Kokosjoghurt, vegan (roh?, bio?)

Nuts, coconut milk, canned (liquid expressed from grated meat and water): Total lipid (fat)21.3g, 18.9g saturated

Nuts, coconut meat, raw: Fatty acids, total saturated 29.7g

Yogurt, coconut milk

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Book: moderate evidence

Coconut oil generally raised total and low-density lipoprotein cholesterol to a greater extent than cis unsaturated plant oils, but to a lesser extent than butter. The effect of coconut consumption on the ratio of total cholesterol to high-density lipoprotein cholesterol was often not examined. Observational evidence suggests that consumption of coconut flesh or squeezed coconut in the context of traditional dietary patterns does not lead to adverse cardiovascular outcomes. However, due to large differences in dietary and lifestyle patterns, these findings cannot be applied to a typical Western diet. Overall, the weight of the evidence from intervention studies to date suggests that replacing coconut oil with cis unsaturated fats would alter blood lipid profiles in a manner consistent with a reduction in risk factors for cardiovascular disease.

Systematisches Review

DOI: 10.1093/nutrit/nuw002

Study: strong evidence

Narratives Review

DOI: 10.5114/pg.2016.61374

Study: weak evidence

Regular-style yogurts (n = 612) were included in this study: fullfat
dairy (n = 159), low and nonfat dairy (n = 303), coconut (n = 61), almond (n = 44),
cashew (n = 30), and oat (n = 15). We utilized the Nutrient Rich Foods (NRF) Index, a
comprehensive food guidance system that assigns a score based on the nutrient
density of individual foods. This allowed us to compare the nutritional density
of the yogurts based on nutrients to encourage (protein, fiber, calcium, iron,
potassium, vitamin D) and nutrients to limit (saturated fat, total sugar, sodium).

The yogurts were ranked from the highest to lowest nutrient density based on the
NRF Index as follows: almond, oat, low and nonfat dairy, full-fat dairy, cashew,
and coconut. Almond yogurts scored significantly higher than all other yogurts,
indicating the highest nutrient density.

Coconut had the lowest nutrient density and highest energy density. Fortification with vitamins and minerals has the potential to improve the nutritional profile (e.g., calcium and vitamin B12).

Querschnittliche Beobachtungsstudie

DOI: 10.3389/fnut.2023.1195045

Study: moderate evidence

Jo­ghurt, Jo­gurt, der, die oder das

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GAE....Gallic acid was used for standard calibration and TPC were expressed as mg gallic acid equivalents (GAE) per 100 g fresh meat or 100 mL water.

The TPC values were in ranges of 5.18–7.17 mg GAE/100 mL and 6.28–10.01 mg GAE/100 g for the water and meat, respectively. These values were in agreement with data from a recent report,[Citation23] even though they were relatively low compared with those from other well-known high phenolic content fruit juices, for example, pomegranate (400–1600 mg GAE/100 mL),[Citation24] apple (70 mg GAE/100 g),[Citation25] and white and red grapes (25.4–38.9 and 140.7 to 224.6 mg GAE/100 mL).⁵

For coconut meat, fat components are of interest for food scientists and industries. It is well-known that triacylglycerols present in coconut contain mainly lauric and other medium chain fatty acids (MCFA).[Citation12] These medium chain triacylglycerols (MCT) show a potential use as a functional food ingredient.⁵

Total phenolic content and antioxidant activity indices increased as the coconut matured from 180 to 190 days after pollination and then decreased or remained unchanged at 225 days after pollination. Catechin and salicylic acid were the major phenolic compounds found in the water, while gallic, caffeic, salicylic, and p-coumaric acids were found in the meat. The fat content of the meat increased significantly with maturity stage. Medium chain fatty acids profiles were also analyzed. ⁵

6 months), which contains estrogen-like compounds, might be used to prevent Alzheimer’s disease in menopausal women.⁵

Phenolic compounds are important phytochemicals that exhibit several bioactive properties including antioxidant activity. 

