Dietary Supplementation with Virgin Coconut Oil Improves Lipid Profile and Hepatic Antioxidant Status and Has Potential Benefits on Cardiovascular Risk Indices in Normal Rats

ABSTRACT

Research findings that suggest beneficial health effects of dietary supplementation with virgin coconut oil (VCO) are limited in the published literature. This study investigated the in vivo effects of a 5-week VCO-supplemented diet on lipid profile, hepatic antioxidant status, hepatorenal function, and cardiovascular risk indices in normal rats. Rats were randomly divided into 3 groups: 1 control and 2 treatment groups (10% and 15% VCO-supplemented diets) for 5 weeks. Serum and homogenate samples were used to analyze lipid profile, hepatorenal function markers, hepatic activities of antioxidant enzymes, and malondialdehyde level. Lipid profile of animals fed VCO diets showed significant reduction in total cholesterol (TC), triglyceride (TG), and low-density lipoprotein (LDL) levels; high-density lipoprotein (HDL) level increased significantly (p < .05) compared to control; and there were beneficial effects on cardiovascular risk indices. The level of malondialdehyde (MDA), a lipid peroxidation marker, remarkably reduced and activities of hepatic antioxidant enzymes—superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx)—were markedly increased in VCO diet–fed rats. The VCO diet significantly modulated creatinine, sodium (Na⁺), potassium (K⁺), chloride (Cl⁻), alanine aminotransferase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP) compared to control. The findings suggest a beneficial effect of VCO on lipid profile, renal status, hepatic antioxidant defense system, and cardiovascular risk indices in rats.

KEYWORDS:

• antioxidants
• atherogenic index
• cardiovascular indices
• electrolytes
• lipid profile
• virgin coconut oil

Declaration of interest

The authors declare no conflicts of interest. The authors alone are responsible for the content and writing of the article.

Additional information

Notes on contributors

Ademola C. Famurewa

Ademola C. Famurewa, MSc, Department of Medical Biochemistry, Faculty of Basic Medical Sciences, Federal University, Ndufu-Alike, Ikwo, Abakaliki, Ebonyi State, Nigeria, is interested in functional foods, phytomedicine and heavy metal toxicology.

Chima A. Ekeleme-Egedigwe

Chima A. Ekeleme-Egedigwe, PhD, Department of Chemistry/Biochemistry/Molecular Biology, Faculty of Science, Federal University, Ndufu-Alike, Ikwo, Abakaliki, Ebonyi State, Nigeria, is interested in phytomedicine, nutrition and chronic diseases.

Sophia C. Nwali

Sophia C. Nwali, BSc, Department of Chemistry/Biochemistry/Molecular Biology, Faculty of Science, Federal University, Ndufu-Alike, Ikwo, Abakaliki, Ebonyi State, Nigeria.

Ngozi N. Agbo

Ngozi N. Agbo, BSc, Department of Chemistry/Biochemistry/Molecular Biology, Faculty of Science, Federal University, Ndufu-Alike, Ikwo, Abakaliki, Ebonyi State, Nigeria.

Joy N. Obi

Joy N. Obi, BSc, Department of Chemistry/Biochemistry/Molecular Biology, Faculty of Science, Federal University, Ndufu-Alike, Ikwo, Abakaliki, Ebonyi State, Nigeria.

Goodness C. Ezechukwu

Goodness C. Ezechukwu, BSc, Department of Chemistry/Biochemistry/Molecular Biology, Faculty of Science, Federal University, Ndufu-Alike, Ikwo, Abakaliki, Ebonyi State, Nigeria.