2020
DOI: 10.1590/fst.10519
|View full text |Cite
|
Sign up to set email alerts
|

Abstract: The objective of the work was to develop a 70% cocoa chocolate containing ursolic and oleanolic acids isolated from Mansoa hirsuta DC and to evaluate the effects of its consumption on the health of individuals. Physical-chemical, microbiological and sensorial analyzes were made in the chocolates. On order to evaluate the health of individuals, a clinical trial was conducted with the developed chocolate, in which 45 volunteers, during 04 weeks, were divided into three groups: a test group, a placebo group and a… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

1
4
0
1

Year Published

2021
2021
2023
2023

Publication Types

Select...
8

Relationship

0
8

Authors

Journals

citations
Cited by 9 publications
(6 citation statements)
references
References 25 publications
1
4
0
1
Order By: Relevance
“…Alkaloids are liable to modify the lymphocyte and alter the numbers of lymphocyte in rats of all groups of 30 and 45 days (Vjibade & Egbebi, 2011). The results of the clinical trials also showed similar changes as reported by Milagres et al (2020).…”
Section: Discussionsupporting
confidence: 84%
“…Alkaloids are liable to modify the lymphocyte and alter the numbers of lymphocyte in rats of all groups of 30 and 45 days (Vjibade & Egbebi, 2011). The results of the clinical trials also showed similar changes as reported by Milagres et al (2020).…”
Section: Discussionsupporting
confidence: 84%
“…There are few studies on the health benefits of chocolates added with bioactive ingredients. Examples of these studies include clinical trials to determine of effect of chocolate on cognitive function, glucose metabolism [ 86 ], cardiovascular diseases [ 87 ], and body mass composition [ 88 ]. However, the number of clinical trials are scarce and, thus, there is an urgent need to perform clinical trials focused on validating the pharmacological activity of chocolates added with bioactive ingredients, since most clinical trials performed evaluating chocolate until now, have been focused on determining the effects of flavonoids present in dark chocolate.…”
Section: Conclusion and Further Research Needsmentioning
confidence: 99%
“…These samples, compared to the 70% Peruvian chocolates, had lower fat (34.8-41.8%), similar protein (7.9-9.1%) and higher carbohydrate contents (46.4-54.1%). On the other hand, a 70% Brazilian chocolate prepared by Milagres et al (2020) contained similar amount of proteins (8.8%), but lower fat (29.4%) and higher carbohydrates (57.8%) percentages. These differences may be due to the variety and origin of cocoa studied and the chocolate recipe.…”
Section: Resultsmentioning
confidence: 98%