Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?

Review, Article English OPEN
Ackar, Djurdjica; Valek Lendić, Kristina; Valek, Marina; Šubarić, Drago; Miličević, Borislav; Babić, Jurislav; Nedić, Ilija;
(2013)

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 ha... View more
  • References (60)
    60 references, page 1 of 6

    Beckett, S. T.. Industrial Chocolate Manufacture and Use. 1999

    Hakkinen, S.. Flavonols and Phenolic Acids in Berries and Berry Products [Ph.D. dissertation]. 2000

    Tomas-Barberan, F. A.. Types, food sources, consumption and bioavailability of dietary polyphenols nutrinsight.

    Misnawi, S. J., Jamilah, B., Nazamid, S.. Effect of polyphenol concentration on pyrazine formation during cocoa liquor roasting. Food Chemistry. 2004; 85 (1): 73-80

    Misnawi, S. J., Jamilah, B., Nazamid, S.. Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting. Food Quality and Preference. 2004; 15 (5): 403-409

    Jalil, A. B. M. M., Ismail, A.. Polyphenols in cocoa and cocoa products: is there a link between antioxidant properties and health?. Molecules. 2008; 13 (9): 2190-2219

    Saltini, R., Akkerman, R., Frosch, S.. Optimizing chocolate production through traceability: a review of influence of farming practices on cocoa bean quality. Food Control. 2013; 29: 167-187

    Wollgast, J., Anklam, E.. Polyphenols in chocolate: is there a contribution to human health?. Food Research International. 2000; 33 (6): 449-459

    Hurst, W. J., Krake, S. H., Bergmeier, S. C., Payne, M. J., Miller, K. B., Stuart, D. A.. Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients. Chemistry Central Journal. 2011; 5 (1, article 53)

    Rusconi, M., Conti, A.. Theobroma cacao L., the Food of the Gods: a scientific approach beyond myths and claims. Pharmacological Research. 2010; 61 (1): 5-13

  • Metrics
Share - Bookmark