A critical appraisal on the antimicrobial, oral protective, and anti-diabetic functions of coconut and its derivatives
Main Article Content
Keywords
coconut oil, fatty acids, lauric acid, phytochemicals, polyphenols
Abstract
The coconut palm is aptly described as the “tree of life” because of its myriad of uses and diversified value added products. Coconut and its derivatives are considered to be an emerging functional food. It is also called a “miracle food”. In recent years, there have been conflicting reports regarding the consumption of coconut oil and its health benefits. In this backdrop, our article systematically analyses the antimicrobial, oral protective, and anti-diabetic effects of coconut products in light of the recent scientific literature. Numerous scientific reports have highlighted that the coconut oil has antimicrobial properties improving oral hygiene. Although its anti-obesity and hypoglycemic effects are backed by emerging scientific literature, many questions remain unanswered. In general, consumption of coconut oil has many beneficial effects; nevertheless, long-term clinical trials are warranted. Indeed, the exploration of coconut phytochemicals, clinical trials, and epidemiological studies unleash the true therapeutic prospects of coconut and its derivatives. At this juncture, we suggest shifting our research focus from the fatty acid composition of coconut oil towards characterization of other phytochemicals such as polyphenols, phytosterols, etc., conduct of clinical trials and epidemiological studies to unleash the true potential of coconut products.
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