It is well-known that triacylglycerols present in coconut contain mainly lauric and other medium chain fatty acids (MCFA).These medium chain triacylglycerols (MCT) show a potential use as a functional food ingredient.

Overall, the coconut meat contained higher TPC and antioxidant activities wet basis than the water. 

The TPC values were in ranges of 5.18–7.17 mg GAE/100 mL and 6.28–10.01 mg GAE/100 g for the water and meat, respectively. These values were in agreement with data from a recent report,[Citation23] even though they were relatively low compared with those from other well-known high phenolic content fruit juices, for example, pomegranate (400–1600 mg GAE/100 mL),[Citation24] apple (70 mg GAE/100 g),[Citation25] and white and red grapes (25.4–38.9 and 140.7 to 224.6 mg GAE/100 mL).[Citation26]⁵

while gallic, caffeic, salicylic, and p-coumaric acids were the main phenolic compounds found in the meat (Table 3). Even though there is some disagreement about the consumption of coconut oil due to its high content of saturated fatty acids, several recent reports on the health beneficial of this oil, specifically virgin coconut oil, have been published in the last decade.[Citation13] In addition, it should be noted that coconut meat and coconut milk are used in many tradition cuisines for people in South and Southeast Asia. Lately, MCT as functional ingredients have received more interest from nutritionists. A typical GC-FID chromatogram of FAMEs found in coconut meat is shown in Fig. 2. The major fatty acids in coconut were lauric, myristic, and palmitic acids (Table 4). The percentages of these fatty acids were in agreement with those present in extracted coconut oil.[Citation13] The content of all fatty acids also increased in later maturity stages.⁵

Experimentelle Laborstudie (in-vitro)

DOI: 10.1080/10942912.2015.1099042

Study: weak evidence

Makapuno is a natural mutant coconut cultivar with jelly-like endosperm

Coconut (Cocos nucifera Linn.) is a monocot in the Arecaceae family. Coconuts are found and grown in tropical or sub-tropical regions. The coconut fruit is made up of three layers: the external layer (exocarp), the middle layer (mesocarp), and the internal layer (endocarp), which encloses the kernel or endosperm [1]. The endosperm is divided into solid and liquid coconut endosperm, known as coconut meat and coconut water, respectively. The coconut meat is usually semi-solid at a young stage and gradually thickens when the fruit reaches a mature stage as part of the coconut water is partially reduced [2].

3.2. Phytochemical Constituents

Non-communicable diseases (NCDs) have gained attention due to their high mortality rate [39]. These include cancer, diabetes, and cardiovascular disease. Dietary antioxidants are among the important factors which can effectively reduce the risk of NCDs. Fruits and vegetables are considered as good sources of natural antioxidants. Phenolic compounds are among the important phytochemicals that exhibit several biological properties, including antioxidant activities. In order to investigate the impact of food processing on phytochemical profiles, freeze-dried samples were also included in this study. Figure 2 shows that the total phenolic contents (TPC) were comparable between the Makapuno and mature coconut in both meat and water. The highest TPC was found in the meat and water of young coconuts (301.93 μg/g FW and 150.34 ± 16.23 μg/mL, respectively). This result is similar to the previous reports where a decrease in TPC was observed with the increase in maturity of coconuts [40,41]. Phenolic compounds such as quercetin, rutin, and catechin are important phytochemicals present in different plant species. Further studies are required to identify major phenolic compounds in Makapuno.

Approximately 80% of saturated fatty acid in Makapuno meat was medium-chain saturated fatty acids (C6–C12), which are a more rapid and direct source of energy compared to long-chain fatty acid [35]. Medium-chain fatty acid has been suggested to have potential in the treatment of metabolic disorders such as diabetes, obesity, and cardiac disease [36,37,38].

