Cocoa Polyphenols: Chemistry, Bioavailability and Effects on Cardiovascular Performance

Title:Cocoa Polyphenols: Chemistry, Bioavailability and Effects on Cardiovascular Performance

Volume: 25 Issue: 37

Author(s): Laura Dugo, Giusy Tripodo, Luca Santi and Chiara Fanali*

Affiliation:

• Unit of Food Science and Nutrition, Department of Medicine, Universita Campus Bio-Medico di Roma, via Alvaro del Portillo 21, 00128 Rome,Italy

Keywords: Polyphenols, cocoa beans, flavanols, processing, cardiovascular diseases, nitric oxide, blood pressure.

Abstract: This review gives an overview of the phenolic compounds composition of cocoa beans and their modification during manufacturing processes to the final products. Recently published papers dealing with the qualitative and quantitative analysis of the different classes of cocoa phenolic compounds will be discussed. Modifications of the qualitative profile and amount of phenolic compounds in cocoa after the main processes of production chain, fermentation, drying, roasting, and alkalization, will be described.

The second part will focus on some of the biological effects described for cocoa phenolic compounds in vitro and in vivo. In particular, the effects of cocoa flavanols on cardiovascular health and endothelial function have been extensively investigated over the last decades, with interesting results from nutritional intervention trials and molecular studies. A few recent updates on the role of cocoa and chocolate consumption on sport performances will be reported.

Cite this article as:

Dugo Laura, Tripodo Giusy, Santi Luca and Fanali Chiara*, Cocoa Polyphenols: Chemistry, Bioavailability and Effects on Cardiovascular Performance, Current Medicinal Chemistry 2018; 25 (37) . https://dx.doi.org/10.2174/0929867323666160919094339