Carob extract (Ceratonia siliqua L.; derived from pod pulp)

Preparation obtained from the pulp of carob pods via aqueous extraction (syrup/molasses), hydroalcoholic extraction, or—for cosmetic use—glyceric/glycolic extraction; spray-dried powder forms are also available. It features caramel–malty notes with a light “cocoa-like” echo and is naturally free of caffeine and theobromine. Used as a sweetening–flavor base, a mild brown colorant, and—when appropriately fractionated—a source of polyphenols.

Caloric value (per 100 g of product)

• Concentrated aqueous extract (syrup/molasses): ~250–330 kcal/100 g (depends on °Brix).

• Hydroalcoholic extract: ~50–150 kcal/100 g (depends on solids and EtOH residue).

• Glyceric/glycolic extract: ~150–300 kcal/100 g.

• Standardized dry extract (powder): ~200–350 kcal/100 g (with carrier).
  Energy contribution in recipes depends on form, °Brix/solids, and dosage.

Key constituents

• Sugars (aqueous syrups): predominantly sucrose, with glucose and fructose.

• Polyphenols: condensed tannins and phenolic acids (e.g., gallic) with in-vitro antioxidant activity (more prominent in hydroalcoholic fractions).

• Pectic fractions: variable traces, partly removed during clarification.

• Cyclitols: D-pinitol at variable levels.

• Notable absences: caffeine and theobromine naturally absent.

• Analytical markers: °Brix (syrups), TPC (total phenolic content), Lab* color, dispersion pH; for powders, moisture/aw and particle size (D90).

Production process

• Raw material: pulp separated from seeds (seeds used for LBG/E410).

• Extraction: hot water for syrups; water/EtOH mixtures to enrich polyphenols; glycerin/glycols for cosmetic extracts.

• Clarification and concentration: filtration/settling, optional selective decolorization, vacuum concentration to target °Brix; spray-drying with a carrier (e.g., maltodextrin) for powders.

• Standardization: by °Brix (syrups) and/or TPC (polyphenol fractions); control of pH and color.

• Quality: metals/pesticides, OTA (ochratoxin A), microbiology, solvent residues where applicable; barrier packaging per GMP/HACCP.

Sensory and technological properties
Sweet caramel–malt aroma; light-to-medium brown hue. Provides natural sweetness, body, water retention, and mild color/viscosity (°Brix-dependent). Tannins can complex proteins (haze/precipitates in beverages); pH influences color and stability.

Food applications
Hot/instant beverages; syrups and toppings; jams/sweet sauces; ice cream and dairy; baked goods and fillings; cereals/snacks; “cocoa-like” bases free of caffeine/theobromine.

• Indicative dosages: liquid extract 0.20–1.0% (as is) for flavor; syrup 3–15% of formula to target °Brix/color; powder 0.5–3% in dry mixes. Pilot trials recommended.

Nutrition and health
Hydroalcoholic fractions provide polyphenols with in-vitro antioxidant activity; syrups contribute simple sugars and should be accounted for nutritionally. In foods, any health claims require specific authorization.

Quality and specifications (typical topics)
°Brix/relative density (syrups), TPC (polyphenol fractions), pH, Lab* color; for powders moisture/aw, D90, ash. Contaminants compliant (pesticides/metals, OTA, microbiology); EtOH residues where relevant. Sensory: consistent caramel profile, no burnt/musty notes.

Storage and shelf life
Protect from light/oxygen (DO low) and humidity; use low-permeability barrier packs.
Syrups: keep tightly closed; manage pH/aw to limit crystallization/fermentation.
Powders: control RH/aw to prevent caking and aroma loss; reseal well. Apply FIFO.

Allergens and safety
Not a major allergen; manage cross-contamination risks (gluten/soy/tree nuts) in multi-line plants. For solvent extracts, comply with residual-solvent limits.

INCI functions in cosmetics
Typical entry: Ceratonia Siliqua (Carob) Fruit Extract.
Roles: antioxidant/mild masking, skin conditioning, light humectant (toners, gels, serums, leave-ons).

