Researchers of Banaras Hindu University (BHU), Delhi University and the Institute of Medical Sciences have developed a flavouring compound using coconut coir which claims to have antioxidant properties as well as antimicrobial and anti-cancerous qualities.

According to the BHU officials, the findings of the study have been published in journals like Bioresource Technology, Food Biotechnology and Applied Food Biotechnology. The work will be highly beneficial for the food processing and pharma industries.