可可多酚：化学，生物利用度和对心血管性能的影响

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

Volume: 25 Issue: 37

关键词: 多酚，可可豆，黄烷醇，加工，心血管疾病，一氧化氮，血压。

摘要: 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:

Cocoa Polyphenols: Chemistry, Bioavailability and Effects on Cardiovascular Performance, Current Medicinal Chemistry 2018; 25 (37) . https://dx.doi.org/10.2174/0929867323666160919094339