Medicinal Food" determined from case-controlled studies that red ginseng provided significant preventive effects on cancers in human males.

Heart Disease

Cardiac medicine recognizes the benefits of red ginseng. The Department of Cardiology at Korea University in Seoul published a study demonstrating ginseng's ability to increase development of new blood vessels and improve coronary flow reserve. In 2010, "Biological and Pharmaceutical Bulletin" suggested red ginseng also reduces excess blood fat levels.

Sexual Arousal

Treatment for conditions such as erectile dysfunction and decreased sexual arousal with red ginseng are being investigated. In November 2002, "The Journal of Urology" reported that 60 percent of study participants reported erection improvement, and clinical indicators showed significant erectile function improvement for ginseng versus placebo. Menopausal women were studied in 2010 at the Department of Urology at Chonnam National University, Korea. The controlled, double-blind study indicated that red ginseng extract provided significant improvement in sexual arousal.

Diabetes

Red ginseng has been associated with improvements in type 2 diabetes. The Department of Internal Medicine at Yonsei University College of Medicine studied its effects on fatty rats in 2009. Results indicated that red ginseng improved insulin resistance and prevented type 2 diabetes. Human trials were conducted at the Department of Nutritional Sciences, University of Toronto in Canada in 2008. It concluded that although HbA1c levels---a measure of long-term blood glucose concentrations---were not improved, the treatment maintained good glycemic control, indicating control of type 2 diabetes.
In 2008, to determine which part of the root was most effective and at what dose, the Department of Nutritional Sciences at the University of Toronto conducted randomized clinical studies altering preparation and dose. Results showed that rootlets showed significant reductions in blood glucose, but the root body did not. The studies also indicated that 2 g of red ginseng rootlet can reduce blood glucose significantly.

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Healthy Fats

What are the recommended servings per day?

• 3-9 servings per day (see serving sizes below)

What are the different types of healthy fats and oils?

• Fats and oils are made up of basic units called fatty acids.  Each type of fat or oil is a mixture of different fatty acids.
• Monounsaturated Fatty Acids (MUFA) are found mainly in vegetable oils, nuts, seeds, olives and avocadoes. They are liquid at room temperature. 
• Polyunsaturated Fatty Acids (PUFA) are found mainly in vegetable oils, fish and seafood.  They are liquid or soft at room temperature.  Omega-3 and omega-6 fatty acids are types of PUFA and are considered essential fatty acids because our bodies cannot make them, thus they must be obtained through the diet.
• Saturated Fatty Acids are usually solid at room temperature and are found mainly in foods from animal sources like meat, and dairy products, like butter and cheese.  Some vegetable oils such as coconut, palm kernel and palm oil also contain saturated fat.
• Trans Fatty Acids are liquid vegetable oils that have been chemically processed to become semisolid at room temperature through the addition of hydrogen atoms.  Trans fatty acids, also called “partially hydrogenated” oils, are used in some margarines, fried foods, and process snack foods to improve the flavor, texture and shelf-life .
  • Conjugated Linoleic Acid (CLA) is a naturally occurring trans fatty acid found in the meat and dairy products of ruminant animals (such as cows, sheep, goats, and deer), as well as eggs. CLA is not associated with the negative health impacts of artificially produced trans fatty acids and may impart some health benefits, though current research findings are controversial. CLAs are not included in the trans fatty acid listing on a nutrition label.

Why choose healthy fats like MUFA and omega-3s?

• They provide antioxidants such as vitamin E and selenium
• Small amounts of healthy fats help the body absorb vital nutrients, including fat soluble vitamins (A, E, D, K) from other whole foods
• Including healthy fatty acids in your diet in appropriate quantities can help prevent and treat: diabetes, heart disease, cancer, obesity, musculo skeletal pain, and inflammatory conditions
• Some research suggests that diets including MUFA can have a beneficial effect on cholesterol, blood pressure, blood clotting and inflammation
• Omega-3 fatty acids are necessary for proper brain growth and development.  They are anti-inflammatory and may be helpful in the prevention and treatment of many diseases.

Why limit saturated fats, trans-fats and omega-6 fatty acids?

• Saturated fat eaten in excessive amounts is the main culprit in raising total and LDL (“ bad”) cholesterol, which can increase risk of heart disease.
• High saturated fat intake may also contribute to increasing the risk of obesity, diabetes, and cancer.
• Trans fatty acids act like saturated fats in the body and raise LDL cholesterol levels.  Unlike saturated fats, trans fatty acids also lower HDL (“good”) cholesterol. Additionally, trans fatty acids may increase risk and incidence of type 2 diabetes, and may compromise fetal and early infant growth and development.
• Omega-6 fatty acids are essential PUFAs found in vegetable oils commonly used in processed foods containing corn, safflower, and soybean oils. While omega-6 fatty acids are necessary for a balanced diet, we often consume them in overabundance.
• Consuming significantly more omega-6 fatty acids than omega-3 fatty acids, like most American’s do, contributes to an increased risk of chronic diseases and promotes inflammation.

