Effect of consumption of fresh and heated virgin coconut oil on the blood pressure and inflammatory biomarkers: An experimental study in Sprague Dawley rats

It mentions  antioxidant action of Virgin coconut oil (VCO). So ask your doctor what that means for your recovery.
http://www.ajme.org/article/S2090-5068%2814%2900026-8/abstract

• Mohammad Afiq Hamsi
,
• Faizah Othman
,
• Srijit Das
,
• Yusof Kamisah
,
• Zar Chi Thent
,
• Haji Mohd Saad Qodriyah
,
• Zaiton Zakaria
,
• Adel Emran
,
• Kogilavani Subermaniam
,
• Kamsiah Jaarin

Received 22 November 2013; accepted 11 February 2014. published online 31 March 2014.
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Abstract 

Background

It is a common practice to heat cooking oil and reuse it in order to cut expenses. The use of repeatedly heated cooking oil predisposes to various cardiovascular diseases. Virgin coconut oil (VCO) is reported to possess antioxidant action.

Aim

The study aimed to determine the effect of heating of VCO on the blood pressure (BP) and inflammatory bio-markers.

Methods

Thirty male Sprague-Dawley rats were divided into five groups and were fed with the following diet for 24weeks: normal rat chow (control); chow+fresh VCO (FVCO); chow+VCO heated once (1HVCO); chow+VCO heated five times (5HVCO) and chow+VCO heated ten times (10HVCO). BP was measured at baseline and four weekly for 24weeks. Blood was collected at baseline and at the end of study to measure plasma TXB₂, PGI₂, VCAM-1, ICAM-1 and LDH enzyme activity.

Results

BP increased significantly in the 5HVCO and 10HVCO groups compared to the control and FVCO groups. The 5HVCO and 10HVCO diet caused a significant increase in the plasma TXB₂ and a significant decrease in the plasma PGI₂ level. The plasma levels of VCAM-1, ICAM-1 and CRP were significantly increased in the 10HVCO group.

Conclusion

Repeatedly heated VCO caused an elevation in the BP. The BP elevation was associated with a significant increase in the inflammatory bio-markers (VCAM-1, ICAM-1 and CRP), TXB₂ and a significant reduction in the plasma PGI₂ level.