Found throughout the tropic and subtropic area, the coconut is known for its great versatility as seen in the many domestic, commercial, and industrial uses of its different parts. Coconuts are part of the daily diet of many people.
Coconuts are different from any other fruits because they contain a large quantity of what many refer to as "water". Coconut water is the clear liquid inside young coconuts. In early development, this liquid serves as a suspension for the endosperm of the coconut during their nuclear phase of development. As growth continues, the endosperm mature into their cellular phase and deposit into the rind of the coconut meat. Coconut water has long been a popular drink in the tropics, especially in India, Southeast Asia, Pacific Islands, Africa, and the Caribbean, where it is available fresh, canned or bottled.
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| A coconut which has been stripped of its husk. The top has been hacked off and it is shown here as served in a hawker centre in Singapore, with a straw with which to drink the coconut water. In some places it is also called coconut milk. It is very sweet. Image©CC-BY-SA-2.5. |
In recent years, coconut water has been marketed as a natural energy or sports drink due to its high potassium and mineral content. Marketers have also promoted coconut water for having no fat and very low amounts of carbohydrates, calories and sodium.
Unless the coconut has been damaged, its water is likely sterile. There have been cases where coconut water has been used as an intravenous hydration fluid in some developing countries where medical saline was unavailable.
Coconut water has a high potassium content and contains antioxidants. It also contains cytokinins which help in the promotion of plant cell division and growth.
Harvesting Fresh Immature Coconuts
Fresh coconuts for drinking are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the liquid and meat. In young coconuts the liquid and air may be under some pressure and may spray slightly when the inner husk is first penetrated. Coconuts that have fallen to the ground are susceptible to rot and damage from insects or animals.
Coconut water can be fermented to produce coconut vinegar. This vinegar, made from fermented coconut water, is used extensively in Southeast Asian cuisine (particularly in the Philippines and Sri Lanka, major producers, where it is called suka ng niyog or vinakiri), as well as in some cuisines of India, especially Goan cuisine. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note. It is also used to make Nata de coco (from Spanish "cream of coconut". Cream in this sense means the fat from the coconut milk), which is a chewy, translucent, jelly-like food product produced by the fermentation of coconut water, which gels through the production of microbial cellulose by the bacterium Gluconacetobacter xylinus (formerly called Acetobacter xylinus). Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, puddings and fruit mixes. The product originates from the Philippines.
When mature coconuts still contain some water and can be used as seednuts or processed to give oil from the kernel, charcoal from the hard shell, and coir from the fibrous husk.
The endosperm is initially in its nuclear phase suspended within the coconut water. As development continues, cellular layers of endosperm deposit along the walls of the coconut, becoming the edible coconut "flesh". When dried, the coconut flesh is called "copra". The oil and milk derived from it are commonly used in cooking and frying; coconut oil is also widely used in soaps and cosmetics. The clear liquid coconut water within is a refreshing drink and can be processed to create alcohol. The husks and leaves can be used as material to make a variety of products for furnishing and decorating. When cut, the unopened coconut flowers yield a liquid called toddy. This liquid quickly ferments and is used to make an alcoholic beverage called lambanog. The coconut also has cultural and religious significance in many societies that use it.
PlantCocos nucifera is a large palm, growing up to 98 ft (30 meters) tall, with pinnate leaves 13-20 ft (4–6 meters) long, and pinnae 60–90 cm long; old leaves break away cleanly, leaving the trunk smooth. Coconuts are generally classified into two general types: tall and dwarf. On very fertile land, a tall coconut palm tree can yield up to 75 fruits per year, but more often yields less than 30 mainly due to poor cultural practices. In recent years, improvements in cultivation practices and breeding has produced coconut trees that can yield more.
Fruit
Botanically, the coconut fruit is a drupe, not a true nut. Like other fruits, it has three layers: exocarp, mesocarp, and endocarp. The exocarp and mesocarp make up the "husk" of the coconut. Coconuts sold in the shops of nontropical countries often have had the exocarp (outermost layer) removed. The mesocarp is composed of a fiber, called coir, which has many traditional and commercial uses. The shell has three germination pores (stoma) or "eyes" that are clearly visible on its outside surface once the husk is removed. A full-sized coconut weighs about 3.2 lb (1.44 kilograms). It takes around 6000 full-grown coconuts to produce a tonne of "copra".