Experimentelle Laborstudie (In-vitro-Studie)

DOI: 10.3390/foods11233912

Study: weak evidence

Total phenols ranged from 127(Fritz) to241(Padre)mg gallic acid equivalents/100g of fresh weight.

Experimentelle Laborstudie

DOI: 10.1021/jf0603937

Study: weak evidence

The antioxidant substances produced by lactic acid bacteria (LAB), fermentation may be exopolysaccharides, antioxidant peptides, and isoflavone aglycones. Soymilk yogurt can be used as a functional food useful for various diseases related to oxidation.

However, excessive ROS oxidizes important biological components such as DNA, lipids, and proteins. Such oxidative damage is closely involved in the acceleration of senescence and the development of various diseases including lifestyle diseases such as cancer [2], diabetes [3], hypertension [4], and arteriosclerosis [5].

Lactic acid bacteria (LAB) are common microbes used as probiotics, which show 72 numerous beneficial effects such as managing lactose intolerance [6], lowering 73 cholesterol [7], improving immune function [8], preventing colon cancer [9], inhibiting 74 the adherence of some pathogens [10-12], and biosorption of heavy metals [13, 14]. 75 LAB also have antioxidants on their cell surface and produce antioxidant substances 76 such as peptides, L-3-(4-hydroxyphenyl) lactic acid (HPLA), L-indole-3-lactic acid 77 (ILA), and exopolysaccharides (EPSs) [15-17].

Experimentelle Laborstudie (in-vitro)

DOI: 10.12938/bmfh.18-017

Study: weak evidence

Probiotics are “live microorganisms which, when administered in adequate amounts, confer a health benefit on the host” (Hill et al., 2014). Health benefits of probiotic capsules are reported in several randomized controlled trials (RCTs) and meta-analysis (Hu et al., 2017; Wang et al., 2017; Yao et al., 2017). Probiotic bacteria, especially Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacterium lactis, Lactobacillus casei, and/or Lactobacillus rhamnosus are also used in the dairy industry to produce probiotic yogurt (Barengolts, 2016; Mozaffarian, 2016; Pei et al., 2017). Yogurt, as a non-pharmacological food component, provides various non-pathogenic microorganisms such as Streptococcus thermophilus and Lactobacillus Bulgaricus (Pei et al., 2017). Also, probiotic and conventional yogurt consumption has been associated with cardiometabolic benefits, as well as ameliorative effects on obesity, diabetes, and biomarkers of chronic diseases, including oxidative stress and inflammation (

In conclusion, daily consumption of probiotic yogurt (at least one serving) seems to be a good strategy for the prevention of inflammation in overweight people.

Systematisches Review und Meta-Analyse randomisierter kontrollierter Studien (RCTs)

DOI: 10.1016/j.obmed.2020.100221

Study: strong evidence

Lifestyle management remains the foundation for the prevention of cardiovascular disease (CVD)

the potential for improvement in LDL cholesterol through diet is also substantial, as demonstrated by studies combining several foods, e.g. the Portfolio diet, which emphasizes nuts, plant protein, plant sterols, and soluble fiber.

Thus, we considered the overall evidence for probiotics and prebiotics as low for a small to moderate effect on LDL cholesterol. F

In conclusion, several foods can distinctly modify LDL cholesterol levels. This updated summary of the accumulated evidence may help inform clinicians and future guidelines for dyslipidemia and CVD prevention.

Systematisches Review von systematischen Reviews und Meta-Analysen von RCTs (Umbrella Review)

DOI: 10.1016/j.numecd.2020.12.032

Study: strong evidence

 Cholesterol-rich LDL is a major cause of atherosclerosis because it delivers its cholesterol load to the arterial wall and causes obstruction and inflammation. Nonetheless, coconut oil has been accorded much attention in the popular media as a potentially beneficial food product. In fact, a survey in 2016 found that 72% of Americans viewed coconut oil as a healthy food.2 This represents a remarkable success in marketing by the coconut oil and related industries calling coconut oil a natural, healthful product, despite its known action to increase LDL cholesterol, an established cause of atherosclerosis and cardiovascular events.