Selected Sources of MUFA with Serving Sizes
(Listed highest to lowest MUFA content) 

Oils (serving size: 1 tsp)	Nuts (serving size)	Seeds (serving size)	Butters (serving size)	Other  (serving size)
Olive oil Canola oil Peanut oil Sesame oil Walnut oil Soybean oil Flaxseed oil Grape seed oil Mustard oil	Macadamias  (2-3) Hazelnuts (5) Pecans  (5 halves) Almonds (7) Cashews (6) Pistachios (17) Brazil nuts (2) Peanuts (9) Pine nuts (50) Walnuts  (4 halves)	Sesame seeds  (1 Tbsp) Pumpkin seeds  (47 seeds) Ground flaxseed  (1 Tbsp) Sunflower seeds  (3 Tbsp)	Almond butter (½ Tbsp) Cashew butter  (½ Tbsp) Peanut butter (½ Tbsp) Tahini/sesame paste (2 tsp) Sunflower seed butter (2 tsp)	Avocado  (2 Tbsp or 1 oz) Black olives (8) Green olives (10)

Selected Plant Sources of Omega-3 Fatty Acids 
(listed highest to lowest omega-3 content)

Oils (serving size : 1 teaspoon)	Nuts and seeds  (serving size)
Flaxseed oil*	Flaxseeds (1 Tbsp)
Walnut oil	Walnuts (4 halves)
Canola oil	Pecans (5 halves)
Soybean oil	Pine nuts (50)
*Should be consumed raw and not used in cooking

Although some of the omega-3s from plant sources alpha-linolenic acid (ALA) do convert into the longer chain omega-3 fatty acids, eicosapentanoic acid (EPA) and docosahexanoic acid (DHA), this conversion process is inefficient. Therefore, while plant sources of omega-3s do confer some anti-inflammatory benefits, the impact is likely not as potent as EPA and DHA from animal sources. (Please visit the Fish & Seafood section for more information about other sources of omega-3 fatty acids.) 

Flaxseed Facts

Flaxseeds are an oilseed just like canola and sunflower are oilseeds. Research has found that flax seeds in the diet have anti-inflammatory properties, help regulate blood sugar, and contribute to reducing LDL (“bad”) cholesterol.

• Rich plant source of omega-3 fatty acids
• Good source of fiber
• Contain other beneficial plant nutrients called lignans; research shows that a diet that contains lignans may reduce the risk of several types of cancer, hearth disease and osteoporosis
• Lignans may also reduce inflammation in the body
• Using ground flax meal or grinding flaxseeds in a coffee grinder is necessary to make omega-3s available to our bodies
• Do not cook with flax seed oil, as subjecting it to heat produces oxidated by-products that may be harmful
• For ideas on how to incorporate flaxseed oil into your diet see the Ideas to balance your fat consumption section below.

Specific ConsiderationsCalorie-controlled high-MUFA diets:

• Do not promote weight gain
• Are more suitable than low-fat diets for weight loss in obese people because they provide greater satiety for longer periods of time, making it easier to stick to the diet
• High-MUFA diets may help regulate blood sugar and metabolism after a meal
• Are a substitute for low-fat diets for medical nutrition therapy in diabetes

What is the daily recommended intake of omega-3 fatty acids?

There are currently no established guidelines regarding optimal omega-3 intake. According to the Institute of Medicine, the Adequate Intake (AI) is 1.1g daily for women and 1.6 g daily for men. However, some experts believe that these recommendations might be too low to obtain the health benefits associated with omega-3s. Research shows benefits associated with higher intake of 2-3 g per day. The American Heart Association recommends 1-3 g per day for individuals to achieve the heart healthy benefits and reduce the risk of Coronary Heart Disease.

Why is your omega-6 to omega-3 fatty acid ratio important?

Two types of fatty acids that are essential for human health are omega-3 and omega-6. Studies suggest that decreasing the ratio of omega-6 (in vegetable oils) to omega-3 fatty acids (in fatty fish and some vegetable oils) is important to reduce risk of cancer, heart disease, inflammatory conditions, and depression.

Most people consume too many omega-6 fatty acids and consume too little omega-3 fatty acids. The average intake of omega-6 fatty acids relative to omega-3 fatty acids in the Western diet is about 20:1. To reduce your risk of chronic disease, reduce your intake of omega-6 fatty acids and increase your intake of omega-3 fatty acids.

Research suggests that a ratio of 4:1 is recommended for cardiovascular benefits and a ratio of 2:1 is recommended for decreasing risk of some cancers.