Troubleshooting
Haze/precipitate (beverages) → clarify, fine-filter, mild chelants; optimize pH and hardness.
Crystallization (syrups) → control thermal profile, adjust sugar ratios, seed or permitted inhibitors.
Color shift/fading → protect from light/oxygen; adjust pH within limits.
Excess astringency → reduce dose, raise sugars/fats, choose sweeter/refined fractions.
Lot variability → tighten specs on °Brix/TPC/pH/color.

Sustainability and supply chain
Carob is a Mediterranean xerophytic crop with low water inputs; extraction valorizes pulp side streams (upcycling). Plant practices: energy recovery, effluent management to BOD/COD targets, recyclable packaging, humidity-controlled logistics.

Conclusion
Carob extract unites natural sweetness, brown hues, and a tunable polyphenolic matrix. Performance depends on extract form (syrup vs. polyphenol fraction vs. powder), °Brix/TPC, pH control, and protection from light/oxygen/humidity, under rigorous quality standardization.

Mini-glossary
°Brix — total soluble solids. • TPC — total phenolic content. • EtOH — ethanol (if residual). • Lab* — CIELAB color space. • aw/RH — water activity / relative humidity. • DO — dissolved oxygen. • OTA — ochratoxin A. • GMP/HACCP — good manufacturing practice / hazard analysis and critical control points. • FIFO — first in, first out.

References__________________________________________________________________________

Micheli L, Muraglia M, Corbo F, Venturi D, Clodoveo ML, Tardugno R, Santoro V, Piccinelli AL, Di Cesare Mannelli L, Nobili S, Ghelardini C. The Unripe Carob Extract (Ceratonia siliqua L.) as a Potential Therapeutic Strategy to Fight Oxaliplatin-Induced Neuropathy. Nutrients. 2024 Dec 30;17(1):121. doi: 10.3390/nu17010121. 

Abstract. Background: Oxaliplatin-induced neuropathy (OIN) is a severe painful condition that strongly affects the patient's quality of life and cannot be counteracted by the available drugs or adjuvants. Thus, several efforts are devoted to discovering substances that can revert or reduce OIN, including natural compounds. The carob tree, Ceratonia siliqua L., possesses several beneficial properties. However, its antalgic properties have not been substantially investigated and only a few investigations have been conducted on the unripe carob (up-CS) pods. Thus, the aims of this study were to evaluate for the first time the unripe variety of Apulian carob, chemically characterized and profiled as antioxidant potential of polyphenolic compounds as well as to investigate the ability of up-CS to reduce the neurotoxicity in a mouse model of oxaliplatin-induced neuropathic pain. Methods: By UHPLC-HRMS/MS analyses, 50 phenolic compounds, belonging mainly to n-galloylated glucoses and flavonoids were detected. Results: In a mouse model of oxaliplatin-induced neurotoxicity (2.4 mg/kg, 10 injections over two weeks), acute per os treatment with up-CS provoked a dose-dependent pain-relieving effect that completely counteracted oxaliplatin hypersensitivity at the dose of 200 mg/kg. Repeated oral administration of up-CS (100 mg/kg), concomitantly with oxaliplatin injection, exerted a protective effect against the development of thermal and mechanical allodynia. In addition, up-CS exerted a neuroprotective role against oxaliplatin-induced astrocytes activation in the spinal cord measured as GFAP-fluorescence intensity. Conclusions: Overall, our study contributes to the knowledge on up-CS properties by highlighting its protective activity in the painful condition related to the administration of oxaliplatin.

Micheletti C, Medori MC, Bonetti G, Iaconelli A, Aquilanti B, Matera G, Bertelli M. Effects of Carob Extract on the Intestinal Microbiome and Glucose Metabolism: A Systematic Review and Meta-Analysis. Clin Ter. 2023 Nov-Dec;174(Suppl 2(6)):169-172.

