According to Wallace TC. J Am Coll Nutr. 2019.

Coconut oil is a mainstream edible oil that is extracted

from the kernel of mature coconuts harvested from the coconut palm. The two main types of coconut
oil-copra oil and virgin coconut oil-have similar fatty acid profiles; however the latter contains higher
amounts of some nutrients (e.g., vitamin E) and dietary bioactive compounds (e.g., polyphenols). There
is increasing popularity for coconut oil products due to perceived health effects of certain medium-chain
fatty acids; however, lauric acid (C12:0), the primary fatty acid found in coconut oil, has been suggested
to behave as both a medium- and long-chain fatty acid from a metabolic standpoint. Furthermore,
research on pure medium-chain fatty acids cannot be directly applied to coconut oil products since it
encompasses a large profile of various fatty acids. This narrative review seeks to summarize the current
peer-reviewed literature and mechanisms surrounding the health effects of coconut oil products. Limited
but consistent evidence supports the topical use for prevention and treatment of atopic dermatitis, as
well as in "oil pulling" for prevention of dental caries. Coconut oil products may also be useful in
preventing hair damage due to protein loss during grooming processes and ultraviolet (UV) exposure;
however, more studies are needed to confirm this effect. Limited evidence does not support use for
prevention or treatment of Alzheimer's disease, bone loss, or glycemic control. Evidence on weight loss
and cardiovascular disease warrants larger clinical intervention studies. Refined, bleached, and
deodorized copra oil seems to have less of an impact on total and low-density lipoprotein (LDL)
cholesterol as compared to butter fat, but not cis unsaturated vegetable oils. In many instances, human
clinical and observational studies are needed to confirm many claims on coconut oil products, which are
largely based on animal and/or in vitro studies or studies of purified medium-chain fatty acids.

According to Laura J. Pham, in Industrial Oil Crops, 2016. Coconut oil produced by crushing copra is
edible and has been consumed in tropical countries for thousands of years. World coconut oil production
has been increasing over the past decade mainly because of greater global demand for the important
characteristics of coconut oil. Consumption of coconut oil is now estimated at 3.5 MT/annum. This
accounts for 2.5% of world vegetable oil production. Over 70% of global coconut oil production comes
from the Philippines and Indonesia. The Philippines is the major exporter of coconut oil, accounting for
42% of world exports. Some formerly high-oil-producing countries have significantly reduced their
production of oil because of the higher price that can be obtained for fresh nuts. Others are actually
importing fresh nuts to satisfy their demand while it has become unprofitable for other countries to
produce coconut oil.

Tocopherols are the natural antioxidants present in coconut oil. The volatile flavor constituent of crude
coconut oil includes ketones, lactones and δ-lactones of which δL8 to δC10 with undecan-2-1 as the
major component at 290 p.p.m. and δ-decalactone as the major lactone component at 97 p.p.m. The
flavor and aroma of coconut oil are attributed to δ-octalactone. Ketones are derived from the
microbiological dissociation of fatty acids. The digestibility coefficient of coconut oil is higher (with 91.0%
assimilable glycerides) than any other fat, including butter, and so it is digested more rapidly than any
other fats. This easy digestibility makes it an essential ingredient for many ghee substitutes.

Copra, either shipped to overseas countries or processed locally, is the almost-exclusive raw material for
producing coconut oil. Oil processing involves three stages: pretreatment, extraction and postextraction
treatments. Conventional extraction methods are pressing or solvent extraction. A combination of both
—the expeller with a solvent—is also carried out in some plants, as it is difficult to quantitatively extract
the oil from copra in a single process. Another frequently used method of extraction to obtain high oil
yield is double pressing with either a hydraulic press or expellers (Gopala et al., 2010).

The wet process of coconut oil extraction has been gaining in popularity, and studies have been carried
out to compare oils extracted by dry and wet processes (Rajamohan and Nevin, 2009).