Lauric acid is often classified as a medium-chain fatty acid, lumped with shorter chain fatty acids that have 6, 8, or 10 carbons.6 However, lauric acid, with its 12-carbon atoms, acts biologically like a long-chain fatty acid absorbed by packaging into chylomicrons. This mechanism increases LDL cholesterol. True medium-chain fatty acids are absorbed directly into the portal circulation and do not affect LDL cholesterol. Coconut oil is not an oil that acts as if its main components are mediumchain fatty acids. Coconut oil has approximately 13% true medium-chain fatty acids having 6, 8, or 10 carbon atoms. Thus, classifying lauric acid as a mediumchain fatty acid is a misnomer, going against its biological action as a long-chain fatty acid.

Editorial / wissenschaftlicher Kommentar

DOI: 10.1161/CIRCULATIONAHA.119.044687

Study: weak evidence

Figure 1. Flow chart of the plant-based yogurt-like production including the biotechnological options proposed by the recent scientific literature.

Narratives Review

DOI: 10.3390/foods10020316

Study: weak evidence

Die Kokosnuss wächst auf Palmen in warmen tropischen Ländern, ihr Genuss lässt uns an Karibik denken. Natives, nicht raffiniertes Kokosöl wird als „Superfood“ verkauft, die Nachweise dazu fehlen allerdings. Kokosöl ist keine umweltfreundliche Alternative zu Palmöl!

Kokosöl und -fett
Kokosöl und -fett
© DIE UMWELTBERATUNG
Kokosfett oder Kokosnussöl kommt aufgrund seiner Hitzestabilität oft beim Braten zum Einsatz. Es wird aus dem Fruchtfleisch der Kokospalme gewonnen und chemisch behandelt, also raffiniert, gebleicht und desodoriert.

Kein Beweis für gesundheitsfördernde Wirkung
Sogenanntes natives Kokosöl hingegen wird nicht raffiniert, nicht chemisch behandelt und oft als besonders gesundheitsfördernd beworben. Doch für diese positive Wirkung auf die Gesundheit fehlen die Studien. Fest steht, dass Kokosöl einen hohen Anteil von gesättigten Fettsäuren enthält, und diese können nachweislich schlechte LDL-Cholesterinwerte erhöhen - also keine Spur von gesund!

Wirklich gesund sind andere Öle
Für exotische Gerichte darf das Kokosöl in Bio-Qualität mit seinem süsslichen Geschmack gelegentlich auf den Teller. Für das tägliche Kochen empfiehlt DIE UMWELTBERATUNG aber anderes Öl aus Bio-Landbau, etwa heimisches Rapsöl oder Olivenöl. Diese haben einen positiven Effekt auf unsere Gesundheit, wie zahlreiche Studien belegen. Und sie punkten auch ökologisch gegenüber Kokosöl, weil die Transportwege kürzer sind.

Weniger Ertrag auf Kosten des Regenwalds
Aufgrund des Protests der Konsument*innen sind viele Produkte palmölfrei, einige davon mit Kokosöl produziert. Ein Schutz des Regenwalds ist damit aber nicht gesichert, denn auch Kokospalmen wachsen in tropischen Gebieten wie Indonesien und auf den Philippinen. Bisher wurden sie oft in kleinbäuerlichen Strukturen kultiviert, die hohe Nachfrage führt wieder zu Monokultur. Bei den Erträgen kann die Kokospalme nicht mit der Ölpalme mithalten welche fast den siebenfachen Ertrag auf gleicher Fläche liefert.

