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Vazan R, Mravec B, Bernatova I, Celarova D, Hnilicova S, Radosinska J. Intake of Dark and Milk Chocolate Differently Affects Autonomic Nervous Control of the Heart During Rest and Mental Stress. JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION 2024:1-7. [PMID: 38980204 DOI: 10.1080/27697061.2024.2376662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Accepted: 07/02/2024] [Indexed: 07/10/2024]
Abstract
OBJECTIVE Chocolate is a popular food that may affect the activity of the autonomic nervous system (ANS). The aim of this study was to determine the effect of a single dose of dark or milk chocolate on ANS cardiac control during rest and mental stress induced by the Stroop test (ST). METHODS Healthy participants, divided into DARK or MILK chocolate groups, ingested corresponding type of chocolate (1 g/kg body weight). They underwent measurement of ANS during relaxation and ST before and 2 h after chocolate consumption. ANS control was assessed by determination of heart rate (HR) and heart rate variability using parameters related to complex autonomic modulation (TP, SDNN) or primary vagal modulation (HFnu, RMSSD). RESULTS HR was always increased during ST in both groups. Relaxation HR values after chocolate ingestion were higher only in the DARK chocolate group. During ST, values of TP, SDNN and HFnu decreased before and after chocolate ingestion in the DARK group, but only before chocolate ingestion in the MILK group. RMSSD values decreased during ST before and after chocolate ingestion in both groups. Relaxation TP, RMSSD and HFnu values after chocolate ingestion were lower in the DARK but not in the MILK group. CONCLUSION The results suggest that even a single dose of milk chocolate attenuates changes in ANS cardiac control induced by mental stress, whereas a single dose of dark chocolate has an activating effect on the heart via modification of ANS cardiac control at rest. Different levels of sugars and cocoa biologically active compounds in the two types of chocolate could explain the observed effects.
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Affiliation(s)
- Rastislav Vazan
- Institute of Physiology, Faculty of Medicine, Comenius University in Bratislava, Bratislava, Slovakia
| | - Boris Mravec
- Institute of Physiology, Faculty of Medicine, Comenius University in Bratislava, Bratislava, Slovakia
- Institute of Experimental Endocrinology, Biomedical Research Centre, Slovak Academy of Sciences, Bratislava, Slovakia
| | - Iveta Bernatova
- Institute of Normal and Pathological Physiology, Centre of Experimental Medicine, Slovak Academy of Sciences, Bratislava, Slovakia
| | - Diana Celarova
- Institute of Physiology, Faculty of Medicine, Comenius University in Bratislava, Bratislava, Slovakia
| | - Silvia Hnilicova
- Institute of Physiology, Faculty of Medicine, Comenius University in Bratislava, Bratislava, Slovakia
| | - Jana Radosinska
- Institute of Physiology, Faculty of Medicine, Comenius University in Bratislava, Bratislava, Slovakia
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Indiarto R, Rahimah S, Subroto E, Putri NAG, Pangawikan AD. Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2144883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Affiliation(s)
- Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang km. 21, Jatinangor, Sumedang, West Java 45363, Indonesia
| | - Souvia Rahimah
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang km. 21, Jatinangor, Sumedang, West Java 45363, Indonesia
| | - Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang km. 21, Jatinangor, Sumedang, West Java 45363, Indonesia
| | - Nur Alifia Gardiantini Putri
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang km. 21, Jatinangor, Sumedang, West Java 45363, Indonesia
| | - Aldila Din Pangawikan
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang km. 21, Jatinangor, Sumedang, West Java 45363, Indonesia
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Gani SSA, Abd Halim AN, Zaidan UH, Effendi Halmi MI, Abdul Wahab N. Antioxidants and Characterization of Stability and Organoleptic Properties of Cocoa Facial Mask. JOURNAL OF PHYSICS: CONFERENCE SERIES 2021; 1860:012023. [DOI: 10.1088/1742-6596/1860/1/012023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
Abstract
Beauty products plant based are getting increasing interest from users and the cosmetic industry. Cocoa liquor is a natural source of antioxidants from (Theobrama cacao L.) cocoa beans, with potential health benefits. The present study was conducted to determine the stability of cocoa facial mask in different temperature, the durability of CFM in extreme high and low temperature and the prospect of integrating CFM offers additional skin defence capability by eliminating free radicals from the environment. CFM shown stabled with different storage conditions. The amount of ferric ion reducing power (FRAP) in CFM was evaluated by the reduction of ferric-TPTZ to blue ferrous-TPTZ color, while β-carotene linoleate bleaching (β-CB) assay were determined by using β-carotene emulsion. FRAP and β- carotene recorded values of 252.31 ± 0.001 mmol Fe2+/g and 83.42 ± 0.03%, respectively. The EC50 of β-carotene linoleate bleaching (β-CB) reported at 2.92 ± 0.03 mg/mL. The results suggest that CFM is a potential source of phytochemicals. The study presents scientific validation on its phytochemical contents showing presence of bioactive compounds with nutritional and therapeutic values which may have positive impact on skin health and suggesting its prospective use in value-added products such as skin care cosmetics.