J. Siriphanich, ... S. Tongchitpakdee, in Postharvest Biology and Technology of Tropical and Subtropical
Fruits: Cocona to Mango, 2011. Coconut oil is used for industrial purposes as raw material for the
production of soap and as a medium in the paint and varnish industries. It is also used in the
manufacture of methyl esters, fatty acids and fatty alcohols, which are raw materials for detergents,
surfactants, emulsifiers and pesticides.

Virgin coconut oil is obtained from the fresh mature kernel by mechanical or natural means with or
without the application of heat, which do not lead to alteration of the oil (Asian and Pacific Coconut
Community, 2003).

Coconut oil is also obtained from extraction of coconut kernel (fresh or copra) using wet milling or dry
milling. In wet milling, coconut kernel is disintegrated using a colloidal mill and mixed with a small
amount of water before being pressed through the expeller. Dry milling is a conventional method used in
the coconut oil extraction industry. The copra is crushed into a fine powder and heated to 104–160 °C
(Thieme, 1968; Food Market Exchange, 2000).

After heating, the oil is extracted using either an expeller or a hydraulic press. The temperature of the oil
should be kept at 93–102 °C during oil extraction to obtain a high yield and a light color oil. After oil
extraction, the oil is screened and filtered to obtain clear oil (Chavan and Jadhav, 1995; Food Market
Exchange, 2000). The clear oil may be further processed to remove undesirable colors, flavors and
aromas (Foale, 2003).

According to the Journal of the American College of Nutrition 38(3):1-11 · November 2018. Coconut oil is
a mainstream edible oil that is extracted from the kernel of mature coconuts harvested from the coconut
palm. The two main types of coconut oil—copra oil and virgin coconut oil—have similar fatty acid
profiles; however the latter contains higher amounts of some nutrients (e.g., vitamin E) and dietary
bioactive compounds (e.g., polyphenols). There is increasing popularity for coconut oil products due to
perceived health effects of certain medium-chain fatty acids; however, lauric acid (C12:0), the primary
fatty acid found in coconut oil, has been suggested to behave as both a medium- and long-chain fatty
acid from a metabolic standpoint. Coconut oil products may also be useful in preventing hair damage
due to protein loss during grooming processes and ultraviolet (UV) exposure; however, more studies are
needed to confirm this effect. Limited evidence does not support use for prevention or treatment of
Alzheimer’s disease, bone loss, or glycemic control. Evidence on weight loss and cardiovascular disease
warrants larger clinical intervention studies. Refined, bleached, and deodorized copra oil seems to have
less of an impact on total and low-density lipoprotein (LDL) cholesterol as compared to butter fat, but
not cis unsaturated vegetable oils. In many instances, human clinical and observational studies are
needed to confirm many claims on coconut oil products, which are largely based on animal and/or in
vitro studies or studies of purified medium-chain fatty acids.

Coconut oil, an oil high in saturated fat (approximately 90%), has gained popularity as a dietary
ingredient in the UK, promoted on television cookery programs, in recipe books and on social media with
claims of health benefits frequently hitting the headlines (Lockyer & Stanner, 2016).

Two recent reviews of intervention studies, including randomised controlled trials, on the effect of
coconut oil on cardiovascular risk markers provide no suggestion from the weight of evidence that
consumption of coconut oil rather than unsaturated plant oils would benefit cardiovascular health.
Rather, these reviews suggested that, compared to unsaturated oils (such as safflower, soybean and olive
oil), consumption of coconut oil raises total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-
C), but also increases high-density lipoprotein cholesterol (HDL-C) (Lockyer & Stanner, 2016; Eyres et al.,
2016).

The root of a leguminous plant locally called "tubli" has been found effective in eliminating fish predators
and competitors.

(Philstar.com) - September 16, 2001 - 12:00. The roots of "tubli," scientifically named Derris elliptica,
contains rotenone which causes the suffocation of fishes when applied in ponds but does not affect
shrimps, according to the Los Baños-based Philippine Council for Aquatic and Marine Research and
Development (PCAMRD).