Abstract
Cocoa, besides being one of the most valuable ingredients in confectionery, is a rich source of bioactive compounds such as polyphenols (mainly flavan-3-ols), fiber, and methylxanthines, such as theobromine. In recent years, cocoa consumption has gained attention because of its potential to prevent chronic diseases, such as cardiovascular and neurodegenerative diseases. In addition, a relationship between cocoa consumption and the intestinal ecosystem has emerged. In this chapter, it is shown that cocoa intake can produce changes in the intestinal microbiota and also in the function of intestinal gut-associated immune tissue. In addition, related to these changes and/or others, there is evidence of the protective role of a cocoa diet on inflammatory bowel disease and food allergy. Therefore, these characteristics open new perspectives for the consideration of cocoa as a nutraceutical ingredient.
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