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A common concern of food allergic patients (especially those allergic to nuts) is whether they can
safely consume coconut products. Despite coconut allergy being rare, there is a misconception that
if a patient is allergic to nuts, they are at high risk of experiencing allergic reactions to coconut; as a
consequence, nut-allergic patients are not uncommonly advised to avoid coconut.
Coconut (Cocos nucifera) is a fruit (not a nut) that belongs to the Aracaceae (palms) plant family.
The term is derived from the 16th-century Portuguese and Spanish word ‘coco’ meaning ‘head’ or
‘skull’. The oil and milk derived from coconut are commonly used in cooking and frying, as well as in
soaps, cosmetics and other skin care products.

Fallbericht (Case Report)

DOI: 10.3390/children4100085

Study: weak evidence

On top of that, it is estimated
that the global food production is currently responsible
for 26% of all annual greenhouse gas emissions (GHGE; Poore and
Nemecek 2018). One of the major drivers of greenhouse gasses in
the food production is dairy products (Mun˜ oz, Mila` I Canals and
Fern´andez-Alba 2010;Meier and Christen 2013).

Experimentelle Laborstudie

DOI: 10.1093/femsle/fnab093

Study: weak evidence

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Oats,rolledorflakedgrains 1998 245 173 2416

Untersuchung zum Wasserverbrauch von Lebensmitteln

DOI: 10.5194/hess-15-1577-2011

Joghurt (Bio), natur, Kunststoffbecher papierummantelt  1,9 7 Joghurt-Ersatz, Soja, Kunststoffbecher papierummantelt  0,6 

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Today’s food supply chain creates ~13.7 billion
metric tons of carbon dioxide equivalents (CO2eq),
26% of anthropogenic GHG emissions. A further
2.8 billion metric tons of CO2eq (5%) are caused
by nonfood agriculture and other drivers of deforestation
(17). Food production creates ~32%
of global terrestrial acidification and ~78% of
eutrophication. These emissions can fundamentally
alter the species composition of natural
ecosystems, reducing biodiversity and ecological
resilience (19). The farm stage dominates, representing
61% of food’s GHG emissions (81%
including deforestation), 79% of acidification,
and 95% of eutrophication (table S17).

Meta-Analyse

DOI: 10.1126/science.aaq0216

The CO₂ concentration of the atmosphere has increased by almost 30% since 1800. This increase is due largely to two factors: the combustion of fossil fuel and deforestation to create croplands and pastures. Deforestation results in a net flux of carbon to the atmosphere because forests contain 20–50 times more carbon per unit area than agricultural lands. In recent decades, the tropics have been the primary region of deforestation. The annual rate of CO₂ released due to tropical deforestation during the early 1990s has been estimated at between 1.2 and 2.3 gigatons C. The range represents uncertainties about both the rates of deforestation and the amounts of carbon stored in different types of tropical forests at the time of cutting. An evaluation of the role of tropical regions in the global carbon budget must include both the carbon flux to the atmosphere due to deforestation and carbon accumulation, if any, in intact forests. In the early 1990s, the release of CO₂ from tropical deforestation appears to have been mostly offset by CO₂ uptake occurring elsewhere in the tropics, according to an analysis of recent trends in the atmospheric concentrations of O₂ and N₂. Interannual variations in climate and/or CO₂ fertilization may have been responsible for the CO₂ uptake in intact forests. These mechanisms are consistent with site-specific measurements of net carbon fluxes between tropical forests and the atmosphere, and with regional and global simulations using process-based biogeochemistry models.

Narratives Review

DOI: 10.1146/annurev.energy.21.1.293

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Most studies discovered an association with increased risk of CVD
and long-chain saturated fatty acid intake, as well as a neutral (potentially beneficial) association
with short- and medium-chain saturated fatty acids. Isocaloric substitutions were associated with a
higher risk for CVD when saturated fats were replaced with refined carbohydrates and protein from
meat, but a reduced or neutral impact when relaced with plant-based protein, unsaturated fat, or
complex carbohydrates.