Seed
Within the shell is a single seed. When the seed germinates, the radicle (root) of its embryo pushes out through one of the germination pores or "eyes" of the shell. The outermost layer of the seed, the testa, adheres to the inside of the shell. In a mature coconut, a thick, albuminous endosperm adheres to the inside of the testa. This endosperm or "meat" is the white and fleshy edible part of the coconut. Although coconut meat contains less fat than many oil seeds and seeds such as almonds, it is noted for its high amount of medium-chain saturated fat. About 90% of the fat found in coconut meat is saturated, a proportion exceeding that of foods such as lard, butter and tallow. There has been some debate as to whether or not the saturated fat in coconuts is more healthful than other forms of saturated fat. Like most nut meats, coconut meat contains less sugar and more protein than popular fruits such as bananas, apples and oranges. It is relatively high in minerals such as iron, phosphorus and zinc.
The endosperm is initially in the nuclear phase of development within a hollow interior space as coconut water and air (distinct from coconut milk). As development continues, it matures into its cellular stage, and forms a rind of tissue known as coconut meat. Immature coconuts likely contain more coconut water and less meat. They are often sold with a small portion of the husk cut away to allow access to the coconut water. Young coconuts used for coconut water are called "tender coconuts". The water of a tender coconut is liquid endosperm. It is sweet (mild) with an aerated feel when cut fresh. Depending on its size, a tender contains 300 to 1,000 ml of coconut water.
The meat in a green young coconut is softer and more gelatinous than that in a mature coconut—so much so that it is sometimes known as coconut jelly. When the coconut has ripened and the outer husk has turned brown, a few months later, it will fall from the palm of its own accord. At that time, the endosperm has thickened and hardened, while the coconut water has become somewhat bitter.
When the coconut fruit is still green, the husk is very hard, but green coconuts only fall if they have been attacked by molds or other blights. By the time the coconut naturally falls, the husk has become brown, the coir has become drier and softer, and the coconut is less likely to cause damage when it drops, although there have been instances of coconuts falling from palms and injuring people, and claims of some fatalities.
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| A Manila dwarf coconut palm on the grounds of the Tropical Agriculture Research Service Station in Mayaguez, Puerto Rico. Image Number K5728-13. Photo by Scott Bauer. |
Coconut Oil
Another byproduct of the coconut is coconut oil, which is an edible oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm Cocos nucifera. Throughout the tropical world, it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine and industry. Coconut oil is very heat-stable, which makes it suited to methods of cooking at high temperatures like frying. Because of its stability, it is slow to oxidize and, thus, resistant to rancidity, lasting up to two years owing to the high saturated fat content. Coconut oil can be used in liquid form as would other vegetable oils, or in solid form as would butter or lard.
Check the label to be sure the coconut oil you purchase is "non-processed" (sometimes called virgin, organic, raw or pure) "non-hydrogenated" coconut oil. Do not use coconut oil that is hydrogenated.
The recommended dose of virgin coconut oil is to take 1-2 tablespoons daily. Coconut oil is a solid, but will readily soften when mixed into warm foods, or you can put it into the microwave just until it liquifies and pour it directly over your food.
Caution! If you have never eaten coconut or used coconut oil before it is best to start out with an extremely small amount to check for any allergic reaction. These symptoms will develop within a few minutes after you ingest the coconut or coconut oil (while not considered a nut, the allergic symptoms of coconut are much the same as those of a nut allergy), and can include hives, eczema, rashes, nausea, diarrhea, vomiting, stomach cramping, difficulty breathing, wheezing, shortness of breath, and sinus pressure.
Like any food-related allergy, a severe allergic reaction may develop after consuming coconut or coconut oil. If you experience an increased heart rate, hives, feeling lightheaded, or have any swelling of the lips, tongue or face call 911 for immediate medical attention. A severe allergic reaction can be a potentially life-threatening situation.
