Variations in natural polyphenols determine the anti‐inflammatory potential of virgin coconut oils

Virgin coconut oil (VCO), an edible oil prepared from fresh coconut kernel by natural or mechanical means without undergoing chemical refining, has been in the limelight of research as functional food oil. The phenolic components in VCO have been accredited with these pharmacological benefits. The p...

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Veröffentlicht in:	Journal of food science 2021-05, Vol.86 (5), p.1620-1628
Hauptverfasser:	Illam, Soorya Parathodi, Narayanankutty, Arunaksharan, Kandiyil, Sruthi Panniyan, Raghavamenon, Achuthan Chathrattil
Format:	Artikel
Sprache:	eng
Schlagworte:	anti‐inflammatory Biochemical analysis Coconut oil Degenerative diseases Dextran Dextrans Diclofenac Dietary supplements Edible oils Fermentation Functional foods & nutraceuticals Inflammation Nitric oxide Pharmacology Phenolic compounds Phenols Polyphenols Scavenging Variation virgin coconut oil
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