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Kalpavriksha - A tree of heaven
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Friday, 15 May, 2015, 08 : 00 AM [IST]
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Rashmi Poojara
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fiogf49gjkf0d In India, the coconut tree - Cocus nucifera has been considered from time immemorial as “Kalpavriksha,” literally meaning “a tree of heaven or a tree that bestows all boons.”
Coconuts are generally classified into two general types: tall and dwarf. Tall variety - the tall variety of coconut is slow growing. The tree produces fruits six to 10 years after plantation, which is comparatively late as compared to the other variety. The tree remains productive even at the age of 80 to 120 years and produces good quality copra, oil and other products. The fruits of the palm mature in 12 months. Dwarf variety - the fruits from the dwarf or short variety of palm tree is fast growing, i.e. the tree starts producing fruits in four to five years. Variety of coconut palm has a relatively short productive age. The fruit may be of variable colours such as yellow, red, green and orange.
Coconut is grown in more than 90 countries of the world. Indonesia and the Philippines are the first and the second largest coconut producing countries in the world. India is the third largest coconut producing country having an area of about 1.78 million hectare under the crop. Annual production is about 7,562 million nuts with an average of 5,295 nuts per hectare. Though it is quite difficult to establish a coconut plantation but once done, it proves to be quite beneficial as coconut is harvested throughout the year.
On very fertile land, a tall coconut palm tree can yield up to 75 fruits per year. The world production of coconut sums up to around 55 million tonne annually. The 10 leading producers of coconut can be listed as Indonesia, the Philippines, India, Brazil, Sri Lanka, Thailand, Mexico, Vietnam, Malaysia and Papua New Guinea. The top two countries in the list are serious competitors for the first position. But in the last few years, production in the Philippines has been declining gradually. The area under coconut cultivation in the world is around 26 million acre. The overall production rate is looking up since the last decade with the rise being around 25 per cent. The production level in the context of coconut oil hovers around 3.5 to 4 million tonne per year and in the context of coconut oil cake, it is around two million tonne.
Important part of Indian culture
Coconut has an important place in the Indian culture and has been produced here since time immemorial. The area under the plantation cultivation is around 1.78 million hectare in the country. The states that are important producers of this fruit and their annual average production figures are Kerala (5727 million nuts), Tamil Nadu (3243.5 million nuts), Karnataka (1209.6 million nuts), Andhra Pradesh (1199.3 million nuts), West Bengal (310.9 million nuts), Orissa (274.8 million nuts), Maharashtra (273.4 million nuts), and Assam (154.3 million nuts). Kerala, the largest producer of coconuts in India, accounts for around 45 per cent of the country’s total production.
Most useful palm
The coconut palm is the most useful palm in the world. Every part of the tree is useful to human life. The fruit is ovoid, three angled, and long containing a single seed. The exocarp is thick and fibrous and encloses a hard and bony endocarp. Inside the shell is a thick, white fleshy layer of the kernel commonly called as meat. The cavity of the endosperm is large and in tender coconut is filled with a watery fluid. Tender coconut water is a refreshing drink and is sterile. It is rich in minerals and vitamins. As the nut ripens the liquid is gradually absorbed and the thickness of the kernel increases. The fresh kernel is used in many preparations such as curries, chutneys and puddings. Dessicated coconut is prepared from the white part of the meat after removing the testa. The white meat is shredded and dried in a hot air drier to two per cent moisture. Dessicated coconut is used in the preparation of sweets, chocolates and desserts.
Oil and cake
The principal use of coconut is in the manufacture of copra from which coconut oil and coconut cake are obtained. Copra is prepared from the ripe nuts and is generally available in two forms namely the ball and the cup form. The moisture content is reduced to 5 per cent during the drying process. The copra obtained by drying the kernel of coconut is the richest source of vegetable oil containing 65 to 70 per cent oil. Compared to all other oil seed crops coconut has the highest productivity as well as consistency in production and is less susceptible to abnormal climatic conditions. Different types of coconut oil for edible purposes are available - virgin coconut oil from wet coconuts (unrefined grade); coconut oil from dry coconuts (unrefined grade); and coconut oil by solvent extraction method (refined from coconut expeller cake). Virgin coconut oil is claimed to have more health benefits compared to coconut oil extracted from copra.
Virgin Coconut Oil (VCO) can be produced from fresh coconut meat, milk, or residue. Producing it from the fresh meat involves removing the shell and washing, then either wet-milling or drying the residue, and using a screw press to extract the oil. VCO can also be extracted from fresh meat by grating and drying it to a moisture content of 10–12%, then using a manual press to extract the oil. Producing it from coconut milk involves grating the coconut and mixing it with water, then squeezing out the oil. VCO is growing in popularity as functional food oil and the public awareness of it is increasing. VCO has been shown to have excellent antioxidant properties.
Metabolism
Coconut oil is produced by crushing copra, the dried kernel, which contains about 60-65% of the oil. The oil has the natural sweet taste of coconut and contains 92% of saturated fatty acids (in the form of triglycerides), most of them (about 70%) are lower chain saturated fatty acids known as Medium Chain Fatty Acids (MCFAs). The distribution of Short Chain Fatty Acids of Lauric (47.2%), Myristic (19.42%), Caprylic (8.21%) and Capric (5.59%) acids exhibits the uniqueness of coconut oil in comparison with other vegetable oils. Its metabolism is different from that of the normal vegetable oils containing Long Chain Fatty Acids. It is the Medium Chain Triglycerides (MCTs) in coconut oil that make it different from all other fats and for the most part gives its unique character and healing properties.
