Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications

Abstract

Coconut palm (Cocos nucifera L.) is a versatile fruit crop recognised for its diverse nutritional and bioactive compounds found in its kernel, water, and byproducts. Despite its potential, coconut fruit remains underutilized in functional food and biopharmaceutical development. This review critically examines the nutritional composition and bioactive properties of coconut fruit and its main components (water, kernel, oil), focusing on their applications. It synthesizes recent findings on coconut derived nutrients, highlighting pytochemical diversity across different parts, and includes a comparative analysis with other functional fruits and an overview of traditional and contemporary uses. Coconuts are rich in polyphenols, mineral, protein, dietary fiber, and medium -chain fatty acids (e.g., lauric acid), contributing to a wide range of biological activities, including immune boosting and cardioprotective effects. Additional phytochemicals like phytosterols, tocopherols, and alkaloids further enhance its bioactivity. The review documents the increasing scientific focus on coconut water, kernel, and virgin coconut oil in food, health and biopharmaceutical industries. By integrating current evidence on its nutritional and therapeutic potential, this review aims to stimulate futher research, promote broader utilization, and support the commercialization of coconut based products to meet consumer demand for natural, health promoting foods.