Abstract. The legume tree known as carob (Ceratonia siliqua L.) is indigenous to the Mediterranean area and over the centuries its pods had been traditionally used mostly as animal feed. However, it has gained great attention in human nutrition due to the molecular compounds it contains, which could offer many potential health benefits: for example, carob is renowned for its high content of fiber, vitamins, and minerals. Moreover, in traditional medicine it is credited with the ability to control glucose metabolism and gut microbiome. Modern science has also extensively acknowledged the numerous health advantages deriving from its consumption, including its anti-diabetic, anti-inflammatory, and antioxidant properties. Due to its abundant contents of pectin, gums, and polyphenols (such as pinitol), carob has garnered significant attention as a well-researched plant with remarkable therapeutic properties. Notably, carob is extensively used in the production of semi-finished pastry products, particularly in ice cream and other creams (especially as a substitute for cocoa/chocolate): these applications indeed facilitate the exploration of its positive effects on glucose metabolism. Our study aimed at examining the effects of carob extract on intestinal microbiota and glucose metabolism. In this review, we conducted a thorough examination, comprising in vitro, in vivo, and clinical trials to appraise the consequences on human health of polyphenols and pectin from different carob species, including recently discovered ones with high polyphenol contents. Our goal was to learn more about the mechanisms through which carob extract can support a balanced gut flora and improve one's glucose metabolism. These results could influence the creation of novel functional foods and dietary supplements, to help with the management and prevention of chronic illnesses like diabetes and obesity.

Fujita K, Norikura T, Matsui-Yuasa I, Kumazawa S, Honda S, Sonoda T, Kojima-Yuasa A. Carob pod polyphenols suppress the differentiation of adipocytes through posttranscriptional regulation of C/EBPβ. PLoS One. 2021 Mar 8;16(3):e0248073. doi: 10.1371/journal.pone.0248073. 

Abstract. Obesity is a major risk factor for various chronic diseases such as diabetes, cardiovascular disease, and cancer; hence, there is an urgent need for an effective strategy to prevent this disorder. Currently, the anti-obesity effects of food ingredients are drawing attention. Therefore, we focused on carob, which has high antioxidant capacity and various physiological effects, and examined its anti-obesity effect. Carob is cultivated in the Mediterranean region, and its roasted powder is used as a substitute for cocoa powder. We investigated the effect of carob pod polyphenols (CPPs) on suppressing increases in adipose tissue weight and adipocyte hypertrophy in high fat diet-induced obesity model mice, and the mechanism by which CPPs inhibit the differentiation of 3T3-L1 preadipocytes into adipocytes in vitro. In an in vivo experimental system, we revealed that CPPs significantly suppressed the increase in adipose tissue weight and adipocyte hypertrophy. Moreover, in an in vitro experimental system, CPPs acted at the early stage of differentiation of 3T3-L1 preadipocytes and suppressed cell proliferation because of differentiation induction. They also suppressed the expression of transcription factors involved in adipocyte differentiation, thereby reducing triacylglycerol synthesis ability and triglycerol (TG) accumulation. Notably, CPPs regulated CCAAT/enhancer binding protein (C/EBP)β, which is expressed at the early stage of differentiation, at the posttranscriptional level. These results demonstrate that CPPs suppress the differentiation of adipocytes through the posttranscriptional regulation of C/EBPβ and may serve as an effective anti-obesity compound.

van Rijs P , Fogliano V . Roasting carob flour decreases the capacity to bind glycoconjugates of bile acids. Food Funct. 2020 Jul 1;11(7):5924-5932. doi: 10.1039/d0fo01158d. 

Abstract. Carob is the fruit obtained from Ceratonia siliqua L. and it is a source of bioactive compounds that have been linked to several health promoting effects, including lowering blood cholesterol concentration. The objective of this study was to connect the physicochemical changes of carob flour occurring during roasting with its capacity to bind glycoconjugates of bile acids. Carob flour samples were roasted for different times at 150 °C and chemically characterized by measuring the concentrations of tannins and polyphenols. Data showed that carob flour binds high amounts of bile acids: 732.6 μmol of bound bile acid per g of carob flour which is comparable to the 836.2 μmol per g bound by cholestyramine, a known cholesterol lowering drug. The carob flour ability to bind cholesterol decreases up to 40% during roasting. Data suggested that tannins and insoluble components play a major role in binding bile salts, as a result of hydrophobic interactions.

