Neurogastronomy and the gelato for the health

“Neurogastronomy and the gelato for the health” this is the name of the round table that will take place on the 1st of December 2025 at the MIG EXPERIENCE, the Artisanal Gelato Fair of Longarone close to Belluno.

Italian researchers have studied the potential and the influence of the gelato from the cognitive, sensorial and emotional view, supporting the protection and diffusion of the artisanal gelato from the Gelatieri Artigiani Triveneto.

The different flavours of the gelato are based on high quality bioactive composts, and some of them are already known for their healthy properties – from the chocolate, or cocoa, rich in polyphenols and flavonoids, to the activated almond, from green tea to the white pine and the curcuma to finally arrive to the tastes enriched by collagen, algae, and omega3. The research is concentrated on the ability to improve neuronal communication, the anti-inflammatory and anti-oxidant properties, and finally to the possibility that gelato can improve the cognitive functions and prevent the neurodegenerative pathologies.

Different experts will discuss the theme of the gelato as an emotional stimulus and potential vehicle of functional ingredients, in accordance to the neurogastronomy science that is researching how much food can affect the psychological benefits, but also the prevention of a disease and the health of the organism.