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Baranowska M, Suliborska K, Todorovic V, Kusznierewicz B, Chrzanowski W, Sobajic S, Bartoszek A. Interactions between bioactive components determine antioxidant, cytotoxic and nutrigenomic activity of cocoa powder extract. Free Radic Biol Med 2020; 154:48-61. [PMID: 32360591 DOI: 10.1016/j.freeradbiomed.2020.04.022] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 04/23/2020] [Accepted: 04/23/2020] [Indexed: 12/25/2022]
Abstract
Numerous studies have shown, rather disappointingly, that isolated bioactive phytochemicals are not as biologically effective as natural plant products. Such a discrepancy may be explained by the concept of food synergy, which was verified in this research for cocoa extract versus its major components with regard to cancer chemoprevention. The evaluation embraced the relationship between redox properties evaluated in cell-free systems with the aid of free radicals scavenging method and differential pulse voltammetry, and redox associated anticarcinogenic activities (cellular antioxidant activity, cytotoxicity, nutrigenomic activity) in human colon adenocarcinoma cell line exposed to either cocoa powder extract or artificial mixtures of cocoa bioactives at matching concentrations. In contrast to expectations, our results showed that the stepwise enrichment with antioxidants caused no gradual increase in the antioxidant activity of the model mixtures; also, these model mixtures did not reach the reducing potential of cocoa in the cell-free systems or cellular model employed. Further, the biological activities examined in colon adenocarcinoma cells did not alter in a stepwise manner that could reflect the gradual changes in composition of bioactive ingredients. In conclusion, the experiments presented here showed that the growing complexity of a mixture of phytochemicals seems to create a new redox bioactive substance rather than enrich the mixture with new activities, characteristic of the compound added. It follows that no simple, predictable relationship can be expected between the chemopreventive potential and the composition of real food items containing a complicated set of non-toxic redox active ingredients. Our observations suggest that the interactions between different bioactive compounds and food matrix components are cooperating factors determining the final bioactivity of foods.
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Affiliation(s)
- Monika Baranowska
- Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland.
| | - Klaudia Suliborska
- Department of Physical Chemistry, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland
| | - Vanja Todorovic
- Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia
| | - Barbara Kusznierewicz
- Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland
| | - Wojciech Chrzanowski
- Department of Physical Chemistry, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland
| | - Sladjana Sobajic
- Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia
| | - Agnieszka Bartoszek
- Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland
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Valverde García D, Pérez Esteve É, Barat Baviera JM. Changes in cocoa properties induced by the alkalization process: A review. Compr Rev Food Sci Food Saf 2020; 19:2200-2221. [DOI: 10.1111/1541-4337.12581] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 03/27/2020] [Accepted: 04/23/2020] [Indexed: 11/29/2022]
Affiliation(s)
- Damián Valverde García
- Departamento de Tecnología de AlimentosUniversitat Politècnica de València Valencia Spain
| | - Édgar Pérez Esteve
- Departamento de Tecnología de AlimentosUniversitat Politècnica de València Valencia Spain
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Indiarto R, Pranoto Y, Santoso U. <i>In vitro </i>Antioxidant Activity and Profile of Polyphenol Compounds Extracts and their Fractions on Cacao Beans. Pak J Biol Sci 2019; 22:34-44. [PMID: 30796767 DOI: 10.3923/pjbs.2019.34.44] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND AND OBJECTIVE The content of polyphenols in cacao beans can be modified during the processing of cacao. This study aimed to obtain the fraction of cacao bean extract polyphenols with the highest antioxidant activity and bioactive compounds profile of extracts and their fractions on cacao beans. MATERIALS AND METHODS The cacao beans (fermented for 5 days and unfermented) were blanched (5 min; 95°C), followed with defatted, freeze-dried and extracted uses 80% ethanol solvent. The extract obtained was then fractionated using n-hexane, chloroform, ethyl acetate, n-butanol and aqueous. Extracts and fractions obtained are calculated for yield, total polyphenol uses Folin-ciocalteu reagent, total flavonoid uses AlCl3, antioxidant activity uses DPPH and FRAP methods, functional group uses fourier transform infrared spectroscopy (FTIR) and polyphenol compound profiles uses UHPLC-MS/MS. RESULTS The results showed that the aqueous fraction had the highest yield but lowest chemical content and antioxidant activity. The unfermented cacao beans extract undergoing fractionation using ethyl acetate showed polyphenol content, flavonoids, DPPH free radical scavenging activity and highest ferric reducing activity. The FTIR analysis showed that the cacao bean extract and its fractions had O-H, C-H, C=O, C=C and C-O-C functional groups. Cacao beans extracts and ethyl acetate fractions were dominated by procyanidin compounds, especially dimer B2. Cacao bean fermentation caused a decrease in procyanidin compounds (monomer to nonamer) and alkaloids (theobromine and caffeine). CONCLUSION Unfermented cacao bean extraction is then followed by fractionation with ethyl acetate solvent, obtained the fraction with highest chemical and antioxidant activity.
