The chain length of fatty acids in oils and fats is the more powerful decisive factor of the quality of lipid profile than the degree of saturation of fat. Accordingly, coconut oil with medium chain fatty acids is more beneficial to the lipid profiles than other fat sources such as butter and margarine. The findings of the study are based on the analysis of serum lipid profiles, serum antioxidant capacity, liver fat deposits and expression analysis of genes responsible for lipid metabolism in a rat model.

  N. A. K. P. J. Seneviratne, N. Jayathilaka, C. M. Senanayake, H. Hapugaswatta and G. R. Samarawickrama

 Journal of Food Biochemistry

Abstract :- https://doi.org/10.1111/jfbc.13664