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3 thg 9, 2023 · The manuscript entitled 'Proximate and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia' is a good work by the authors.
24 thg 11, 2023 · In this context, the Special Issue “Polyphenols and Their Impact on Human Health” aimed to collect articles reporting innovative applications of natural polyphenols from edible or non-edible sources in the field of nutrition and biomedicine, spanning a range of topics from food supplements or functional foods that prevent oxidative-stress ...
20 thg 1, 2023 · Cocoa, rich in polyphenols, has been reported to provide many health benefits due to its antioxidant properties. In this study, we investigated the effect of Cocoa polyphenols extract (CPE) against oxidative stress-induced cellular senescence using a hydrogen peroxide (H2O2)-induced cellular senescence model in three auditory cells lines derived from the auditory organ …
This book entitled Cocoa, Chocolate, and Human Health presents the most recent findings about cocoa and health in 14 peer-reviewed chapters including nine original contributions and five reviews from cocoa experts around the world. Bioavailability and metabolism of the main cocoa polyphenols, i.e., the flavanols like epicatechin, are presented including metabolites like valerolactones that …
20 thg 6, 2024 · We have recently developed a cocoa–carob blend (CCB) rich in polyphenols with antidiabetic properties. In this study, we investigated whether its benefits could be related to gut health and gut microbiota (GM) composition and the likely phenolic metabolites involved. Zucker diabetic fatty rats were fed on a standard or a CCB-rich diet for 12 ...
This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as polyphenols and melanoidins from cocoa beans, and assessment of the antioxidant, antioxidative stress and anti-inflammatory effects of cocoa …
18 thg 11, 2022 · The purpose of this review is to provide a better understanding of the various processing steps of cocoa beans, from harvesting to chocolate production, emphasizing the changes in the main bioactive compounds in cocoa: the polyphenols (mainly flavanols) and methylxanthines (mainly theobromine) during processing that will affect the mechanism of ...
19 thg 4, 2024 · This process yields cocoa solids, cocoa butter, and cocoa powder—all fundamental ingredients in the food and beverage industry. Beyond its sensory appeal (flavor, aroma, and texture), cocoa has garnered significant interest for its potential health benefits attributed to a rich profile of bioactive compounds.
14 thg 3, 2023 · It represents the first stage of a larger project aiming to find high polyphenol cocoa-based nutritional strategies and related biomarkers that may potentiate brain plasticity and cognitive function. Cocoa powders were extracted by ultrasound-assisted technology, and the total phenolic content (TPC) was measured by Folin–Ciocalteu.
15 thg 1, 2025 · Cocoa and chocolate are known for their health benefits, which depend on factors like cocoa variety, post-harvest practices, and manufacturing processes, including fermentation, drying, roasting, grinding, and refining. These processing methods can influence the concentration and bioavailability of bioactive compounds, such as polyphenols that are linked to cardiovascular …
Cocoa and cocoa products have received much attention due to their significant polyphenol contents. Cocoa and cocoa products, namely cocoa liquor, cocoa powder and chocolates (milk and dark chocolates) may present varied polyphenol contents and possess different levels of antioxidant potentials. For the past ten years, at least 28 human studies have been conducted utilizing one of …
3 thg 7, 2023 · (1) Background: Cocoa’s healthy benefits may be attributed to the potent antioxidant activity of cocoa polyphenols, mainly flavanols, which have been characterised as existing in a high concentration in cocoa. However, the phenolic composition of cocoa and cocoa-derived products is highly variable, and manufacturing processes might significantly reduce their …
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