Systematisches Review

DOI: 10.3390/nu15010030

Study: strong evidence

Coconut palms grow between 23° north and 23° south of the equator. If the tree survives oitside this limit it souesnt produve fruit. Coconut palms flourish in sandy soil that is aerted and well drained. They do best in temperature between 27°C and 30 °, and altough they tolerate salt water, they do require fresh groundwater and humid environment.
Indonesia is the world's largest producer of coconuts, with the Philippines coming in a close second. India is number tree in production. These tree countries acount for about 70 % of the world's total production of coconuts. Brazil, Sri Lanka and Vietnam follow as forth, fifth and sixth..

It would be dificult to find a coconut product made in Thailand that wasn't picked by a monkey..A trained male macaque can pick 1600 coconuts a day.. human production of eighty coconuts per day

Coconut is considered to be so important to the current weill-being of people of Sri lanka that the minister of coconut has been a cabinet level position since 1976.

about 17 billion coconuts are harvested worldwide, which translate to more than 80 million people earning their livelihoods whrough the growing and processing of coconut. . Of the just 110 million people in the Phiippines there are 1.5 million coconut farmers and more than 24 million other people involved in coconut growing or processing.

The maximum age of a coconut palm is one hundred years to two hundred years. In its most productive years, between fifteen and thirty, a tall coconut annually produces one hundred nuts.
More than 10 million smallholder and sharecropper families with frms of less than 4 hectares grow about 95 per cent of the worldwide coonut crop. About 70 per cent of the tottal production is consumed domestically.
About 17 billion coconuts are harvested worldwide, which traslates to more than 80 million people earning their livelihoods through the growing and processing of coconut. 
It is not only human who are trained to harvest coconuts, a dangerous high-wire task. Many consumers of thai coconuts would be surprised to leanr that their coconuts had been harveste d by pigtailed macaques. 
A trained male macaque can pick 1600 coconuts a day,... Comparing that to human production of eighty coconuts per day ,even eliminateing costs for workers'pay and benefits, it is 

Book: moderate evidence

the coconut palms may occupy less than 30-40% of the available air space between canopy and ground during the major part of their life span 
..mature coconut plantations, significant quanities of light, water and nutrients may not be captured by the palm and therefore can be utilized by intercrops without reducing main crop yield
coconut is one of the most amenable crops for organic farming, and a number of agro-techniques are available for oranic cultivation. Recycling waste biomass available in coconut plantation, cultivation of N-fixing leguminous green manure crops, biofertilizers and biopesticides are vital inputs in organic c...

Book: moderate evidence

Comprehensive analysis reveals coconut milk’s total carbon footprint ranges from 1.1 to 2.5 kg CO2-eq per liter, representing 50–75% lower emissions than dairy milk across comparable production systems.

Narratives Review

DOI: 10.1007/s44187-025-00707-w

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Figure 1: HPLC chromatogram of the phenolic extracts of DCM (1) gallic acid, (2) chlorogenic acid, (3) parahydroxybenzoic acid, (4) caffeic acid, (5) vanillic acid, (6) syringic acid, and (7) ferulic acid.

Although few studies have reported the chemical and nutritional information of coconut milk, the chemical and nutritional properties of different coconut milk preparations have not been compared, and detailed studies on the protective effect of coconut milk antioxidants on oxidative stress-induced macromolecular damage have not been reported to the best of our knowledge. Harmful features of oxidative stress arise when oxidative forces exceed the antioxidant defense systems in biological systems. Oxidative stress is well known to be closely related to cancer, atherosclerosis, hypertension and diabetes mellitus. Phenolic antioxidants are well known to confer protection against oxidative damage in biological systems. In addition to interacting with reactive oxygen species (ROS) and neutralizing them, polyphenols inhibit the enzymes that are involved in the production of inflammation mediators, preventing inflammation and carcinogenesis induced by inflammation.

Experimentelle Laborstudie

DOI: 10.1155/2020/3489605

Study: weak evidence