Know Your Limits for Fat

• Most people consume too much saturated fat and omega-6 fatty acids, and not enough monounsaturated or omega-3 fatty acids, it is important to consume a variety of fats to achieve a healthy balance.

Ideas to Balance Your Fat Consumption

1. All foods containing fat have a mixture of polyunsaturated, monounsaturated, and saturated fatty acids. It is not feasible, nor desirable to try to eliminate one type of fatty acid from your diet.
2. Choose salad dressings that use olive, canola, walnut or flaxseed oils as a base.
3. Add avocados, nuts, or olives to salads instead of high saturated fat animal foods like cheese, butter and meat.
4. For a snack, opt for a small handful of nuts/seeds each day in place of highly processed and high fat choices including chips, pastries, and cookies.
5. Use olive and canola oils for most cooking. Peanut and sesame oils can be used in Asian cooking.
6. To increase plant sources of omega-3s, choose walnuts, ground flaxseed and uncooked flaxseed oil.
7. Flax seed oil is a delicious butter alternative. Try adding it to baked potatoes, cooked grains and vegetables.
8. Add a tablespoon or two of ground flax seeds or flax meal to smoothies, muffins, bread or any other home-made baked item. 
9. Never use oils, seeds or nuts after they begin to smell or taste rank or bitter. This is a sign that the oil has begun to turn rancid through a harmful oxidation process.
10. For high temperature sautéing or frying, use oils with a high smoke point, like canola oil.
11. Choose omega-3 enriched eggs, milk, cheese and meat from grass-fed beef, which contain more omega-3s than conventional varieties.
12. Be wary of any foods deep fried in restaurants.  Deep fried foods may say “fried in vegetable oil”, but it is often hydrogenated vegetable oil.
13. A food item may contain less than 0.5 grams of trans fat per serving but still reflect “0” grams of trans fat on its food label.  To ensure that the foods you eat are actually free of trans fat, check that hydrogenated and partially hydrogenated vegetable oils are not listed as ingredients.
14. Be aware: products are allowed to be labeled “trans-fat free” if there is less than 0.5 g of trans fat per serving, but the trans fat is still there. Check ingredient labels for the best information.

The Benefits of Coconut Oil

The health benefits of coconut oil include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength. These benefits of coconut oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial, soothing, etc.

How is Lauric Acid Used by our body?
The human body converts lauric acid into monolaurin which is claimed to help in dealing with viruses and bacteria causing diseases such as herpes, influenza, cytomegalovirus, and even HIV. It helps in fighting harmful bacteria such as listeria monocytogenes and heliobacter pylori, and harmful protozoa such as giardia lamblia. As a result of these various health benefits of coconut oil, though its exact mechanism of action was unknown, it has been extensively used in Ayurveda, the traditional Indian medicinal system.

Before we move on to the benefits of coconut oil in detail, let us understand its composition.

Composition of Coconut Oil: Coconut oil consists of more than ninety percent of saturated fats (Don’t panic! First read to the last word. Your opinion may change), with traces of few unsaturated fatty acids, such as monounsaturated fatty acids and polyunsaturated fatty acids. Virgin Coconut Oil is no different from this. Let us have a bit detailed study of this.

The Saturated Fatty Acids: Most of them are Medium Chain Triglycerides, which are supposed to assimilate well. Lauric Acid is the chief contributor, with more than forty percent of the share, followed by Capric Acid, Caprylic Acid, Myristic Acid and Palmitic.
The Polyunsaturated Fatty Acids: Linoleic Acid.
The Monounsaturated Fatty Acids: Oleic Acid.
The Poly-phenols: Gallic Acid, which is phenolic acid. These poly-phenols are supposed to be responsible for the fragrance and the taste of Coconut Oil and Virgin Coconut Oil is rich in these poly-phenols.
Certain derivatives of fatty acid like Betaines, Ethanolamide, Ethoxylates, Fatty Esters, Fatty Polysorbates, Monoglycerides and Polyol Esters.
Fatty Chlorides, Fatty Alcohol Sulphate and Fatty Alcohol Ether Sulphate, all of which are derivatives of Fatty Alcohols.
Vitamin-E and Vitamin K and minerals such as Iron.


Let us now explore the benefits of coconut oil in detail:

Hair Care: Coconut oil is one of the best natural nutrition for hair. It helps in healthy growth of hair providing them a shinny complexion. Regular massage of the head with coconutoil ensures that your scalp is free of dandruff, lice, and lice eggs, even if your scalp is dry. Coconut oil is extensively used in the Indian sub-continent for hair care. It is an excellent conditioner and helps in the re-growth of damaged hair. It also provides the essential proteins required for nourishing damaged hair. It is therefore used as hair care oil and used in manufacturing various conditioners, and dandruff relief creams. Coconut oil is normally applied topically for hair care.

