Coconut is the mature fruit of Cocos nucifera palm. Since ancient times, coconut has been used as a vital source of food in many of the tropical regions. Coconut is most valued for its nuts. The nut provides a nutritious source of meat (coconut kernel), juice (coconut water), milk and oil. Coconut kernel is the major culinary item in Kerala population along with coconut oil. Coconut kernel is a very rich source of coconut oil (40%).
Human studies carried out by us showed that consumption of coconut kernel along with coconut oil has beneficial effects on blood cholesterol levels.Studies showed that coconut kernel has significant hypoglycemic, hypolipidemic and antiperoxidative effect in diabetic condition. Coconut kernel supplementation beneficially reversed the renal damage induced by gentamycin and hepatotoxicity induced by paracetamol in rats. Studies found that tender coconut kernel protects against the myocardial infarction induced by isoproterenol. Feeding defatted coconut cake in normal and cholesterol rich diet ameliorated the hyperlipidemia and lipid peroxidation and increased the insulin levels in rats. Feeding fresh coconut kernel to streptozotocin induced diabetic rats down regulated the mRNA expressions of RAGE and NFkb and ameliorated the complications of diabetes.