"SPOILED COCONUT WATER-INDUCED NEUROTOXICITY: NOVEL INSIGHTS INTO FUNGAL CONTAMINATION, 3-NPA POISONING, PREVENTION, AND PLANT-BASED THERAPIES"

Coconut water is a widely consumed natural beverage, prized for its hydration and health benefits. However, recent clinical evidence highlights a rare but life-threatening risk associated with its improper storage. This review centres on a fatal case involving a 69-year-old man in Denmark who developed acute neurotoxic symptoms such as nausea, vomiting, profuse sweating, and brain swelling after consuming coconut water left unrefrigerated for one month. Laboratory analysis confirmed contamination by the fungus Arthrinium saccharicola, which produces 3-nitropropionic acid (3-NPA), a mitochondrial toxin known to induce severe encephalopathy. Additionally, other fungal genera like Aspergillus, Penicillium, Cladosporium, Fusarium, and Alternaria have been reported in coconut-derived products under suboptimal storage conditions. This paper reviews factors that promote fungal growth—such as ambient temperature, nutrient availability, and humidity—and their role in toxin production. Emphasis is placed on preventive strategies including refrigeration, early detection of spoilage signs, public awareness, and labeling standards. Moreover, the review explores the potential of plant-based antifungal agents as a supplementary or preventive measure. Botanicals such as Allium sativum (garlic), Curcuma longa (turmeric), Nigella sativa (black seed), Ocimum sanctum (holy basil), Syzygium aromaticum (clove), and Aloe vera demonstrate antifungal efficacy against coconut-associated pathogens. These natural compounds may serve as eco-friendly and accessible interventions to prevent contamination and mitigate health risks. The findings emphasize the importance of integrating food safety measures with phytomedicine to combat foodborne neurotoxicity.