Cocos nucifera
Coconut is derived from the fruit of the Cocos nucifera palm and is consumed in forms such as dried coconut, milk, and oil. In this formulation, dried coconut is used, which provides both dietary fats and fibre.
In a longevity context, coconut is best viewed as a functional whole-food ingredient that contributes energy, texture, and fibre, alongside its broader nutritional profile.
Dried coconut provides:
- Dietary fibre
- Saturated fats, including medium-chain fatty acids
- Lauric acid
- Small amounts of polyphenols
Its combination of fibre and fats makes it distinct from many other plantingredients.
Coconut contributes fats that can be used efficiently for energy.
As dried coconut, it provides dietary fibre that supports digestive health.
Its fat and fibre content contribute to mouthfeel and fullness in a blended formulation.
Adds another distinct whole-food component to the formulation.
Randomised clinical trial · Healthy adults aged 50–75 years · 4 weeks
Coconut oil increased HDL cholesterol compared with butter and olive oil, with LDL lower than butter and not significantly different from olive oil.
View study on PubMed →Systematic review and meta-analysis · Women with abdominal obesity · 12 weeks
Coconut oil increases both LDL and HDL cholesterol compared with non-tropical vegetable oils, with no significant effect on glycaemia or inflammation.
View study on PubMed →Case Study
Coconut oil supplementation can have a favorable effect on glycemic control, possibly through phenolic compounds mediating anti-inflammatory effects.
View on study on PubMed →Coconut, when consumed as dried coconut, contributes both dietary fibre and fats within a whole-food matrix. Its role within a longevity-focused formulation is as a functional ingredient that supports energy, satiety, and digestive balance, rather than as a primary cardiometabolic intervention.
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