In coconut palm, the flowers and flower bearing branched stalk are together called inflorescence (CnI). The fresh watery sap that drips from young inflorescence is used as a natural drink in tropical countries. Coconut sap contains about 12 - 18% sugar, essential vitamins, amino acids, macro and micronutrients. The fermented sap is the common alcoholic drink in the tropical coconut region. Coconut inflorescence is also used for the production of organic sugar and vinegar. Coconut inflorescence sap sugar is a low glycemic index (GI) sugar. Our studies on chemical analysis of dried CnI revealed the presence of carbohydrate (11.85%), protein (15.25%), fiber (59.56%), fat (6.5%), vitamin C (0.207%), vitamin E (0.314%), sodium (0.13%), potassium (5.65%) and total polyphenols (0.16%).
Studies revealed that CnI has a protective effect in controlling diabetes and associated oxidative stress and found that 80% methanol extract (200mg/kg) of CnI was more effective in controlling hyperglycemia and also maintaining the antioxidant status in rats. Fractionation and purification of CnI methanol extract yielded the active principle, chlorogenic acid (CGA). CGA improved mitochondrial energy metabolism during diabetes condition. It also maintained the stability of lysosomes by restoring altered lysosomal enzyme activities. CGA increased in vitro insulin secretion in isolated islets β-cells and improved the glucose uptake by isolated hemi diaphragm. In situ intestinal perfusion studies revealed the potential of CGA in regulating the absorption of glucose from the intestine. Further studies confirmed that CGA exerts its antihyperglycemic effect by modulating the phosphorylation of Akt and AMPK in insulin signaling pathway.