In this thesis, the characteristics of the cacao plant are analyzed. The first part describes the history, nutritional composition, botany, and the journey from field to chocolate production. The second part covers the bioactive compounds contained in the seeds of the cacao fruit, such as flavonoids and methylxanthines, and examines their health benefits, including the prevention of cardiovascular diseases and cancer, improvement of cognitive functions, and maintenance of oral health. Additionally, the bidirectional interaction between the bioactive molecules in cacao and the gut microbiota is discussed.
In questa tesi si analizzano le caratteristiche della pianta di cacao, nella prima parte si descrivono la storia, la composizione nutrizionale, la botanica ed l percorso dal campo alla produzione di cioccolato. Nella seconda parte si trattano le sostanze bioattive contenute nei semi del frutto del cacao, come flavonoidi e metilxantine, e si analizzano le proprietà salutistiche ad esse dovute, come prevenzione dalle malattie cardiovascolari o dai tumori, miglioramento delle funzioni cognitive e mantenimento della salute orale. Si discute inoltre dell'interazione bidirezionale tra le molecole bioattive del cacao e il microbiota intestinale.
Il cacao e le sue proprietà salutistiche
SORGATO, RICCARDO
2023/2024
Abstract
In this thesis, the characteristics of the cacao plant are analyzed. The first part describes the history, nutritional composition, botany, and the journey from field to chocolate production. The second part covers the bioactive compounds contained in the seeds of the cacao fruit, such as flavonoids and methylxanthines, and examines their health benefits, including the prevention of cardiovascular diseases and cancer, improvement of cognitive functions, and maintenance of oral health. Additionally, the bidirectional interaction between the bioactive molecules in cacao and the gut microbiota is discussed.File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.12608/78008