Prevalence of obesity worldwide has reached pandemic proportions. Despite the increasing
evidence in the implication of phenolic compounds in obesity management, the real effect is …

Phenolic compounds are highly valuable food components due to their potential utilisation
as natural bioactive and antioxidant molecules for the food, cosmetic, chemical, and …

Several research efforts on cocoa have been focused on parameters for controlling the
transformation process to guarantee homogeneity and quality of cocoa beans, the main raw …

Avocado peel is a by-product obtained in high amounts in the food industry with no further
applications despite its richness in bioactive compounds. In this context, an efficient “green” …

Avocado seed and seed coat are important by-products from avocado industrialization, with
important functional properties. The aim of the present study was to determine the phenolic …

Industrially the avocado pulp is exploited principally as oil and paste, generating a huge
quantity of peel and seed as by-products. Avocado peel is a promising inexpensive …

Phenolic compounds, which are secondary plant metabolites, are considered an integral
part of the human diet. Physiological properties of dietary polyphenols have come to the …

A method for green synthesis of ZnO/CuO nanocomposite using Theobroma cacao seed
bark extract (TBE) has been investigated. ZnO/CuO nanocomposite synthesis aims to …

This study is focused on the potential antimicrobial activity of honey phenolic compounds
against Gram positive and Gram negative bacteria. For this purpose phenolic compounds …

Cocoa bean is a resource with great level of bioactive components that have shown
potential beneficial effects on health, in addition to being the main ingredient in the …