The Effects of Virgin Coconut Oil on Prevention of Alzheimer’s Disease

Alzheimer’s disease (AD) and obesity are recognized as main health problems in aging, and both cause changes in blood cells and blood factors.

The purpose of this study was to evaluate the effects of virgin coconut oil (VCO) on hematological and biochemical changes as well as serum oxidative status in an amyloid-β (Aβ) receiving rat that fed a high fat diet (HFD).

A total of 100 male Wistar rats were divided into 10 groups, including: healthy control, HFD, HFD + 8% VCO, HFD + 10% VCO, Aβ (Alzheimer’s model), Aβ + 8% VCO, Aβ + 10% VCO, HFD + Aβ, HFD + Aβ + 8% VCO, HFD + Aβ + 10% VCO. One week after the surgery, HFD, 8% and 10% VCO were used for eight weeks. After that, blood samples were collected. The total antioxidant capacity, total oxidant status, hematological factor, calcium (Ca), and phosphate levels were determined.

Aβ and HFD induced oxidative stress condition in the serum. They also affected the number of blood cells including red blood cells, white blood cells, lymphocyte, and platelet, and some hematological and biochemical change status such as hemoglobin, hematocrit, Ca, and phosphate (P < 0.05). VCO significantly normalized these effects of Aβ and HFD (P < 0.01).

It could be concluded that VCO improved blood cells and blood factors status, probably by scavenging free radicals and improving the antioxidant status of Alzheimer’s in rats fed on HFD.