可可果實果肉果汁是否是非傳統性食品原料,看看Jalil AM怎麼說

來看看一篇2008年
由馬來西亞大學👨‍🎓
醫學與健康科學學院專家 Jalil AM
發表在瑞士出版”Molecules”(分子)
國際期刊上的研究報告
“Polyphenols in Cocoa and Cocoa Products: Is There a Link between Antioxidant Properties and Health?”
(可可和其製品中的多酚類: 抗氧化特性與健康之關連性)
提到🉑️🉑️食用的悠長歷史,
始於西元前2000年
也就是說,人類使用可可全部位
已超過4000年~~

自1737年,🉑️🉑️被稱為「眾神的食物」開始,
回遡當時已有大約150種可可用於醫療用途的記錄👨‍⚕️👩‍⚕️
並使用可可Theobroma cacao全部位,
除可可豆做成巧克力🍫
其他像可可樹皮🌲、可可脂、
可可花🌺、可可果肉🥑、可可葉🌿,當時也被廣泛使用。
1505年,西班牙人將可可帶進了歐洲。
一直到1653年之前的歐洲
可可不是當糖果在食用,
而是當作藥品💊,治咳嗽、抗憂鬱、助消化和保健藥品在使用。
(可口可樂,一開始也是治咳嗽藥)
一直到今天,
超過4000年的使用時間歷史,
應可證明可可食用的安全性.

今年歐洲的巧克力展,
現場「可可果肉鮮果汁」大受歡迎.
因為歐洲不是可可產區,
新鮮的可可鮮果汁,
格外珍貴無比🏆

日前食藥署FDA107.10.31文
有關「可可果實果肉果汁」
經判定為「非傳統性食品原料」
指示須檢具90天餵食毒性試驗、
基因毒性試驗、致畸胎毒性試驗
及其他足以證明安全性等資料,
供食藥署進行評估。

上述試驗費用粗估至少超過200萬🤷‍♀️
真不知我們可可農民
怎有能力拿出這麼大一筆💰💰

屏東可可,是全世界最短進程也是治安最好的產區,
從農地到產品.(撒花🎉
如果規定可可果實果肉果汁不能食用,
真的是太~可~惜~了! 📣

圖片翻攝自
#thechocolatejournal 粉專

(原文: The chronology of cocoa began in 2,000 B.C, the date attributed by historians to the oldest drinking cups and plates that have ever been discovered in Latin America at a small village in the Ulúa valley in Honduras, where cocoa played a central role. In 200-900 AD, cocoa was one of the main products in Mayan agriculture and religion. For instance, cocoa is used as a gift to deceased dignitaries at their funeral ceremonies and as currency [1]. The word cacao is derived from the Olmec and the subsequent Mayan languages (kakaw) and the chocolate-related term cacahuatl is Nahuatl (Aztec language) derived from Olmec/Mayan etymology [2]. In 1737, the cocoa tree was named Theobroma cacao which refers to the mythical background of the tree literally means “cocoa, food of the gods” [1]. Dillinger et al. [2] reported that medicinal uses of cocoa had been traced from Mexican (Aztec) sources and approximately 150 uses of cocoa for medical treatment had been documented. Various parts of Theobroma cacao have been utilized, namely cocoa beans prepared as chocolate, cocoa bark, cocoa butter, cocoa flower, cocoa pulp and cocoa leaf. Cocoa was brought to Europe by the Spanish in 1505. By 1653, cocoa was used in Europe as a medicine rather than as a delicious foodstuff. The use of chocolate was recognized as stimulating the healthy function of the spleen and other digestive functions. Moreover, in the 17th and 18th century, chocolate was regularly prescribed or mixed into medications for all sorts of ailments and diseases from colds and coughing, to promote digestion, fertility, reinforce mental performance and as an anti-depressant [1].

這篇文獻很長,
其他有趣部分留待以後再分享~
原文連結如下: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6245372/

摘要:
1. Molecules. 2008 Sep 16;13(9):2190-219.
Polyphenols in cocoa and cocoa products: is there a link between antioxidant
properties and health?
Jalil AM(1), Ismail A.
Author information:
(1)Department of Nutrition and Dietetics, Faculty of Medicine and Health
Sciences, Universiti Putra Malaysia 43400, UPM Serdang, Selangor Darul Ehsan,
Malaysia.

Cocoa and cocoa products have received much attention due to their significant
polyphenol contents. Cocoa and cocoa products, namely cocoa liquor, cocoa powder
and chocolates (milk and dark chocolates) may present varied polyphenol contents
and possess different levels of antioxidant potentials. For the past ten years,
at least 28 human studies have been conducted utilizing one of these cocoa
products. However, questions arise on which of these products would deliver the
best polyphenol contents and antioxidant effects. Moreover, the presence of
methylxanthines, peptides, and minerals could synergistically enhance or reduce
antioxidant properties of cocoa and cocoa products. To a greater extent, cocoa
beans from different countries of origins and the methods of preparation (primary
and secondary) could also partially influence the antioxidant polyphenols of
cocoa products. Hence, comprehensive studies on the aforementioned factors could
provide the understanding of health-promoting activities of cocoa or cocoa
products components.

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