Farro (grano) integrale refers to an ingredient, spelt (Triticum spelta L.), which was one of Europe's most important cereals in the early 20th century, but was gradually replaced by wheat for its better cooking qualities.

Over time, the food industry has used different varieties of spelt:

•     Triticum dicoccum Schrank
•     Triticum monococcum L.
•     Triticum durum Desf.

Content and composition of bioactive compounds is reported to vary depending on the geographical location, seasonal variations, varieties used, and the analytical methods followed (1).

Spelt contains, especially in its bran, the outer layer, monounsaturated fatty acids that reduce the risks of arteriosclerosis and lower cholesterol.

Discrete concentrations of zinc and iron were detected in the grains (2).

This study compared 6 different varieties of spelt and concluded that all analyzed spelt varieties possessed high antioxidant potential. In spite of the fact that bound phenolic acids possessed higher antioxidant activities, analysis of antioxidant potential and their relationship with phenolic acid content showed that free phenolics were more effective (3).

The pattern of Triticum monococcum gliadin proteins is sufficiently different from those of common hexaploid wheat to determine a lower toxicity in celiac disease patients following in vitro simulation of human digestion (4).

Spelt studies

References______________________________________________________________________

(1) Dhanavath S, Prasada Rao UJS. Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview.    J Food Sci. 2017 Oct;82(10):2243-2250. doi: 10.1111/1750-3841.13844

(2) Srinivasa J, Arun B, Mishra VK, Singh GP, Velu G, Babu R, Vasistha NK, Joshi AK. Zinc and iron concentration QTL mapped in a Triticum spelta × T. aestivum cross.    Theor Appl Genet. 2014 Jul;127(7):1643-51. doi: 10.1007/s00122-014-2327-6.

(3) Gawlik-Dziki U, Świeca M, Dziki D. Comparison of phenolic acids profile and antioxidant potential of six varieties of spelt (Triticum spelta L.).    J Agric Food Chem. 2012 May 9;60(18):4603-12. doi: 10.1021/jf3011239.

Extra virgin olive oil is generally obtained by cold mechanical pressing, below 27 degrees centigrade temperature.

The maximum acidity should not exceed 0.8% total, while a virgin olive oil should not exceed 2%.

To obtain the denomination "High quality" the Extra virgin olive oil must have some characteristics foreseen by the so-called "disciplinary" 2010:

• ACIDITY ≤ 0.4
• N. PEROSSIDES (meqO2 / Kg) ≤ 12
• 1,2-DIGLYCERIDES (%) ≥ 70 (Dec-Mar) - ≥ 60 (Apr-Jul) - ≥ 50 (Aug-Nov)
• a-TOCOPHEROL (mg / kg) ≥ 120
• ALCHYL ESTERS (ppm) ≤ 30
• BIOPHENOLS (mg / Kg) (determined by HPLC) ≥ 200
• PHTHALATE CONTENT (for each phthalate, ppm) ≤ 3

A sensory analysis is also provided.

The benefits of this type of oil are reflected above all in the cardiovascular system, for which several studies have recognized the hypocholesterolemic properties (1) of virgin and extra virgin olive oil.

Even when used in fried foods, if of excellent quality, this oil reduces the harmful LDL cholesterol (2).

Extra virgin olive oil studies

References_______________________________________________________________________

(1) Crossover study of diets enriched with virgin olive oil, walnuts or almonds. Effects on lipids and other cardiovascular risk markers.
Damasceno NR, Pérez-Heras A, Serra M, Cofán M, Sala-Vila A, Salas-Salvadó J, Ros E.
Nutr Metab Cardiovasc Dis. 2011 Jun;21 Suppl 1:S14-20. doi: 10.1016/j.numecd.2010.12.006.

(2) Food fried in extra-virgin olive oil improves postprandial insulin response in obese, insulin-resistant women.
Farnetti S, Malandrino N, Luciani D, Gasbarrini G, Capristo E.
J Med Food. 2011 Mar;14(3):316-21. doi: 10.1089/jmf.2009.0264.

Chocolate consists mainly of 'cocoa mass' to which sugars, cocoa butter, lecithins, hazelnuts and others are added.

The Cocoa mass (Cocoa paste) is the first raw product obtained from the complex processing of cocoa, after the mixing process

To the taste, the cocoa mass is very bitter and to the aspect it is greasy.Two fundamental reasons for which we will need subsequent work of a certain complexity.

