1. MIKAELA HELENE O. REYES ANA KARENINA A. BATUNGBAKAL CHIARA MARIE A. YAP IV-GLUON The Effect of Virgin Coconut Oil on the Peroxisomal Beta-Oxidation of Fatty Acids

2. Background of the Study Lauric acid  Fatty acid that is a major component in virgin coconut oil. Atherosclerosis  Build up of plaque, which causes the hardening of the arteries.  Those with high levels of bad cholesterol, those who smoke or have high blood pressure and others are at risk (Gennest, J., Libby, P., 2011). Fatty acids and peroxisomal beta oxidation  Fatty acids may help catalyze the rate of peroxisomal beta oxidation, which leads to the faster process of converting fats to other substances (Chu, Mao, & Schulz, 1994).

3. Statement of the Problem Comparison of peroxisomal beta oxidation in rats fed with feed containing virgin coconut oil to rats fed with pure feed. Hypothesis: mice introduced with feed containing more virgin coconut oil must have lower cholesterol levels and higher acyl-CoA activities or rate of peroxisomal beta oxidation.

4. Significance of the Study Rise to methods in helping those at risk of heart diseases. Determination of positive effects will lead to greater economic growth for the Philippine market. Eradication of the discrepancies on the consumption of virgin coconut oil.  Some brand this as detrimental to health (Enig, M., 2005).  Some argue that there are many benefits (Babcock, M., 2003).

5. Scope and Limitations Blood cholesterol will be tested after certain periods so as not to cause stress to the mice. Blood cholesterol will be tested using non-fatal methods as the blood must be extracted more than once.

6. Materials and Methods

7. Prospective Results Figure 1. Blood Cholesterol

8. Projected Results *Chiara do this :D Figure 2. Rate of Peroxisomal Beta Oxidation of Mice Mitochondria.

9. Statistical Testing ANOVA analysis: separate. Null hypothesis: There is no significant effect on the rate of peroxisomal beta oxidation. Central Tendency – mean/average of results per mouse group.