Effects of Consumption of Coconut and Cow's Milk on the Metabolic Profile of Wistar Rats Fed a Hyperprotein Diet

Hauy, Beatriz Nomada; Oliani, Caio Henrique Peres; Fracaro, Gabriela Garcia; Barbalho, Sandra Maria; Guiguer, Élen Landgraf; Souza, Maricelma da Silva Soares de; Mendes, Claudemir Gregório; Bueno, M.; Araújo, Adriano Cressoni; Bueno, Patrícia Cincotto dos Santos

doi:10.1089/jmf.2020.0031

Cited by 3 publications

(3 citation statements)

References 23 publications

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“…Supplementing with coconut fat improved lipid profiles, lowered lipid peroxidation indicators, and improve liver antioxidative and anti-inflammatory activities in in vivo studies [49][50][51] . Similarly, Hauy et al [52] found that rats fed high protein diets and CM reduced visceral fats and body weight. In addition, lauric acid is known to cause endometrial and breast cancer cells to undergo apoptosis, which strengthens the immune system [53] .…”

Section: Fatmentioning

confidence: 90%

Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative: a review

Gengan,

Zaini,

Saari

et al. 2024

Food Science and Human Wellness

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Plant-based milks are on the rise due to an increased awareness of their sustainability and health benefits. Currently, dairy milk is the most nutritionally complete beverage, but it suffers from the presence of indigestible lactose and allergenic proteins. Coconut milk has been around for a long time, but its application is limited due to a perceived lack of specific nutrients, high saturated fat levels, and low acceptability. Recent evidence indicates, however, that the saturated fat and other plant-based components found in coconut milk are good for metabolic outcomes and brain health. The conversion of coconut milk to yoghurt will further improve its functionality by boosting its existing nutritional qualities. In this article, the nutritional value of coconut milk, as well as its potential downsides, its application as yoghurt, and suggestions for enhancing its nutritional functionality will be examined.

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Section: Fatmentioning

confidence: 90%

Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative: a review

Gengan,

Zaini,

Saari

et al. 2024

Food Science and Human Wellness

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“…Coconut milk is commonly used in traditional Alas cuisine and is assumed to encourage the maintenance of obesity. According to Hauy et al (2020), coconut milk can reduce body weight, visceral fat, cholesterol, and triglycerides. Roasted coconut is used by the Alas tribe to substitute monosodium glutamate in food flavoring.…”

Section: Traditional Alas Food and Human Healthmentioning

confidence: 99%

Documentation of the traditional Alas food in Southeast Aceh district, Indonesia

et al. 2021

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Abstract. Sutrisno IH, Suwardi AB, Navia ZI, Baihaqi, Fadhilah MA. 2021. Documentation of the traditional Alas food in Southeast Aceh District, Indonesia. Biodiversitas 22: 3243-3249. The indigenous and traditional foods of the Alas tribe have a long history and unique traditions that have been passed down for thousands of years. Unfortunately, food tradition is strongly intertwined with the health-related and therapeutic reasoning of food ingredients and preparation methods. However, changes in people's consumption patterns, which prefer fast food, lead to a decline in local knowledge of traditional foods, particularly among the younger generation. Therefore, the aim of this study was to document the traditional Alas food in Southeast Aceh District, Indonesia. The study was conducted in eight subdistricts of Southeast Aceh, Indonesia, namely Lawe Alas, Babul Rahmah, Tanoh Alas, Babussalam, Darul Hasanah, Lawe Bulan, Lawe Sumur, and Bambel subdistricts. The study enlisted 80 respondents (10 from each district) who were chosen at random. The interview was conducted using a questionnaire that covered the respondents' backgrounds, traditional food names, food composition, mode of preparation, and uses. A total of 16 traditional Alas foods were documented, including six types of traditional cuisine and 10 types of traditional snacks. All respondents recognized Manuk Labakh, Ikan Pacik Kule, Puket Megaukh, and Buah Khum Khum as traditional Alas foods. On the other hand, less than 25% of respondents were familiar with some other traditional Alas foods, such as Menekem. The Alas tribe has a great system in place for passing down traditional knowledge from generation to generation. A total of 24 plant species consisting of 21 genera and 14 families was used as traditional Alas food. The Alas tribe prepares a variety of foods from various plant species to maintain their health and contribute to conservation efforts.

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“…Segundo a publicação no ano de 2018, produzida por pesquisadores da universidade de Harvard, o óleo de coco eleva o nível de HDL, além de demonstrar redução de 9% dos níveis de colesterol total e 4% do nível de LDL em indivíduos adultos (Walter & Willett, 2018.) Hauy et al, (2021) verificaram em um estudo com ratos Wistar tratados com leite de coco, a redução nos parâmetros de peso e a gordura visceral, colesterol e triglicérides. Isto porque o coco possui triglicerídeos de cadeia média que promovem termogênese e podem levar à perda de peso e em contrapartida, ainda remodelam a microbiota intestinal.…”

Section: Introductionunclassified

Elaboração e caracterização de fermentado à base do extrato de coco (Cocos Nucifera) com polpa de cajá (Spondias Mombin L)

Soares

Cavalcanti²

2023

RSD

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A grande incidência de indivíduos com alergias, intolerância alimentar e os que optam por não utilizar alimentos de origem animal por estilo de vida, faz com que estes excluam da sua alimentação leite e derivados, conduta esta que pode acarretar carências nutricionais. Para evitar déficits, aumentou-se a procura por substitutos ao leite de vaca. Assim, os extratos vegetais surgem como substituições promissoras. Este trabalho teve como objetivo desenvolver uma bebida fermentada a base de coco com polpa de cajá, analisá-la físico-quimicamente, microbiologicamente e avaliar seu potencial de substituição do fermentado de base láctea. Foi elaborado o extrato de coco e em seguida realizada a preparação da bebida probiótica, após a fermentação foi adicionada a polpa de cajá em uma das formulações. Os produtos foram avaliados quanto aos parâmetros físico-químicos (pH, acidez total, teor de água, extrato seco total, resíduo mineral fixo, sólidos solúveis e lipídios), de viabilidade dos microrganismos e qualidade microbiológica. Verificou-se que os fermentados atenderam aos requisitos físico-químicos estabelecidos para tal alimento, além de terem apresentado potencial probiótico por conter bactérias láticas exibindo valores superiores 106 UFC/mL, e ausência de coliformes totais, bolores e leveduras. Outrossim, identificou-se carências de legislações específicas para fermentados vegetais. Observou-se que a elaboração da bebida fermentada pode influenciar positivamente na comercialização de produtos probióticos e sem lactose, de modo que o fermentado elaborado demonstra boas características físico-químicas e microbiológicas. Porém, ainda precisando ser testado quanto as análises sensoriais e tecnológicas da classe do produto.

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Effects of Consumption of Coconut and Cow's Milk on the Metabolic Profile of Wistar Rats Fed a Hyperprotein Diet

Cited by 3 publications

References 23 publications

Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative: a review

Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative: a review

Documentation of the traditional Alas food in Southeast Aceh district, Indonesia

Elaboração e caracterização de fermentado à base do extrato de coco (Cocos Nucifera) com polpa de cajá (Spondias Mombin L)

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