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Cova I, Leta V, Mariani C, Pantoni L, Pomati S. Exploring cocoa properties: is theobromine a cognitive modulator? Psychopharmacology (Berl) 2019; 236:561-572. [PMID: 30706099 DOI: 10.1007/s00213-019-5172-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Accepted: 01/16/2019] [Indexed: 12/13/2022]
Abstract
Nutritional qualities of cocoa have been acknowledged by several authors; a particular focus has been placed on its high content of flavanols, known for their excellent antioxidant properties and subsequent protective effect on cardio- and cerebrovascular systems as well as for neuromodulatory and neuroprotective actions. Other active components of cocoa are methylxanthines (caffeine and theobromine). Whereas the effects of caffeine are extensively researched, the same is not the case for theobromine; this review summarizes evidence on the effect of theobromine on cognitive functions. Considering animal studies, it can be asserted that acute exposition to theobromine has a reduced and delayed nootropic effect with respect to caffeine, whereas both animal and human studies suggested a potential neuroprotective action of long-term assumption of theobromine through a reduction of Aβ amyloid pathology, which is commonly observed in Alzheimer's disease patients' brains. Hence, the conceivable action of theobromine alone and associated with caffeine or other cocoa constituents on cognitive modulation is yet underexplored and future studies are needed to shed light on this promising molecule.
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Affiliation(s)
- Ilaria Cova
- Center for Research and Treatment on Cognitive Dysfunctions, Neurology Unit, L. Sacco University Hospital, Via G.B. Grassi, 74, I-20157, Milan, Italy.
| | - V Leta
- Center for Research and Treatment on Cognitive Dysfunctions, Neurology Unit, L. Sacco University Hospital, Via G.B. Grassi, 74, I-20157, Milan, Italy.,Department of Biomedical and Clinical Sciences, University of Milan, Milan, Italy
| | - C Mariani
- Department of Biomedical and Clinical Sciences, University of Milan, Milan, Italy
| | - L Pantoni
- Department of Biomedical and Clinical Sciences, University of Milan, Milan, Italy
| | - S Pomati
- Center for Research and Treatment on Cognitive Dysfunctions, Neurology Unit, L. Sacco University Hospital, Via G.B. Grassi, 74, I-20157, Milan, Italy
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8
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Singh J, Singh J, Kalyan K, Kalyan K, Yikona A, Yikona A, Sen S, Sen S, Kaur S, Kaur S, Gat Y, Gat Y, Kaur N, Kaur N, Rasane P, Rasane P. Optimisation of a process for cocoa-based vermicelli. FOODS AND RAW MATERIALS 2018. [DOI: 10.21603/2308-4057-2018-2-291-295] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Due to its health promoting properties owing to a high phenolic content and sensory acceptability, cocoa has gained interest as an additive of choice in many food products. The purpose of this study was to incorporate cocoa powder (CP) in vermicelli. Different proportions of cocoa powder (5, 10, 15 and 20%) were prepared by mixing it into a blend of wheat flour and rice flour (60:40) as base ingredients. The quality parameters, including nutritional characteristics, antioxidant activity, cooking and functional properties, and sensory acceptability, were studied. The nutritional profiling showed a significant (p < 0.05) increase in the protein, fat, ash, and carbohydrate alongside a significiant decrease in the moisture content. Similarly, an antioxidant activity increased significantly at p < 0.05, with the increase of cocoa powder concentration. It can be concluded that vermicelli with the 10% cocoa powder incorporated was the best treatment since it was rated as the highest in overall acceptability compared to the other formulations. The bulk density, cooked weight, cooking time, gruel solid loss, and water absorption capacity of samples with 10% cocoa powder were 0.714 g/cm3, 11.56 g, 7.21 min, 0.47 g/100 g, and 146%, respectively. The energy value of the optimised cocoa-based vermicelli was 375 kcal/100g of sample.