Ioannou GD, Savva IK, Christou A, Stavrou IJ, Kapnissi-Christodoulou CP. Phenolic Profile, Antioxidant Activity, and Chemometric Classification of Carob Pulp and Products. Molecules. 2023 Feb 28;28(5):2269. doi: 10.3390/molecules28052269. 

Abstract. In recent years, carob and its derived products have gained wide attention due to their health-promoting effects, which are mainly attributed to their phenolic compounds. Carob samples (carob pulps, powders, and syrups) were analyzed to investigate their phenolic profile using high-performance liquid chromatography (HPLC), with gallic acid and rutin being the most abundant compounds. Moreover, the antioxidant capacity and total phenolic content of the samples were estimated through DPPH (IC50 98.83-488.47 mg extract/mL), FRAP (48.58-144.32 μmol TE/g product), and Folin-Ciocalteu (7.20-23.18 mg GAE/g product) spectrophotometric assays. The effect of thermal treatment and geographical origin of carobs and carob-derived products on their phenolic composition was assessed. Both factors significantly affect the concentrations of secondary metabolites and, therefore, samples' antioxidant activity (p-value < 10-7). The obtained results (antioxidant activity and phenolic profile) were evaluated via chemometrics, through a preliminary principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA). The OPLS-DA model performed satisfactorily, differentiating all samples according to their matrix. Our results indicate that polyphenols and antioxidant capacity can be chemical markers for the classification of carob and its derived products.

Villalva M, García-Díez E, López de Las Hazas MDC, Lo Iacono O, Vicente-Díez JI, García-Cabrera S, Alonso-Bernáldez M, Dávalos A, Martín MÁ, Ramos S, Pérez-Jiménez J. Cocoa-carob blend acute intake modifies miRNAs related to insulin sensitivity in type 2 diabetic subjects: a randomised controlled nutritional trial. Food Funct. 2025 Apr 14;16(8):3211-3226. doi: 10.1039/d4fo04498c. 

Abstract. Postprandial metabolic disturbances are exacerbated in type 2 diabetes (T2D). Cocoa and carob, despite showing promising effects on these alterations in preclinical studies, have not yet been jointly tested in a clinical trial. Therefore, this acute, randomised, controlled, crossover nutritional trial evaluated the postprandial effects of a cocoa-carob blend (CCB) in participants with T2D (n = 20) and overweight/obesity. The subjects followed three treatments: hypercaloric breakfast (high-sugar and high-saturated fat, 900 kcal) as the control (treatment C); the same breakfast together with 10 g of the CCB, with 5.6 g of dietary fibre and 1.6 g of total polyphenols (treatment A); and the same breakfast after consuming the CCB (10 g) the night before (treatment B). Various analyses were performed, including the determination of the clinical markers of T2D (fasting and postprandial glucose and insulin, GLP-1, and glycaemic profile), satiety evaluation, analysis of exosomal miRNA expression and ex vivo determination of inflammation modulation. No effect on glucose homeostasis (glucose, insulin, and GLP-1) was found in the study population. However, eight exosomal miRNAs were found to be significantly modified owing to CCB supplementation compared with treatment C, with three of them (miR-20A-5p, miR-23A-3p, and miR-17-5p) associated with an improvement in insulin sensitivity. Furthermore, the CCB caused a decrease in hunger feelings (0-120 min), as assessed by the visual analogue scale (VAS). Finally, treatment A caused a significant decrease in the glucose increment within 0-30 min of treatment in subjects with overweight. No significant modifications were found in the other assessed parameters. The acute intake of the CCB by subjects with T2D showed modest although significant results, which need to be validated in a long-term randomised controlled trial.

Carob extract (Ceratonia siliqua L.; derived from pod pulp)

Preparation obtained from the pulp of carob pods via aqueous extraction (syrup/molasses), hydroalcoholic extraction, or— for cosmetic use—glyceric/glycolic extraction; spray-dried powder forms are also available. It has caramel–malty notes with a light “cocoa-like” echo and is naturally free of caffeine and theobromine. Used as a sweetening–flavor base, a mild brown colorant, and—when appropriately fractionated—a source of polyphenols.

