Abstract
The consumption of bioactive compounds is increasingly becoming popular due to their
beneficial effects on health and wellbeing. The anti-inflammatory properties of bioactives
such as curcumin are well established. However, curcumin has low bioavailability, hence it is
frequently consumed in capsules to enable the delivery of the required dosage to achieve
optimum health benefits. Synergistic effects may be achieved by combining curcumin with
other anti-inflammatory bioactive compounds. Recent investigations on lupeol and
chlorogenic acid (CGA) have reported that these bioactive compounds show similar
therapeutic benefits to curcumin. Furthermore, delivery of bioactives via a food matrix, such
as fermented coconut yogurt, may improve bioavailability. Thus, this research investigated
the potential of an anti-inflammatory combination of curcumin with CGA or lupeol with the
objective of developing coconut yogurt to deliver the combined bioactives to humans.--Shortened abstract
Date
2019
Rights
The Author
Publisher
Massey University
Description
Enbargoed until 28 June 2021