Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important
commodity in the world and the main ingredient in chocolate manufacture. Its value and …

This paper compiles the beneficial effects of cocoa polyphenols on human health, especially
with regard to cardiovascular and inflammatory diseases, metabolic disorders, and cancer …

Epidemiological studies have indicated that regular intake of polyphenol-rich diets such as
red wine and tea, are associated with a reduced risk of cardiovascular diseases. The …

Polyphenols form the largest group of compounds among natural antioxidants, which largely
affect the overall antioxidant and antifree radical activity of cocoa beans. The qualitative and …

Cardiovascular disease (CVD) represents the most common cause of death worldwide. The
consumption of natural polyphenol-rich foods, and cocoa in particular, has been related to a …

Chocolate manufacturers often develop their own original blends of cocoa beans, which,
after processing, will give an unique sensory properties to their chocolates. In recent years …

Fermentation and roasting are the main causes of polyphenol degradation during the
process for obtaining cocoa products. In the present study, a process for obtaining …

Within the family of endogenous gasotransmitters, nitric oxide (NO) is the smallest gaseous
intercellular messenger involved in the modulation of several processes, such as blood flow …

Fruits and vegetables are key foods whose high ingestion is associated with the
improvement of numerous pathological conditions, including hypertension. Such health …

One of the main mechanisms by which dietary flavonoids are thought to influence
cardiovascular disease is via protection of the bioactivity of the endothelium-derived nitric …