Crocodile Oil

Crocodile oil is extracted from the fatty tissues of crocodiles and has been used both as preventative and a treatment for a number of human ailments and conditions for many years and across numerous cultures, including Ancient Egypt.

South African Bureau of Standards

Crocodile oil has been analyzed by the SABS and the results show that it is rich in Omega 3, 6 & 9 which are known to have beneficial properties for the body and skin. Other beneficial properties discovered are a number of rare essential fatty acids which were found in a high concentration.

Only 800 grams of oil are obtainable from a crocodile.

Crocodiles are farmed for their meat same as cattle and chickens. The meat is low in cholesterol and is regarded as a delicacy in restaurants around the world. The fat is a by product of farming unless used for Medical purposes it is discarded. There is only 800g of suitable fat that can be obtained from an individual crocodile and this produces only half a litre of pure oil.

Crocodile oil is an ingredient not a medicine and it has been used as a natural remedy for centuries as a skin healer in many countries, but is only now available due to extensive crocodile farming worldwide. It is reputed that Cleopatra used crocodile oil to enhance her beauty, and that internationally well-known brands of skin care products also contain the same essential oils in their anti aging products.

Convention of International Trading of Endangered Species (CITES)

Repcillin CC are the only company worldwide which has all its fat undergo strict testing by the CITES organization to ensure its purity and quality before manufacturing the fat into a balm.

Used topically, it is reported that crocodile oil has beneficial results keeping the skin supple thus preventing and healing a number if skin problems found in humans. There are numerous testimonials on the internet where eczema, psoriasis and solar keratosis have been healed. The Daily Telegraph reported that Omega 3 can help eczema in a recent article.

National Geographic produced a television documentary where scientist Adam Britton tested the serum of crocodiles and found that it could fight off the super bug MRSA. Their discovery was reported by the BBC and published throughout the Internet

Crocodile Oil - From Wikipedia, the free encyclopedia

Crocodile oil is extracted from the fatty tissues of crocodiles and has been used both as preventative and a treatment for a number of human ailments and conditions for many years and across numerous cultures, including Ancient Egypt.[1] It is somewhat red in color, and less viscous than alligator oil. Both were used in the tanning industry.[2]

References:

1. Country Folk Medicine: Tales of Skunk Oil, Sassafras Tea, and Other Old-time Remedies (2004) Elisabeth Janos. p. 56.

2. Animal Fats and Oils: Their Practical Production, Purification and Uses for a Great Variety of Purposes, Their Properties, Falsification and Examination. (1898) Louis Edgar Andés. p. 75.


Fat - From Wikipedia, the free encyclopedia

Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemically, fats are generally triesters of glycerol and fatty acids. Fats may be either solid or liquid at normal room temperature, depending on their structure and composition. Although the words "oils", "fats", and "lipids" are all used to refer to fats, "oils" is usually used to refer to fats that are liquids at normal room temperature, while "fats" is usually used to refer to fats that are solids at normal room temperature. "Lipids" is used to refer to both liquid and solid fats, along with other related substances. The word "oil" is used for any substance that does not mix with water and has a greasy feel, such as petroleum (or crude oil) and heating oil, regardless of its chemical structure.[1]

Fats form a category of lipid, distinguished from other lipids by their chemical structure and physical properties. This category of molecules is important for many forms of life, serving both structural and metabolic functions. They are an important part of the diet of most heterotrophs (including humans). Fats or lipids are broken down in the body by enzymes called lipases produced in the pancreas.

Examples of edible animal fats are lard (pig fat), fish oil, and butter or ghee. They are obtained from fats in the milk, meat and under the skin of the animal. Examples of edible plant fats are peanut, soya bean, sunflower, sesame, coconut, olive, and vegetable oils. Margarine and vegetable shortening, which can be derived from the above oils, are used mainly for baking. These examples of fats can be categorized into saturated fats and unsaturated fats.

Chemical structure

There are many different kinds of fats, but each is a variation on the same chemical structure. All fats consist of fatty acids (chains of carbon and hydrogen atoms, with a carboxylic acid group at one end) bonded to a backbone structure, often glycerol (a "backbone" of carbon, hydrogen, and oxygen). Chemically, this is a triester of glycerol, an ester being the molecule formed from the reaction of the carboxylic acid and an organic alcohol. As a simple visual illustration, if the kinks and angles of these chains were straightened out, the molecule would have the shape of a capital letter E. The fatty acids would each be a horizontal line; the glycerol "backbone" would be the vertical line that joins the horizontal lines. Fats therefore have "ester" bonds.

The properties of any specific fat molecule depend on the particular fatty acids that constitute it. Different fatty acids are comprised of different numbers of carbon and hydrogen atoms. The carbon atoms, each bonded to two neighboring carbon atoms, form a zigzagging chain; the more carbon atoms there are in any fatty acid, the longer its chain will be. Fatty acids with long chains are more susceptible to intermolecular forces of attraction (in this case, van der Waals forces), raising its melting point. Long chains also yield more energy per molecule when metabolized.

A fat's constituent fatty acids may also differ in the number of hydrogen atoms that are bonded to the chain of carbon atoms. Each carbon atom is typically bonded to two hydrogen atoms. When a fatty acid has this typical arrangement, it is called "saturated", because the carbon atoms are saturated with hydrogen; meaning they are bonded to as many hydrogens as possible. In other fats, a carbon atom may instead bond to only one other hydrogen atom, and have a double bond to a neighboring carbon atom. This results in an "unsaturated" fatty acid. More specifically, it would be a "monounsaturated" fatty acid, whereas, a "polyunsaturated" fatty acid would be a fatty acid with more than one double bond. Saturated and unsaturated fats differ in their energy content and melting point. Since an unsaturated fat contains fewer carbon-hydrogen bonds than a saturated fat with the same number of carbon atoms, unsaturated fats will yield slightly less energy during metabolism than saturated fats with the same number of carbon atoms. Saturated fats can stack themselves in a closely packed arrangement, so they can freeze easily and are typically solid at room temperature. But the rigid double bond in an unsaturated fat fundamentally changes the chemistry of the fat. There are two ways the double bond may be arranged: the isomer with both parts of the chain on the same side of the double bond (the cis-isomer), or the isomer with the parts of the chain on opposite sides of the double bond (the trans-isomer). Most trans-isomer fats (commonly called trans fats) are commercially produced rather than naturally occurring. The cis-isomer introduces a kink into the molecule that prevents the fats from stacking efficiently as in the case of fats with saturated chains. This decreases intermolecular forces between the fat molecules, making it more difficult for unsaturated cis-fats to freeze; they are typically liquid at room temperature. Trans fats may still stack like saturated fats, and are not as susceptible to metabolization as other fats. Trans fats and saturated fats significantly increase the risk of coronary heart disease.[2]

Importance for living organisms

Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats. Fats are also sources of essential fatty acids, an important dietary requirement.

Fats play a vital role in maintaining healthy skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function.

Fats also serve as energy stores for the body, containing about 37.8 kilojoules (9 calories) per gram of fat[3]. They are broken down in the body to release glycerol and free fatty acids. The glycerol can be converted to glucose by the liver and thus used as a source of energy.

Fat also serves as a useful buffer towards a host of diseases. When a particular substance, whether chemical or biotic—reaches unsafe levels in the bloodstream, the body can effectively dilute—or at least maintain equilibrium of—the offending substances by storing it in new fat tissue. This helps to protect vital organs, until such time as the offending substances can be metabolized and/or removed from the body by such means as excretion, urination, accidental or intentional bloodletting, sebum excretion, and hair growth.

While it is nearly impossible to remove fat completely from the diet, it would be unhealthy to do so. Some fatty acids are essential nutrients, meaning that they can't be produced in the body from other compounds and need to be consumed in small amounts. All other fats required by the body are non-essential and can be produced in the body from other compounds

References

1. Maton, Anthea; Jean Hopkins, Charles William McLaughlin, Susan Johnson, Maryanna Quon Warner, David LaHart, Jill D. Wright (1993). Human Biology and Health. Englewood Cliffs, New Jersey, USA: Prentice Hall. ISBN 0-13-981176-1. OCLC 32308337.

2. Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC (13 April 2006). "Trans Fatty Acids and Cardiovascular Disease". New England Journal of Medicine 354 (15): 1601–1613. doi:10.1056/NEJMra054035. PMID 16611951. PMID 16611951

3. NASA Energy Donatelle, Rebecca J. (2005). Health, the Basics (6th ed ed.). San Francisco: Pearson Education, Inc. ISBN 0131206877. OCLC 51801859