MCT's or medium chain triglycerides(MCT's) are a type of saturated fat.These are present in many foods like milk, yoghurt, cheese and also in coconut oil and palm oil.
A typical Triglyceride comprises of three fatty acids and a glycerol molecule.These are made up of Carbon Atoms linked together in chains that- vary in length.
In dietary triglycerides the fatty acids are usually - Long Chain containing more than 12 carbon atoms.However in Medium Chaim Triglycerides(MCT's) the length of the chain containing carbon atoms Is much shorter limited to typically about 6-12 carbon atoms.
As listed below the order of the fatty acid chain length shows the four types of MCT's
- Caproic Acid ...6 carbon atoms
- Caprylic Acid ...8 carbon atoms
- Capric Acid ...10 carbon atoms and...
- Lauric Acid ...12 carbon atoms
It is this difference in the length of the fatty acid chain that makes MCT's unique.
As for the true nature of the composition of these MCT's there has been considerable research into the nature of these chains, and many studies have shown that C12 or Lauric Acid does not fall in the category of true MCT's. This is because Lauric Acid or C12 has been classified as an LCT ( or a Long Chain Triglyceride) due to the fact that it is digested and absorbed much more slowly than the other listed MCT's.
- Medium and Long chain fatty acids
- MCTs tyypically have 6*8 carbon atomms in the chain
- LCTs have 14 or more carbon atoms in the chain
- Lauric acid is a fatty acide with 12 carbon atoms and behaves both like MCTs and LCTs
Medium-chain triglycerides (MCTs) were first researched and studied for their effects on human nutrition more than three decades ago by V.K.Babayen . MCT's we're explored for its ways of utilisation from CoconutOil . MCTs were prepared with these fatty acids by esterification with glycerol. Caprylic and Capric acids together make up 13 percent of the fatty acids in coconut oil, and triglycerides made only of caprylic and capric acids account for somewhat less than 1 percent of the total oil. Thus, small amounts of MCTs have been consumed by humans for many centuries, and MCTs prepared by esterification of medium-chain fatty acids and glycerol were assumed to be generally recognized as safe.
MCT oil and Coconut Oil
MCT Oil: Generally contain c8 and c 10 carbon atoms
Coconut Oil: Almost 50% content of c 12 carbon atoms with very small content of c6-c10
MCT Oil: Rapid digestion and absorption
Coconut Oil: Slow digestion and absorption
MCT Oil: Has been shown to increase release of two hormones that promote feeling of fullness peptide yy and leptin
No such a pronounced effect
MCT Oil: Has about 10% lower calories than LCTs
Calorie count is more than in MCTs
MCT Oil: MCT's travel quickly from gut to liver do not rely on bile for break down
Coconut Oil: Slower release and bile breakdown takes longer for absorption
MCT Oil: Provides quick and immediate source of energy
Coconut Oil: Takes longer for energy release
MCT's can be converted into ketones and useful in specific forms of ketogenic diet
Coconut Oil: No such benefits studied
MCT Oil: Candida Albicans - MCT's have been studied to be effective in fighting off yeast and fungal infections
Coconut Oil: Effective in some forms but much slower in the fight against candida albicans due to its low content of MCT's
While the benefits of the uses of VIRGIN COLD PRESSED COCONUT OIL has been studied and researched for long MEDIUM CHAIN TRIGLYCERIDES OIL has its own benefits and as highlighted above.
With a whopping content of > 98% OF THE C8 CHAIN OF CARBON ATOMS the specially processed MCT OIL presented by BIOTEX comes with specific health benefits.
- ncbi.nlm.nih.gov- Medium Chain Triglyceride Oil consumption as part of a weight loss diet does not lead to an Adverse Metabolic Profile when compared to Olive Oil. as published in the Journal of the American College of Nutrition
- ncbi.nlm.nih.gov - Short and medium chain fatty acids in energy metabolism: the cellular perspective ( Journal of Lipid Research )
- med.virginia.edu article on : The use of Medium Chain Triglycerides in Gastrointestinal Disorders
- Structured Lipids: An Overview and Comments on Performance Enhancement Potential Ronald J.Jandacek1
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