The role of virgin coconut oil in the treatment of Diabetes and Alzheimer's Disease

Diet may play an important role in preventing diabetes and Alzheimer’s disease (AD). Many studies have linked conditions such as type 2 diabetes, non alcoholic fatty liver disease (NAFLD), hypertension and cardiovascular disease to AD prevention associated with aging and neurodegeneration. Diet-modifiable fats include coconut oil (extra virgin/virgin), coconut water, and coconut cream and may have significant positive effects on the lowering of plasma cholesterol, high blood pressure and hyperglycemia. Interests in the use of coconut oil has accelerated but the use of coconut oil and its complexity has raised concern with the current global zinc deficiency in human diabetic populations. Experimental studies have shown that NAFLD increases with coconut oil consumption associated with zinc deficiency. Researchers would recommend the use of hot extracted virgin coconut oil (HEVCO) in the diet and may be critical for the prevention of insulin resistance associated with AD. Coconut oil has also a high percentage of phytochemicals referred to as polyphenols and flavinoids (P-coumeric acid, ferulic acid, caffeic acid, catechin acid). The hydroxyl group of phenolic compounds may be able to reduce the toxicity and aggregation of the Alzheimer’s amyloid beta peptide, potentially inhibiting a key step in the pathogenesis of AD. Nutritional interventions that involve many nutrients may now include HEVCO that may be an early dietary change in the prevention of diabetes and the increased risk for AD.