Search engine for discovering works of Art, research articles, and books related to Art and Culture
Javascript must be enabled to continue!
Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?
View through CrossRef
Chocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects. Main compounds of cocoa and chocolate which contribute to human health are polyphenols that act as antioxidants and have potential anti‐inflammatory, cardioprotective, antihepatotoxic, antibacterial, antiviral, antiallergenic, and anticarcinogenic properties. This paper gives a short overview of scientific literature regarding cocoa polyphenols and influence of cocoa and chocolate on human health. Although research on health benefits of dark chocolate and cocoa is quite extensive nowadays and shows potentially beneficial effects of dark chocolate and cocoa, there are still lots of unknowns and some controversies. This is obviously an area that needs more research in order to determine factual influence of chocolate on health.
Title: Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?
Description:
Chocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects.
Main compounds of cocoa and chocolate which contribute to human health are polyphenols that act as antioxidants and have potential anti‐inflammatory, cardioprotective, antihepatotoxic, antibacterial, antiviral, antiallergenic, and anticarcinogenic properties.
This paper gives a short overview of scientific literature regarding cocoa polyphenols and influence of cocoa and chocolate on human health.
Although research on health benefits of dark chocolate and cocoa is quite extensive nowadays and shows potentially beneficial effects of dark chocolate and cocoa, there are still lots of unknowns and some controversies.
This is obviously an area that needs more research in order to determine factual influence of chocolate on health.
Related Results
Formulation evaluation and development of brain boosting herbal chocolate
Formulation evaluation and development of brain boosting herbal chocolate
The chocolate is most favorite food among the individuals i.e., children’s, teenagers, and old age person. The aim of the today’s study was to formulate chocolate contains medicate...
Concept of artisan chocolate from the perspective of chocolatiers
Concept of artisan chocolate from the perspective of chocolatiers
Artisan chocolate is the name given to chocolate products made with reference to the traditional production process, which is followed and consumed with interest by many consumers ...
Exploring Barriers to Agroforestry Adoption by Cocoa Farmers in South-Western Côte d’Ivoire
Exploring Barriers to Agroforestry Adoption by Cocoa Farmers in South-Western Côte d’Ivoire
Agroforestry is part of the package of good agricultural practices (GAPs) referred to as a reference to basic environmental and operational conditions necessary for the safe, healt...
AKTIVITAS ANTIOKSIDAN DAN TOTAL FENOL COKLAT YANG DIPERKAYA DENGAN KAYU MANIS (Cinnamomum verum) DAN JAHE (Zingiber officinale)
AKTIVITAS ANTIOKSIDAN DAN TOTAL FENOL COKLAT YANG DIPERKAYA DENGAN KAYU MANIS (Cinnamomum verum) DAN JAHE (Zingiber officinale)
<p class="Abstrak"><span lang="EN-GB">Coklat adalah produk yang diformulasi dari massa kakao, dicampur dengan atau tanpa penambahan gula, susu, atau bahan makanan lain ...
Rebuilding Tree Cover in Deforested Cocoa Landscapes in Côte d’Ivoire: Factors Affecting the Choice of Species Planted
Rebuilding Tree Cover in Deforested Cocoa Landscapes in Côte d’Ivoire: Factors Affecting the Choice of Species Planted
Intensive cocoa production in Côte d’Ivoire, the world’s leading cocoa producer, has grown at the expense of forest cover. To reverse this trend, the country has adopted a “zero de...
Consequences of Urobilinogen on Chocolate Likeliness
Consequences of Urobilinogen on Chocolate Likeliness
Objective is to check the link between chocolate delineation with urine Urobilinogen. The urobilinogen in the intestine is directly changed to brown stercobilin, which allow the fe...
ANALISIS KATEKIN DAN EPIKATEKIN DALAM BIJI KAKAO SERTA PRODUK OLAHANNYA MENGGUNAKAN KROMATOGRAFI CAIR SPEKTROMETRI MASSA
ANALISIS KATEKIN DAN EPIKATEKIN DALAM BIJI KAKAO SERTA PRODUK OLAHANNYA MENGGUNAKAN KROMATOGRAFI CAIR SPEKTROMETRI MASSA
Processing cocoa beans to the cocoa product is estimated can affect active compound in the inside, especially catechin and epicatechin. Therefore, sampling was done from several st...
Influence of Cocoa Hybrids on Volatile Compounds of Fermented Beans, Microbial Diversity during Fermentation and Sensory Characteristics and Acceptance of Chocolates
Influence of Cocoa Hybrids on Volatile Compounds of Fermented Beans, Microbial Diversity during Fermentation and Sensory Characteristics and Acceptance of Chocolates
AbstractMicrobial diversity, final concentration of volatiles compounds during fermentation and the characterization and acceptability of chocolates of three cocoa hybrids (PH 9, P...