It is used in the food field as the first ingredient in the preparation of chocolate, biscuits, cakes and more.

This is an enlarged cocoa bean:

Let's summarize the cocoa processing:

1 - Collection of cocoa pods. Still done by hand, as not to damage the trees.

2 - The cocoa pods are peeled and the beans dried in the sun for 8 days in order to reach fermentation.

3 - Drying of the beans

Mixing

4 - Picking, Cleaning and Roasting the beans

5 - Fanning the beans with industrial machinery

Cocoa mass

6 - Grinding the beans with a milling machine

7 - Refining the beans with roll refiners

At this point the cocoa butter can be separated

8 - Rolling process that creates heat for melting the cocoa mass. 

From this point on, every manufacturer can add any product to personalize the chocolate. For example liqueurs, spices, etc.

The most relevant studies on this ingredient have been selected with a summary of their contents:

Cocoa mass studies

As for the positive properties, from a health point of view, cocoa beans contain a significant amount of antioxidants: flavonoids, proanthocyanidins, catechins, epicatechins and in particular a phytosterol, beta-sitosterol to which are attributed protective actions on the development of cancer.

This study warns about the risk of high chocolate intake, which is positively associated with the risk of prostate cancer as total, advanced, localized and low-grade disease. However, the authors also pointed out that although high intake of antioxidants from supplements was associated with an increased risk for all prostate cancer subgroups except fatal cancer, this finding must be interpreted with caution because of the possibility of reverse causality (1). Which, if we interpret the study correctly, means that small amounts of cocoa have anti-inflammatory activity in our bodies, whereas excessive amounts may cause an adverse effect.

References____________________________________________________________________

(1) Russnes KM, Möller E, Wilson KM, Carlsen M, Blomhoff R, Smeland S, Adami HO, Grönberg H, Mucci LA, Bälter K. Total antioxidant intake and prostate cancer in the Cancer of the Prostate in Sweden (CAPS) study. A case control study. BMC Cancer. 2016 Jul 11;16:438. doi: 10.1186/s12885-016-2486-8.

Abstract. Background: The total intake of dietary antioxidants may reduce prostate cancer risk but available data are sparse and the possible role of supplements unclear. We investigated the potential association between total and dietary antioxidant intake and prostate cancer in a Swedish population....Conclusions: Total antioxidant intake from diet was not associated with prostate cancer risk. Supplement use may be associated with greater risk of disease.

Wholemeal rice flour is used in baby food because it is more digestible than traditional corn and wheat flour. It is an unrefined flour so it retains at least some of the plant's nutritional properties.

It is obtained from many cultivars ( Cybonnett, Francis (long), Jupiter (medium) etc.) 

Rice flour is one of the most suitable flours for cooking gluten-free products as it has hypoallergenic properties and low sodium content (1).

It has applications in medicine (2).

This study analyzed the effects of endogenous proteins and lipids on the digestibility of starch in rice flour, with particular emphasis on the creation of the physical-chemical mechanisms involved (3).

Contains phenolic compounds, anthocyanins.

Rice flour studies

References__________________________________________________________

(1) Beretta S, Fabiano V, Petruzzi M, Budelli A, Zuccotti GV. Fermented rice flour in pediatric atopic dermatitis.  Dermatitis. 2015 Mar-Apr;26(2):104-6. doi: 10.1097/DER.0000000000000103.

(2) Bee Ling Tan, Mohd Esa Norhaizan Scientific Evidence of Rice By-Products for Cancer Prevention: Chemopreventive Properties of Waste Products from Rice Milling on Carcinogenesis In Vitro and In Vivo  Biomed Res Int. 2017; 2017: 9017902. Published online 2017 Jan 22. doi: 10.1155/2017/9017902

(3) Ye J, Hu X, Luo S, McClements DJ, Liang L, Liu C. Effect of endogenous proteins and lipids on starch digestibility in rice flour.  Food Res Int. 2018 Apr;106:404-409. doi: 10.1016/j.foodres.2018.01.008. Epub 2018 Jan 8

Spelt (Triticum spelt L. dinkel wheat, hulled wheat, enkorn), was one of the most important cereals in Europe at the beginning of the 20th century, but was replaced by wheat for its best cooking qualities.