MCTs are easily digested, absorbed, and put to use nourishing the body. Unlike other fats, they put little strain on the digestive system and provide a quick source of energy necessary to promote healing. MCTs are added to infant formulas. MCTs have a different pattern of absorption and utilisation than Long Chain Triglycerides (LCTs) that make up 97 per cent of dietary fats. For absorption of LCTs to occur, the fatty acid chains must be separated from the glycerol backbone by the lipase enzyme. These fatty acids form micelles, are then absorbed and reattached to glycerol, and the resultant triglycerides travel through the lymphatics en route to the bloodstream. Up to 30 per cent of MCTs are absorbed intact across the intestinal barrier and directly enter the portal vein. This allows for much quicker absorption and utilisation of MCTs compared to LCTs. MCTs are transported into the mitochondria independent of the carnitine shuttle, which is necessary for LCT - mitochondrial absorption. Oxidation of MCTs provides 8.3 calories per gram, while LCTs provides 9.2 calories per gram. The MCTs attribute some thermogenic properties to coconut oil.
Conversion of cholesterol
The MCTs in coconut oil assist the body in the conversion of cholesterol in the blood stream into the sterone pregnenolone, one of the main precursors for the human body’s production of hormones, thereby promoting the production of healthy hormones which improve digestion and reduce stress and anxiety. Recent discovery is that coconut oil may even serve as a natural treatment for Alzheimer's disease, as MCTs are also a primary source of ketone bodies, which act as an alternate source of brain fuel that can help prevent the brain atrophy associated with dementia.
The Lauric acid in coconut oil is used by the body to make the anti-microbial derivative monolaurin. The monolaurins in the coconut oil have been found to be very powerful antibacterial, antiviral, and antifungal agents. Most viruses, including the retrovirus HIV, are sensitive to coconut oil. Coconut oil inhibits various microorganisms including bacteria, yeast, fungi, and enveloped viruses. Coconut oil-treated wounds healed much faster, as indicated by a decreased time of complete epithelisation. The medium chain fatty acids in coconut oil offer positive health benefits for patients with irritable bowel syndrome and other digestive disorders, by reducing inflammation in the intestinal tract and helping to combat unhealthy microorganisms. Coconut oil has been found to be an excellent moisturiser for dry skin conditions and is known to be even absorbed from the skin surface of preterm babies. A diet rich in coconut oil reduces diurnal postprandial variations in circulating tissue plasminogen activator antigen and fasting lipoprotein-a compared with a diet rich in unsaturated fat in women.
Historically, certain populations that have used coconut oil for many generations are reported to have good health. While this phenomenon is similar to the Mediterranean diet, where no single factor may be responsible for a lower prevalence of cardiovascular disease, research indicates that certain populations of islanders who regularly consume diets high in coconut oil have a lower incidence of heart disease and other chronic health issues. Other dietary factors, such as EFAs (Essential Fatty Acids) from fish, high fibre, and low intake of processed foods and refined sugars, may also play a role.
For example, in the Pupapuka and Tokelau Polynesian island populations, whose diets contain 34%-63% saturated fat from coconut but are low in cholesterol and sucrose, cardiovascular disease is uncommon. Sri Lankans, whose fat source was mainly coconut, reportedly had the lowest mortality rate from ischemic heart disease in 1978. Over the years, a 20%-25% decline in coconut consumption with total fat remaining at 25% has accompanied an increase in cardiovascular disease mortality. Similarly, Indonesians, whose traditional diet of rice, fish, coconut, and a variety of fruits and vegetables is thought to be protective against ischemic heart disease, are experiencing a similar rise in incidence of cardiovascular disease.
The usage
The quality and quantity of fats need to be taken into account in any dietary programme. The inclusion of coconut fats, milk, and flour, and grated coconut as in traditional diets may be encouraged. Vegetables may be stir-fried in coconut oil, followed by additional coconut milk and spices. Coconut milk is a delicious addition to fish, chicken, and tofu dishes. A smoothie may be made with fruit and coconut milk. It is suggested that organic, virgin coconut oil be used to ensure that no hydrogenation has occurred. When using coconut milk, the additional fat may be factored in. The use of 4 tablespoons (Tbsp.) of coconut milk is equal to 1 serving of fat (5 g). The milk can be used in the preparation of weaning porridges for infants and in lactose intolerance. Coconut flour contains reasonable amount of fibre, and can be used as a substitute in bakery products. The high fibre content of coconut flour may contribute to satiety. Coconut flour has a low Glycaemic Index (GI) and is gluten-free hence suitable for individuals with gluten sensitivity.
Research is needed
Although we have preliminary research indicative of health benefits of coconut oil it is not a cure-all. Research supporting claims of its role in preventing, reducing risk for, or curing HIV/AIDS, diabetes, thyroid disease, or Alzheimer’s disease is sparse. There is little evidence to suggest it has a significant effect on inflammation or bacterial infection when consumed in food. And the pre-clinical research in cancer is mixed. Considerable research is needed to determine whether such claims may one day be substantiated. Further research may also help to clarify the potentially beneficial effect of coconut oil on HDL cholesterol levels and waist circumference.
In order to reduce cardiovascular disease risk through diet, it will be necessary to determine the appropriate balance of dietary fatty acids that will favourably affect a range of cardiovascular risk factors. It is possible to include coconut oil in a healthful diet. Rather than focus on the saturated fat content of this single food ingredient, it is important to acknowledge that coconut oil contains a blend of fatty acids and other nutrients including plant polyphenols. Those who enjoy the flavour of coconut oil may consider using it with other cooking oils. Coconut oil can be one of a wide variety of plant-based foods that are included to support health and wellness, keeping in mind that only required amounts within the optimal dietary fat intake should be consumed.
(The writer is assistant professor, department of home science, St Teresa’s College, Ernakulam. She can be contacted at rashmipoojara@rediffmail.com)
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