What are Fatty Acids?

Found in fats and oils, the three types of fatty acids are: 

    (1) MCFAs or Medium-Chain Fatty Acids (which are composed of small molecules) 
    (2) LCFAs or Long-Chain Fatty Acids (which are composed of large molecules) 
    (3) Lauric Acid, an MCFA (which is also found in mothers' milk)

[Photograph from Wikipedia.]

MCFAs are water-soluble and rapidly absorbed in the digestive tract at a rate four times faster than LCFAs; they go straight to the liver where they are quickly converted to energy, and circulate in the body as fatty acids and not as triglycerides, so little or none are deposited in adipose tissue (this is the body fat mostly located beneath the skin, but is also found around internal organs). The fatty acids in coconut oil are MCFAs.

LCFAs take much longer to digest; they enter the bloodstream before going to the liver so they take longer to be converted to energy, and may be deposited in adipose tissue (our body fat). The fatty acids in meats and dairy (butter, margarine) are LCFAs.

LAURIC ACID is the most important fatty acid that our body needs. Mainly found in coconut oil, it is used by the body to produce the anti-microbial derivative monolaurin (a monoglyceride compound), which is effective in inhibiting various microorganisms including bacteria, yeast, fungi, and enveloped viruses. Except for mothers' milk, VCO is the most abundant natural source of lauric acid available.

Sources:
Dr. Vasudvevan, MDDS, MD, FRCPath, "Health Benefits of Coconut Oil," Philippine Coconut Authority.

Dr. Conrado S., Dayrit, “The Truth About Coconut Oil.”

Cris C. Abiva, “The Coconut Facts Book.”