Review Paper:
The Beneficial
Effects of VCO in Pharmaceutical and Nutraceutical
Wardiyah, Mahdi Jufri, Sutriyo and Abdul Mun’im
Res. J. Biotech.; Vol. 20(3); 227-233;
doi: https://doi.org/10.25303/203rjbt2270233; (2025)
Abstract
Virgin coconut oil (VCO) is considered a functional food oil because it can offer
various biological activities that are advantageous for human health. Research conducted
on coconut oil’s nutritional and clinical aspects has revealed that it consists
of 64% medium-chain fatty acid (MCFA). This component has been found to have the
potential to both prevent and treat various diseases. VCO is produced from the fresh,
ripe flesh of coconuts using mechanical or natural methods, with or without heat.
To obtain VCO, there are four different methods: (1) thermal extraction, (2) nonthermal
extraction, (3) fermentation technology and (4) enzymatic approach.
Differences in manufacturing methods affect the quality of the VCO produced. The
largest content of VCO is lauric acid (C12). In pharmaceutical preparations, VCO
is widely used in emulsions as an oil phase, emulsion film and hydrogel matrix in
nano-emulgel. VCO is widely used as a functional food to help to overcome health
problems, such as being used as supplementation for Covid-19 patients. VCO has shown
various pharmacological effects such as antioxidants, anti-inflammatory, neuroprotective,
anti-hyperlipidemia, anti-obesity and antibacterial activities. VCO is a functional
food oil that can be a component of food items.
