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  • Istituto di Scienze della Vita

“TOSCOLATA” PROJECT, CHOCOLATE AND HEART HEALTH IN TUSCANY: CONFERENCE AND FINAL REPORT IN FLORENCE ON WEDNESDAY 14 DECEMBER 2016

Publication date: 12.12.2016
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The “Toscolata” project final report will be presented on Wednesday December 14th, at 10.00 am, in Area della Ricerca CNR -Sesto Fiorentino (Florence). The “Toscolata” project focused on Tuscan varieties of fruits and olive oil mixed with cocoa. Cocoa and its derived products, such as chocolate, represent a very rich source of dietary flavonoids as nutraceuticals with neuroprotective effects. The project was coordinated by the Institute for exploitation of wood and tree species (IVALSA) of the National Research Council, with the partnership of University of Siena,  University of Pisa, and Sant’Anna School Institute of Life Sciences.

The “Toscolata” project, funded by Tuscany Regional Authority, also partnered with Casentino town councils, the Ortoflorofrutticoltura Italiana (SOI) association, the Province authority of Siena, and the forest plants nursery “Il Campino”. The Toscolata® recipe requires organic ingredients, according to the nutraceutical safe manufacturing standards, from certified Tuscany farms which offer high quality apples, olive oil and chestnut flour.

Keynote speakers at the conference will include: Rossella Di Stefano (Surgical Pathology Dept., University of Pisa) focusing on the favourable effects of flavonoid-rich cocoa and chocolate on cerebrovascular risk factors; Luca Sebastiani (director of Sant’Anna School Institute of Life Sciences) describing functional and bioactive nutraceutical compounds; Nicola Arbace (Italian Agency for Cooperation and Development, Florence), Marco Romi and Patrizia Salusti (Life Sciences Dept., University of Siena), covering the major issues in the cocoa production, ingredients control and traceability. Claudio Cantini, (CNR IVALSA), project coordinator, will deliver the closing speech. The results will show the organoleptic properties of Toscolata, customers’ acceptability and taste preference.

Please see the event agenda attached for more details.

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