theobroma gileri/triglyceride

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Lipid composition of wild ecuadorian Theobroma subincanum Mart. seeds and comparison with two varieties of Theobroma cacao L.

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The present work analyzes the lipid fraction from seeds of wild Ecuadorian Theobroma subincanum and selected commercial varieties of Theobroma cacao from Mexico (var. Criollo) and Ecuador (var. Arriba). The lipid fraction was obtained from the seeds through supercritical fluid extraction and

Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations.

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Cocoa fermentation is a crucial step for the development of cocoa aroma and precursors of high quality cocoa and by-products. This bioprocess has been studied for years to understand cocoa chemical changes but some matters concerning changes in fat content remain that are investigated in this work.

Procyanidins in Theobroma cacao Reduce Plasma Cholesterol Levels in High Cholesterol-Fed Rats.

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We evaluated the effect of cacao procyanidins (CP) on plasma lipid levels in high cholesterol-fed rats. Animals were divided into 4 groups, and each group was fed on either a normal diet, high cholesterol diet (HCD) containing 1% cholesterol (HCD without CP), HCD with 0.5% (HCD with 0.5% CP) or 1.0%

Tissue culture of cocoa bean (Theobroma cacao L.): Incorporation of fatty acids into lipids of cultured cells.

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Suspension cell cultures of cocoa bean rapidly incorporated palmitic, stearic, oleic and linoleic acids into cellular lipids. Thus, 75 and 20% of [1-(14)C] palmitic acid was incorporated into polar lipids and triglycerides, respectively, after 48 hr. When [1-(14)C] oleic and [1-(14)C] linoleic acid

Tissue culture of cocoa beans (Theobroma cacao L.): Incorporation of acetate and laurate into lipids of cultured cells.

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Suspension cultures of cocoa bean tissue readily incorporated exogenous acetate into lipids. The distribution of radioactivity from acetate in individual lipid classes after 48 hr was 20, 5, 1, 15, 25, and 35% in triglycerides, diglycerides, free fatty acids, sterol esters, sterols and polar lipids,

Cocoa ( Theobroma cacao L.) Seed Proteins' Anti-Obesity Potential through Lipase Inhibition Using In Silico, In Vitro and In Vivo Models

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The aim of this study was to determine the pancreatic lipase (PL) inhibitory effect of cocoa protein (CP) hydrolysates (CPH) using in silico and in vitro approaches, and an in vivo high-fat diet (HF) obese rat model. The results showed better theoretical affinity on PL for cocoa peptides EEQR, GGER,

Effect of cupuassu butter on human skin cells.

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This study investigated the effect of cupuassu butter on the cell number of human skin fibroblasts, as well as the gene expression profiles of certain growth factors in these fibroblasts. Cupuassu butter is a triglyceride composed of saturated and unsaturated fatty acids extracted from the fruit of

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