Antioxidants in Cocoa
Żyżelewicz, Dorota
Antioxidants in Cocoa - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021 - 1 electronic resource (170 p.)
Open Access
This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as polyphenols and melanoidins from cocoa beans, and assessment of the antioxidant, antioxidative stress and anti-inflammatory effects of cocoa beans and cocoa-derived products. The results of these studies show that it is possible to maintain or increase the biological activity of cocoa beans and their derived products (cocoa powder and chocolate) by choosing appropriate processing conditions and cocoa genotype and origin. The papers published in this Special Issue confirm that cocoa beans and cocoa by-products can be considered as an attractive source material for manufacturing of functional foods and nutraceuticals. This is because they contain many bioactive compounds, mainly polyphenols, including flavonoids (proanthocyaninidins, monomeric flavan-3-ols, and anthocyanins) and phenolic acids, as well as melanoidins. Finally, the in vitro and in vivo studies demonstrate the importance of cocoa antioxidants for the prevention of oxidative stress and inflammation.
Creative Commons
English
books978-3-0365-0233-5 9783036502328 9783036502335
10.3390/books978-3-0365-0233-5 doi
Research & information: general
Biology, life sciences
Food & society
cocoa chocolate polyphenols antioxidants melanoidins theobroma cacao L. total phenolic compounds antioxidant capacity metal-chelating ability fourier transform infrared spectroscopy flavan-3-ol procyanidin α-glucosidase melanoidin Maillard reaction (-)-epicatechin borderline hypertensive rats nitric oxide redox balance iron Nrf2 PPAR-γ open field cocoa by-products cherry extract oxidative stress human endothelial cell roasting catechin epicatechin total phenolic content Criollo cocoa kinetic flavonoids cocoa extract ischemia-reperfusion injury apoptosis inflammatory markers conching milk chocolate milk powder protein antioxidant activity solid-liquid kinetic extraction polyphenol oxidase cocoa polyphenols heat treatment enzyme inactivation n/a
Antioxidants in Cocoa - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021 - 1 electronic resource (170 p.)
Open Access
This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as polyphenols and melanoidins from cocoa beans, and assessment of the antioxidant, antioxidative stress and anti-inflammatory effects of cocoa beans and cocoa-derived products. The results of these studies show that it is possible to maintain or increase the biological activity of cocoa beans and their derived products (cocoa powder and chocolate) by choosing appropriate processing conditions and cocoa genotype and origin. The papers published in this Special Issue confirm that cocoa beans and cocoa by-products can be considered as an attractive source material for manufacturing of functional foods and nutraceuticals. This is because they contain many bioactive compounds, mainly polyphenols, including flavonoids (proanthocyaninidins, monomeric flavan-3-ols, and anthocyanins) and phenolic acids, as well as melanoidins. Finally, the in vitro and in vivo studies demonstrate the importance of cocoa antioxidants for the prevention of oxidative stress and inflammation.
Creative Commons
English
books978-3-0365-0233-5 9783036502328 9783036502335
10.3390/books978-3-0365-0233-5 doi
Research & information: general
Biology, life sciences
Food & society
cocoa chocolate polyphenols antioxidants melanoidins theobroma cacao L. total phenolic compounds antioxidant capacity metal-chelating ability fourier transform infrared spectroscopy flavan-3-ol procyanidin α-glucosidase melanoidin Maillard reaction (-)-epicatechin borderline hypertensive rats nitric oxide redox balance iron Nrf2 PPAR-γ open field cocoa by-products cherry extract oxidative stress human endothelial cell roasting catechin epicatechin total phenolic content Criollo cocoa kinetic flavonoids cocoa extract ischemia-reperfusion injury apoptosis inflammatory markers conching milk chocolate milk powder protein antioxidant activity solid-liquid kinetic extraction polyphenol oxidase cocoa polyphenols heat treatment enzyme inactivation n/a