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Benković M, Radić K, Vitali Čepo D, Jaškūnas E, Janutis L, Morkunaite M, Srečec S. Production of cocoa and carob-based drink powders by foam mat drying. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12825] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Maja Benković
- Faculty of Food Technology and Biotechnology; University of Zagreb; Zagreb Croatia
| | - Kristina Radić
- Faculty of Pharmacy and Biochemistry; University of Zagreb; Zagreb Croatia
| | | | - Edvinas Jaškūnas
- Kaunas College, University of Applied Sciences; Kaunas Lithuania
| | - Laurynas Janutis
- Kaunas College, University of Applied Sciences; Kaunas Lithuania
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Valadez-Carmona L, Plazola-Jacinto CP, Hernández-Ortega M, Hernández-Navarro MD, Villarreal F, Necoechea-Mondragón H, Ortiz-Moreno A, Ceballos-Reyes G. Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.). INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.04.012] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Asiedu-Gyekye IJ, Edem Kukuia KK, Seidu AM, Antwi-Boasiako C, N'guessan BB, Frimpong-Manso S, Adjei S, Zobi J, Tettey AT, Nyarko AK. Unsweetened Natural Cocoa Powder Has the Potential to Attenuate High Dose Artemether-Lumefantrine-Induced Hepatotoxicity in Non-Malarious Guinea Pigs. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2016; 2016:7387286. [PMID: 27493672 PMCID: PMC4963575 DOI: 10.1155/2016/7387286] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Revised: 05/30/2016] [Accepted: 06/08/2016] [Indexed: 02/05/2023]
Abstract
Objective. This study investigated the elemental composition of unsweetened natural cocoa powder (UNCP), its effect on nitric oxide, and its hepatoprotective potential during simultaneous administration with high-dose artemether/lumefantrine (A/L). Method. Macro- and microelements in UNCP were analyzed with EDXRF spectroscopy. Thirty (30) male guinea-pigs were then divided into five groups. For groups 3 (low-dose), 4 (medium-dose), and 5 (high-dose), the animals received oral UNCP prophylactically for 14 days. Group 1 received distilled water (14 days) and group 2 A/L for the last 3 days (days 12 to 14). After euthanisation, biochemical and histopathological examinations were carried out in all groups. Results. Phytochemical analysis of UNCP showed the presence of saponins, flavonoids, tannins, and cardiac glycosides. Thirty-eight (38) macro- and microelements were found. UNCP produced significant decreases in ALT, ALP, GGT, and AST levels. A significant increase in total protein levels was observed during A/L+UNCP administration in comparison to 75 mg/kg A/L group. Histopathological examinations buttressed the protective effects of cocoa administration. UNCP administration increased nitric oxide levels 149.71% (P < 0.05) compared to controls. Conclusion. UNCP increases nitric oxide levels and has hepatoprotective potential during A/L administration. A high level of copper was observed which may be detrimental during high daily consumptions of UNCP.