Health
Coconut oil contains a large proportion of lauric acid, a saturated fat that raises blood cholesterol levels by increasing the amount of high-density lipoprotein (HDL) cholesterol that is also found in significant amounts in laurel oil, palm kernel oil (not to be confused with palm oil), human and animal breast milk, and sebaceous gland secretions. This may create a more favourable blood cholesterol profile, though it is unclear if coconut oil may promote atherosclerosis through other pathways. Because much of the saturated fat of coconut oil is in the form of lauric acid, coconut oil may be a better alternative to partially hydrogenated vegetable oil when solid fats are required. In addition, virgin coconut oil is composed mainly of medium-chain triglycerides, which may not carry the same risks as other saturated fats. Early studies on the health effects of coconut oil used partially hydrogenated coconut oil, which creates trans fats, and not virgin coconut oil, which has a different health risk profile.
Uses of Coconut Oil
In Food
Coconut oil is commonly used in cooking, especially for frying and is a common flavor in many South Asian curries. In recent years, virgin coconut oil has increasingly become popular in natural food circles and with vegans.
Coconut oil (along with laurel oil and palm kernel oil) contains a large proportion of lauric acid, which is converted to monolaurin in the body, a fat found otherwise only in breast milk. Unfortunately, it is also easily destroyed by the most common oil processing methods. According to the Center for Research on Lauric Oils, only coconut oil and products which have not been processed with hexane contain appropriate amounts of lauric acid.
Other culinary uses include replacing solid fats produced through hydrogenation in baked and confectionery goods. Hydrogenated or partially hydrogenated coconut oil is often used in non-dairy creamers, and snack foods including popcorn.
Industry
Coconut oil has been tested for use as a feedstock for biodiesel to be used as a diesel engine fuel. In this manner, it can be applied to power generators and transport using diesel engines. Since straight coconut oil has a high gelling temperature (22–25 °C), a high viscosity, and a minimum combustion chamber temperature of 500 °C (932 °F) (to avoid polymerization of the fuel), coconut oil is typically transesterified to make biodiesel. Use of B100 (100% biodiesel) is possible only in temperate climates, as the gel point is approximately 10 °C (50 °F). The oil must meet the Weihenstephan standard for pure vegetable oil used as a fuel, otherwise moderate to severe damage from carbonization and clogging will occur in an unmodified engine.
The Philippines, Vanuatu, Samoa, and several other tropical island countries are using coconut oil as an alternative fuel source to run automobiles, trucks, and buses, and to power generators. Coconut oil is currently used as a fuel for transport in the Philippines. Further research into the oil's potential as a fuel for electricity generation is being carried out in the islands of the Pacific, though to date it appears it is not useful as a fuel source due to the cost of labour and supply constraints. Coconut oil has been tested for use as an engine lubricant and a transformer oil.
ZNZYD Transformer Oil Filtration System. Video by Andy Zhang.
Acids derived from coconut oil can be used as herbicides (weed killers). Coconut oil (and derivatives, such as coconut fatty acid) are used as raw materials in the manufacture of surfactants such as cocamidopropyl betaine, cocamide MEA and cocamide DEA.
Personal Uses
Coconut oil can be used as a skin moisturizer, helping with dry skin and reduces protein loss when used on the hair. Coconut oil can also be used as personal lubricant, although it can damage latex condoms.
Before the advent of electrical lighting, coconut oil was the primary oil used for illumination in India, and was exported as refined bleached coconut oil, also called cochin coconut oil.
Coconut oil is an important base ingredient for the manufacture of soap. Soap made with coconut oil tends to be hard, although it retains more water than those made with other oils and therefore increases manufacturer yields. It is more soluble in hard water and salt water than other soaps allowing it to lather more easily. A basic coconut oil soap is clear when melted and a bright white when hardened.
Coconut in Modern Medicine
Modern medical science is now confirming the use of coconut in treating many conditions. Studies at the Coconut Research Center show that coconut, in one form or another, may provide a wide range of health benefits. Some of these are summarized below:
- Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses
- Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases
- Kills fungi and yeasts that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, and other infections
- Expels or kills tapeworms, lice, giardia, and other parasites.
