Theobroma cacao (Kako) : vertus médicinales en extraction alcoolique

Theobroma cacao (Kako, Cacao, Cocoa) — famille Sterculiacées.

Sources externes reconnues associées à cette monographie : TRAMIL et Pharmacopée française.

Cette base documente les extractions alcooliques (éthanol) des substances actives. Notre monographie recense actuellement 20 indications en extraction alcoolique pour cette espèce. Le catalogue Lapo v2 enregistre 78 références scientifiques pour cette espèce (détail intégral dans l’application).

Important — références scientifiques sur cette page publique : seuls de courts extraits de chaque source citée sont présentés (phrases d’abstract sélectionnées), conservés dans leur langue d’origine (le plus souvent l’anglais), sans traduction. Ces extraits ne constituent pas le texte intégral de l’article ni une bibliographie complète. Les fiches de référence complètes et le détail monographique sont disponibles dans l’application Lapo v2 (essai gratuit 30 jours).

1. 1

   Dyslipidémie du diabete de type I : hypercholestérolémie, hyperlipidémie, hyper- triglycéridémie, athérosclérose, VDL, HDL

   Partie usitée : Semence.

   Références scientifiques (courts extraits)

   Courts extraits uniquement (pas le texte intégral de l’article). Fiches de référence complètes dans l’application Lapo v2.

   • Selon Auteur (2015)

     Extrait The present study ascertained the capacities of ethanolic Theobroma cacao Bean extract to ameliorate hyperglycemia & Dyslipidemia in Type I diabetic rats (T1-DR) following short-term treatment for 64 h. cacao Bean extract showed substantial reduction in FPGC but were hyperglycemic.

   • Selon RUZAIDI A (s.d.)

     Extrait Further studies are needed to elucidate the mechanism action of polyphenols present in CE, which could be utilised to lower the plasma glucose levels and stimulate insulin secretion in patients with Diabetes Mellitus Type 2. The objective of the study was to investigate the hypoglycaemic properties of Malaysian cocoa (Theobroma cacao) polyphenols extract in-vivo and in-vitro.

   • Selon Agwpuye EI (2025)

     Extrait This research evaluated the antioxidant activities (in vitro & in vivo) & serum lipid profile of the chloroform (CETC) & ethanol (EETC) extracts of Theobroma cacao seeds in nitro-L-arginine methyl esters (L-NAME)-induced hypertension in Wister rats.

   • Selon Nsor-Atindana J (2012)

     Extrait The relatively high levels of dietary fiber coupled with associated phenolics implies that this by-product might be of interest to the food industry, considering its potential application as a functional ingredient in confectionery, bakery or in the preparation of low-fat, high-fibre dietetic products.

   • Selon Kenny TP (2004)

     Extrait Downregulation of ErbB2 and inhibition of HAEC growth by cocoa procyanidins may have several downstream implications, including reduced vascular endothelial growth factor (VEGF) activity and angiogenic activity associated with tumor Pathology. The intake of certain dietary flavonoids, along with other dietary substances such as tocophérols, ascorbate, & carotenoids, is epidemiologically associated with a reduced risk of cardiovascular disease.

2. 2

   Diabète mellitus de type II

   Partie usitée : Semence.

   Références scientifiques (courts extraits)

   Courts extraits uniquement (pas le texte intégral de l’article). Fiches de référence complètes dans l’application Lapo v2.

   • Selon Auteur (2015)

     Extrait The present study ascertained the capacities of ethanolic Theobroma cacao Bean extract to ameliorate hyperglycemia & Dyslipidemia in Type I diabetic rats (T1-DR) following short-term treatment for 64 h. cacao Bean extract showed substantial reduction in FPGC but were hyperglycemic.

   • Selon RUZAIDI A (s.d.)

     Extrait Further studies are needed to elucidate the mechanism action of polyphenols present in CE, which could be utilised to lower the plasma glucose levels and stimulate insulin secretion in patients with Diabetes Mellitus Type 2. The objective of the study was to investigate the hypoglycaemic properties of Malaysian cocoa (Theobroma cacao) polyphenols extract in-vivo and in-vitro.

3. 3

   Dysenterie bactérienne : Shigella dysenteriae

   Partie usitée : Semence.

   Références scientifiques (courts extraits)

   Courts extraits uniquement (pas le texte intégral de l’article). Fiches de référence complètes dans l’application Lapo v2.

   • Selon Jati Misnawi (2015)

     Extrait Dysentery (Shigellosis) caused by Shigella dysentery is one of the gastrointestinal infection showing resistance towards antibiotic. This study evaluated the anti-bacterial ability of a cocoa bean ethanolic extract on the growth & morphological changes of S.

   • Selon Wulandari Pipiet (2012)

     Extrait One alternative to overcome this problem is the utilization of medicinal plants, one of which is chocolate (Theobroma cacao). Shigella dysenteriae is one of the causes of gastrointestinal infections.

   • Selon Sari ABT (2016)

     Extrait The activity of an ethanolic extract from cocoa bean (Theobroma cacao) towards the non-specific immune response in mice being challenged with Staphylococcus epidermidis was studied. The number of macrophages performing phagocytosis and number of bacterial cells being recruited were counted.

   • Selon Nsor-Atindana J (2012)

     Extrait Proximate compositions of the dry matter (CBS) were investigated, while the antimicrobial activity was of CBS phenolic extracts in 80% acetone, ethanol, methanol and water performed by paper disk diffusion and micro broth dilution methods against 4 bacterial strains.

   • Selon Atikah AR (2016)

     Extrait Atikah AR et al, Antibacterial effect of 70% ethanol & water extract of cacao beans (Theobroma cacao L.), on Aggregatibacter actinomycetemcomitans, Dental Jl, 49(2):104-9, 2016-Background: Aggregatibacter actinomycetemcomitans is a Gram negative bacteria that form a subgingival plaque causing periodontitis. Result: There were significant differences in bacterial colonies grown at the concentrations of 6.25% & 3.125% between the 70% ethanol extract of cacao beans and the water extract of cacao beans as p-value = 0.000 (p<0.05).

D’autres indications (y compris d’autres modes d’extraction le cas échéant), posologies, précautions d’emploi et les <strong>références scientifiques complètes</strong> (fiches intégrales, pas seulement les courts extraits ci-dessus) sont disponibles dans la fiche monographique de l’application Lapo v2.