A new animal study compared the effects of feeding coconut oil (a saturated fat) versus safflower oil (a polyunsaturated fat) on the absorption of carotenoids from tomatoes. Coconut oil enhanced tissue uptake of tomato carotenoids to a greater degree than safflower oil, a benefit the researchers suggested may be due to coconut oil’s medium chain fatty acids (MCFAs)
“These results may have been due to the large proportion of medium chain fatty acids in coconut oil, which might have caused a shift in cholesterol flux to favor extrahepatic carotenoid tissue deposition.”
Coconut oil is nature’s richest source of healthy MCFAs. By contrast, most common vegetable or seed oils are comprised of long chain fatty acids (LCFAs). There are several reasons why these long-chain fatty acids are not as healthy for you as the MCFAs in coconut oil.
In addition to its ability to potentially allow you to absorb more antioxidants and other nutrients from your food, MCFAs are smaller than LCFAs, which means they permeate cell membranes easily, and do not require lipoproteins or special enzymes to be utilized effectively by your body. Further: