Don't monoglycerides get formed into triglycerides once again to be taken up by chylomicrons? I know monolaurin is antimicrobial but does it even get a chance to perform this action?
I suspect this is likely. There is a sparsity of evidence regarding what actually happens when monolaurin is consumed, so we mostly have to speculate. I would guess that food sources of monolaurin (such as coconut oil) may exert some antimicrobial properties in the mouth and stomach, but once in the intestines the process of digestion and packaging into chylomicrons halts this effect.
That's my guess.
Can triglycerides be too low? 2 Answers