Stress Relief: Coconut oil is very soothing and hence it helps in removing stress. Applying coconut oil to the head followed with a gentle massage helps in removing mental fatigue.

Skin Care: Coconut oil is excellent massage oil for the skin as well. It acts as an effective moisturizer on all types of skins including dry skin. The benefit of coconut oil on the skin is comparable to that of mineral oil. Further, unlike mineral oil, there is no chance of having any adverse side effects on the skin with the application of coconut oil. Coconut oiltherefore is a safe solution for preventing dryness and flaking of skin. It also delays wrinkles, and sagging of skin which normally become prominent with age. Coconut oil also helps in treating various skin problems including psoriasis, dermatitis, eczema and other skin infections. Therefore coconut oil forms the basic ingredient of various body care products such as soaps, lotions, creams, etc., used for skin care.

Premature Aging: Coconut oil helps in preventing premature aging and degenerative diseases due to its antioxidant properties.

Heart Diseases: There is a misconception spread among many people that coconut oil is not good for the heart. This is because it contains a large quantity of saturated fats. However, coconut oil is beneficial for the heart. It contains about 50% lauric acid, which helps in preventing various heart problems including high cholesterol levels and high blood pressure.The saturated fats present in coconut oil are not harmful as it happens in case of other vegetables oils. It does not lead to increase in LDL levels. It also reduces the incidence of injury in arteries and therefore helps in preventing atherosclerosis.

Weight Loss: Coconut oil is very useful in reducing weight. It contains short and medium-chain fatty acids that help in taking off excessive weight. It is also easy to digest and it helps in healthy functioning of the thyroid and enzymes systems. Further, it increases the body metabolism by removing stress on pancreases, thereby burning out more energy and helping obese and overweight people reduce their weight. Hence, people living in tropical coastal areas, who eat coconut oil daily as their primary cooking oil, are normally not fat, obese or overweight.

Pancreatitis: Coconut oil is also believed to be useful in treating pancreatitis.

Digestion: Internal use of coconut oil occurs primarily as cooking oil. Coconut oil helps in improving the digestive system and thus prevents various stomach and digestion related problems including irritable bowel syndrome. The saturated fats present in coconut oil have anti microbial properties and help in dealing with various bacteria, fungi, parasites, etc., that cause indigestion. Coconut oil also helps in absorption of other nutrients such as vitamins, minerals and amino acids.

Immunity: Coconut oil is also good for the immune system. It strengthens the immune system as it contains antimicrobial lipids, lauric acid, capric acid and caprylic acid which have antifungal, antibacterial and antiviral properties. The human body converts lauric acid into monolaurin which is claimed to help in dealing with viruses and bacteria causing diseases such as herpes, influenza, cytomegalovirus, and even HIV. It helps in fighting harmful bacteria such as listeria monocytogenes and heliobacter pylori, and harmful protozoa such as giardia lamblia.

Healing: When applied on infections, it forms a chemical layer which protects the infected body part from external dust, air, fungi, bacteria and virus. Coconut oil is most effective on bruises as it speeds up the healing process by repairing damaged tissues.

Infections: Coconut oil is very effective against a variety of infections due to its antifungal, antiviral, and antibacterial properties. According to the Coconut Research Center, coconutoil kills viruses that cause influenza, measles, hepatitis, herpes, SARS, etc. It also kills bacteria that cause ulcers, throat infections, urinary tract infections, pneumonia, and gonorrhea, etc. Coconut oil is also effective on fungi and yeast that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, etc.

Liver: The presence of medium chain triglycerides and fatty acids helps in preventing liver diseases as they substances are easily converted into energy when they reach the liver, thus reducing work load on the liver and also preventing accumulation of fat.

Kidney: Coconut oil helps in preventing kidney and gall bladder diseases. It also helps in dissolving kidney stones.

Diabetes: Coconut oil helps in controlling blood sugar, and improves the secretion of insulin. It also helps in effective utilization of blood glucose, thereby preventing and treating diabetes.

Bones: As mentioned earlier, coconut oil improves the ability of our body to absorb important minerals. These include calcium and magnesium which are necessary for development of bones. Thus coconut oil is very useful to women who are prone to osteoporosis after middle age.

Dental Care: Calcium is an important element present in teeth. Since coconut oil facilitates absorption of calcium by the body, it helps in getting strong teeth. Coconut oil also stops tooth decay.

HIV and Cancer: It is believed that coconut oil plays an instrumental role in reducing viral susceptibility of HIV and cancer patients.

Finally, coconut oil is often preferred by athletes and body builders and by those who are dieting. The reason behind this being that coconut oil contains lesser calories than other oils, its fat content is easily converted into energy and it does not lead to accumulation of fat in the heart and arteries. Coconut oil helps in boosting energy and endurance, and enhances the performance of athletes.