<div><strong>Background: </strong>The aim of this study was to evaluate the nutritional effects of supplementation with virgin coconut oil (VCO) in Wistar rats over a sub-chronic period (6 weeks).<br />
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<strong>Methods: </strong>Twelve Wistar rats were used and randomly assigned to receive (n = 6): control - lab chow; coconut oil (CO) - lab chow with added virgin coconut oil (20%). Food and caloric intake, weight gain, food efficiency, body mass index, femur and tibia length, bone mineral composition and blood biochemistry were evaluated.<br />
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<strong>Result: </strong>The CO group showed an energy intake closed to control group. Also, the supplementation with VCO generated a decrease in total blood cholesterol as compared to the control group. However, the CO group showed accumulation of fat mass, shorter femur length and anxiogenesis in relation to the control group. These results indicate few beneficial effects from the sub-chronic use of VCO and indicate that its consumption in large quantities for long periods should be questioned.</div>


<div>Coconut Oil Promotes Greater Satiety and Reduces Blood Cholesterol, But Induces Obesity, Anxiety and Impaired Bone Formation in Adult Wistar Rats</div>


<div style="text-align: justify;">Legumes consumption is a usual and beneficial part of the human diet and contributing to health. Moreover, it is presently taking place a re-evaluation for its useful effects of consumption in the diet, which is the basis for various health claims. They are essential source of protein, carbohydrates, dietary fibre, micronutrients and various phytochemicals. Legumes have appreciable quantity of all the essential amino acids excluding sulphur containing amino acids, which can be balanced to combine with cereals in daily intake. Starch is the major stored carbohydrate followed by dietary fibre, simple sugars and oligosaccharides. Calcium, magnesium, potassium, phosphorus and iron are also present in legume seeds. Bioavailability of nutrients can be increased by soaking, sprouting and fermentation. Consumption of legumes reduces the risk of cardiovascular disease, some cancers (colon, breast and prostate) and also helps to manage body weight due to its satiety value. FAO has chosen 2016 as the International Year of Pulses which will emphasize the health and environmental benefits of pulses. Nutritional composition, anti-nutritional factors and health benefits of legumes are summarised in the current review.&nbsp;</div>

Coconut Oil Promotes Greater Satiety and Reduces Blood Cholesterol, But Induces Obesity, Anxiety and Impaired Bone Formation in Adult Wistar Rats

Proximate composition, nutritional profile and health benefits of legumes – A review