Caloric value (per 100 g of product)

Concentrated aqueous extract (syrup/molasses): ~250–330 kcal/100 g (depends on °Brix).
Hydroalcoholic extract: ~50–150 kcal/100 g (depends on solids and EtOH residue).
Glyceric/glycolic extract: ~150–300 kcal/100 g.
Standardized dry extract (powder): ~200–350 kcal/100 g (with carrier).
Energy contribution in recipes depends on form, °Brix/solids, and dosage.

Key constituents

Sugars (aqueous syrups): predominantly sucrose, with glucose and fructose.
Polyphenols: condensed tannins and phenolic acids (e.g., gallic) with in-vitro antioxidant activity (more prominent in hydroalcoholic fractions).
Pectic fractions: variable traces, partly removed during clarification.
Cyclitols: D-pinitol at variable levels.
Notable absences: caffeine and theobromine naturally absent.
Analytical markers: °Brix (syrups), TPC (total phenolic content), Lab* color, dispersion pH; for powders, moisture/aw and particle size (D90).

Production process

Raw material: pulp separated from seeds (the latter destined to LBG/E410).
Extraction: hot water for syrups; water/EtOH mixtures to enrich polyphenols; glycerin/glycols for cosmetic extracts.
Clarification and concentration: filtration/settling, optional selective decolorization, vacuum concentration to target °Brix; for powders, spray-drying with a carrier (e.g., maltodextrin).
Standardization: by °Brix (syrups) and/or TPC (polyphenol fractions); control of pH and color.
Quality: metals/pesticides, OTA (ochratoxin A), microbiology, solvent residues where applicable; barrier packaging per GMP/HACCP.

Sensory and technological properties

Aroma/color: sweet caramel–malt; light-to-medium brown hue.
Functionality: provides natural sweetness, body, and water retention; mild color and viscosity contribution (°Brix-dependent).
Compatibility: tannins can complex proteins causing haze/precipitates in beverages; pH affects color and stability.

Food applications

Hot/instant beverages, syrups and toppings, jams/sweet sauces, ice cream and dairy, baked goods and fillings, cereals/snacks, “cocoa-like” bases free of caffeine/theobromine.
Indicative dosages: liquid extract 0.20–1.0% (as is) for flavor; syrup as a partial sweetener to target °Brix/color (e.g., 3–15% of formula); powder 0.5–3% in dry mixes. Pilot trials recommended to balance sweetness, color, and texture.

Nutrition and health

Hydroalcoholic fractions supply polyphenols with in-vitro antioxidant activity; syrups supply simple sugars and should be accounted for nutritionally. In foods, any health claims require specific authorization.

Quality and specifications (typical topics)

°Brix/relative density (syrups), TPC (polyphenol fractions), pH, Lab* color.
Moisture/aw (powders), particle size (D90), ash.
Contaminants: pesticides/metals within limits; OTA and microbiology compliant; EtOH residues where relevant.
Sensory: consistent caramel profile; free from burnt or musty notes.

Storage and shelf life

Protect from light/oxygen (DO kept low) and humidity; use low-permeability barrier packs.
Syrups: keep tightly closed; manage pH/aw to limit crystallization/fermentation.
Powders: control RH/aw to prevent caking and aroma loss; reseal well. Apply FIFO rotation.

Allergens and safety

Carob is not a major allergen; manage cross-contamination risks (gluten/soy/tree nuts) in multi-line plants. For solvent-based extracts, comply with residual-solvent limits.

INCI functions in cosmetics

Typical entry: Ceratonia Siliqua (Carob) Fruit Extract.
Roles: antioxidant/mild masking, skin conditioning, light humectant; suitable for toners, gels, serums, and leave-ons.

