Consumption Extra Virgin Coconut Oil

Natural Fermented Extra Virgin Coconut Oil for Consumption (250mL)
About This Product
Fermented Virgin Coconut Oil (FVCO) is widely used in the Southeast Asia as food and traditional medicine. Marina et al. [1] reported the virgin coconut oil produced through the fermentation method had the highest antioxidant activity compared to the coconut oil obtained through other methods. The finding was further proven by researches in University of Kelaniya [2]. We studied the methods use from the above researches and we integrated the best of the methods and produced the best quality of natural fermented extra virgin coconut oil with strongest antioxidant activity. It has been found that lauric acid is an effective compound in FVCO. It is about 50% of the fatty acid in the coconut oil [3]. Lauric acid is the precursor of monolaurin, which has been shown to modulate immune cell proliferation [4] and possess antimicrobial activity [5].  
Intahphuak et al. [6] reported VCO possesses anti-inflammatory, analgesic, and antipyretic activities using rat models. A study by Narayanankutty, 2017 [7] indicates that VCO can be used as a nutraceutical against hepatosteatosis. His group suggested VCO reverses hepatic steatosis by restoring redox homeostasis and lipid metabolism in rats. A toxicity studies was carried out [8] to evaluate the safety of VCO consumption at year 2016. The result suggested the safety of FVCO for chronic use, nutritional activity complies the requirements of regulatory agencies. On the other hand, we have added turmeric (which we have tight quality control from the garden to the finished product) in our natural fermented extra virgin coconut oil. Turmeric, a spice that has long been recognized for its medicinal properties. It is the major source of the polyphenol curcumin. It aids in the management of oxidative and inflammatory conditions, metabolic syndrome, arthritis, anxiety, and hyperlipidemia. In addition, a relatively low dose of the complex can provide health benefits for people that do not have diagnosed health conditions. Most of these benefits can be attributed to its antioxidant and anti-inflammatory effects [9]. Ingesting curcumin by itself does not lead to the associated health benefits due to its poor bioavailability, which appears to be primarily due to poor absorption, rapid metabolism, and rapid elimination. Thus, we have formulated the combination of FVCO and turmeric perfectly to increase the bioavailability.
Ingredients
Natural fermented extra virgin coconut oil, Curcuma longa and Piper nigrum.

Cautions
Not for pregnant lady.

Storage Instructions
Keep in a cool, dry place and away from exposure to direct sunlight.

The benefits of natural fermented extra virgin coconut oil for consumption
  • Enhance immune system
  • Anti-inflammation
  • Antibacterial, anti-virus and anti-parasite
  • Anti-aging, rich of anti-oxidants
  • Prevent osteoporosis
  • Lower the risk of heart attack (Regulate total cholesterol level, reducing LDL cholesterol and triglyceride levels while increase levels of HDL cholesterol)
  • Prevent periodontal disease
  • Good for blood glucose control and diabetes
  • Weight management
  • Good for Alzheimer's disease
  • Do not contains preservatives, artificial colouring or synthetic fragrance
Instruction Manual
  • 1 table spoon in the morning (approximately 10mL), after a glass of warm water. If you have a sensitive stomach, please consume after meal or together with high fiber food to avoid running stomach.
  • It is highly recommended to mix with high fiber drinks (vegetable/fruit juice).
  • For people who have gastric problem please consume after meal.
  • It is recommended to leave 1-2 hours gap between taking any type of medicine.
  • Avoid taking after 6pm.
  • Keep in cool and dry place, avoid direct sunlight and heat.
  • Once opened, finished it as soon as possible (recommended in 45 days)

Reference
  1. Marina, A.M., Man, Y.B., Nazimah, S.A. & Amin, I. (2009). Antioxidant capacity and phenolic acids of virgin coconut oil. Int J Food Sci Nutr, 60 (2) 114-123.
  2. Kumudini, H. & Shaven, J. (2011). Coconut Oil: It’s good for you after all. The Sunday Times of Sri Lanka.
  3. Srivastava, Y., Semwal, A.D., & Majumdar, A. (2016). Quantitative and qualitative analysis of bioactive components in virgin coconut oil. J. Food Sci Technol, 2:1164929.
  4. Wagner, W., Khanna, P., Furst, D.E. (2004). Nonsteroidal anti-inflammatory drugs, disease-modifying antirheumatic drugs, nonopioid analgesics, and drugs used in gout. In: Katzung BG, ed., Basic & Clinical Pharmacology, 9th ed. Singapore, McGraw-Hill, pp. 576–603.
  5. Bergsson, G., Steingrímsson, ó., Thormar, H. (2002). Bactericidal effects of fatty acids and monoglycerides on Helicobacter pylori. Int J Antimicrob Agents, 20: 258–262.
  6. Intahphuak, S., P. Khonsung, S. P., & Panthong, A. (2010). Anti-inflammatory, analgesic, and antipyretic activities of virgin coconut oil. Pharm. Biol., 48(2): 151–157.
  7. Narayanankutty, A., Mukundan Palliyil, D. M., Kuruvilla, K. & Raghavamen, A. C. (2018). Virgin coconut oil reverses hepatic steatosis by restoring redox homeostasis and lipid metabolism in male Wistar rats. J Sci Food Agric, 98(5):1757-1764.
  8. Ahmad,H. I., Md Shamsuddin, S. K., Sawsan, S. A. R., Mohamed, B. K. A., Aman, S. A. M., Fouad, S. R. A. S., Dan, J. & Amin, M. S. A. M. (2016). Safety assessment of widely used fermented virgin coconut oil (Cocos nucifera) in Malaysia: Chronic toxicity studies and SAR analysis of the active components. Regul. Toxicol. Pharmacol, 457-467.
  9. Susan, J. H. & Douglas, S. K. (2017). Curcumin: A Review of Its’ Effects on Human Health. Foods, 6(10): 92.