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Community PageAccording to the FAO research from the United Nations, the turning pink of the coconut water is due to phenolic-antioxidant compounds that naturally occur in plants: these phenolic-antioxidant compounds are reacting with the enzymes of the coconut water.
Different varieties of coconuts contain different levels of phenolic-antioxidant compounds. The Fragrant variety of the Thai coconuts that we are using for our coconut water is particularly rich as far as these organic antioxidants compounds are concerned.
The pink coconut water and meat actually has more benefits!