There are several varieties of spelt:

•     Triticum dicoccum Schrank
•     Triticum monococcum L.
•     Triticum durum Desf.

Content and composition of bioactive compounds is reported to vary depending on the geographical location, seasonal variations, varieties used, and the analytical methods followed (1).

Spelt flour contains, especially in its bran, the outer layer, monounsaturated fatty acids that reduce the risks of arteriosclerosis and lower cholesterol.

Discrete concentrations of zinc and iron were detected in the grains (2).

This study compared 6 different varieties of spelt and concluded that all analyzed spelt varieties possessed high antioxidant potential. In spite of the fact that bound phenolic acids possessed higher antioxidant activities, analysis of antioxidant potential and their relationship with phenolic acid content showed that free phenolics were more effective (3).

The pattern of Triticum monococcum gliadin proteins is sufficiently different from those of common hexaploid wheat to determine a lower toxicity in celiac disease patients following in vitro simulation of human digestion (4).

Spelt studies

References_____________________________________________________________________

(1) Dhanavath S, Prasada Rao UJS. Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview.    J Food Sci. 2017 Oct;82(10):2243-2250. doi: 10.1111/1750-3841.13844

(2) Srinivasa J, Arun B, Mishra VK, Singh GP, Velu G, Babu R, Vasistha NK, Joshi AK Zinc and iron concentration QTL mapped in a Triticum spelta × T. aestivum cross. .  Theor Appl Genet. 2014 Jul;127(7):1643-51. doi: 10.1007/s00122-014-2327-6.

(3) Gawlik-Dziki U, Świeca M, Dziki D. Comparison of phenolic acids profile and antioxidant potential of six varieties of spelt (Triticum spelta L.).    J Agric Food Chem. 2012 May 9;60(18):4603-12. doi: 10.1021/jf3011239.

The Cocoa mass (Cocoa paste) is the first raw product obtained from the complex processing of cocoa, after the mixing process

To the taste, the cocoa mass is very bitter and to the aspect it is greasy.Two fundamental reasons for which we will need subsequent work of a certain complexity.

It is used in the food field as the first ingredient in the preparation of chocolate, biscuits, cakes and more.

This is an enlarged cocoa bean:

Let's summarize the cocoa processing:

1 - Collection of cocoa pods. Still done by hand, as not to damage the trees.

2 - The cocoa pods are peeled and the beans dried in the sun for 8 days in order to reach fermentation.

3 - Drying of the beans

Mixing

4 - Picking, Cleaning and Roasting the beans

5 - Fanning the beans with industrial machinery

Cocoa mass

6 - Grinding the beans with a milling machine

7 - Refining the beans with roll refiners

At this point the cocoa butter can be separated

8 - Rolling process that creates heat for melting the cocoa mass. 

From this point on, every manufacturer can add any product to personalize the chocolate. For example liqueurs, spices, etc.

The most relevant studies on this ingredient have been selected with a summary of their contents:

Cocoa mass studies

As for the positive properties, from a health point of view, cocoa beans contain a significant amount of antioxidants: flavonoids, proanthocyanidins, catechins, epicatechins and in particular a phytosterol, beta-sitosterol to which are attributed protective actions on the development of cancer.

This study warns about the risk of high chocolate intake, which is positively associated with the risk of prostate cancer as total, advanced, localized and low-grade disease. However, the authors also pointed out that although high intake of antioxidants from supplements was associated with an increased risk for all prostate cancer subgroups except fatal cancer, this finding must be interpreted with caution because of the possibility of reverse causality (1). Which, if we interpret the study correctly, means that small amounts of cocoa have anti-inflammatory activity in our bodies, whereas excessive amounts may cause an adverse effect.

References____________________________________________________________________

(1) Russnes KM, Möller E, Wilson KM, Carlsen M, Blomhoff R, Smeland S, Adami HO, Grönberg H, Mucci LA, Bälter K. Total antioxidant intake and prostate cancer in the Cancer of the Prostate in Sweden (CAPS) study. A case control study. BMC Cancer. 2016 Jul 11;16:438. doi: 10.1186/s12885-016-2486-8.

Compendium of the most significant studies with reference to properties, intake, effects.

Gaultier F, Ejeil AL, Dridi SM, Piccardi N, Piccirilli A, Msika P, Pellat B, Godeau G, Gogly B. Lupinus albus, a novel vegetable extract with metalloproteinase inhibitory properties: a potential periodontal therapy. J Periodontol. 2005 Aug;76(8):1329-38. doi: 10.1902/jop.2005.76.8.1329.