Troubleshooting

Haze/precipitate in beverages: polyphenol–protein/ion complexes → clarify, fine filtration, mild chelants; optimize pH and water hardness.
Crystallization (syrups): high °Brix and thermal shocks → control thermal profile, adjust sugar ratios, apply seed or approved crystal inhibitors.
Color shift/fading: light/high DO or suboptimal pH → protect from light/oxygen; acidify within product limits.
Excess astringency: high dose/high tannins → lower dose, increase sugars/fats, use sweeter/refined fractions.
Lot variability: raw origin/roast/process → standardize on °Brix/TPC/pH/color with tight tolerances.

Sustainability and supply chain

Mediterranean xerophytic crop with low water inputs; the extract valorizes pulp and side streams (upcycling). In-plant: energy recovery, effluent management to BOD/COD targets, recyclable packaging, humidity-controlled logistics.

Conclusion

Carob extract combines natural sweetness, brown hues, and a tunable polyphenolic matrix. Performance depends on extract form (syrup vs. polyphenol fraction vs. powder), °Brix/TPC, control of pH, and protection from light/oxygen/humidity, under rigorous quality standardization.

Mini-glossary

°Brix — total soluble solids (predominantly sugars) in solution.
TPC — total phenolic content (Folin–Ciocalteu).
EtOH — ethanol: hydroalcoholic co-solvent; relevant if residual.
Lab* — CIELAB color space for color control.
aw/RH — water activity / relative humidity: key stability parameters.
DO — dissolved oxygen: lowering it limits oxidation and color loss.
OTA — ochratoxin A: mycotoxin to monitor.
GMP/HACCP — good manufacturing practice / hazard analysis and critical control points.
FIFO — first in, first out: inventory rotation prioritizing older lots.

References__________________________________________________________________________

Micheli L, Muraglia M, Corbo F, Venturi D, Clodoveo ML, Tardugno R, Santoro V, Piccinelli AL, Di Cesare Mannelli L, Nobili S, Ghelardini C. The Unripe Carob Extract (Ceratonia siliqua L.) as a Potential Therapeutic Strategy to Fight Oxaliplatin-Induced Neuropathy. Nutrients. 2024 Dec 30;17(1):121. doi: 10.3390/nu17010121. 

Abstract. Background: Oxaliplatin-induced neuropathy (OIN) is a severe painful condition that strongly affects the patient's quality of life and cannot be counteracted by the available drugs or adjuvants. Thus, several efforts are devoted to discovering substances that can revert or reduce OIN, including natural compounds. The carob tree, Ceratonia siliqua L., possesses several beneficial properties. However, its antalgic properties have not been substantially investigated and only a few investigations have been conducted on the unripe carob (up-CS) pods. Thus, the aims of this study were to evaluate for the first time the unripe variety of Apulian carob, chemically characterized and profiled as antioxidant potential of polyphenolic compounds as well as to investigate the ability of up-CS to reduce the neurotoxicity in a mouse model of oxaliplatin-induced neuropathic pain. Methods: By UHPLC-HRMS/MS analyses, 50 phenolic compounds, belonging mainly to n-galloylated glucoses and flavonoids were detected. Results: In a mouse model of oxaliplatin-induced neurotoxicity (2.4 mg/kg, 10 injections over two weeks), acute per os treatment with up-CS provoked a dose-dependent pain-relieving effect that completely counteracted oxaliplatin hypersensitivity at the dose of 200 mg/kg. Repeated oral administration of up-CS (100 mg/kg), concomitantly with oxaliplatin injection, exerted a protective effect against the development of thermal and mechanical allodynia. In addition, up-CS exerted a neuroprotective role against oxaliplatin-induced astrocytes activation in the spinal cord measured as GFAP-fluorescence intensity. Conclusions: Overall, our study contributes to the knowledge on up-CS properties by highlighting its protective activity in the painful condition related to the administration of oxaliplatin.

Micheletti C, Medori MC, Bonetti G, Iaconelli A, Aquilanti B, Matera G, Bertelli M. Effects of Carob Extract on the Intestinal Microbiome and Glucose Metabolism: A Systematic Review and Meta-Analysis. Clin Ter. 2023 Nov-Dec;174(Suppl 2(6)):169-172.

