Medium chain fatty acids: extraction, isolation, purification, bioactive properties and application

Abstract

Abstract Compared with long-chain fatty acids, medium-chain fatty acids are characterized by fast digestion and absorption, less fat accumulation and deposition, improve insulin resistance, regulate energy metabolism, inhibit microorganisms and other biological functions. They are widely used in food, medicine, genetic engineering and other nutrition-related aspects, and have great potential in the development and utilization of health food. In this paper, the definition, source, physicochemical properties, metabolic characteristics, biological functions, safety and application in nutrition-related fields of medium chain fatty acids will be reviewed and discussed.