CocoFib

FIRST NON-TREATED PREBIOTIC FIBER
ENHANCED GUT HEALTH PROPERTIES
RICH IN MOS & INSOLUBLE FIBER

LOW FODMAP
WHOLE-FOOD FIBRE
STIMULATE BUTYRATE PRODUCTION

HIGH DIETARY FIBRE CONTENT IN COCONUT FLOUR PRODUCES HIGH LEVELS OF SCFAS (ACETATE >
PROPIONATE > BUTYRATE) WITH WIDE-RANGING PHYSIOLOGICAL ACTIVITIES, PRECLINICALLY
VALIDATED FOR DIGESTIVE HEALTH:
ENHANCED GUT HOMEOSTASIS, REGULATION OF IMMUNE CELL FUNCTION AND ANTIOXIDANT
DEFENSES, RELEVANT FOR INFLAMMATORY BOWEL AND/OR METABOLIC DISEASES

HOW DOES IT WORK ?

CocoFib Preclinical Study Results ( 3gr daily dosage) by independent service provider (Enterosys)

Enhance the production of butyrate, essential for
intestinal health
Stimulate conversion of Acetate into Butyrate
Tends to produce less gas compared to inulin,
suggesting better tolerability
Improves intestinal permeability by enhancing the
expression of tight junction markers (Cldn4 and Zo-1), thus strengthening the intestinal barrier.
Tends to stimulate antioxidant capacity, indicating a potential preparatory mechanism to cope with oxidative stress.

SCFA

Acetate: is a minor energy source for epithelial cells
Propionate: promotes satiety, lowers blood
cholesterol, decreases liver lipogenesis and
improves insulin sensitivity
Butyrate: is the preferred energy source of epithelial cells and plays a regulatory role on the transepithelial fluid transport, reduces mucosal inflammation and oxidation, promotes the epithelial barrier function modulates visceral sensitivity and intestinal motility

KEY FACTS

– Whole Food dietary Fibre
– Proprietary processing in a dedicated manufacturing facility
– Organic Certified
– Vegan, nutrient-dense, gluten-free, allergen-free, Low FODMAP, non-GMO
– Preclinically tested effective at 3 gr/day

COMPOSITION & MECHANISM OF ACTION

Cocofib is obtained from high-quality raw material and proprietary blending with selected enzymes.
Coconut flour is directly sourced from one of the leading organic coconut producers in the Philippines
We mix our exogenous, GM-Free enzymes blend with coconut flour to break-down the
beta-bond of the coconut cell-wall. After ingestion, the hydrolyzation process releases
coconut flour’s nutrients (Protein, MCT) and enhances both nutritional values and prebiotic
functions with high short chain fatty acid production.