Abstract. The legume tree known as carob (Ceratonia siliqua L.) is indigenous to the Mediterranean area and over the centuries its pods had been traditionally used mostly as animal feed. However, it has gained great attention in human nutrition due to the molecular compounds it contains, which could offer many potential health benefits: for example, carob is renowned for its high content of fiber, vitamins, and minerals. Moreover, in traditional medicine it is credited with the ability to control glucose metabolism and gut microbiome. Modern science has also extensively acknowledged the numerous health advantages deriving from its consumption, including its anti-diabetic, anti-inflammatory, and antioxidant properties. Due to its abundant contents of pectin, gums, and polyphenols (such as pinitol), carob has garnered significant attention as a well-researched plant with remarkable therapeutic properties. Notably, carob is extensively used in the production of semi-finished pastry products, particularly in ice cream and other creams (especially as a substitute for cocoa/chocolate): these applications indeed facilitate the exploration of its positive effects on glucose metabolism. Our study aimed at examining the effects of carob extract on intestinal microbiota and glucose metabolism. In this review, we conducted a thorough examination, comprising in vitro, in vivo, and clinical trials to appraise the consequences on human health of polyphenols and pectin from different carob species, including recently discovered ones with high polyphenol contents. Our goal was to learn more about the mechanisms through which carob extract can support a balanced gut flora and improve one's glucose metabolism. These results could influence the creation of novel functional foods and dietary supplements, to help with the management and prevention of chronic illnesses like diabetes and obesity.

Fujita K, Norikura T, Matsui-Yuasa I, Kumazawa S, Honda S, Sonoda T, Kojima-Yuasa A. Carob pod polyphenols suppress the differentiation of adipocytes through posttranscriptional regulation of C/EBPβ. PLoS One. 2021 Mar 8;16(3):e0248073. doi: 10.1371/journal.pone.0248073. 

Abstract. Obesity is a major risk factor for various chronic diseases such as diabetes, cardiovascular disease, and cancer; hence, there is an urgent need for an effective strategy to prevent this disorder. Currently, the anti-obesity effects of food ingredients are drawing attention. Therefore, we focused on carob, which has high antioxidant capacity and various physiological effects, and examined its anti-obesity effect. Carob is cultivated in the Mediterranean region, and its roasted powder is used as a substitute for cocoa powder. We investigated the effect of carob pod polyphenols (CPPs) on suppressing increases in adipose tissue weight and adipocyte hypertrophy in high fat diet-induced obesity model mice, and the mechanism by which CPPs inhibit the differentiation of 3T3-L1 preadipocytes into adipocytes in vitro. In an in vivo experimental system, we revealed that CPPs significantly suppressed the increase in adipose tissue weight and adipocyte hypertrophy. Moreover, in an in vitro experimental system, CPPs acted at the early stage of differentiation of 3T3-L1 preadipocytes and suppressed cell proliferation because of differentiation induction. They also suppressed the expression of transcription factors involved in adipocyte differentiation, thereby reducing triacylglycerol synthesis ability and triglycerol (TG) accumulation. Notably, CPPs regulated CCAAT/enhancer binding protein (C/EBP)β, which is expressed at the early stage of differentiation, at the posttranscriptional level. These results demonstrate that CPPs suppress the differentiation of adipocytes through the posttranscriptional regulation of C/EBPβ and may serve as an effective anti-obesity compound.

van Rijs P , Fogliano V . Roasting carob flour decreases the capacity to bind glycoconjugates of bile acids. Food Funct. 2020 Jul 1;11(7):5924-5932. doi: 10.1039/d0fo01158d. 

