Red Palm Oil as Source of Vitamins for Combating COVID-19

VIROLOGISTS and public health experts generally agree that immunity is key for personal protection against COVID-19. People are suggested to consume specific kind of foods that are sources of vitamins that can boost immune system.

Sri Raharjo, a professor at Department of Food and Agricultural Product Technology, Gadjah Mada University, explained that foods that are high in pro-vitamin A, vitamin E as well as vitamin C may protect lung. This is essential for primary prevention of COVID-19.

Prof Sri’s opinion came as he spoke at “Virgin Red Palm Oil (VRO) to Boost Immunity to Prevent COVID-19”-themed webinar organized by Indonesian Palm Oil Community (MAKSI), (21/4/2020).

Sri explained that VRO is rich source of beta-carotene or pro-vitamin A, 15 times more than pro-vitamin A in carrot. VRO also represents the rich source of vitamin E (tocopherol) and tocotrienol which are important natural antioxidant that can help improve immune function.

“Vitamin E, tocopherol and pro-vitamin A in VRO are natural antioxidant that disarm free radicals. Meanwhile, vitamin C stored in fruits can help regain stability of vitamin E that become weaker after reacting with free radicals," Prof Sri said.

VRO is also naturally rich in palmitic acid which is the most common type of saturated fat. This is the major component in palm oil. Palmitic acid plays an important role in protecting healthy lung. Palmitic acid is major component (around 60%) in phospholipids lining the inner walls of the lung alveolar ducts. Phospholipids serve as surfactants that help the exchange of gases (oxygen and carbon dioxide) from alveoli ducts to blood vessels or vice versa.

“Someone infected by COVID-19 suffers lung damage. The virus damages cells in lung alveoli and unable to produce phospholipids anymore. It will result abnormal gas exchange in the alveoli ducts that can cause pneumonia or breathing difficulties. That’s why patients with COVID-19 need ventilator to help them breathe,” Prof Sri explained.

Speaking at the same event, Hindah Jatiningrum Muaris, chief editor of Kulinologi magazine and writer of popular health books, said that VRO is also great for cooking as its texture similar to butter that doesn’t change flavour when it is used with other foods.

However, consumers’ perception of VRO as a product ingredient was regarded as minimal. Darmono Taniwiryono, chairman of MAKSI, said that promotion is needed to improve their knowledge about  VRO benefits. ***