TY  - GEN
AU  - Żyżelewicz,Dorota
AU  - Oracz,Joanna
AU  - Żyżelewicz,Dorota
AU  - Oracz,Joanna
TI  - Antioxidants in Cocoa
SN  - books978-3-0365-0233-5
PY  - 2021///
CY  - Basel, Switzerland
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Research & information: general
KW  - bicssc
KW  - Biology, life sciences
KW  - Food & society
KW  - cocoa
KW  - chocolate
KW  - polyphenols
KW  - antioxidants
KW  - melanoidins
KW  - theobroma cacao L
KW  - total phenolic compounds
KW  - antioxidant capacity
KW  - metal-chelating ability
KW  - fourier transform infrared spectroscopy
KW  - flavan-3-ol
KW  - procyanidin
KW  - α-glucosidase
KW  - melanoidin
KW  - Maillard reaction
KW  - (-)-epicatechin
KW  - borderline hypertensive rats
KW  - nitric oxide
KW  - redox balance
KW  - iron
KW  - Nrf2
KW  - PPAR-γ
KW  - open field
KW  - cocoa by-products
KW  - cherry extract
KW  - oxidative stress
KW  - human endothelial cell
KW  - roasting
KW  - catechin
KW  - epicatechin
KW  - total phenolic content
KW  - Criollo cocoa
KW  - kinetic
KW  - flavonoids
KW  - cocoa extract
KW  - ischemia-reperfusion injury
KW  - apoptosis
KW  - inflammatory markers
KW  - conching
KW  - milk chocolate
KW  - milk powder
KW  - protein
KW  - antioxidant activity
KW  - solid-liquid kinetic extraction
KW  - polyphenol oxidase
KW  - cocoa polyphenols
KW  - heat treatment
KW  - enzyme inactivation
KW  - n/a
N1  - Open Access
N2  - 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
UR  - https://mdpi.com/books/pdfview/book/3576
UR  - https://directory.doabooks.org/handle/20.500.12854/68555
ER  -