Abstract. Carob is the fruit obtained from Ceratonia siliqua L. and it is a source of bioactive compounds that have been linked to several health promoting effects, including lowering blood cholesterol concentration. The objective of this study was to connect the physicochemical changes of carob flour occurring during roasting with its capacity to bind glycoconjugates of bile acids. Carob flour samples were roasted for different times at 150 °C and chemically characterized by measuring the concentrations of tannins and polyphenols. Data showed that carob flour binds high amounts of bile acids: 732.6 μmol of bound bile acid per g of carob flour which is comparable to the 836.2 μmol per g bound by cholestyramine, a known cholesterol lowering drug. The carob flour ability to bind cholesterol decreases up to 40% during roasting. Data suggested that tannins and insoluble components play a major role in binding bile salts, as a result of hydrophobic interactions.

Ioannou GD, Savva IK, Christou A, Stavrou IJ, Kapnissi-Christodoulou CP. Phenolic Profile, Antioxidant Activity, and Chemometric Classification of Carob Pulp and Products. Molecules. 2023 Feb 28;28(5):2269. doi: 10.3390/molecules28052269. 

Abstract. In recent years, carob and its derived products have gained wide attention due to their health-promoting effects, which are mainly attributed to their phenolic compounds. Carob samples (carob pulps, powders, and syrups) were analyzed to investigate their phenolic profile using high-performance liquid chromatography (HPLC), with gallic acid and rutin being the most abundant compounds. Moreover, the antioxidant capacity and total phenolic content of the samples were estimated through DPPH (IC50 98.83-488.47 mg extract/mL), FRAP (48.58-144.32 μmol TE/g product), and Folin-Ciocalteu (7.20-23.18 mg GAE/g product) spectrophotometric assays. The effect of thermal treatment and geographical origin of carobs and carob-derived products on their phenolic composition was assessed. Both factors significantly affect the concentrations of secondary metabolites and, therefore, samples' antioxidant activity (p-value < 10-7). The obtained results (antioxidant activity and phenolic profile) were evaluated via chemometrics, through a preliminary principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA). The OPLS-DA model performed satisfactorily, differentiating all samples according to their matrix. Our results indicate that polyphenols and antioxidant capacity can be chemical markers for the classification of carob and its derived products.

Villalva M, García-Díez E, López de Las Hazas MDC, Lo Iacono O, Vicente-Díez JI, García-Cabrera S, Alonso-Bernáldez M, Dávalos A, Martín MÁ, Ramos S, Pérez-Jiménez J. Cocoa-carob blend acute intake modifies miRNAs related to insulin sensitivity in type 2 diabetic subjects: a randomised controlled nutritional trial. Food Funct. 2025 Apr 14;16(8):3211-3226. doi: 10.1039/d4fo04498c. 

Abstract. Postprandial metabolic disturbances are exacerbated in type 2 diabetes (T2D). Cocoa and carob, despite showing promising effects on these alterations in preclinical studies, have not yet been jointly tested in a clinical trial. Therefore, this acute, randomised, controlled, crossover nutritional trial evaluated the postprandial effects of a cocoa-carob blend (CCB) in participants with T2D (n = 20) and overweight/obesity. The subjects followed three treatments: hypercaloric breakfast (high-sugar and high-saturated fat, 900 kcal) as the control (treatment C); the same breakfast together with 10 g of the CCB, with 5.6 g of dietary fibre and 1.6 g of total polyphenols (treatment A); and the same breakfast after consuming the CCB (10 g) the night before (treatment B). Various analyses were performed, including the determination of the clinical markers of T2D (fasting and postprandial glucose and insulin, GLP-1, and glycaemic profile), satiety evaluation, analysis of exosomal miRNA expression and ex vivo determination of inflammation modulation. No effect on glucose homeostasis (glucose, insulin, and GLP-1) was found in the study population. However, eight exosomal miRNAs were found to be significantly modified owing to CCB supplementation compared with treatment C, with three of them (miR-20A-5p, miR-23A-3p, and miR-17-5p) associated with an improvement in insulin sensitivity. Furthermore, the CCB caused a decrease in hunger feelings (0-120 min), as assessed by the visual analogue scale (VAS). Finally, treatment A caused a significant decrease in the glucose increment within 0-30 min of treatment in subjects with overweight. No significant modifications were found in the other assessed parameters. The acute intake of the CCB by subjects with T2D showed modest although significant results, which need to be validated in a long-term randomised controlled trial.