- Provides a nutritional source of quick energy
- Boosts energy and endurance, enhancing physical and athletic performance
- Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids
- Improves insulin secretion and utilization of blood glucose
- Relieves stress on pancreas and enzyme systems of the body
- Reduces symptoms associated with pancreatitis
- Helps relieve symptoms and reduce health risks associated with diabetes
- Reduces problems associated with malabsorption syndrome and cystic fibrosis
- Improves calcium and magnesium absorption and supports the development of strong bones and teeth
- Helps protect against osteoporosis
- Helps relieve symptoms associated with gallbladder disease
- Relieves symptoms associated with Crohn's disease, ulcerative colitis, and stomach ulcers
- Improves digestion and bowel function
- Relieves pain and irritation caused by hemorrhoids
- Reduces inflammation
- Supports tissue healing and repair
- Supports and aids immune system function
- Helps protect the body from breast, colon, and other cancers
- Is heart healthy; improves cholesterol ratio reducing risk of heart disease
- Protects arteries from injury that causes atherosclerosis and thus protects against heart disease
- Helps prevent periodontal disease and tooth decay
- Functions as a protective antioxidant
- Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease
- Does not deplete the body's antioxidant reserves like other oils do
- Improves utilization of essential fatty acids and protects them from oxidation
- Helps relieve symptoms associated with chronic fatigue syndrome and fibromyalgia
- Relieves symptoms associated with benign prostatic hyperplasia (prostate enlargement)
- Reduces epileptic seizures
- Helps protect against kidney disease and bladder infections
- Dissolves kidney stones
- Helps prevent liver disease
- Is lower in calories than all other fats
- Supports thyroid function
- Promotes loss of excess weight by increasing metabolic rate
- Is utilized by the body to produce energy in preference to being stored as body fat like other dietary fats
- Helps prevent obesity and overweight problems
- Applied topically helps to form a chemical barrier on the skin to ward of infection
- Reduces symptoms associated the psoriasis, eczema, and dermatitis
- Supports the natural chemical balance of the skin
- Softens skin and helps relieve dryness and flaking
- Prevents wrinkles, sagging skin, and age spots
- Promotes healthy looking hair and complexion
- Provides protection from damaging effects of ultraviolet radiation from the sun
- Helps control dandruff
- Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do
- Has no harmful or discomforting side effects
- Is completely non-toxic to humans.
Internal Uses of Coconut Oil (when ingested)
- Aids the absorption of vitamins, minerals and amino acids
- Aids digestion; its antibacterial properties help control parasites and fungi
- Stimulates metabolism
- Improves thyroid function
- Increases energy levels
- Decreases unwanted body fat
- Enriches breast milk
- Helps weight loss
- Controls cravings
- Helps keep blood sugar levels stable
- Helps relieve thrush
- Helps with asthma
- Relieves migraine
- Relieves hot flashes
- Prevents and improves Alzheimer’s
- Improves flaky skin
- Improves candida albicans
- Improves circulation
- Helps with depression
- Helps with adrenal fatigue
- Improves cholesterol levels
- Strengthens immune system
Other Uses of Coconut Oil
- Removes gum from hair
- Furniture polish (mixed with lemon juice)
- Bronze polish
- Leather conditioner
- Seasoning cookware
External Links
Basic Report | Nutrient Data for 04047, Oil, Coconut - United States Department of Agriculture (USDA).
Nutrient Data Laboratory (NDL) - United States Department of Agriculture (USDA).
USDA National Nutrient Database for Standard Reference - United States Department of Agriculture (USDA).
Coconut oil news, articles and information - Natural News.
Videos
Stop Alzheimer's Now Part 1 of 6 part interview.
Dr. Newport's effective work on memory loss and Alzheimer's with coconut oil- Part II.
Coconut Oil Touted as Alzheimer's Remedy.
Big Fat Fiasco - Part 1-5.
Coconut Oil Super Powers, Pt. 1 | The Dr. Oz Show.
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