Bähr M, Fechner A, Kiehntopf M, Jahreis G. Consuming a mixed diet enriched with lupin protein beneficially affects plasma lipids in hypercholesterolemic subjects: a randomized controlled trial. Clin Nutr. 2015 Feb;34(1):7-14. doi: 10.1016/j.clnu.2014.03.008.

Fechner A, Kiehntopf M, Jahreis G. The formation of short-chain fatty acids is positively associated with the blood lipid-lowering effect of lupin kernel fiber in moderately hypercholesterolemic adults. J Nutr. 2014 May;144(5):599-607. doi: 10.3945/jn.113.186858.

Ridker PM, Hennekens CH, Buring JE, Rifai N. C-reactive protein and other markers of inflammation in the prediction of cardiovascular disease in women. N Engl J Med. 2000 Mar 23;342(12):836-43. doi: 10.1056/NEJM200003233421202.

Knecht KT, Nguyen H, Auker AD, Kinder DH. Effects of extracts of lupine seed on blood glucose levels in glucose resistant mice: antihyperglycemic effects of Lupinus albus (white lupine, Egypt) and Lupinus caudatus (tailcup lupine, Mesa Verde National Park). J Herb Pharmacother. 2006;6(3-4):89-104. doi: 10.1080/j157v06n03_04. 

Gaultier F, Foucault-Bertaud A, Lamy E, Ejeil AL, Dridi SM, Piccardi N, Piccirilli A, Msika P, Godeau G, Gogly B. Effects of a vegetable extract from Lupinus albus (LU105) on the production of matrix metalloproteinases (MMP1, MMP2, MMP9) and tissue inhibitor of metalloproteinases (TIMP1, TIMP2) by human gingival fibroblasts in culture. Clin Oral Investig. 2003 Dec;7(4):198-205. doi: 10.1007/s00784-003-0210-y.

Foucault-Bertaud A, Lamy E, Senni K, Gaultier F, Ejeil AL, Piccirilli A, Piccardi N, Msika P, Godeau G, Gogly B. Protective effect of a vegetable extract from Lupinus albus (LU 105) on human gingival elastic fibers degradation by human leukocyte elastase. Clin Oral Investig. 2003 Dec;7(4):206-11. doi: 10.1007/s00784-003-0225-4.

Ben Hassine A, Rocchetti G, Zhang L, Senizza B, Zengin G, Mahomoodally MF, Ben-Attia M, Rouphael Y, Lucini L, El-Bok S. Untargeted Phytochemical Profile, Antioxidant Capacity and Enzyme Inhibitory Activity of Cultivated and Wild Lupin Seeds from Tunisia. Molecules. 2021 Jun 7;26(11):3452. doi: 10.3390/molecules26113452.

Guzmán TJ, Martínez-Ayala AL, García-López PM, Soto-Luna IC, Gurrola-Díaz CM. Effect of the acute and chronic administration of Lupinus albus β-conglutin on glycaemia, circulating cholesterol, and genes potentially involved. Biomed Pharmacother. 2021 Jan;133:110969. doi: 10.1016/j.biopha.2020.110969.

Gao Y, Zhang X, Ren G, Wu C, Qin P, Yao Y. Peptides from Extruded Lupin (Lupinus albus L.) Regulate Inflammatory Activity via the p38 MAPK Signal Transduction Pathway in RAW 264.7 Cells. J Agric Food Chem. 2020 Oct 21;68(42):11702-11709. doi: 10.1021/acs.jafc.0c02476.

Karamać M, Orak HH, Amarowicz R, Orak A, Piekoszewski W. Phenolic contents and antioxidant capacities of wild and cultivated white lupin (Lupinus albus L.) seeds. Food Chem. 2018 Aug 30;258:1-7. doi: 10.1016/j.foodchem.2018.03.041.

Scarafoni A, Ronchi A, Duranti M. gamma-Conglutin, the Lupinus albus XEGIP-like protein, whose expression is elicited by chitosan, lacks of the typical inhibitory activity against GH12 endo-glucanases. Phytochemistry. 2010 Feb;71(2-3):142-8. doi: 10.1016/j.phytochem.2009.11.001.