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Affiliation(s)
- Isaac Julius Asiedu-Gyekye
- Department of Pharmacology and Toxicology, University of Ghana School of Pharmacy, College of Health Sciences, Legon, Ghana
| | - Kennedy Kwami Edem Kukuia
- Department of Pharmacology and Toxicology, University of Ghana School of Pharmacy, College of Health Sciences, Legon, Ghana
| | - Abdulai Mahmood Seidu
- Department of Chemical Pathology, School of Biomedical and Allied Health Sciences, College of Health Sciences, Korle-Bu, Ghana
| | - Charles Antwi-Boasiako
- Department of Physiology, School of Biomedical and Allied Health Sciences, College of Health Sciences, Korle-Bu, Ghana
| | - Benoit Banga N'guessan
- Department of Pharmacology and Toxicology, University of Ghana School of Pharmacy, College of Health Sciences, Legon, Ghana
| | - Samuel Frimpong-Manso
- Department of Pharmaceutical Chemistry, University of Ghana School of Pharmacy, College of Health Sciences, Legon, Ghana
| | - Samuel Adjei
- Department of Animal Experimentation, Noguchi Memorial Institute for Medical Research, College of Health Sciences, Accra, Ghana
| | - Jonathan Zobi
- Department of Pharmacology and Toxicology, University of Ghana School of Pharmacy, College of Health Sciences, Legon, Ghana
| | - Abraham Terkpertey Tettey
- Department of Pharmacology and Toxicology, University of Ghana School of Pharmacy, College of Health Sciences, Legon, Ghana
| | - Alexander Kwadwo Nyarko
- Department of Pharmacology and Toxicology, University of Ghana School of Pharmacy, College of Health Sciences, Legon, Ghana
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Oracz J, Zyzelewicz D, Nebesny E. The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: a review. Crit Rev Food Sci Nutr 2016; 55:1176-92. [PMID: 24915346 DOI: 10.1080/10408398.2012.686934] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Polyphenols form the largest group of compounds among natural antioxidants, which largely affect the overall antioxidant and anti-free radical activity of cocoa beans. The qualitative and quantitative composition of individual fractions of polyphenolic compounds, even within one species, is very diverse and depends on many factors, mainly on the area of cocoa trees cultivation, bean maturity, climatic conditions during growth, and the harvest season and storage time after harvest. Thermal processing of cocoa beans and cocoa derivative products at relatively high temperatures may in addition to favorable physicochemical, microbiological, and organoleptic changes result in a decrease of polyphenols concentration. Technological processing of cocoa beans negatively affects the content of polyphenolic compounds.
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Affiliation(s)
- Joanna Oracz
- a Faculty of Biotechnology and Food Sciences , Lodz University of Technology , Lodz , Poland
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Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans. Food Chem 2016; 194:1089-94. [DOI: 10.1016/j.foodchem.2015.08.126] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2015] [Revised: 07/07/2015] [Accepted: 08/28/2015] [Indexed: 01/05/2023]
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Badrie N, Bekele F, Sikora E, Sikora M. Cocoa agronomy, quality, nutritional, and health aspects. Crit Rev Food Sci Nutr 2016; 55:620-59. [PMID: 24915358 DOI: 10.1080/10408398.2012.669428] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The history of cocoa and chocolate including the birth and the expansion of the chocolate industry was described. Recent developments in the industry and cocoa economy were briefly depicted. An overview of the classification of cacao as well as studies on phenotypic and genetic diversity was presented. Cocoa agronomic practices including traditional and modern propagation techniques were reviewed. Nutrition-related health benefits derived from cocoa consumption were listed and widely reviewed. The specific action of cocoa antioxidants was compared to those of teas and wines. Effects of adding milk to chocolate and chocolate drinks versus bioavailability of cocoa polyphenols were discussed. Finally, flavor, sensory, microbiological, and toxicological aspects of cocoa consumption were presented.
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Affiliation(s)
- Neela Badrie
- a Faculty of Food and Agriculture, Department of Food Production , The University of the West Indies , St. Augustine , Republic of Trinidad and Tobago
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Aminuddin F, Ali F, Ismail A, Pei CP, Hamid M. Cocoa Polyphenol-Rich Extract Enhances the Expression Levels of PPAR-γ
in the Skeletal Muscle and Adipose Tissue of Obese-Diabetic Rats Fed a High-Fat
Diet. INT J PHARMACOL 2015. [DOI: 10.3923/ijp.2015.309.317] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Classification of cacao beans (Theobroma cacao L.) of southern Mexico based on chemometric analysis with multivariate approach. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2415-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Cádiz-Gurrea M, Lozano-Sanchez J, Contreras-Gámez M, Legeai-Mallet L, Fernández-Arroyo S, Segura-Carretero A. Isolation, comprehensive characterization and antioxidant activities of Theobroma cacao extract. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.07.016] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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Nsor-Atind J, Zhong F, Mothibe KJ, Bangoura ML, Lagnika C. Quantification of Total Polyphenolic Content and Antimicrobial Activity of Cocoa (Theobroma cacao L.) Bean Shells. ACTA ACUST UNITED AC 2012. [DOI: 10.3923/pjn.2012.672.677] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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